3 Ingredient Chicken Noodle Soup Recipe


  • 2 quarts of water (8 cups) + chicken bouillon (I like Better then Bouillon Organic Chicken Base – but you can use any)
  • Rotisserie chicken (deboned and chopped up) from one small chicken
  • Egg Noodles, 1/2 a package (or roughly 5 oz)
  • Salt and freshly ground pepper to taste
  • Optional:
  • Diced Carrots
  • Diced Onion
  • Diced Celery
  • Peas
  • Corn
  • Diced Potatoes


  1. Start by boiling your whole chicken until its cooked through and de-boning your chicken (reserve the water you boiled the chicken in for the base of your broth).
  2. You could also start with a rotisserie chicken or use boneless skinless chicken breasts in this step too. I prefer to boil the whole carcass for the health benefits, and its just a richer broth.Start by deboning the chicken off the rotisserie chicken, and setting that aside.
  3. In a dutch oven or crock pot add the water, and the chicken carcass, skin and fat that is left over after you have deboned it). Bring water to a slow simmer, and simmer for approx. 30 minutes.
  4. Remove carcass, and strain broth, and add back to your pot. Add in approx. 6 tsp of chicken bouillon (or per instructions on your bouillon), You can add more water if too much of the water boiled out while simmering.
  5. Add in the chicken (roughly chopped or broken into bite size pieces) and the noodles.
  6. Salt and pepper to taste, and simmer until noodles are tender and ready to serve.
  7. If you opt to add carrots, onions and celery, add these before the noodles. Add the noodles once the vegetables are tender.