Classic Chicken Noodle Soup


Whole roaster chicken (raw)

About 4 -5 large carrots

1 medium onion or 2 small onions

4 stalks of celery

1-2 garlic cloves

Handful of fresh parsley

Salt and pepper



Egg noodles or homemade noodles

Half and half

Cover whole chicken with water and boil. Once chicken is cooked through, take out to cool and keep your water in the pot. Shred chicken and set aside.

Put the bigger bones back in the pot of boiling water and simmer for about 10 minutes. Take bones out and add carrots, celery, onions, and garlic, simmer until veggies are just tender, then add meat and fresh parsley, salt and pepper to taste and 1 tsp thyme, 1/4 tsp turmeric.

Cook about 10 minutes then take 1 tablespoon of flour whisked into water in a separate bowl and then add into the soup. Now add noodles, if desired ( homemade or egg works well here) and cook until noodles are tender. Add a splash of half and half to finish it off!

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