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Chicken Noodle Soup


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  • 2 cups each sliced carrots and celery
  • 1 cup chopped onions
  • 1 Tbsp salt
  • 1/2 tsp pepper
  • 2 cups broad egg noodles
  • 1/2 cup frozen peas
  • 2 Tbsp chopped fresh parsley
  • Stock
  • 5 lb. chicken legs
  • 16 cups water
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion chopped
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp whole peppercorns



Step 1

Stock: In stockpot, bring chicken and water to a boil; skim off foam. Add carrots, celery, bay leaf, salt, thyme and peppercorns; simmer, uncovered for 2 hours. Remove chicken and refrigerate. Strain stock; pressing vegetables to extract liquid. Refrigerate for 8 hours, lift off fat and discard fat. In large saucepan bring stock to a simmer. Add carrots, celery, onions, salt and pepper; cook for 20-25 minutes or until tender. Remove chicken meat from bones, chop and add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley. (Makes 8 servings)

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