Simple and satisfying chicken noodle soup

This chicken noodle recipe takes just the right amount of time to create those classic chicken noodle soup flavours from scratch, no store-bought stock necessary. A must for chilly evenings

  • 30 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 8
  • Print


  • 1 whole size 16 chicken
  • 3 litre water
  • 4 carrots
  • 4 stalks celery
  • 2 medium-sized onions
  • 5 black peppercorns
  • 1 clove garlic
  • 1/2 cup parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 leek
  • 2 tablespoon butter
  • salt and pepper
  • 2 cup egg noodles
  • crusty bread to serve (optional)


  • 1
    Place chicken and water in a large stockpot over medium heat.
  • 2
    Roughly chop 2 carrots, 2 celery stalks and 1 onion, then add to the pot.
  • 3
    Add in peppercorns, garlic, parsley, thyme and bay leaf. There should be enough water to just cover the chicken.
  • 4
    Bring mixture to the boil, then reduce heat to a simmer and cook until the chicken is very tender – about 1 hour. Check periodically and top up water or skim surface of fat as necessary.
  • 5
    Remove chicken and place in a large bowl. Strain stock through a very fine sieve into a large, clean bowl and discard vegetables.
  • 6
    Finely slice remaining carrots, celery, onions and leek, then set aside.
  • 7
    Remove and discard the skin and bones from chicken, then cut meat into pieces. Set aside.
  • 8
    Melt butter in a large saucepan over medium heat. Add in vegetables and cook until onions are translucent – about 7 minutes.
  • 9
    Add reserved stock, salt and pepper. Simmer until vegetables are tender.
  • 10
    Add in chicken pieces, then stir in egg noodles and cook until tender. Serve soup accompanied with crusty bread.


  • To save money, you can buy a frozen chicken and defrost in the fridge overnight before cooking.