Chicken Soup

By: Missy Sorg


Fall may be one of my favorite times of year because it means the return of soup!  Sure, you can still eat soup in the summer, it's not the same as a cool, breezy day.  I'm not talking frigid temperatures like winter.  Those are chili days.  I'm talking comfortable weather.

Which is why I'm sharing my favorite comfort soup.  Whether I'm sick, or just looking for an easy soup to make, I will always choose some good ol' chicken noodle soup.  Sometimes I'll go spiral egg noodles.  Sometimes, I'll stick with the traditional spaghetti-ish egg noodles.  If I'm really feeling nostalgic, I'll whip out my grandmother's homemade egg noodle recipe.  

For what it's worth, typing this up is making me want to whip up a batch of soup right now!  So, I'm going to cut to the chase and give you the recipe.  

Before we even get started, I'm going to let you know this is a two-part process.  First you need to make the chicken stock (broth).  Then you need to make the soup.  


Chicken Stock:


  • - 1 Chicken (Whole)
  • - 2 Celery Stalks 
  • - 2 Carrots
  • - 2 Onions
  • - 1/2 Tsp Rosemary (Dried)
  • - 1/2 Tsp Thyme (Dried)
  • - 2 Quarts Water


- You'll need to cut apart the whole chicken.  Be sure to cut off the breast and thighs. Cut apart wings and back.

- Place the chicken - breast, thighs, wings, bones and all, into a soup kettle.

- Dice the celery, carrots, and onions.

- Add celery, carrots, onions, rosemary, thyme, and water to soup kettle.

- Slowly bring ingredients to a boil over medium heat.

- Once boiling, reduce heat to a simmer.

- Simmer uncovered for 3 hours.

- Remove from heat.

- Carefully remove chicken and set aside to cool for 20 minutes or until cool enough to handle.

- Once cool, remove meat from bones.  Cut the pieces of meat - breasts and things included, into 1/4" cubes, and set aside.

- Using a strainer or cheesecloth, strain the broth from the remaining contents.  

NOTE: As the meat and bones cook, a foamy cover will form across the surface.  Use a ladle or spoon to occasionally skim foam from the kettle.  As the broth cools, additional fat may accumulate on the surface of the broth. Skim and remove as necessary.


Congratulations!  You have chicken broth - and cubed chicken meat.  This will be helpful for your chicken noodle soup.  


Chicken Noodle Soup


  • - Cubed Chicken (Cooked)
  • - 2 Celery Stalks 
  • - 2 Carrots
  • - 1 Onion
  • - 4 oz Egg Noodles (Uncooked)
  • - 1 Tsp Parsley (Dried)
  • - Salt and Pepper (To Taste)
  • - Chicken Broth


- Place the cubed chicken and chicken broth into a large saucepan.  

- Dice the celery, carrots, and onion and add them to the saucepan.

- Add all but the egg noodles to the saucepan.

- Heat over medium heat to boiling.

- Reduce heat and simmer 10-15 minutes, stirring occasionally.

- Add egg noodles and continue to simmer until carrots and noodles are tender.

Now that I've written all of this up, I think I'm going to go take a break so I can go buy some chicken and vegetables to make a batch of soup myself!