Chicken Noodle Soup with Wide Egg Noodles, Carrots, and Celery

When  you’re craving a warm bowl of chicken noodle soup, this recipe is such a comfort and will smell amazing when finished. I love using thick egg noodles in this recipe, and it’s so simple anyone can make in an afternoon.

This will make around 3 quarts of soup total.

Note: If you still have turkey leftover from the holidays, it’s a great substitute for making this soup also.


1 chicken breast

2 carrots

4 celery stalks

1/2 white or yellow onion

5 bay leaves

dash of pepper

1-2 tbs. of salt, or to taste


2 quarts of stock (chicken, vegetable, or a mix of both)

*Water reserved from boiling the chicken*

2 cups egg noodles


In a small pot fill it with water, add the chicken breast, and heat on high. Once its boiling turn down to a simmer and cook 20 minutes, or until the chicken is fully cooked. Save the water, and scoop out the white fat that has collected on top and toss. Pour the remaining liquid into the slow cooker. Let the chicken cool 5-10 minutes and shred with forks.

In the slow cooker, add the shredded chicken, chicken stock, vegetable stock, salt, pepper, and bay leaves. Wash produce and peel the carrots. Dice the carrots, celery, and onion and add to the slow cooker.

Cover and cook on high for 3 hours. Add in the egg noodles, and cook 30 minutes more.

Remove bay leaves and serve.

Happy cooking!


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