January 9, 2012

Classic Chicken Noodle Soup

I've been dying to make a homemade chicken noodle soup. After some researching, I created this recipe. It was so easy to make, I don't know why I waited until now! This will serve 8-10, but you can also freeze some to enjoy later!

  • 12 cups chicken stock
  • 3 bay leaves
  • 7 carrots, sliced
  • 7 celery stalks, sliced with the tops
  • 1 small onion, sliced
  • 2 pounds of chicken, cooked and shredded
  • Freshly ground salt and pepper to taste
  • a few dashes of herbs de Provence (my Grandmother's secret ingredient!)
  • 6 cups uncooked egg noodles (*Can sub GF noodles)


  1. In a large pot, heat the chicken stock over medium heat while prepping. Add the bay leaves, salt and pepper, and herbs de Provence. Add carrots, onions, celery, and chicken.
  2. Bring to a boil. Cook egg noodles according to package directions.
  3. Once noodles are cooked, serve immediately and enjoy :)

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