Very Chickeny Chicken Noodle Soup

This recipe for Very Chickeny Chicken Noodle Soup is a delicious take on a classic winter recipe.
By / Photography By E. S. Bruhmann | February 01, 2016


• Combine all ingredients except noodles and pepper in a large pot. Bring to a boil, reduce to low and simmer, covered, for 1 hour. Turn off heat under soup, remove chicken and set aside. Cover soup.

• When chicken is cool enough to handle, remove meat from bone. Discard skin and bone and add chicken to pot as you work. Return the soup to the boil and add noodles. Return heat to low and cook until noodles are tender, about 20 minutes or according to directions on package.

• Serve in bowls topped with lots of freshly ground pepper.


  • 1 whole chicken, cut up
  • 12 cups chicken broth
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 bay leaf
  • 8 ounces Amish-style noodles
  • Freshly ground pepper
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