Chicken Noodle Soup

chicken-nodle-soup-for-blog12-23-2016-chicken-noodle-soup-2HOMEMADE CHICKEN NOODLE SOUP

Serves: 6


  • 1 rotisserie chicken, fully cooked
  • 1/3 of an onion
  • 2 stalks of celery
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Reserved chicken
  • 8 ounces of frozen egg noodles [I used two packages for we like noodles!]
  • addition salt and pepper to taste



  1. Remove the chicken from bones, and set aside. Add remaining parts of the chicken (bones, skin, juices, etc.) to a large pot and cover with water. I used about 3 quarts of water.
  2. Add 1/3 of an onion, 2 stalks of celery (leaves are good) and a bay leaf. Add some salt (about 1/2 teaspoon) and some black pepper. Bring to a gentle boil uncovered, and allow to simmer gently for 1-2 hours.
  3. Remove the bones, skin, vegetables and bay leaf. Pour the broth through a fine mesh strainer into a large bowl. Then pour it back into the pot and return to the heat. I added three more cups of water to my broth at this point, and the amount will depend on how much flavor you like, and how concentrated your broth is.
  4. Add the chopped onion, celery, and carrots and simmer gently on medium heat until they are tender (about 30 minutes).
  5. In the meantime, cut your reserved chicken into bite size pieces and add it to the pot.
  6. Add the frozen noodles, and simmer and stir occasionally for at least 20 more minutes. Taste the soup for seasoning and add more salt and pepper as needed.

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