Chicken Noodle Soup

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy.A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!You can use your choice of any or all of the following vegetables or any others you have on hand: Broccoli, green beans, frozen corn, frozen peas.

101 Ratings
Directions for: Chicken Noodle Soup


A roasting chicken, drumsticks and thighs removed

5 carrots, peeled and chopped

4 onions, peeled and chopped

2 celery ribs, chopped

2 garlic cloves

5 bay leaves

6 sprigs fresh thyme

1 head of broccoli, chopped into florets

8 oz green beans, chopped

1 cup frozen corn

1 cup frozen peas

1 lb(s) of your favourite pasta noodles

Salt and pepper


1. Put the chicken carcass, thighs and drumsticks into a large soup pot.

2. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water.

3. Bring to a simmer and simmer gently for two hours.

4. Strain off the broth and reserve the chicken.

5. Once the meat has cooled pick it from the bones and return it to the pot with the broth.

6. Bring the broth back to a simmer and add your choice of vegetables.

7. Simmer for a few minutes, and then add noodles and cook just until they have softened.

8. Adjust seasoning and serve.

See more: Poultry, Kid-Friendly, Soup, Vegetables, Herbs, Pasta, Chicken

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