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Country-Style Chicken Noodle Soup Recipe


  • Two 14 ½-ounce cans chicken broth
  • 3 cups water
  • 2 teaspoons Knorr bouillon powder
  • 1 small onion, chopped
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 1 bay leaf
  • One 14 ½-ounce can corn, drained
  • 2 ½ cups roasted chicken, cut up
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 8 ounces wide egg noodles

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Bring the broth and water to a boil in a large saucepan. Add the bouil­lon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.

Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.

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