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Chicken Noodle Soup


Recipe from my Great Grandma Fary on my mother's side
Every Sunday she made this soup.

Yields: 6-8 servings

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  • 1 frying chicken (no neck and remove excess skin)
  • Carrots as desired chopped
  • Celery chopped
  • Onion chopped
  • 1 -2 bay leaves
  • Parsley flakes
  • 4 - 5 chicken bouillon granules
  • 1 garlic clove



Step 1

Rinse chicken and put in a pot with 12 – 14 C of cold water.
Bring to a boil, then turn down and skim off fat.
Add cup of vegetables as many as you desire.
Add 1 – 2 bay leaves (when soup is done remove bay leaves)
Sprinkle a layer of parsley flakes on top of soup.
Add 4 -5 tsp chicken bouillon granules. Simmer for 1½ hours
May add 1 clove of garlic if desired.
When soup is finished de-bone chicken and then add chicken back to soup.
You can add cold cooked noodles if desired when ready to eat.

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