Homemade Chicken Noodle Soup

The simple down-home goodness of this soup has made one thing for sure—it’s pure comfort.

The simple down-home goodness of this soup­—chock full of vegetables, hand-cut noodles and fragrant fresh herbs—has made it a veritable cure for colds and other minor ailments. Maybe it’s the science of cooking; maybe it’s love. One thing is for sure—it’s pure comfort. For a vegetarian version that’s just as soothing, use vegetable stock and omit the chicken.

Makes 8 servings


  • 1 recipe Homemade Egg Noodles (see below)
  • 1 tbsp canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 12 cups chicken stock
  • 2 tsp chopped fresh thyme
  • 2 ½ cups chopped cooked chicken
  • ¼ cup finely chopped Italian parsley
  • Salt and black pepper, to taste


  1. Prepare Homemade Egg Noodles (see below); let dry.
  2. In a large pot heat oil over medium-high heat. Add onion, carrots and celery. Cook for 3 to 4 minutes or until onion is softened. Stir in chicken stock and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  3. Gently stir in Homemade Egg Noodles (see below). Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until noodles and vegetables are tender. Add chicken and parsley; heat through. Season to taste with salt and pepper.

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