Go Back
+ servings
Chicken Noodle Soup Mix

Chicken Noodle Soup (Dry Soup Mix Series)

Author: Heidi Boortz
Servings : 4



  • 4 Tbsp celery salt
  • 4 Tbsp dried parsley
  • 2 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 Tbsp salt
  • 2 Tbsp ground savory
  • 1 tsp oregano
  • 2 tsp dried thyme
  • 1 tsp pepper
  • 1 tsp dried sage
  • 1 tsp ground turmeric

Chicken Noodle Soup Mix

  • 1/4 cup freeze dried carrots see notes
  • 1/4 cup freeze dried celery see notes
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1 Tbsp dried minced onion
  • 1 Tbsp dried parsley
  • 1 cup 100% whole grain egg noodles uncooked
  • 2 cans canned chicken 8 oz each



  • Mix all bouillon ingredients in a small bowl. Reserve 1 Tbsp. Store remaining bouillon in airtight container and store in cool, dry place for use in other soup mixes (only the reserved Tbsp is needed for this recipe).

Chicken Noodle Soup Mix

  • Add carrots, celery, reserved bouillon, thyme, garlic powder, onion and parsley to a jar (1 pint). Seal and shake to combine. Open jar and top with noodles. Seal and store in a cool, dry place.

To Make Soup (Conventional)

  • Add contents of jar and 4 cups water to a stockpot. Bring to a boil. Cover, reduce heat, and let simmer 20 minutes. Drain chicken and stir into soup. Let simmer an additional 5 minutes.

To Make Soup (Instant Pot)

  • Add contents of jar and 4 cups water to Instant Pot. Lock lid; set valve to sealing. Program for manual-high and 7 minutes. Use quick release and stir in drained chicken. Let stand 5 minutes.


Dried Celery:  CLICK HERE
Dried Carrots: CLICK HERE
Tried this recipe?Let us know how it was!