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Homemade Chicken and Egg Noodle Soup

chicken noodle

The perfect Home-style Chicken Soup for the colder months. This is a very simple classic recipe.

whole raw chicken average 1 pound

(yield 4-6 people)

water 16 cups

egg noodles 8 oz.

onion 1/2 diced

carrots 5 sliced or diced

celery 4 sticks diced

chicken bouillon cubes 4

salt and pepper taste

onion powder 1/2 teaspoon

parsley 1 teaspoon

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

(You will see this Italian seasoning in lots of places if you follow me)

Fill a large soup pot with water and bring to a boil. Add raw chicken after you rinse it in the sink. Cook chicken thoroughly and carefully take out of water and let cool in a large bowl. Add all your vegetables, seasonings, and bouillon cubes and simmer for 45 minutes on medium heat.

Once the chicken is cooled break it apart with your hands, like your Grandma used to do. Tear the leg/thigh off. Carefully pull chicken with your hands making sure you have no bones. Then do the same with the breasts and wings. Add the pulled chicken meat to the soup. (Based on how much the soup reduced you may want to add another cup of water)

Final step. Cook the egg noodles. If you think your family will finish the meal add the egg noodles directly into the soup. They take only 5-6 minutes to cook. Do not overcook. If you expect leftovers cook the egg noodles on the side and add them to the bowls before adding the soup. Egg noodles do not reheat well. This is easy and its a classic. Enjoy!

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Published inHomestyle FoodsRecipesSoups

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