Chicken Noodle Soup

Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.

Chicken Noodle Soup

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 10 servings


  • 1 whole chicken throughly washed
  • 5 quarts cold water
  • 1/2 onion
  • 1 bay leaf `
  • 1 tsp dried rosemary
  • 1 Tbsp black peppercorns
  • 1 cup homemade noodles
  • salt and pepper to taste
  • 2 large carrots peeled and sliced
  • Fresh dill


  • Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
  • If you see the scum on your broth, remove it with slotted spoon.
  • Cook for 90 minutes, until chicken is tender and easily comes off the bone.
  • Transfer chicken to a large dish.
  • Strain the broth into a large bowl.
  • Wash your soup pot and pour broth back to a pot.
  • Add carrots. Bring to a boil.
  • Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
  • Using two forks, pull the meat from the bone and shred it slightly.
  • Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
  • Add fresh dill, salt and pepper to taste.
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