Homemade Chicken Noodle Soup

BathGnome avatar
By Colin Callan
from Bath

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

serves 6 to 8
prep time 10 Min
cook time 30 Min
method 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)
  •   2
    cooked boneless chicken breast halves, cubed
  •   1 pinch
    cayenne pepper
  •   1 pinch
    salt to taste
  •   1 pinch
    ground black pepper to taste

How To Make

  • 1
    Melt 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.
  • 2
    Stir in the roasted chicken broth and bring to the boil.
  • 3
    Season to taste with salt, if needed and stir in the egg noodles and cook until tender, about 5 or 6 minutes.
  • 4
    Stir 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.
  • 5
    Enjoy with hunks of fresh crusty bread!