• Wendy

My FAV Chicken Noodle Soup From Scratch

I've been making chicken noodle soup from scratch since 2014 when K and I first got married and lived in a basement apartment snug as a bug. Until K caught a bug and got the flu and being the loving wife I am, decided to heal him with the power of my love and chicken noodle soup from scratch. Here's that recipe! It's so wholesome and good, perfect for a blustery winters day or for a sick loved one.


Chicken (organic if you can splurge)

4 Carrots

5 stalks of celery

4 Onions

6 cloves of garlic



Onion powder

Garlic powder

Orzo Pasta

Chicken Bouillon (If you want to make it more flavourful)

Step: In a stock pot, place the entire chicken in and cover with water about an inch over the chicken

Step 2: Prep your stock ingredients. Peel and chop carrots roughly. Wash and chop celery stalks in half. Quarter your onions.

Step 3: Put all your vegetables into the stock pot and season with salt, pepper (you can throw in a few peppercorns) , onion powder, garlic powder. You can throw in chicken bouillon if you want a more flavourful soup or skip it for a clear broth.

Step 4: Bring the pot to boil and simmer on low for 2 hours. Flip the chicken every half hour to ensure it cooks all the way through. Don't stir too often if you want the broth to be clear.

Step 5: Skim the broth of foam and take out the entire chicken and all the ingredients leaving behind the clear broth.

Step 6: Let the chicken rest until cool and then shred the meat. We use the whole chicken but you can choose to just use the white meat. Set aside.

Congrats! You just made the chicken broth. You can use it for many other ingredients as a base but for chicken noodle soup, continue reading.

Step 7: Prep the vegetables you will be eating for your soup (depending on how many servings you can adjust the amount of vegetables you'll need to cut.) Cut a carrot, celery stalk to bite size pieces and cube half an onion. Mince a clove or two of garlic. (I go crazy on garlic but adjust to your liking)

Step 8: On low heat, sauté your garlic in olive oil (or butter) and add in vegetables. Cook until the onion becomes translucent. Season with salt, pepper, onion powder and garlic powder.

Step 9: Pour in some of your stock (whatever you need for that one meal) and simmer on low.

Step 10: In a separate pot, cook your preferred pasta according to your packaged instructions. We like using orzo pasta for ours!

Step 11: Throw in the shredded chicken into the soup to warm up and combine with pasta when you're ready to eat!

The best part about this recipe is that it'll feed your family for days and you can make it fresh everyday! You can precook your pasta and pre-chop your vegetables to make assembly super easy!

I love this simple recipe and crave it on cold winter days like today. Hope you enjoy it!

PS: You can totally add more spices or cook the whole chicken with chicken stock and bouillon as well for a more flavourful palette. I do this too when we want something more savoury but for sick days I just go make this clear chicken broth/soup and it's the best.

Thanks for reading! Stay warm.



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