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Homemade Chicken Noodle Soup

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Makes: 8 servings adjust
This chicken noodle soup is tasty, healthy and packed with nutrients to always have on hand.

Soup is good to store frozen until you need it. Our house always has it on hand. I freeze without the noodles and add them in when once I have it thawed and am ready to serve.



  • 6 Chicken Breasts, i prefer you use the chicken half's on the bone for best flavor.

Step 1

Boil chicken breasts til cooked. Remove from bone and chop into cubed pieces. Save the water for your broth and remove any lingering pieces.


  • 1 medium White Onion, chopped.
  • 1 stalk Celery, chopped in small cubes
  • 8 large Carrots, chopped in small cubes

Step 2

Add chopped onions, carrots and celery to the broth over MEDIUM heat.

Step 3

Add the chopped, cooked chicken to your broth.


  • 2 boxes Chicken Broth, 24 oz. boxes. i prefer you use low sodium/lowfat
  • 2 Chicken Bullion Cubes, add more to taste.

Step 4

Add your 1-2 boxes of chicken broth and bullion cubes to your soup on the stove. (add broth and bullion according to how much you are trying to make and flavor you are looking for. I have put what i typically use)


  • 1 box Rice Noodles

Step 5

Cook 1-2 hours over medium heat. Add your choice of noodles. I like to use brown rice noodles, but the traditional is with pustine or egg noodles.
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