Best Homemade Chicken Noodle Soup

This is my Nan’s recipe and it is literally the yummiest homemade chicken noodle soup you will find! She whips up a big pot any time one of us feels a cold coming on or just to warm up on an extra chilly winter weekend.


Best Homemade Chicken Noodle Soup

Serves: 8-12

  • 2- 48 oz. can chicken broth
  • 4 small bone-in chicken thighs
  • 4 small chicken drumsticks 
  • 2 Tbsp. olive oil
  • 1 large onion
  • 2 large carrots
  • 3 celery stocks
  • 8 oz. egg noodles
  • salt & pepper
  • parsley, for garnish 
  1. Put oil in a large pot over medium high heat. Pat the chicken dry with a paper towel. 
  2. Put the chicken in the pot, skin side down. Sprinkle with salt and cook, undisturbed, until browned, 5-6 minutes.
  3. Trim and peel the onion. Trim and peel the carrots. Trim the celery stocks. Cut the onion, carrots, and celery stocks into 1/2 inch chunks.
  4. Add the vegetables to the pot with the chicken.
  5. Add chicken broth, stirring to scrape the chicken and any browned bits from the bottom of the pot. Add a pinch each of salt and pepper.
  6. When the broth comes to a boil, adjust the heat so that it bubbles steadily. Cook, undisturbed, until the meat begins to loosen from the bones and is cooked through, 15-20 minutes.
  7. When the chicken begins to fall off the bone, remove all bones and any chicken skin from the pot and discard. Bring the broth to a rolling boil and add egg noodles. Start tasting after 5 minutes; when the noodles are tender but not mushy, turn off the heat.
  8. Taste and adjust the seasoning. Laddle into bowls and serve, garnished with parsley, if desired. 
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