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Chicken Noodle Soup
  • For the Chicken Stock:
  • 5 lbs Chicken Drumsticks or Bone-in Thighs
  • 1 large Onion, halved
  • Salt to taste
  • For the Chicken Soup:
  • 5 Chopped Celery Sticks
  • 4-8 oz. Carrot Chips or Sliced carrots
  • 1 TB Minced Garlic
  • 1 large Chopped Onion
  • 10 oz. Extra Wide Egg Noodles
  • 1 c. White Rice
  • 2 teaspoon Parsley Flakes
  • 1 teaspoon Thyme
  • 1 teaspoon Marjoram Leaves
  • 1 teaspoon Rubbed Sage
  • Black Pepper to taste
  • Salt to taste
  • Olive Oil
  1. In a stock pot, bring your chicken to boil adding one large onion halved, one carrot halved, one celery stick halved, and salt to taste. Reduce to a simmer and simmer for 2-3 hours.
  2. Remove the chicken to cool and shred.
  3. In a separate pot, sweat chopped onion, celery, carrots and garlic until onions are translucent. Add the stock to the veggies and return to simmer. Add rice and simmer for about 10 minutes. Add egg noodles, about teaspoon of each of the herbs and black pepper. Simmer for another 8-10 minutes. Taste for salt, and add as needed. Add the shredded chicken and let it warm through. Serve.