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Mary's Chicken Noodle Soup


Homemade and YUMMY!!

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Rate this recipe 4.5/5 (23 Votes)


  • 4-5 chicken thighs, with bones & skin
  • 4 quarts of water
  • 4 garlic cloves, minced
  • Chicken soup base (to taste)
  • 1 medium onion, diced
  • 5-6 celery ribs, sliced diagonally
  • 2/3 C. sliced carrots (I use the mini carrots)
  • 1 pound of noodles
  • 1 C. frozen green peas
  • Pepper to taste
  • 1/4 C. Parsley


Preparation time 20mins
Cooking time 60mins


Step 1

Slow boil chicken thighs for approximately 45 minutes or until no longer pink on inside. Remove from pot and set aside. Add water if needed. Add soup base, onions, garlic, celery, carrots & noodles. Simmer until vegetable & noodles are cooked through, add peas & parsley. Pepper to taste. Remove skin & chicken from bones. Cut into bite-sized pieces and add to soup pot. Heat through, serve & enjoy!


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