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Chicken soup with egg noodles
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5 from 8 votes

Homemade Chicken Noodle Soup

Made from scratch this homemade chicken noodle soup with egg noodles is healthy. A great comfort food for colds, and when you are feeling sick. Made on the stove this old fashion soup has a broth made from bones.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Mains
Servings: 6
Calories: 516kcal
Author: Harriet Britto



  • 2 tablespoons olive oil
  • 1.5 kg chicken drumsticks or thighs on the bone
  • 1 onion roughly chopped
  • 1 carrot peeled and chopped
  • 1 garlic clove crushed
  • 2 celery sticks leaves removed and chopped
  • 1.5 litres water
  • 1 bay leaf
  • Parsley 2-3 stems with the leaves
  • ¼ teaspoon dry thyme


  • 1 tablespoon olive oil
  • 1 brown onion finely diced
  • 2 carrots peeled and diced
  • 2 celery sticks leaves removed and diced
  • Small handful of fresh parsley leaves finely chopped
  • Salt and pepper to taste
  • 200 grams fresh egg noodles or however much you want



  • Season the chicken pieces with salt.
  • Heat the oil in a large, deep saucepan. Brown half of the chicken pieces in the hot oil, transfer to the chicken pieces to a plate when done.
  • Brown the remaining chicken and when it’s browned, return the other chicken pieces back to the pot.
  • Add the onion, carrot, garlic and celery to the pot with the chicken, and cook over medium/low heat for 15 minutes.
  • Pour the water into the pot, add the bay leaf, parsley and thyme.
  • Bring to the boil, cover with a lid, turn down the heat, and simmer for one (1) hour.
  • Remove the chicken pieces from the stock. Allow the chicken to cool slightly, then remove and sperate the skin and meat from the bones. Roughly chop the meat and put aside. Discard the skin and bones.
  • Strain the stock through a sieve into a large bowl. Pick though the strained vegetables and take out any meat pieces that may be there and add to the diced chicken. Then discard whatever is remaining in the strainer. Skim off any excess fat from the top of the broth. <-- see notes


  • Heat the oil in a deep saucepan. Add the onion, carrots and celery and fry over medium heat for 5 minutes, stirring occasionally.
  • Pour in the stock and bring to the boil, simmer for 5 minutes, or until the vegetables are tender. Add the chopped parsley and season with salt and pepper.
  • To serve: Cook the noodles separately according to the directions on the packet. Add the noodles to the soup bowls and pour over the hot soup.


You can use a spoon skim of the fat while the stock is still hot. Or, finish making the soup, allow the soup to cool and place in the fridge overnight. When cold the chicken broth will turn to thick gel, with a layer of fat on top. Use a spoon to scrape the fat away from the top of the soup. Then reheat the soup and enjoy.


Serving: 1serving | Calories: 516kcal | Carbohydrates: 30g | Protein: 59g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 225mg | Potassium: 805mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5246IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg