chicken noodle soup

there are probably as many recipes for chicken noodle soup as there are stars in the sky, and mine contains no twist or special unique quality, it’s just…chicken noodle soup. admittedly, it’s homemade, and that alone makes is awesome. i realized a while ago that making soup like this at home was cheaper than buying it at the store and it had the benefit of tasting better too. since we are now firmly ensconced in autumn here on the east coast this seems like a good recipe to share.

an important note: i’m sure you come here for quick and easy weeknight recipes, however this is not one of them. it isn’t hard (by any means) but it’s not quick. this is the perfect thing to make on a sunday and eat for dinner later in the week…in fact (like most soups,) it’s much better the next day.

chicken noodle soup


  • 3-4 pound chicken
  • 6 carrots, peeled and cut into 1″ chunks
  • 4 stalks celery, cleaned and cut into 1″ chunks
  • 2 onions, cut into 1/4 moons
  • 5 sprigs thyme
  • 2 sprigs sage
  • 2 bay leaves
  • poultry seasoning
  • salt
  • pepper
  • olive oil
  • egg noodles


wash the chicken (removing the giblets, etc.) and set aside. dry the chicken and sprinkle with poultry seasoning, inside and out, set aside. in a large stock pot heat about 2 tablespoons of olive oil over medium heat. add the onions, carrots, and celery and saute for about 10 minutes until they begin to soften. add thyme, sage, 1 teaspoon of poultry seasoning, bay leaves, salt, pepper, and chicken to the pot. be sure to salt liberally…the chicken and the stock need it. add 10 cups of water. make sure the chicken is covered…if it’s not, add more until it is. lower the heat until it is just barely simmering and then cook for about 2 hours, or until the chicken legs begin to pull away from the body of the chicken.

remove the chicken and set it aside to cool. once cool, remove the skin and shred the meat into large chunks. bring the stock (with vegetables) to the boil and add the egg noodles, cooking per the package instructions. add the chicken back to the soup, taste and adjust seasoning.


as i said, this really is better the next day once the flavors have come together a bit more. we ate it twice the week i made it and had it with thick crusty bread smeared with butter. it was perfect. also, fritz loved this…he got it sans stock, but loved the veggies and noodles and chicken all chopped up.


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