Chicken Noodle Soup

How can you go wrong with Chicken soup? It is extremely versatile. You can make it with noodles, rice, matzo balls or just more veggies. Homemade Stock shines here. It is what makes the dish but you can make a perfectly good soup from commercial stock as well. Who ever turned down a bowl of Chicken soup? Sick or not sick…


Chicken Noodle Soup


  • 2 tablespoons of Olive Oil
  • 1 Large Onion, finely diced
  • 3 Stalks of Celery, Chopped
  • 3 Carrots, Chopped
  • 2 Quarts of Chicken Stock, Preferable Homemade (see below for recipe)
  • 2 cups of Shredded Cooked Chicken
  • ½ lb. of cooked egg noodles or pasta*


  1. Heat the olive oil over medium heat; add the onions, carrots and celery and sauté over medium heat until soft, 5-7 minutes. Add the chicken stock and bring to a simmer. Simmer for 15 minutes then add the chicken, continue simmering for 5 minutes and remove from heat. Serve over the cooked noodles, rice or Matzo balls


*Feel free to substitute 1 -2 cups cooked rice or 6-8 matzo balls

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Making stock

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CLICK HERE for the blog post on HomeMade Stock

Homemade Chicken Stock

Yield: Makes 6 Quarts of Stock


  • 5 lbs of Chicken or Turkey, backs, wings, legs, etc.
  • 2 Large Onions, roughly chopped
  • 4 Stalks of Celery, roughly chopped
  • 3 Large Carrots, roughly chopped
  • 1 Handful of parsley Sprigs
  • 2 Bay Leaves
  • 1 Tablespoon of Peppercorns


  1. Place the Chicken Bones in a Large Stock Pot (I have a 16 quart aluminum pot), fill with water and heat over medium high heat until it begins to boil. Lower the heat to a simmer and skim the foam as it rises to the surface. Add the remaining ingredients and lower the heat to a bare simmer for at least two hours. Cool Completely, strain into a clean pot and refrigerate overnight.
  2. Remove the fat cap and the stock is ready to use or freeze.
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