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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup Recipe


  • 1 Chicken carcass with some meat still attached & 2 chicken wings best quality chicken you can find
  • 3-4 medium Carrots peeled
  • 2 medium Celery stalks
  • 1   medium whole Onion peeled
  • 1 medium Parsnip peeled
  • 1/2 medium Red Pepper seeds removed
  • Egg Noodles
  • salt and pepper
  • 2 tablespoons olive oil
  • Fresh herbs optional, such as parsley to serve


  1. Place a large soup pot on the stove over medium high heat and add the olive oil.
  2. Add chicken pieces to the soup pot. Allow to cook, browning the meat, for about 2-3 minutes and then add all the veggies. Cook for another 1-2 minutes, stirring to coat them with olive oil too.
  3. Fill up 3/4 of the soup pot with water, stir and bring to a boil.
  4. When it starts boiling, reduce the heat to medium low and place a lid on top, semi open.
  5. Season with salt and pepper and allow to cook for 40 minutes.
  6. Remove most of the veggies (apart from carrots) and chicken carcass and save whatever meat you can from the bones. Add it back to the soup pot.
  7. Add egg noodles to the pot and allow to boil for 10 minutes with the soup.
  8. Taste and adjust salt and pepper.
  9. Remove chicken soup from the heat and serve garnished with fresh chopped parsley.

Recipe Notes

CHICKEN NOODLE SOUP RECIPE TIPS Use chicken pieces with bones attached when starting the broth. It will create that rich, fully flavored soup you’re looking for. I usually use the carcass with some meat attached to it and the wings. Throw away most the veggies you used to make the broth and keep the carrots. You can skip some of the veggies I have listed above if you don’t like them. But keep in mind they are there just for flavor and if you’ll discard them after boiling, it’s like they were never there, right?!