Classic Chicken Noodle Soup


My little family and I have spent the last few weekends traveling.  Being away from home and surviving the busy weekdays in between has taken its toll—I now find myself run-down and suffering from a cold.  As anyone can tell you, the best remedy when you find yourself under the weather is a nice pot of chicken noodle soup.  It takes little effort to make, has few ingredients, and is oh so soothing when consumed.  It’s good when you’re not sick, too!


1 large split chicken breast, preferably bone-in, skin-on (but boneless, skinless works fine, too)

8 cups water

4 chicken bouillon cubes

1/2 teaspoon black peppercorns, tied up in a piece of cheese cloth if you have it

1 dried bay leaf

1 carrot, peeled, quartered and thinly sliced cross-wise

1 celery stalk, thinly sliced cross-wise

1 1/2 cups egg noodles

1 Tbsp fresh parsley, minced

Kosher salt & freshly ground black pepper, to taste


1. Place the chicken breast, water, bouillon cubes, peppercorns, and bay leaf in a stock pot.  Bring the liquid to a boil over high heat, then reduce the heat to low and simmer for 30-40 minutes, until the chicken is fully cooked.

2. Remove the chicken from the pot and allow it to cool.  Skim any foam off the surface of the liquid and remove the peppercorns and bay leaf.  Add the carrots and celery.  Allow the soup to simmer until the vegetables are softened, about 15-20 minutes.

3. Meanwhile, once the chicken is cool enough to handle, remove the skin and bones and discard them.  Chop the meat into bite-sized pieces.

4. Add the egg noodles to the pot.  Bring the liquid to a boil and cook the noodles for 10 minutes.

5.  Add the chopped chicken and parsley to the soup.  Stir to combine.  Taste for seasoning and add salt and pepper according to your taste.  Allow the soup to simmer for a few minutes more until the chicken is heated through.  Serve warm.

Serves 4-6

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