Chicken Noodle Soup

Chicken Noodle Soup (1 of 3)

A couple of things happened that brought about this awesome soup.

First I had a rare Saturday night alone with DH out with the boys and me refusing to plan a dinner party for the sake of my exhausted sanity over the holidays.  So what does a foodie do late Saturday night?  They put on their most comfortable stretchy pants and hit up the grocery store at 10 o’clock in the evening.  While the forever 29 year old in me felt a tad bit pathetic spending this premium weekend evening doing something domestic the much more mature 37 year old applauded my brilliance at hitting up the store at the least busy time of the week.

Chicken Noodle Soup (3 of 3)

I have so many peeves when it comes to stocking up my kitchen.  I may not road rage in my car but give me that little silver bullet of mesh….  Carts in the middle of the row, long lost friends chatting side by side in an aisle, scientific experiment happening in the produce department to find the most pineapple-y flavored pineapple, children running around unattended.  I use to be able to do all my weekly shopping in the middle of the day on a Wednesday at 1pm in the afternoon.  A great time to shop.  It’s well stocked, quiet and I didn’t find myself trailing green beans carnage across the floor with the wheels of my cart.  However  changes in my works hours provide me with only weekends and weekday nights left free (lot’s more pros than cons to that change, not complaining here).

Chicken Noodle Soup (2 of 3)

So while I momentarily pouted about missed cocktails and dance floor capers, I have to say the  barren state of a grocery store on a Saturday night was incredibly pleasing to my patience.  And did I mention things get marked down at that hour?   At that hour of the day deli goods like whole rotisserie chickens are marked half price. HALF PRICE (which seriously is more like reasonable price but let’s not go there)  Meaning a cheap meal, a seasoned carcass and a future soup just cost me a heck of a lot less.  More money for Cosmos next Saturday.

Ice Storm 2013

The second thing to happen was The Plague 2014.  I call it the plague.  It’s really not that serious, just a common cold that knocks me on my ass and makes me want my mommy.  It’s also how people tend to treat you when you are sick.  So my plague happened just before New Years when we were still recovering from being without power for 3 days  over Christmas and dealing with a broken furnace the morning a deep freeze was settling into the province.  Before I was at the height of the plague I remembered that cheap carcass I had in the freezer and whipped myself up a thick and delicious broth. This became the base for this hearty chicken soup that got us through days of sniffles, sneezes, and lots of snot.  Gross yes but let’s get real here.

Don’t be afraid to try making your own chicken noodle soup.  It’s really not that hard.  If you don’t have a chicken carcass to make your own stock use store bought.  What ever you use in the end it will be worth it.

Yields 4-6

Chicken Noodle Soup
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  • Chicken Stock
  • 1 chicken carcass,meat removed, broken into 3-4 pieces
  • 2 carrot, cut into 2-3 pieces
  • 2 stalks celery, leaves intact
  • 2 onions, halved
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tsp dried thyme
  • For the soup
  • 4 cups chicken stock, see above, or use store bought
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1 onions, diced
  • 1 tsp thyme
  • 1 tbsp butter
  • 1 cup cooked chicken, shredded
  • 1 cup broad egg noodles


  1. To make the stock, place all the ingredients in a large stockpot and completely cover with water.
  2. Bring to a boil, then reduce heat and allow it to boil 2-4 hours, occasionally skimming foam from surface of liquid.
  3. Carefully strain the liquid through a fine sieve removing all the bits and leaving just the the chicken broth. Discard chicken bones, vegetables and spices.
  4. If using right away continue to next step if not place broth in sealed container and let cool in fridge.
  5. To make the soup, in a large pot saute the carrot, onions, and celery with the butter until just beginning to go translucent.
  6. Add the chicken and then the chicken broth. Add about a 2 cups of water and stir in the thyme.
  7. Bring up to a boil then add the noodles. Cook until noodles are soft, adding more water as needed.
  8. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches



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