Chicken Noodle Soup

Ellen Whiteman

A comforting and classic homemade chicken noodle soup that is perfect for a warm and satisfying meal. Made with homemade chicken stock, small whole grain noodles, carrots, celery stalks, cooked chicken, salt, and ground black pepper.

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💪🏻 Low Carb
Comfort Food

10 mins

15 mins

Nutritional Value

Protein - N/A
Carbohydrates - N/A
Fats - N/A


Total: 7Serves: 4
6 cups homemade chicken stock or good-quality broth
3 cups uncooked small whole-grain noodles (such as mini penne, elbow macaroni, or fusilli)
10 carrots, peeled and cut into ½-inch or ¼-inch dice
5 celery stalks, washed and sliced (or 1 sliced green bell pepper)

or 1 sliced green bell pepper

2 cups cooked chicken, shredded or diced
ground black pepper


Step 1 : 

In a large pot over high heat, bring the chicken stock to a boil.

Step 2 : 

Add the noodles and cook until done, 7 or 8 minutes.

Step 3 : 

When there are 5 to 6 minutes left in the cooking time, throw in the chopped carrots and celery. Keep the stock boiling.

Step 4 : 

Add the chicken at the end to warm it up. Taste the soup and add salt and pepper as needed. Serve warm or freeze for another day!

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