Homemade Chicken Noodle Soup
Prep time
Total time
A traditional slow cooked homemade chicken noodle soup. Made with a whole chicken, vegetables and egg noodles.
Serves: Approx 18 - 25 cups (too much to measure)
  • 4½ lbs. whole chicken, cleaned (make sure you take any bags out of it)
  • 1 medium onion - diced
  • 3 large carrots, peeled, diced
  • 3 stalks celery - diced
  • 1 tbsp. parsley
  • 2 tsp. thyme
  • 1 tsp. oregano
  • 2 tsp. ground pepper
  • 2 tsp. salt
  • 2 bay leaves
  • 12 oz. bag extra wide egg noodles (cooked separate)
  1. In a large stock pot; add vegetables, seasoning and chicken. Cover with approx 16 cups of water. You want enough water to cover the chicken. Bring to a boil, cover and simmer for 1- 11/2 hours, until meat starts to fall off the bone. You may also have to skim fat off the top.
  2. Take the chicken out and place to the side until it is cool enough to handle.
  3. Once chicken is cool enough, take off all of the meat, discard bones and skin. Add back to pot with the vegetables. Cook on low for 1 hour.
  4. In a separate pot, cook egg noodles according to package.
  5. Place some noodles in your soup bowl and add soup.
  6. This recipe, I'm guessing makes about 18-25 - 1 cup servings, maybe a little more.
I couldn't calculate the calories because it is too hard with the chicken. You save calories by removing the skin, so the calories would be less than what I calculated.
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/10/14/homemade-chicken-noodle-soup/