A favorite of adults and children, our recipe for Chicken Noodle Soup is perfect for cold days or for when someone in the household is feeling under the weather. Whether you want to cook it the traditional way or use our slow cooker adaptation, this recipe is satisfying and tasty.
When you’re not feeling great or if the weather outside is a little wet, raw, and unpleasant, there’s not much that sounds better than a delicious bowl of Chicken Noodle Soup. Long recommended as a treatment for colds and flu, Chicken Noodle Soup is one recipe that everyone should know how to cook.
There are some things that make coming home a wonderful experience. Whether it’s the greeting of the family pet or the warmth of a cozy apartment, coming home after a long day can bring peace to your soul. Adding the fragrance of something tasty to your homecoming gives you the promise of a scrumptious meal in just a few minutes. Here’s our version of this very basic soup recipe.
Chicken Noodle Soup Recipe
- Dutch Oven
- Large Pot
- Sharp knife
- 4 Chicken Leg Quarters or 6 to 8 chicken legs or thighs
- 4 Whole Carrots
- 1 stalk Celery
- 1 teaspoon Dried Chives
- 2 teaspoon Kosher Salt
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 2 teaspoon Parsley
- 2 cups Uncooked Egg Noodles
- Place the chicken pieces in a large Dutch oven, and add water to cover them completely.
- Bring the pot to a boil over medium heat.
- Reduce the heat to simmer and put the lid on the pot. Keep the pot simmering for about an hour.
- While the chicken is cooking, you can go ahead and prepare the celery and carrots. Wash the celery and carrots thoroughly under cool water.
- Using a sharp knife and a cutting board, chop the celery stalk, including the leaves, into one-inch chunks.
- Peel the carrots and cut them into one-inch rounds. Set the veggies aside until you need them.
- When the chicken is cooked, remove it from the pot using tongs and set it on a plate to cool.
- After fifteen or twenty minutes, it should be cool enough to handle. Using your hands, remove and discard the bones, skin, and gristle from the chicken parts.
- Shred the chicken meat and return it to the pot.
- Add the veggies, chives, salt, onion powder, garlic powder, and parsley to the broth.
- Turn the heat back on under the pot, keeping it low so the broth will continue to simmer.
- Place the lid onto the Dutch oven. Cook the chicken and vegetables for about an hour until the veggies are soft.
- Turn the heat up to medium heat and remove the lid from the pot.
- When the broth boils, add the noodles and let the soup boil for eight or nine minutes.
- Remove the pot from the heat, ladle the soup into bowls, and serve.
Slow Cooker Instructions
- Place the chopped vegetables in the bottom of your slow cooker and top them with the raw chicken.
- Fill the slow cooker with water until the chicken parts are just barely covered.
- Add the herbs and seasonings.
- Put the lid on the pot and cook on low for 6 to 8 hours or on high for 2 to 4 hours.
- When the time is up, use tongs to remove the chicken from the slow cooker.
- Shred, debone, and skin the chicken, returning the meat to the pot.
- Cook the noodles on the stovetop according to package instructions in a separate pot before stirring them into the slow cooker.