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     Chicken Noodle Soup


This is another one of my comfort foods that give me that warm and fuzzy feeling.  When



you're sick, there's nothing else like it.  The nourishment that you receive from the chicken and



vegetables make you feel soooo good.  I make the base and freeze it so all you have to do is



bring to a boil and add the noodles.





  1½ lbs of chicken, bone in, skin on (can be breats or cut up chicken)

•  1 stalk of celery, cut into ½-inch slices

•  1 medium carrot, cut into ½-inch slices


•  1 small onion, cut into ½-inch dice

•  ¼ tsp thyme

•  ¼ tsp oregano


   ¼ tsp sage



•  ½ tsp dried parsley



•  5 cups water



•  2 tsp chicken bouillon*

•  12 oz flat egg noodles (I like the wide ones, but use what you have)


1.  In a large pot, combine all the ingredients, except for the noodles; cover and bring to a boil; reduce

    heat to a full simmer.  Cook about 2½ hours or until the chicken is "falling off the bone".

2.  Remove the chicken and vegetables from the pot; discard the skin and bones; discard.  Chop or

     shred the chicken into bite-sized pieces.

3.  Skim the fat from the broth; discard or save for another use.  Strain the stock and por back into the pot;

     add chicken and vegetables; bring to a boil, then reduce heat until ready to add noodles.

4.  Bring back toa boil; add the noodles then turn down the heat slightly so it won't boil over.  Check the




     noodle  package for the cooking time.  Correct seasoning at this time.


•  If you prefer a soup without noodles, add more and larger pieces of vegetables.

•  Gnocchi is another great option instead of needles; follow the package instructions.

•  Spinach works great with this soup; drop in bite-sized pieces with the noodles.


•  Add extra celery, carrots or onion if that suites your taste.


•  The base freezes beautifully, just bring to a boil and add noodles.




*I use Bettter-Than-Bouillon, low-sodium roasted chicken



best chicken noodle soup, best chicken soup

The very best is Chicken Noodle Soup.
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