Old Fashioned Chicken Soup


We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup.  I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it was way further back than that. This soup requires stretchy pants, a fire & a comfy chair. Enjoy!

Old Fashioned Chicken Soup

Category: ENTREES, Soups & Stews

Servings: 12 Servings

Old Fashioned Chicken Soup


  • For Chicken Stock:
  • 2 boneless chicken breasts and 4 boneless chicken thighs
  • 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
  • For Soup:
  • 1/2 onion, chopped
  • 3 ribs of celery, chopped
  • 3 carrots, chopped
  • 4-5 potatoes, chopped
  • 1 (14.5 oz) can petite diced tomatoes
  • 1/2 16 oz package of extra wide egg noodles
  • Italian parsley for garnish


  1. Cover chicken and vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is tender.
  2. Remove chicken and let cool. Remove vegetables used to make the stock and discard. Strain broth and return to stock pot with one bay leaf. Continue to simmer.
  3. Add the chopped vegetables and tomatoes (the entire can of tomatoes - no need to drain) to the broth. Add salt and pepper to taste. Simmer on low heat for 20-25 minutes. This should give the vegetables time to cook & soften a bit.
  4. Now, add your noodles. Simmer on low heat for an additional 20-30 minutes.
  5. While the noodles are cooking, shred the cooled chicken. Add to pot continue simmering.
  6. Soup is done when veggies and noodles are soft and tender.
  7. Serve soup with a bit of chopped parsley on top.

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