David's Chicken Noodle Soup

David Kuhlmann


Ahhh, Chicken noodle soup, what's not to like. Comfort food at it's finest, and has medicinal properties to get you well when your sick. So I've been told.

This is my version and you can use this or add anything you wish. Some people like peas and corn added or may not like mushrooms. Add or take away what you prefer. You may not want noodles. It's all good!

I like my soups chunky and hearty with a good amount of broth, You can add more or less to your liking as well.

There are no set rules when it comes to Chicken noodle soup

Bon Appetite!

pinch tips: How to Debone a Chicken






1 Hr


45 Min


Stove Top


1 large
4-5 lb fryer chicken (boil to make stock)
1/2 c
blonde roux First you "have" a Roux
2-3 medium
yellow onions rough chopped
5-6 stalk(s)
celery rough chopped
1 medium
bell pepper
1 bunch
green onions
carrots, chopped
1-2 large
clove garlic chopped fine
3-4 medium
portabello mushrooms rough chopped.
2 large
bay leaves, dried
1 bag(s)
reames frozen egg noodles 12 oz . if you don’t have reames in your grocery store you can buy any brand of fresh or frozen noodles. these are more like a homemade noodle. of course you can use bag dry noodles of your liking.

Directions Step-By-Step

Boil the chicken in a large pot filled with hot water. Add the bay leaves to water and slow boil about 45 minutes. This creates your stock for the Soup. Turn off the heat and pull the chicken out of the pot, allow to cool about 15 minutes. Strain off floating fat.
Remove all of the meat from the whole bird. Rough chop into large bite sized pieces. Set pot of broth to the side. Remove the bay leaves.
In another pot make a blonde roux. Once your roux is the color of ginger ale you can continue.

Do not let your roux to get too dark for this soup. You can even go to a caramel color but again we want this roux light but it has to have some color.
Next add all of the chopped veggies (Holy Trinity) add the rest of the seasonings and garlic to the roux and stir until veggies are soft and the onion starts to turn tender.

Usually about 5-10 minutes depending on the temperature.

Do not use a high heat as it will make everything stick to the bottom of the pot and burn. We are looking for a simmer not a boil.
Once your pot with the veggies and seasoning are ready put in the chicken chunks, mushrooms and carrots. Mix well to until it is hot and simmering.

Next start adding the stock. Put in a cup first and stir, you will notice that this becomes thick as the roux absorbs the liquid.

After this is done start adding enough stock to a watery consistency. mixing as you continue to add the stock. We want more stock now as the noodles will absorb liquid until they are cooked. Total about 8 cups of stock at this point.
Continue to simmer for about 30 minutes. You will get evaporation so continue to add stock as needed.

Now is a good time to taste your broth to make sure it has enough seasoning. If you need more add more of the Emeril's seasoning. Do this to your taste.

Wait a few minutes after adding seasoning before tasting again. This is allowing the seasoning to dissolve into the soup.

After 15 minutes or so add the noodles and continue to simmer and stir until the noodles are cooked. Add stock as needed.

Just in case you were to run out of stock you can use water if you need to.

I always keep containers of both chicken and beef stock in my pantry for the just in case moments instead of adding water.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: For Kids, Heirloom