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Old-fashioned chicken noodle soup recipe

Old-fashioned chicken noodle soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken and sweetcorn soup

Much of this soup's appeal is in its simplicity. Serve it as a starter and enjoy the extra chicken in sandwiches the next day.

63 people made this

IngredientsServes: 4

  • 125 g (4 1/2 oz) spaghetti or linguine, broken into 5 cm (2 in) pieces
  • 1 carrot, halved lengthways and thinly sliced
  • 1 celery stick, thinly sliced
  • 55 g (2 oz) small broccoli florets
  • 1 can sweetcorn in water, about 200 g, drained
  • 2 tbsp finely chopped fresh parsley
  • 2 tsp fresh thyme leaves
  • Chicken broth
  • 1 chicken, about 1.35 kg (3 lb), skinned and jointed, or 4 chicken quarters, skinned
  • 2 onions, halved, the inner layer of skin left on
  • 3 carrots, chopped
  • 3 celery sticks, chopped
  • 1 bouquet garni
  • 4 black peppercorns
  • salt and pepper

MethodPrep:45min ›Cook:1hr15min ›Ready in:2hr

  1. First make the broth. Put the chicken joints in a large, heavy-based stockpot or saucepan. Add the onions, carrots and celery, then pour in about 2 litres (3 1/2 pints) cold water to cover the ingredients. Bring to the boil, skimming the surface constantly until all grey scum is removed.
  2. Reduce the heat to low immediately the liquid boils. Add the bouquet garni, peppercorns and 1 tsp salt. Partially cover the pan and simmer for 1 hour, skimming as necessary. Test the chicken joints after 30–40 minutes; remove them as soon as the juices run clear when the joints are pierced with the point of a knife. Set aside.
  3. Line a large colander or sieve with dampened muslin and place it over a large heatproof bowl, then strain the broth through this. Discard the vegetables and flavouring ingredients. Return 1.5 litres (2 3/4 pints) of broth to the rinsed-out pan. Skim off any excess fat on the surface of the broth. Cool and freeze the leftover broth to use as a chicken stock in other recipes.
  4. When the chicken is cool enough to handle, remove and discard all the bones. Cut 225 g (8 oz) meat into bite-sized pieces for use in the soup. Reserve the remaining chicken for sandwiches or other recipes.
  5. Bring the broth to the boil, then reduce the heat so the broth is simmering. Add the spaghetti or linguine and the carrot, and simmer for 4 minutes. Add the celery, broccoli and sweetcorn, and continue cooking for about 5 minutes or until the pasta and all the vegetables are just tender.
  6. Stir in the chicken with seasoning to taste and heat through. Sprinkle in the parsley and thyme, and serve the soup at once.

Some more ideas

Add 450 g (1 lb) of the cooked chicken to the soup if you are serving it as a light lunch or supper rather than a starter. * Replace the chicken with two 600 g (1 lb 5 oz) turkey drumsticks. * Increase the fibre content by using wholewheat instead of white spaghetti. Alternatively, add 1 can butter beans, about 400 g, drained and rinsed. Stir in the beans with the chicken and just heat through. * Vary the vegetables to suit the season – small cauliflower florets, finely diced celeriac, sliced mushrooms or diced green, red and yellow peppers are all ideal. * Thicker fettuccine or tagliatelle, or even small pasta shapes, can be used instead of the spaghetti or linguine.

Plus points

Unlike the majority of vegetables, which are most nutritious when eaten raw, carrots are a better source of beta-carotene when they are cooked. Cooking breaks down their cell membranes, making it easier for the body to convert the beta-carotene they contain into vitamin A. * Both the dark and white chicken meat can be added to the soup. The dark meat contains twice as much iron and zinc as the light meat. * Chicken is an excellent source of protein and it provides many of the B vitamins, particularly B1 and niacin.

Each serving provides

A, B1, B6, E, niacin * C, folate, iron * zinc

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Delish! Simple soup to make, I love making my own stocks anyway. I had just run out of black peppercorns so used tropical mix ones instead when making the stock. I also added a finely diced chilli to the soup when cooking and there was a nice kick to it. Good for poorly people recovering from colds too!-25 Jan 2011

  • 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 3 carrots, peeled and chopped medium
  • 2 celery ribs, chopped medium
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried, minced
  • 1/8 teaspoon red pepper flakes
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 (12 ounce) bone-in, skin-on split chicken breast, trimmed
  • 1 1/2 ounces wide egg noodles (about 1 cup)
  • 1/2 cup frozen peas
  • 2 tablespoons fresh parsley, minced

Servings 6
Adapted from

Old-fashioned chicken noodle soup

Also, I’ve always been passionate about cooking, and chicken noodle soup is one of the first recipes I’ve tried to prepare. My mom was my guide and I hope one day I will pass this family tradition to my little daughter if cooking becomes her passion as well.

I’ve been taught how to prepare the chicken noodle soup the old-fashioned way. By that, I mean I am one of those persons who like preparing everything from scratch. I will share with you today how I prepare the fabulous chicken stock with vegetables and spices. That is the base, the foundation of your soup, it must be made right. Then, if you want a bowl of old-school chicken soup, then home-made noodles are what you are looking for. Yet, in this recipe, I did not include the home-made noodles because I was short in time. However, I promise I will get back later with my delish recipe for the noodles made at home.

Recipe Summary

  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 4 stalks celery, diced
  • celery tops
  • 1 carrot, shredded
  • 1 onion, halved - unpeeled
  • ground black pepper to taste
  • 3 (32 fluid ounce) containers chicken broth
  • 2 eggs, beaten
  • 1 cup warm water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 3 cups all-purpose flour

In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.

While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.

Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

Makes approximately 4 cups of soup.

