Magic Chicken Noodle Soup

Here is a recipe for classic, nourishing chicken noodle soup made with whole chicken pieces, carrots, celery and garlic. Use fettuccine or your favourite pasta.Magic Chicken Soup -

January was all about the hot drinks. I shared three delicious recipes with you (spiced milk, mocha, and a hot toddy). This month we’re continuing the warm-you-up theme with soup! We’ll start with the ultimate in nourishing comfort food–chicken noodle soup!

Hey! If you love soup, be sure to follow my Pinterest “Soup’s On!” board HERE.

We ate this last night and reflected on the magic of a pot of soup. Think about it–you start with water, add bits and pieces of this and that, apply some heat, and you get…a rich broth and complex, comforting flavours that take you back to childhood. How in the world?

The vegetables help, yes, but the magic is in the bones. Make your chicken soup with chicken bones. There may be a day when you need to use boxed, storebought chicken broth, but it is not this day.

There are many different versions of chicken noodle soup, but this is the one I grew up with, as near as I can remember. My mom will have to set me straight if I’m misremembering anything. (:

Chicken Noodle Soup

Servings 6 servings


  • 1 Tbsp butter
  • 2 celery stalks
  • 3 carrots
  • 3 cloves of garlic peeled
  • 8 cups filtered water
  • 2 chicken drumsticks raw
  • 2 chicken thighs raw
  • 2 tsp Real Salt
  • whatever fresh herbs you have on hand
  • Fettuccine or your favourite pasta


  1. Melt the butter in a large pot on the stovetop over medium heat. Chop the celery, carrots, and garlic and add to the pot. Saute for 5-10 minutes, stirring occasionally.
  2. When the vegetables begin to smell amazing, add the water, chicken, salt, and herbs to the pot.
  3. Heat everything to boiling, then cover the pot and turn heat down to medium-low. Let everything simmer for 1-2 hours. The time is loose; as long as the chicken is cooked through, you can let it simmer until you're ready to eat it.
  4. Before serving, remove the chicken from the pot and let cool. While the chicken cools, break the fettuccine in half and add to the pot to cook.
  5. Remove the chicken meat from the bones. Toss the chicken back in the pot, and set aside the bones for making stock later.
  6. When the pasta is cooked, ladle soup into bowls and serve.


  1. Hello! And, as always, thanks for hosting! 🙂
    It looks like you and I are thinking along the same lines… soup to make you feel better. And yours looks absolutely delicious! Mmmm I think I can smell it over here!
    Mine, though, is a whole lot less of a cuddle in a bowl and more of kick the cold to the curb sort of thing — Pepperup Potion! 🙂
    Have a great week!
    ~ Christine

  2. I was not the biggest fan of this, I just found it to be bland. And I couldn’t figure out how to keep this noodles from being soggy. That said, I was glad that my 10-year-old ate most of it!

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