Homemade Chicken Noodle Soup

Colin Callan


Roast Chicken Broth
Roast a chicken as normal, remove all the meat and skin and use or set aside. Take the bones and the skin and put back into the roasting tray with 1 or 2 garlic cloves, a diced onion, a stick of diced celery, a tablespoon of ketchup and 4 pints of water. Bring up to a slow simmer and cook for 2 to 3 hours. Keep and eye on it and top back up with more water as it simmers and evaporates. Strain broth through a sieve and remove and discard the bones, meat and vegetables.

Try and buy good quality egg noodles, wide flat ones are best.

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6 to 8
10 Min
30 Min
Stove Top


1 Tbsp
1 large
onion, diced
1 large
carrot, diced
1 stick
celery, diced
1 pinch
1/4 tsp
fresh thyme leaves
2 Tbsp
melted chicken fat (see note)
4 pt
roasted chicken broth (see note)
4 oz
uncooked wide egg noodles (see note)
cooked boneless chicken breast halves, cubed
1 pinch
cayenne pepper
1 pinch
salt to taste
1 pinch
ground black pepper to taste


1Melt the butter in a roasting tin or a large soup pan over a medium heat. Stir in onion, carrot, celery, fresh thyme and salt and stir in chicken fat. Cook and stir until the onions turn soft and translucent, 5 to 8 minutes.
2Stir in the roasted chicken broth and bring to the boil.
3Season to taste with salt, if needed and stir in the egg noodles and cook until tender, about 5 or 6 minutes.
4Stir in the cubed chicken breast meat and simmer until the chicken is heated through, about 5 to 10 minutes. add the cayenne pepper, season with salt and black pepper to taste.
5Enjoy with hunks of fresh crusty bread!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: English
Other Tags: Healthy, Heirloom
Hashtags: #Noodles, #chicken