Savory Chicken Noodle Soup By Noreen'

Nor Mac


I make Chicken soup quite often. My family loves it. My soup is very flavorful, and delicious. It has just the right amount of seasoning. It is far from bland. I make a large pot and freeze the left overs. Serve with some crusty bread and dig in. Enjoy!


★★★★★ 1 vote

10 Min
1 Hr 45 Min
Stove Top


  • 1 gal
    water or (16 cups)
  • 5 lb
    whole chicken cut up, mixed poultry thigh, breasts, and drumsticks, and breast meat
  • 2 lb
    carrots peeled and coarsely cut
  • 6-8
    stalks celery chopped in medium pieces
  • 1
    large sweet onion chopped medium pieces
  • 1 1/2 tsp
    ground black pepper
  • 2 Tbsp
    dried parsley
  • 3 clove
    pressed garlic, or coarsely cut
  • 3 Tbsp
    chicken bouillon powder or granules
  • 3 clove
    garlic peeled and coarsely cut
  • 2-3 tsp
    poultry seasoning to taste
  • pinch
    salt and black pepper to taste
  • 2 Tbsp
    canola oil or butter
  • 1 bag(s)
    broad egg noodles cooked( may use cooked rice as well)

How to Make Savory Chicken Noodle Soup By Noreen'


  1. Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point.

    Substitute A rotisserie chicken if wanted. Simply boil the chicken after your remove a lot of the meat from the bone. Boil the carcass and some of the drumsticks and meat. Save remaining meat to add to pot later.
  2. Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
  3. Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
  4. Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
  5. Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.

Printable Recipe Card

About Savory Chicken Noodle Soup By Noreen'

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat Dairy Free

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