Chicken Noodle Soup Stew

This soup will fill your family's bellies and your home with amazing homemade goodness. These ingredients are easy to acquire and even easier to toss together. What I really like about this meal is that it stays good for days in the fridge, gotta love meals that can be repurposed for future meals. 

Course Dinner
Cuisine soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 bowls
Author Sosi's Mom


  • 4 Cups Cooked, cubed chicken (Bone in chicken tastes best)
  • 4 or 5 Cups Chicken Broth
  • 1 Cup Chicken Broth Excess water from the cooked chicken
  • 1 Cup Parred Carrots
  • 1 Cup Chopped Celery
  • 1 Cup Spaghettini Broken into small pieces
  • 1 White Onion, diced
  • 3 Sprigs Thyme Fresh
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Pepper
  • 1 Minced Garlic Clove


  1. Cook your chicken until done (165 °F) If you are cooking your chicken on the same day, save the juices that the chicken leaves in the pan. 

    *Please click our Chicken Noodle Soup Stew Broth Instructions link below*

  2. Chop up your vegetables, break up your noodles, mince your garlic, prepare your spices and take out your bone broth. 

  3. Add all of you ingredients into a large pot, bring to a boil.  The chicken here is pulled and not cubed. This batch simmered for a few hours so it makes the chicken break down into even smaller pieces (easier for toddlers to chew). 

  4. Boil your soup for at least 10 minutes or until all the vegetables are tender. 

    *Note: if you have time, this soup tastes the best when it has time to simmer for hours*

Recipe Notes

Please read the linked post "Chicken Noodle Soup Stew Broth Instructions" for making your own broth.