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Homemade Chicken Noodle Soup

Ingredients

Chicken Stock:

  • 3 pound whole fryer chicken, cut into quarters

  • 2 whole onions, peeled & quartered

  • 1 head garlic, halved

  •  4 celery stalks, cut up

  • 3 large carrots, cut up

  • 2 bay leaves 

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Soup:

  • 2 tablespoons extra virgin olive oil

  • 1 onion chopped

  • 1 celery stalk, chopped

  • 1 large carrot, chopped

  • 1 clove garlic, minced

  • 1 bay leaf

  • 2 tsp thyme

  • 16 ounces package egg noodles

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Directions

Chicken Stock:​

  1. Place all ingredients in a large pot. 

  2. Fill water to top making sure to cover ingredients. 

  3. Salt and pepper to taste; cook on low for 1½ hours; covered.

  4. Remove chicken from pot; set aside to cool.  Chop into bite-size pieces. 

  5. Strain liquid from pot and pour into a large bowl. 

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Soup:

  1. In a separate pot, add olive oil to bottom.  Add vegetables and garlic; cook until tender. 

  2. Add bay leaf, thyme and skin from chicken; continue cooking.

  3. Pour in chicken broth. Cook 10 minutes then add egg noodles; continue cooking until noodles are tender. 

  4. Add chopped chicken; stir and simmer 10 minutes longer, serve hot.

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