One of my favorite things (ok, one of the only good things) about being sick is the opportunity to perfect my homemade chicken noodle soup recipe. Unfortunately last winter, I had a lot of practice. Here’s to the beginning of chilly weather and (maybe) the beginning of a monthly soup recipe post!

Chicken Noodle Soup


One free range chicken (3 lbs)

4 Carrots

4 Celary

3 cups yolk free dried noodles (small)

3 lbs olive oil

3 tsp.  ground thyme or fresh if you have it!

2 bay leaves

garlic (buy 2 garlic heads- you’ll use most)

1 tsp. whole black peppercorn


1. Place whole chicken (minus the giblets) in a stock pot and add water until it just covers the chicken

2. Add 2 chopped carrots,  2 sticks of celery, 1 bay leaf, 3 tsp. ground thyme, 1 head of garlic and 1 tsp.  whole black peppercorn

3. Bring stock to a boil; lower heat to medium and let simmer for about 1 hour.

4. Check chicken with a meat thermometer to ensure it has cooked (should read at least 165 degrees for poultry)

5. Carefully strain broth into a large pot removing all added ingredients. Remove chicken and set aside to cool.

6. Place 3 tablespoons of olive oil in large stock pot and add 2 carrots, 2 celery ribs, 1 clove of garlic (minced), 1 bay leaf, and 1 tsp. of  dried ground thyme. Cook on medium-low heat until veggies are slightly soft but not browned.

7. Once chicken has cooled, remove all chicken from bones and shred into separate bowl. Set aside.

7. Return chicken stock (broth) to pot. Bring to a boil, then add noodles.

8. Return to a boil and let noodles cook for about 5 minutes.

9. Add chicken and simmer on med-low heat.

10. Add Salt and Pepper to taste and an optional garnish of fresh parsley. Enjoy!


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