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Flu Fighting Chicken Noodle Soup

  • Prep: 20 Mins
  • Cook: 4 Hours
  • Portions: 10-14
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Chicken noodle soup

Ingredients You'll Need

  • 6 lb. Whole Chickens
  • 2 cups noodles of your choice
  • 2 Cups Onions, chopped
  • 4 Cups Celery, chopped
  • 6 Garlic Cloves, minced
  • 4 Cups Carrots, chopped into coins
  • 2 Bay Leaves
  • 1 tsp. Dried Thyme
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 1/2 tsp. Parsley Flakes, dried
  • Additional Salt and Pepper, to taste


  1. Put chicken in a large stock pot and cover with water
  2. Add a little salt and bring to a boil
  3. Once boiling, lower the heat from medium to low.
  4. Put the lid on and let cook for 2 hours on the stove
  5. Open the pot and check to see how chicken is cooking, when meat is tender and begins to fall off the bone, use tongs to remove the chicken from the pot and set on a large plate
  6. After the chicken has cooled, skim off the fat from the surface of the pot
  7. Using a fork and knife, remove as much meat from the bones and drop into the pot (do not cut meat into chunks)
  8. Add leg bones to the pot along with the meat
  9. Add vegetables, garlic and herbs to the pot
  10. Add some more water until all veggies are covered
  11. Bring to a rolling boil for a couple of minutes, reduce to low and cover for 2 hours
  12. In a seperate pot, cook noodles per package directions, and add to soup just before serving. (This will make sure the noodles do not get soggy)
  13. Stir the soup a few times while it cooks
  14. Taste to see if you would like to add salt or pepper, to taste preferences
  15. Let cook for a couple more minutes, then remove the leg bones and bay leaves


Chicken noodle soup

Yields1 Serving



Flu Fighting Chicken Noodle Soup
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