Add a small amount of olive oil to the bottom of your soup pot.

Add onions and saute for a couple of minutes.

Season chicken with garlic powder, seasoning salt and pepper. Place chicken in pot and saute until slightly browned. I used chicken thighs because they are really cheap. Also, the dark meat and bones provide more flavour.

Add 1 cup of water, celery and carrot.

Cover and reduce heat. Simmer for 45 minutes.

Add noodles. Simmer for another 10 minutes.

If you prefer you can remove the chicken pieces from the soup, shred the chicken from the bones and return it to the soup. In my family we just leave the pieces whole.

Old Fashioned Chicken Noodle Soup Recipe

Mirepoix mixture &ndash diced celery, onions, and carrots

Homemade chicken soup simmering in the pot

We use homemade egg noodles to our chicken soup

The perfect cold and winter buster &ndash Homemade Chicken Noodle Soup

8 cups Homemade Chicken Stock, or low-sodium chicken broth
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast half
2 cups sliced carrot
2 cups sliced celery
1 cup chopped onion
4 fresh thyme sprigs
1 bay leaf
3/4-1 pound uncooked medium thick egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper


1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat simmer 20 minutes.

2. Remove chicken from pan let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones &ndash save to make chicken stock later. (See How to Make Your Own Chicken Stock)

3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil. Simmer for 10 minutes.

4. Add noodles, and simmer an additional 6 minutes.

5. Add chicken, salt, and black pepper cook for 5 minutes or until noodles are done.

**If you would like to receive our Recipe Of The Week &ndash be sure to sign up to follow the blog via email, hit the &ldquolike&rdquo button on the Facebook sidebar, or follow us on Twitter.

Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup

For me, there are some soups that are all about what&rsquos floating around in them. Then there are those that rely heavily on a perfect broth base.

Good old fashioned chicken noodle soup is maybe the best example. Getting a deeply flavoured and perfectly seasoned chicken broth is what will make this soup great.

Old Fashioned Chicken Noodle Soup

This the soup you wish someone would bring you when you have your worst winter cold.

Since I discovered a new favourite 1 hour cooking method for Roast Chicken , we are definitely enjoying more roast chicken dinners around here and there always seems to be homemade stock on hand in my freezer.

A good stock is key.

I&rsquove talked about my oven method for making stock in detail in this recipe post . I sometimes double down on chicken stock when I want a very intense broth.

How to make chicken stock or beef stock in the oven

That means I use previously made stock (or at least half) as the liquid base instead of water to make my next batch of stock for soup. I really recommend that method for making the stock for chicken noodle soup.

The difference to the flavour of the soup is incredible. Alternatively, you could buy a quart/liter of good low sodium chicken stock from the supermarket and use that as half the liquid when you prepare the stock for this recipe.

Even when making chicken stock from the carcass of a roasted chicken, I still roast the bones and any leftover skin first. I will freeze a carcass if I don&rsquot have time to make the stock and it&rsquos generally better to use 2 chicken carcasses for each 2 liter/quart batch of stock.

Treat the meat differently, save every morsel.

If there is leftover chicken, I pick it off the bones first in little shredded bites and freeze that in a Ziploc bag to add to the soup as well. Don&rsquot worry about adding the crispy baked skin to the stock, the intention here is to extract as much flavour as possible and browned skin has a lot of flavour.

I generally make my stock a day ahead and let it cool overnight in the fridge. This makes it incredibly easy to skim off all of the fat that rises to the top.

The great flavour base of the stock gets perfectly seasoned with only, salt, pepper plus a a little dry sage and summer savoury. Carrots, celery, noodles and leftover chicken are all that&rsquos added or needed to make this wonderfully comforting, simple but deeply delicious old fashioned soup.

Like this Old Fashioned Chicken Noodle Soup recipe?

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Old Fashioned Chicken Noodle Soup Recipe

For the Chicken Broth:
2 lb chicken pieces bone-in, skin-on*
2 bay leaves
1 small onion halved (or 1/2 medium onion)
2 garlic cloves pierced
1 tsp dried thyme or 2 sprigs of fresh thyme
5 Quarts water
12-16 oz egg noodles keep in mind they expand as they cook
For the Chicken Noodle Soup:
3 celery sticks finely diced
2 large carrots quartered and thinly sliced
1 medium onion finely diced
1 Tbsp sea salt or to taste
1/4 tsp black pepper or to taste
4 tbsp fresh parsley chopped
4 Tbsp fresh dill chopped

Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves, and 1 tsp dried thyme. Add 5 quarts of water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
Rinse the now-empty pot, and place it back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots, and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
Add the chicken broth back to the pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking for another 15 minutes.
Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

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Grandma’s Old Fashioned Chicken Soup

The reason why I call this “old-fashioned” chicken soup is because nowadays, with the advent of so many tinned, packet and dehydrated versions of soups, taking the time in today’s busy fast paced life to cook an old-fashioned recipe which can take a couple of hours, is not something everyone is willing to do. As usual, and because I also have a full-time job, I cut corners as much as I can without compromising on ingredients and taste.

This version of my grandmother’s chicken soup, is not left to simmer for a couple of hours on the hob (although nothing is stopping you from doing this) as she did, but rather cooked in a pressure cooker where your ingredients will cook in just about an hour.

There are two different ways you can serve up the chicken soup, as I have in this recipe where I cooked a whole chicken, then placed it in the oven for half an hour to crisp up, to serve with some roasted potatoes, shredding just some of the chicken back into the soup, or you can extract whatever chicken pieces you used from the soup and shred this back into the liquid to give it full substance.

Don’t forget though, at the time my granny made this, there were probably lots of mouths to feed, so she would use it like I did, and make a complete meal out of this recipe.


  1. Douktilar

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