Katie’s Chicken Noodle Soup

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This homemade Chicken Noodle Soup is slightly creamy and seriously crave-worthy! It’s easy to make and will feed 8-10 people! It costs just $6.73 to make and 85¢ per serving. 

A few years ago when I was home sick with little ones, my sister-in-law, Katie, brought over the best homemade chicken noodle soup. I remember slurping the hot soup out of the bowl and feeling almost instantly better. Once I was better, the first thing I did was call Katie and ask her for the chicken noodle soup recipe. I had to have it!

I’ve made a few adjustments to her recipe and now I make it when anyone in my family is sick. I also enjoy making a batch to take over when a friend is sick, just as Katie had done for me. We all deserve to be taken care of every once in a while and this chicken noodle soup is an easy way to show someone else that you are thinking of them. For home deliveries, I fill up a large mason jar of the soup. 

I love making this recipe for chicken noodle soup on a cold night, too. I’ve also been known to make it during the hottest month of summer.  Basically, I look for any excuse to make this chicken noodle soup. It is just that good, plus it’s SUPER easy to make! 

CHICKEN NOODLE SOUP QUESTIONS ANSWERED:

Is chicken noodle soup really good for you?

Anytime I was sick as a kid my mom, (like I am sure every other mom out there!), gave me a bowl of chicken noodle soup. I would always feel better. I thought it was magic. Turns out, chicken noodle soup has some for real healing power. UPMC Health Beat breaks down all of the health benefits of the various ingredients. The article comes to the conclusion that this soup is full of nutrients, tastes great, and is, in fact, good for you. 

What can I add to my chicken noodle soup for flavor?

We love to add poultry seasoning, salt, and pepper to our chicken noodle soup recipe. If you want a little sweeter taste you can add a little parsley and basil. 

How to Make Chicken Noodle Soup Recipe:

1. First, sweat the veggies in butter on low heat then add the flour, milk, and seasonings. 
2. Next, dissolve bouillon cubes in 1 cup of water. 
3. Then, add 9 cups of water and the bouillon water to the veggies. 
4. Next, add in the cooked chicken and noodles and let everything simmer together for 20 minutes or until the noodles are tender. 

How to get the kids involved with this recipe:

• Ages 2-3: Have them help you wash the carrots and celery before you chop them up. Work on those counting skills, by helping your little one count out the cups of water to pour into the pot. You could even do the counting in Spanish for a fun twist! 
• Ages 4-5: Let them measure out 1 cup of water and unwrap and add the bouillon cubes. Watch them be amazed as they dissolve! 
• Ages 6-8: Work with them to chop the veggies. Remember to teach safe cutting practices! 
• Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. 
• Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article. 

The flavor and Recipe Variations:

•  Add in a few herbs such as parsley or basil to change up the flavor just a bit. 
• You can really use any type of short noodles or pasta, whatever you have on hand, we just prefer the egg noodles for this recipe. 
• You can make this meatless by leaving out the chicken and doubling the veggies. 

What to Serve with Chicken Noodle Soup:

• Bread is one of our favorite sides. This one-hour french bread and buttermilk drop biscuits are pretty easy to make and easy on the checking account. 

More Easy Main Dish Ideas:

• 15-Minute Skillet Tilapia with Artichokes and Tomatoes
• American Goulash
• Easy Beef Chili
• Ground Beef and Broccoli Teriyaki
• Homemade Sloppy Joes
• Inside Out Chicken Pot Pie
• Italian Zucchini Boats
• Machaca Burritos
• Meatball Subs
• Mexican Chicken Rice Bowls
• One Pan Cheesy Broccoli Chicken
• Slow Cooker Italian Harvest Soup

How long is this good for:

• Serve: You can keep the soup at room temperature for up to 90 minutes, after that it will need to be stored in the refrigerator. 
• Store: Leftovers can be kept in the fridge for up to 5 days. 
• Freeze: Because of the cooked noodles, this soup will not hold up well in the freezer. A workaround would be to prepare the recipe up until you add the noodles. Freeze the soup, and when you’re ready to serve it, cook it with the noodles. 

How much will this Chicken Noodle Soup Recipe cost:

RECIPE COST: $6.73

PER SERVING COST: $0.85

To find out more on how we price our recipes, check out Budget Recipes Explained.

• 2 Tablespoons butter – $0.20
• 2 cups chopped onions – $0.50
• 1 ½ cups peeled and chopped carrots – $0.21
• 1 ½ cups chopped celery – $0.27
• 3 Tablespoons all-purpose flour – $0.60
• ½ cup milk – $0.07
• 10 cups water – $0
• 8 chicken bouillon cubes – $0.64
• 2 teaspoons poultry seasoning – $0.21
• Salt and pepper to taste – $0.02
• 6 ounces egg noodles (half a bag) – $0.89
• 3 cups shredded chicken – $3.12 

Cook’s Tools:

• large soup pot
• cutting board
• vegetable peeler
• chef knife
• wooden spoon

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Large-Batch Chicken Noodle Soup

Recipe Cost 6.73

Serving Cost 0.85

Course Main Course, Soup

Cuisine American

This homemade Chicken Noodle Soup is slightly creamy and seriously crave-worthy! It’s easy to make and will feed 8-10 people! It costs just $6.73 to make and 85¢ per serving. 

Servings: 8 people

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Equipment

• large soup pot
• cutting board
• vegetable peeler
• chef knife
• Wooden spoon

Ingredients

 

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• 2 Tablespoons butter
• 2 cups chopped onions
• 1 ½ cups peeled and chopped carrots
• 1 ½ cups chopped celery
• 3 Tablespoons all-purpose flour
• ½ cup milk
• 10 cups water
• 8 chicken bouillon cubes
• 2 teaspoons poultry seasoning
• Salt and pepper to taste
• 6 ounces egg noodles half a bag
• 3 cups shredded chicken

US Customary - Metric

Instructions

• In a large soup pot over low heat, sweat the veggies in butter for 4 minutes.
• Add the flour, milk, and seasonings and cook, stirring constantly, for 1 minute.
• Next, dissolve bouillon cubes in 1 cup of hot water.
• Add 9 cups of water and the bouillon water to the veggies. Increase the heat to medium-high and cook until the mixture comes to a low boil.
• Reduce the heat to low, and stir in the noodles and shredded chicken and let everything simmer together for 20 minutes, or until the noodles are tender.
• Serve and enjoy!

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 1080mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4255IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

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