Chicken Noodle Soup

by Mike Bradley

The fall line of soups continues with a classic chicken noodle soup. It’s a universal favorite to help warm you up on chilly days or make you feel better when you’re feeling sick. This recipe is simple and delicious – far beyond that of canned soup.

Warm classic chicken noodle soup

To begin, I’ll say that everyone likes a different level of saltiness in their chicken noodle soup and I tend to lean towards the moderately high end. If you prefer less sodium, just use less bullion cubes or get some low sodium chicken stock instead. The flavor punch of the broth comes from a combination of the bullion, carrots, celery and bone-in / skin-on chicken legs. It becomes a short game of cat-and-mouse with the ratio of bullion to water as it boils, until you find that perfect balance. It’s all based on your personal preference, so get your spoon ready for lots of taste testing!

The noodles we used were actually Lo Mein noodles. You could substitute other noodles such as linguine or thicker noodles. Regardless of what type of noodles you choose, when all is said and done, the cooked noodles should be extra soft, but not to the point of mush. Just melt in your mouth goodness.

The soup reheats well, so you can enjoy it for as many days as you like – or until it’s all gone. Enjoy!

Warm classic chicken noodle soup

Chicken Noodle Soup Recipe


  • 1/2 gallon water (to start, more to taste)
  • 4 carrots, sliced into thin rounds
  • 3 celery stalks, sliced thin
  • 4 chicken legs, bone in, skin on
  • 1 boneless, skinless chicken breast, 1/4 inch diced
  • Chicken bullion cubes
  • Lo Mein or Linguine noodles


  1. In a large pot, add about a half gallon of water. Then, add 7-12 bullion cubes to meet your preferences in sodium. Next, add carrots, celery, and chicken legs.
  2. Bring pot to a boil and then turn the heat down to let it simmer, covered, for about 2 hours.
  3. Taste the broth – by this time the soup will have reduced and should taste pretty strong so you’ll want to add some water, little by little, until it tastes “just right”.
  4. Add diced chicken breast, then bring the soup to a boil again. Boil for about 5 minutes
  5. Lower the heat, stir in the noodles and simmer for about 1 hour. This ensures that the noodles are extra soft.
  6. Taste the soup again. If you need to, add more bullion cubes to punch the flavor up or add some water to tone it down. Do so slowly, and be sure to fully heat it up before serving if adding more water.

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Warm classic chicken noodle soup

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