Is there anything more comforting than a bowl of homemade chicken noodle soup? Tackle cold temperatures and cold and flu season with an easy-to-make soup that’s warm, delicious and full of good-for-you ingredients. All you need are veggies, seasonings, chicken stock, noodles and chicken. Mindy uses rotisserie chicken for extra nutrients, flavor and to make this recipe even easier.

Mix up the ingredients

There are many ways you can change this recipe to your liking. Use your favorite chicken stock or make your own chicken stock. Easily make this recipe vegetarian by omitting the chicken and using vegetable stock instead of chicken stock. Mindy uses carrots, celery and onions in this chicken noodle soup recipe, but you can add more hearty vegetables, like potatoes or cabbage for extra sustenance. Use penne pasta noodles like Mindy recommends, or use your choice of noodles, like spaghetti, farfalle, rigatoni or fusilli. You can even make your own homemade noodles for an old-fashioned taste.

Homemade Chicken Noodle Soup Recipe

¼ c (½ stick) butter
½ onion, chopped
¾ c celery, chopped
1 c carrots, julienned
2 t garlic, minced
1 t dried Italian seasoning
1 T fresh cilantro, chopped
½ T fresh squeezed lemon juice
salt and pepper
64 oz Pacific Foods chicken stock
3 chicken breasts, cut-up or shredded
1 pkg penne pasta, cooked and drained


  1. Heat pot over medium-high heat and add butter
  2. When the butter melts, add onion, celery, carrot and garlic
  3. Once veggies start to soften, add Italian seasoning, cilantro, lemon, salt and pepper
  4. If mixture starts to stick to bottom of the pan, add a splash of chicken stock
  5. When flavors begin to combine, add chicken stock, chicken and pasta
  6. Simmer and stir until ready to serve

If you like this recipe, you may also like our online recipes for Southwest Chicken Pot Pie, Roasted Butternut Squash Soup with Pears or Greg’s Dungeness Crab Bisque.