Chicken noodle soup

Chicken noodle soup


333 people made this

About this recipe: Home style chicken noodle soup that really makes a wonderful side or meal, and cures what ails you. If you like lots of pasta use a whole packet. Serve hot with your favourite salad and bread. This freezes or doubles well.


Serves: 12 

  • 3L water
  • 1 whole chicken, cut into pieces
  • 1 large onion, peeled and halved
  • 3 bay leaves
  • 10 whole black peppercorns
  • 2/3 bunch celery, leaves reserved
  • 450g whole carrots
  • 3 tablespoons chopped lemon grass (optional)
  • 4 tbsp chicken stock granules
  • 450g carrots, peeled and sliced
  • 1/3 bunch celery, chopped and leaves reserved
  • 250g pasta or egg noodles

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Place chicken and water in a large pot over high heat and bring to the boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
  2. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
  3. Strain stock and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
  4. Return strained stock to pot over high heat, and stir in chicken stock granules, chopped celery and chopped carrots. Bring to the boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
  5. Chop celery leaves and stir into pot with the pasta. Simmer until pasta is cooked, about 10 minutes more. Stir in chicken and heat through.

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