Chicken Noodle Soup

This nutritious Chicken Noodle Soup is make with homemade broth, egg noodles, veggies and shredded chicken. Comforting not only on sick days.

Course Dinner
Cuisine Mennonite
Keyword Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author LeelaLicious


  • 6 cups chicken broth
  • 1 large carrot diced
  • 1 celery stalk diced
  • ~2 cups egg noodles
  • 2 cups shredded chicken from 2 chicken breasts
  • 1 tablespoon parsley chopped
  • salt, pepper, dried thyme and oregano to taste


  1. I use the shredded meat of a soup chicken, that I use to make broth. If you don't have any pre-cooked shredded chicken, add 2 chicken breasts to simmering broth and cook for about 20 minutes until done. Once cool enough to handle, shred or cut into cubes and set aside.
  2. Add diced carrot and celery to simmering broth and cook for 5 minutes.
  3. Add egg noodles and cook until done according to package directions (6-10 minutes).
  4. Now add shredded chicken to the soup and simmer for 5 minutes until heated through.
  5. Taste the broth and, if needed, correct the flavor with salt, pepper dried thyme and oregano.