Chicken Noodle Soup (From Scratch)

If I had a dollar every time someone asks me what my favorite thing to cook is, I would be be pretty darn rich.  The truth, I have no idea what my favorite thing to cook is, sometime I like to cook pasta, sometimes Asian, and other times pancakes; what I love to cook depends on my mood, which is constantly changing.  While I cannot settle on a favorite recipe, my cooking pride rests in a bowl of my homemade chicken noodle soup.

 Disclaimer:  This is not a simple “set it and forget” recipe; but the pride that comes from making chicken soup (broth and all) from scratch is totally worth it!

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  • 1 whole chicken (about 3 lbs.)
  • 1 1/2 cups of chopped carrots
  • 3/4 cup of chopped onion
  • 3/4 cup of chopped celery
  • 1 tsp of salt
  • 1/2 tsp of ground pepper
  • 1 bag of whole wheat noodles (I used Ronzoni)
  • Servings: 10
  • Difficulty: easy


  • In a large saucepan, add the chicken and vegetables
  • Fill the pot with water until the chicken and vegetables are completely covered
  • Bring to a boil, then cover and simmer over low heat, stirring occasionally
  • Let simmer for 2 hours, until chicken is cooked and falling off the bone
  • Using a colander strain the soup over a large bowl, separating the broth from the chicken and vegetables
  • Let the broth settle and cool, as well as the chicken and vegetables (be sure to let them cool, or you will end up with burnt fingers)
  • Begin to cook the noodles following package directions
  • Once cooled, begin to separate the chicken meat from the bones and skin and returning to the pot (this is the part that seems to take forever)
  • Skim any fat that may have accumulated on top of the broth
  • Add the broth to the pot of chicken and vegetables and return to a medium, high heat until warmed through
    Ladle the soup over the noodles and enjoy!


  • Calories:  214
  • Protein:  14 grams
  • Carbohydrates:  22 grams
  • Fiber:  4 grams
  • Fat:  8 gras


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