Go Back

Chicken Noodle Soup

Servings 10 -12 Servings


  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 10-12 cups water
  • 3 TBSP low sodium chicken bouillon
  • 1/4 tsp pepper
  • 1/2 TBSP Italian seasoning
  • 2 bay leaves
  • 3 cups chicken or turkey shredded and cooked
  • 8 oz egg noodles
  • 2 TBSP flour


  • Put vegetables, water, chicken bouillon, pepper, Italian seasoning and bay leaves in a large pot.
  • Heat over medium high and bring to a boil.
  • Reduce heat slightly and allow to simmer for about 25 minutes. (If your chicken wasn't cooked, you could cook it in the water here)
  • Add chicken, and noodles.
  • Cook for about 10 minutes (or however long your noodles say to cook for)
  • Remove bay leaves.
  • Combine flour with 3 TBS water in a small bowl.
  • Add flour paste to soup to help thicken broth a little bit. Allow to cook for a couple minutes to thicken.
  • Enjoy this soup hot off the stove with a small side of bread or crackers!


Recipe from: Aimee at Like Mother Like Daughter
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.