Get up to 20% off your entire TasteBook purchase + free shipping and a tote. See details here.

Chicken Noodle Soup

LindaLinda Wilson

After going over several different soup recipes, I devised this one.

Rate this

total time:
40 min

Chicken Noodle Soup by Linda Wilson
total time:
40 min
Chicken Noodle Soup by Linda Wilson
total time:
40 min


  • 1 c chopped onion
  • 1 c chopped celery
  • 1/4 c butter or margarine
  • 12 c cold water
  • 1 c diced carrots
  • 3 chicken bouillon cubes (OR 3 t Penzey’s chicken soup base)
  • 1 chicken carcass (if you have one)in a cheesecloth bag
  • 1/2 t thyme
  • 1/2 t marjoram
  • 1/2 t pepper
  • 1 t Wylers Shakers chicken/garlic seasoning (optional)
  • 1 bay leaf
  • 3 c cut up, cooked chicken
  • 1/2 of 12oz. pkg. med. egg noodles
  • 1 T chopped parsley
Save a shopping List


In large Dutch oven, saute onion and celery in butter until tender. Add water, carrots, bouillon(or Penzey’s soup base)chicken carcass in bag(if using),thyme, marjoram, pepper , Wylers seasoning(optional)and bay leaf. Cover. Bring to boil, reduce heat and simmer , covered about 30 minutes if not using carcass, or 1 hour if using carcass. Remove bay leaf and carcass. Stir in cut up chicken. Add noodles and parsley. Cook 10 more minutes until noodles are done, stirring occasionally.

Recipe Notes

Edit note

Instead of cooked chicken, you can cut up 2 lbs. uncooked skinless chicken breast and add to soup when adding water in the beginning.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web