That Magical Liquid - Homemade Chicken Noodle Soup

Nancy Manlove


"Hey Baby It's Cold Outside" and the fireplace is going and there is this magical liquid that seems to warm our souls... it's Homemade Noodle Soup. What could be better to indulge in than this simple and easy great eat? A classic, with my twist featuring celery root and parsnips. Nothing fancy, but oh the goodness! Documented as Good for What Ails You!!


☆☆☆☆☆ 0 votes

40 Min
50 Min
Stove Top


  • 6
    cups water
  • 16 oz
    (about 2 large) chicken breasts, remove all skin and excess fat, diced in 3/4 to 1-inch cubes
  • 1 tsp
    kosher salt
  • 1
    bay leaf
  • 1 1/2 tsp
    black pepper
  • 1
    large sized white onion, fine diced
  • 6
    cloves garlic, minced
  • 3 Tbsp
    chicken base
  • 3
    medium sized carrots, peeled and extra thinly sliced in disc
  • 3
    medium sized parsnips, peeled, ends removed and thinly cut in disc
  • 1/3 c
    celery root, peeled, thinly sliced and cut julienne
  • 3/4 c
    curly parsley leaves, stems removed, rough chopped
  • 8.8 oz
    packaged dry egg pappardelle noodle
  • 6
    stemmed parsley pieces for garnish (optional)
  • 24
    packaged bagel crisps (optional)

How to Make That Magical Liquid - Homemade Chicken Noodle Soup


  1. Place water in large heavy bottomed stock pot. Add diced chicken, salt, bay leaf, pepper, onion, garlic, chicken base, carrots, parsnips, and celery root. Bring to a boil over high heat and cover and reduce heat to medium and simmer for 40 minutes.
  2. Add in parsley and egg noodles and cook until noodles are tender but not over cooked (about 8 minutes longer). Test for salt and pepper and adjust if needed.
  3. Ladle in bowls and garnish with extra parsley. Serve with toasted bagel crisps. Enjoy!

Printable Recipe Card

About That Magical Liquid - Homemade Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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