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Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup

"Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. 'You can modify the recipe to include vegetables your family enjoys,' notes Food Editor Colleen Martin. 'My kids love carrots, so I always toss in extra.'"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

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Reviews

Read all reviews 40
  1. 57 Ratings

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Most helpful positive review

I love this recipe but I change it up a little. I've found out that it is much quicker if you get one of the chickens at the grocery store that is already cooked, and shred it. I'm from New Mexi...

Most helpful critical review

OK chicken noodle soup. Just OK. The spices miss the mark, in my opinion. They should have an influence without becoming the flavor itself. After copiously following this recipe, I would cut bac...

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I love this recipe but I change it up a little. I've found out that it is much quicker if you get one of the chickens at the grocery store that is already cooked, and shred it. I'm from New Mexi...

I modified this recipe a bit and it was amazingly easy and delicious. I bought precut carrot and celery sticks and cut them into cubes. I sauted them in a little olive oil. Shredded a rotiser...

This was easy and super tasty! It will be a fall and winter favorite. I used a roasted chicken from the grocery store as another reviewer suggested and I thought that it gave the soup a terrific...

I'm feeling under the weather today, so I whipped up this quick soup for me to have something comforting and that would soothe my sore throat. This was VERY easy. I used organic chicken broth an...

Very good and very quick to make--used half leftover turkey pan drippings and chicken broth. Turned out great.

I have relied on this short cut chicken noodle soup many, many times. Thank goodness for quick takes like this on the original, more time-intensive classics – especially when you’ve got a sick ...

OK chicken noodle soup. Just OK. The spices miss the mark, in my opinion. They should have an influence without becoming the flavor itself. After copiously following this recipe, I would cut bac...

I made a really big batch and froze it for those days you just want soup I would say this tastes so much better the day after than the actual day it is made.

Very yummy soup! Perfect for cold weather. I doubled the carrots and celery. Have already made it 3 times in the last month!

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