Homemade Chicken Noodle Soup

My mum taught me to make chicken noodle soup from scratch. This soup is healthy and perfect for cold winter nights or illness. The best comfort food.  

– 4 pound whole chicken  – 2 medium carrots  – 1 medium onion – 2 stalks celery – 4 quarts water – 2 cups egg noodles  – 1 chicken bouillon cube – 1 teaspoon salt – 1 teaspoon pepper  – ¼ cup parsley



Remove the gizzard bag inside. Put the chicken in a 5 qt soup pot and cover with water. Put the whole onion, carrots, and celery sticks in the pot. 

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Lower the heat to medium-low, cover with a lid, and cook for 1 hour until the carrots are fork tender and the chicken is almost falling off the bone.

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How-to photos of chicken noodle soup. Carefully remove the chicken from the soup pot and let it cool for a few minutes before pulling the meat. 

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Ladle excess broth into a jar or airtight container and refrigerate. How-to photos of chicken noodle soup. Return the chopped carrots and celery to the soup.

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I used half the chicken, but you can use all of it if you have a lot of broth. Add the shredded chicken back to the soup pot. 

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Check seasoning and add salt and pepper. How-to photos of chicken noodle soup. Continue cooking for 5–10 minutes to finish noodles. 

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Remember that noodles expand and soak up broth as the soup sits, so don't add too many. How-to photos of chicken noodle soup. Add parsley and serve.

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Chicken Gnocchi Soup 

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