Chicken Noodle Soup

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Submitted by Jessican


When I was away at college, my grandfather would make big pots of soup, and bring me containers of it to put in the freezer when he came to visit. If I was sick, or busy, or felt like staying in for dinner, having this soup on hand was fantastic. Since my husband and I are both sick this weekend, it was the perfect opportunity to make a classic comfort food - my grandfather's chicken noodle soup.


  • 1 large onion
  • 3 stalks + leafy center of celery
  • 3-4 carrots
  • 2 cloves garlic
  • handful of parsley
  • small handful of basil
  • small handful of thyme
  • 2 bay leaves
  • 2 t. salt
  • 1/2 t. pepper
  • 1 1/2 T. Emeril's chicken rub
  • 5 lb whole chicken
  • Chicken broth to cover (~12 c.)
  • 2 c. frozen peas
  • 2 c. frozen corn
  • 16 oz. wide egg noodles

Soup ingredients 1.png

Soup ingredients 2.png


  • First, chop your celery, carrots, onion, parsley, and press your garlic.

Chopped 1.png

  • Add them to a big stockpot.

Pot 1.png

  • Next, chop your basil, thyme, and get out your bay leaves.

Chopped 2.png

  • Add those to the pot, along with the salt, pepper, and chicken rub.

Pot 2.png

  • Rinse your chicken with cold water and add it on top of the vegetables, then add enough broth to cover everything - I needed about 12 cups.

Pot chicken.png

  • Bring this all to a boil, then simmer until the chicken is falling off the bone, about 1 hour.

Pot boil.png

  • When the chicken is ready, pull it out of the pot and set it aside to cool a bit.


  • Put on a pot of water to boil to half-cook the noodles, and add the peas and corn to the soup.

Pot peas.png

  • When the water is boiling, add the noodles and cook for about 4 minutes - they will finish cooking in the soup.


  • The chicken should be cooled enough to handle now, so shred it into bite-sized pieces and add to the soup.

Pot chicken shred.png

  • Stir everything up, and the soup is ready!

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  • Plate and serve with crusty bread!

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