Homemade Chicken Noodle Soup — Perfect for a COLD day! {Recipe & Free Printable Download}

Prior to Kevin and I getting married, I sat down with my mom and Kevin’s mom and gathered our favorite recipes from them. One of our #1 FAVORITE meals is the delicious homemade Chicken Noodle Soup recipe that my mother-in-law gave me. She acquired this delicious recipe from one of the mothers of a student in her second grade classroom. It is DELICIOUS.


  • 1 large bag of wide egg noodles
  • 3 stalks of celery (chopped)
  • 1 small onion (cut into big pieces)
  • 1 bag of carrots (cut into chunks)
  • 4 large boneless chicken breasts (or 8 boneless chicken tenders)
  • 2 large cans of chicken broth
  • 2 cans of evaporated milk
  • parsley flakes
  • garlic salt
  • salt and pepper
  • butter
1. Preheat oven to 400° F
2. Place chicken in a casserole pan.
3. Season with salt, pepper, parsley flakes and garlic salt. I am VERY generous with my seasonings because it helps add to the overall flavor of the soup!
4. Put one stick of butter and a cup of water in the pan with the seasoned chicken.
5. Cook in the oven for 25 minutes.
6. While the chicken is cooking, put chopped celery, carrots, and onions in a soup pot. Although this recipe calls for a WHOLE bag of carrots to be chopped and put into the pot… I usually only do about 1/2 a bag of baby carrots. 
Although I do not have any children yet, this soup is WONDERFUL for sneaking in some veggies, especially onions. Why? Because once the onions are cooked, they look almost exactly like the egg noodles and have the exact same consistency.
I once took this soup over to my mom’s house for them to try it. My brother, sister, and father will not get within 100 feet of onions on an everyday basis. They absolutely HATE them. My mom and I did not mention to them that there was a whole onion in this soup. We simply gave them their bowls and they all ate the soup up and got multiple servings — without ever noticing the onion!
7. Place one can of the chicken broth into the pot with the veggies. Bring it to a good boil.
I know that sometimes chicken broth goes on MEGA sale at the grocery stores (especially PUBLIX). So, what I usually do is check out how many ounces are in a LARGE can of broth and then get the corresponding amounts in the smaller sizes. That way, I’m saving money but also using what the recipe calls for.
8. Cook until the carrots are almost done. Then, add the last can of broth and the egg noodles. Boil for an additional 8-10 minutes.
9. Turn temperature to low.

10. After the chicken is done, let it cool.

11. Chop or tear the chicken into pieces and add the chicken and the broth that it is cooked in to the pot of broth and veggies.

12. Add two cans of evaporated milk and let it simmer for 10 minutes.

Voila! Delicious chicken noodle soup!

Here’s a couple things to know about the soup: 
1. When it is first made, it is a very thin soup. (It’s my FAVORITE when it’s thinner…. DELICIOUS!) If it is refrigerated over night, it really thickens up! They both have the same flavor… just different textures. So, once you make it you can decide which way you like it the best!

2. It makes GREAT left overs for days after it is made!

3. A single portion of the recipe usually feeds Kevin and I for a couple of days!

4. The soup freezes well. So, if you have a lot leftover… freeze it! You can thaw it out later!

I hope y’all enjoy — this soup is SO delicious! Let me know if you have any questions! Also, thank you to whoever’s recipe this originally was. Kevin and I enjoy this soup multiple times a month!

Want a free printable download of this recipe? Click the link below!

Chicken Noodle Soup Free Download

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    • Angela says:

      Hey Rachel –
      It’s two of the large cans of chicken broth – I believe they are 49 oz each {so 98 oz total}.
      It’s also two cans of evaporated milk – and I believe that those are 12 oz each {so, 24 oz total}.


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