Rose Mary Mogan


My husband is a bit under the weather with a cold,& when he is sick, He loves to have my HOMEMADE CHICKEN NOODLE SOUP.

This is what I made for dinner today. I love to add lots of chopped Celery, onions, & carrots but today I used FROZEN mixed vegetables & FROZEN PEAS, WITH LOTS OF WHITE MEAT CHICKEN & 6 PIECES OF DARK MEAT AS WELL.

I kept the chunks large so it would be very hearty. My husband had 2 LARGE BOWLS LIKE THE ONE IN THE PICTURE.

He loves it with Bread & butter. Said he could smell it cooking before he got in the house. Enjoy ANYTIME, NO NEED TO BE SICK TO ENJOY THIS SOUP


★★★★★ 2 votes

Lots & lots maybe 12 or more
35 Min
1 Hr 20 Min
Stove Top


  • 6
    boneless,skinless chicken breast
  • 6
    chicken legs and thighs(3 pieces each)
  • 4-6 clove
    garlic, minced
  • 2
    bay leaves
  • 2 large
    yellow onions, chopped
  • 6 stalk(s)
    celery, chopped
  • 1 Tbsp
    coarse black pepper (less if desired)
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
  • 1 Tbsp
    kosher salt
  • 2
    bay leaves
  • 1 lb
    frozen baby peas
  • 1 lb
    mixed vegetables or peas & carrots
  • 5 qt
    water to cover meat with celery & onions
  • 1 lb
    egg noodles

How to Make Lady Rose's CHICKEN NOODLE SOUP


  1. Chop the celery, onions, & minced garlic and add to large pot,
  2. Then, Add the chicken legs, thighs and boneless chicken breast.
  3. Add all of the spices and herbs, and cover with a lid and bring to a boil. Reduce heat, then cover with a lid. Skim off any foam that accumulates
  4. Cook for about 1 hour and 15 minutes or until the chicken pieces are tender.
  5. When chicken is tender, remove all of the parts from the pot with a large slotted spoon to a large bowl. May need to add additional water before you add the noodles.
  6. Take the bone in chicken parts and debone, removing the cartledge, bones, and skin, then cut up the dark pieces into large chunks, repeat till all has been deboned and chunked.
  7. Now cut up the chicken breast into large chunk pieces also. Add to the dark meat. Then return all of the chicken chunks back into the pot.
  8. Add the vegetables & Noodles and continue to cook for about 8 to 10 minutes till vegetables are tender & noodles are al dente. Taste and add additional seasoning if desired.
  9. Serve with your favorite bread OR CRACKERS IF DESIRED. ENJOY

Printable Recipe Card


Main Ingredient: Chicken
Regional Style: American

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