This chicken noodle soup leaves you feeling full, and of course, full of comfort. Use leftover chicken, unpeeled potatoes, and corn to add some heft to your grandma’s favorite classic chicken noodle soup recipe.

We all love a steaming cup of warm chicken noodle soup to comfort us through colds and chilly winter days. As with most of my recipes, this soup ain’t nothin’ fancy (while cooking) but it delivers the best flavors and textures you’ll ever find in a chicken noodle soup recipe.

What Makes This Chicken Noodle Soup So Special?

While the basics don’t change much (because if it’s not broke then why fix it) there’s a few additions here that are gonna keep you coming back to this chicken noodle soup recipe over and over and over and over again.

  • Unpeeled Potatoes
  • Chunky Carrots
  • Corn (and lots of it…in fact, throw another can in if you like a sweet “snap” in your soup)
  • Egg Noodles cooked right in the broth

And even though I prefer to make my own broth for chicken noodle soup (because let’s face it, when it’s homemade it’s always better) I actually use Wyler’s Instant Bouillon cubes when I want a nice salty broth without the wait time of chicken broth.

Don’t Peel the Potatoes, Please

In our family, we don’t mess around with making things look pretty, even though most of the time everything looks amazing anyway.

And that’s one reason you don’t have to peel your potatoes and carrots. Especially if they’ve come from your own farm fresh garden.

But the other reason?

The peelings on the potatoes hold your spuds together as they soak in a warm bath of broth.

So, if you’re caught up with the kids (goats, that is) it’s ok to let this soup simmer without fear of mushy tatoes.

How to Make Fully Loaded Classic Chicken Noodle Soup

We do things the easy way around here!

  1. Simmer unpeeled, prepared, veggies in the broth for optimum flavor
  2. Add the chicken
  3. Boil the noodles in the broth

You can run out and do your barn chores while the pot is simmering away and you’ll return to a huge pot of chicken noodle soup for the family.

Quick Tip

Boiling the noodles in the broth makes tastier noodles and a lightly creamier texture

Chicken Noodle Soup

Fully Loaded Classic Chicken Noodle Soup

Amanda Pieper
A chicken soup that doesn't skimp on ingredients. Use leftover chicken, unpeeled potatoes, and corn to add some heft to your grandma's favorite classic chicken noodle soup recipe.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4


  • 1 Rotisserie Chicken you can also use a whole chicken, two chicken breasts, or leftover beer can chicken for this recipe.
  • 2 Cartons Chicken Broth
  • 4 Cubes Wyler's Chicken Bouillon
  • 4 Cups Hot Water
  • 3 Stalks Celery with leaves
  • 2 Large Red Salad Potatoes unpeeled
  • 1 Large Onion coursely chopped
  • 3 Large Carrots chopped into rounds
  • 1 Can Corn drained
  • 2 Cups Egg Noodles uncooked
  • 2 tbsp Parsley fresh or dried


  • Pour chicken broth, water, and bouillon cubes into a large pot. Heat to boiling, stirring occasionally.
  • While the broth heats, coursely chop onions and celery. Add to the broth.
  • Without peeling, chop the potato and carrots into 1-inch cubes and add to broth.
  • Allow the broth and vegetables to boil for 10 minutes, or until all vegetables are tender.
  • Piece out the cooked chicken and add it to the boiling pot of vegetables and broth.
  • Add uncooked egg noodles directly to the soup and reduce heat to simmer. Cook for 10 minutes.
  • Add corn and garnish soup with chopped parsley.


NOTE: If your soup gets a little chunkier than you’d like, you can always add more water and bouillon cubes to taste!
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Keyword chicken noodle soup, classic, noodle, soup