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  • Writer's pictureGabrielle Hegert

Homemade Chicken Noodle Soup

My chicken noodle soup is one of my most popular and most shared recipes. I am one of those people who could have soup every day, but even if you aren't, this classic always hits the spot. I have to give credit to my mom for this one, my recipe is a slight tweak of hers, and we all know she is the best cook ever so I owe all it all to her!

What You'll Need:

  • 3 Chicken Breasts

  • 3 Containers of Chopped Celery

  • 2 Containers of Chopped White Onion

  • 1 and 1/2 Cups of Chopped Carrots

  • 1 Large Garlic Clove, Minced

  • 1 Tbs. of Fresh Parsley, Chopped

  • 4 Boxes of Chicken Broth

  • 1 Can of Tomato Paste (6 oz.)

  • Salt and Pepper (to taste)

  • 1 Bag of Manischewitz Small Bowtie Noodles


  1. Add your celery, onions, carrots, and some olive oil to a large soup pot. I add just enough olive oil so the veggies don't stick but they can start softening and creating a flavor base.

  2. Once your veggies start to soften add your chicken breasts, garlic, parsley, salt, pepper, and chicken broth.

  3. Bring to a boil.

  4. Add 2 tbs. of tomato paste and reduce heat to low.

  5. Cook until your chicken starts to shred naturally.

  6. Once your soup is done cooking, you can cook noodles in a separate pot, strain, and rinse.

I like to keep my soup and noodles separated from the soup so the noodles don't get too soft. So I scoop each serving in a medium-sized soup bowl. I also add some potato cubes on occasion. If you add those as well, don't add them until your add the chicken or they will get too soft. You can top this off with a little grated parmesan cheese and some fresh parsley too. Enjoy!

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