All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages | Breads
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
Video Version
Equipment
- Dutch Oven
- Large Pot
- Sharp knife
Ingredients
- 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
Instructions
- 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.
Notes
All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks | Beverages | Breads
Related: 24 Chicken Thigh Recipes | 27 Chicken Soup Recipes | 24 Pasta Soup Recipes