Chicken Noodle Soup

Chicken Noodle Soup

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

Getting Started

What You’ll Need

  • 1 ½ -2 quarts chicken stock
  • (Use the stock from the Barbeque Chicken Slider recipe)
  • Skim some of the fat off the top of the cold broth, reserve for later use
  • Add 2 cans (14oz) of chicken broth to make 2 qt’s if needed
  • Or use 2 quarts store bought chicken broth

Preparing the spices


Pluck and pull all feathers and pins from the young hen…



Add; 2 stalks celery sliced into bite size pieces and some of the light green leaves, 2-3 carrots peeled and sliced into bite size pieces.


1 small onion chopped


2 tablespoons of fresh chopped parsley or 1 tablespoon dried


Salt and pepper to taste


Add a tablespoon or two of the reserved chicken fat for flavor (secret ingredient)

Skip if keeping it low calorie


Let simmer for 12-15 minutes


Turn heat to medium-high and add 2 cups of your favorite egg noodles

Cook for 8-10 minutes or till noodles begin to tender


Add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked you just need to heat it through and let flavor up)


If using other chicken such as rotisserie the same applies

Tip: If using fresh chicken (do this first) chop 4 chicken breasts into bit size pieces and cook in medium size skillet in 3-4 tablespoons olive oil till done, 12-15 minutes, salt and pepper while cooking. Drain on a paper towel and add to soup in step 3