Chicken Noodle Soup


Chicken Soup

4-6 Servings

Prep Time: 5 min | Cook Time: 3-4 Hours


Diet Style


Tools You'll Need

  • 6–8 quart Stock Pot or Dutch Oven
  • Cutting Board
  • Chef’s Knife
  • Vegetable Peeler
  • Measuring Spoons
  • Slotted Spoon
  • Fine Mesh Strainer
  • Large Pot


  • 1 3-4lb whole chicken or bone in, skin on parts (including: legs, thighs, breasts)
  • 2 large onions, cut in quarters (skin on)
  • 2 stalks celery, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • 2 tablespoons black peppercorns
  • 2 tablespoons Kosher salt
  • 2 bay leaves
  • 6 cloves garlic, peeled
  • 8 oz. egg noodles, or your favorite pasta (optional)
  • 1 handful fresh parsley, leaves and stems
  • 1 handful fresh dill, leaves and stems


  1. Combine ingredients

    Place all ingredients, except noodles, into a 6–8 quart stock pot or Dutch oven.

  2. Add water

    Add water to the pot, enough to cover the ingredients.

  3. Boil

    Place pot on stovetop over high heat and bring to a boil.

  4. Skim fat

    Using a slotted spoon, skim off any fat or impurities that rise to the top.

  5. Simmer

    Once water has come to a boil, reduce heat to a slow simmer and cook uncovered for 3-4 hours. Occasionally, skim off any excess fat or impurities that rise to the top.

  6. Strain

    After 3-4 hours, use a ladle to remove liquid and strain into another pot.

  7. Remove chicken

    Remove chicken from the pot, remove meat from the bone, and remove skin.

  8. Chop

    Chop or shred chicken, and add to the stock you strained into the other pot.

  9. Cook noodles

    If using noodles, cook according to package instructions.

  10. Serve

    Serve hot in a bowl along with noodles and some chopped dill and parsley for garnish.