Chicken Noodle Soup for Recipe Friday

This post sort of includes two recipes, not just one. Last weekend, they were having a buy-one-get-one-free sale on large packages of chicken breast at my local Safeway, so I bought two packages. To make sure it all got used up and nothing went to waste, I decided to make some cooked chicken for use in other recipes. So the first recipe is just chicken.

Chicken for Recipes


3 lbs boneless, skinless chicken breast
1 clove garlic
1 tsp parsley
1 tsp salt


Place chicken breasts in a 4 ½ quart pot and cover with water. Add chopped garlic clove, parsley, and salt. Bring to a boil. Reduce heat to medium and cook for approximately 30 minutes or until chicken is cooked through. Pour off broth into a container for use in chicken soup. Fill pan with cold water to cool chicken. Chop cooled chicken into bite size pieces. One half will be used for soup, and the rest can be used for chicken alfredo or chicken and rice. I put my extra in a ziplock bag and put it in the freezer for next week.

Some people might think that soup isn’t hardy enough for dinner. But this soup is definitely filling and nutritious. The egg noodles are the best part, but you have to be careful with them because they expand a lot. The first time I made soup with dry egg noodles, there was hardly any room in the pan for anything else! When you first add them to the broth, it looks like it won’t be enough, but trust me that 4 handfuls is plenty. This recipe made enough for three of us for dinner, plus a leftovers lunch for me. Mmmmm.

Chicken Noodle Soup


3 cooked chicken breasts, chopped
Reserved broth from boiling chicken
2 cans chicken broth
2 – 3 cans water
4 handfuls dry egg noodles
1/2 sweet onion, chopped
6 oz shredded carrots or 2 large carrots chopped
1 can white beans
1 tsp marjoram
1 tsp rosemary
1 tsp parsley
Salt and pepper to taste


Put broth in a 4 ½ quart pot. Add noodles and bring to a boil. Add onion and carrots. Boil for 15 – 20 minutes or until noodles are slightly tender. Add chicken, beans, herbs, and enough water to cover everything. Continue to cook over medium heat for another 10 – 15 minutes. Add salt and pepper to taste. Serve with crackers or biscuits. (I served it with refrigerator biscuits.)

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8 Responses

  1. My father used to be on a gluten free diet, and my mother made something with rice noodles. Apparently they blow up too. She said they just kept growing. :-O

    • Eden, I used to be on a gluten free diet, too, and I remember trying rice noodles. Not only do the blow up, if you cook them too long they fall apart. Plus they don’t taste that good. I’m glad I’m eating egg noodles again! 🙂 Peace, Linda

    • Ann, That’s funny! I mentioned to my boss yesterday that I was having leftover homemade chicken noodle soup for lunch, and she asked if I catered! 😉 Now you want my soup Fedexed?! It’s a pretty easy recipe. I bet you could whip some up yourself. 🙂 Peace, Linda

      • lol

        I could. Some days I would rather eat it than cook it 🙂 When the days are full, I’d rather come home to dinner than come home to cook dinner.

        Chicken soup always hits the spot!


      • Ann, I actually enjoy the cooking so long as I can put the thought of having to clean up afterwards out of my mind! I usually come home from work, check my email, and then put in my iPod earphones and cook. It makes me feel good to take care of my family in this way. Peace, Linda

  2. I love this! I have another friend who makes her own chicken soup and says the same thing, that it’s like a meal! Thank you! Just this week, I put chicken in the crock pot early , with Ceasar dressing on it, and it made a lot of chicken to use! Now I’ll remember to try the soup with it and to freeze it too! God bless you and all you cook up with Him!

    • Deb, I’ve never tried freezing cooked chicken before. I’ll let you know how it turns out when I make something with it next week. 😉 I just couldn’t pass up that buy one get one deal. Peace, Linda

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