Go Back
+ servings

Chicken Noodle Soup

Chicken Noodle Soup perfect anytime of the year.
Course Soup
Keyword Chicken, Soup
Prep Time 30 minutes
Cook Time 2 hours
Total Time 1 hour 30 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines


  • 1 3 1/2 to 4 pounds whole chicken, cleaned and rinsed
  • 3 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 1/2 cups peeled, sliced carrots
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons seasoned salt
  • 1/4 teaspoon teaspoon pepper
  • 1/2 teaspoon crushed red pepper
  • 1 14 oz package egg boodles or noodles of your choice


  • Place chicken, water, bouillon, peppercorns, bay leaves, and salt in an 8-quart dutch oven or soup kettle. Cover and bring to a boil; skim off fat that rises to the top. Reduce heat; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken from broth. Set aside to cool. Strain broth through several thickness of cheesecloth, discard bay leaves and peppercorns. Return strained broth back to kettle. Allow chicken to cool; debone and cut into bite-size pieces. Skim fat from broth, add chicken pieces to kettle. Add carrots, celery, green pepper, onion, salt, pepper and crushed red pepper; bring to a boil, reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Add egg noodles and boil 10 minutes or until noodles are tender.