Homemade Chicken Noodle Soup

Both my daughter and my boyfriend have a slight obsession with chicken noodle soup. Forever on the hunt for a recipe that my Jimmy says someone made him growing up (a recipe that he can barely explain in other words than “It was just so good”), I’ve been playing around in the kitchen for most of the winter trying to decode it.

With help from the Internet and my friend, Alicia, I’ve zeroed in on a recipe that is pretty darn delicious. It takes a lot from the traditional Polish chicken soup recipe that I believe is called rosol. The trick to this recipe is to let the bones simmer for hours. The longer you can wait, the better it will taste. So, sim simma!

Chicken Noodle Soup


  • 4-5 pound chicken cut up (I always ask the butcher to help me out with this, because, why not?)
  • water (enough to cover chicken)
  • beef bone
  • 3 stalks of celery
  • 3-4 carrots
  • 1 whole clove
  • a few allspice berries
  • 2 bay leaves
  • 6 peppercorns
  • 1 cube of bouillon
  • 2 tbsp of olive oil
  • parsley to garnish (optional)
  • salt and pepper to taste


  • place the chicken in a pot, cover with water and simmer for 1 hour, removing any impurities that bubble to the top as it cooks
  • while it’s simmering, chop your veggies
  • place all remaining ingredients (except parsley) into the pot. If too much of the water has already evaporated add more to ensure all of the chicken is submerged. Let it simmer for at least another hour
  • the more you wait, the more flavourful the soup gets, but if you don’t have all day, 2-3 hours is a good baseline
  • by the 2.5 hour mark you should have a pretty flavourful stock; give it a taste to make sure
  • if it’s delicious, strain all of the broth from the rest of the ingredients
  • place the broth back into your pot
  • pull out the chicken onto a cutting board and remove the meat in hearty chunks
  • put the chicken and some of the carrots and celery into your broth and bring back to a simmer
  • in a separate pot, boil your pasta and once done, add to broth
  • take one last taste and season with salt and fresh black pepper if necessary
  • serve the soup with some fresh parsley and a couple shakes of red pepper flakes (if you like it spicy)
  • ENJOY!

I have been following a Keto based diet for the last month and a half so I haven’t been able to use traditional noodles. Just last week I tried substituting regular noodles with these and I didn’t mind them at all. They’re also great with bolognese!



Photos by Samantha Clarke


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