The Best Chicken Noodle Soup You’ll Ever Eat!

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The best chicken noodle soup you'll ever eat.

The best chicken noodle soup you’ll ever eat.

The Best Chicken Noodle Soup You’ll Ever Eat! – Once a month, on a Sunday afternoon you’ll find me in my kitchen busily making soup.  This isn’t just any soup… it’s the best chicken noodle soup you’ll ever eat! This is the kind of soup that you’ll tell your mother about, your friends about and gladly bring to cheer up any sick relatives you may have. I usually make this soup and then freeze the soup in individual bags to take for my lunch at work – some of my colleagues call me the soup girl. Go to the store, get all the ingredients and make this soup immediately. Once you’ve had this recipe, you’ll never want any other chicken soup again! On a side note, I can’t even remember the last time I was sick… coincident, I think not!


  • 4 chicken legs with backs attached
  • 4 boxes (32 oz. box) of low sodium chicken stock (organic if possible)
  • 2 onions, peeled and diced
  • 4 tsp Italian Seasoning
  • 1 lemon, sliced
  • 6 garlic cloves, minced
  • 4 bay leaves
  • 1 chicken bouillon cubes
  • Kosher salt and pepper to taste
  • 1 cup sliced carrots
  • 1 cups sliced celery
  • 1/2 cup  sliced mushrooms
  • 3 tbsp parsley, chopped
  • 2/3 cup white wine
  • 2 tsp rosemary, chopped
  • 1/2 cups grated Parmesan or Asiago cheese
  • 1 cup heavy cream (whipping cream)
  • 1 bag of broad egg noodles


    1. Put the chicken and all the listed above ingredients until salt and pepper into a large pot on the stove and simmer for about 1 hour or until chicken is tender.
    2. Remove chicken and place on a plate to cool. Strain broth through a colander into another large bowl. Discard any remnants left into the colander.
    3. Shred chicken meat and discard any bones or skin.
    4. Return broth to the large pot, place back on heat and bring back to a gentle boil. Add meat back to the broth.
    5. Add carrots, celery, mushrooms, rosemary and parsley and cook for half an hour.  Feel free to add a bit of water to the broth if the stock has really cooked down.
    6. Add wine, cheese and heavy cream. Add the bag of broad egg noodles and cook for an additional 15 minutes.

Adapted from “A Healthy Life for Me” blog here.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Best salad everNo bake energy balls,  Bailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

Thanks for reading!

~ Jamey

Best Chicken Noodle Soup Recipe

Best Chicken Noodle Soup Recipe


4 Comments on The Best Chicken Noodle Soup You’ll Ever Eat!

  1. Sharon Myers
    November 12, 2013 at 2:00 PM (8 years ago)

    One hint for the best freezing – Take out the portion of soup that you would want to freeze before you add the noodles. Most noodles don’t freeze well and change in consistency. When you’re ready to thaw and eat, fix the noodles in a separate pot and add to the soup!

  2. Jenna
    January 11, 2017 at 4:36 AM (5 years ago)

    Hi Jamey,
    I made your amazing chicken noodle soup a year ago and absolutely loved it! But I don’t remember how much it made. I signed up to bring it to a football get-together this weekend and want to make sure I make enough for 8+ adults. Should I double this recipe? I couldn’t find any serving size info on this page. Thanks!!

  3. Hailey
    March 26, 2018 at 9:05 AM (3 years ago)

    I have been making this for almost two years and it is the best we’ve ever had! Anytime we have a sick person in our family this gets made and we all feel better! Such a good recipe

  4. Joy
    February 1, 2019 at 8:33 AM (3 years ago)

    This is a keeper. I did not add the cream. We prefer a less heavy broth. I will peel the lemon next time then add to broth. I am not sure if that was assumed but the soup had a distinct bitter taste from the rind. Otherwise very good chicken soup.


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