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Chicken Noodle Soup
#Soups and stews
Nourishing and flavorful

Chicken Noodle Soup

Chicken Noodle Soup is among the most delicious, nourishing, and hearty soups. Kids and adults adore it, and you can easily adjust the ingredients.

Chicken Noodle Soup
Whenever I need something nourishing, delicious, and hearty, I make Chicken Noodle Soup. It’s like a warm hug on a cold day. It’s perfect for colds and stomachaches and was my number-one food choice after giving birth. The preparation is divided into two steps. First, we need to make the chicken stock. You can use the chicken stock for various dishes, one of which is Chicken Noodle Soup. It’s full of flavor, and we use the whole chicken since it’s tastier that way, and the entire chicken is way cheaper. Use seasonal vegetables you adore and your favorite tagliatelle pasta for the best result.

Wholesome Chicken Noodles Soup

Make this nourishing meal whenever you're feeling down or need something comforting and delicious.

  • Quick and easy to make, and the pasta makes it even more fun
  • You will only need one pot
  • The perfect meal to boost your immune system, especially if you are sick or pregnant
  • Make it any day of the year, and use seasonal vegetables
  • A nourishing and delicious meal
  • It stores well, feel free to freeze it or store any leftovers in the fridge

Chicken Noodle Soup

Chicken Noodle Soup

Essential ingredients

These are the essential ingredients that make this dish wholesome and nourishing.

Meat - in this recipe, we use whole chicken with bones, skin, and giblets. This way, the soup is flavorful, rich, and nourishing. It's also cheaper to use whole chicken.

Vegetables - first, make the chicken stock, then strain it, and use it to make the chicken soup. We need fresh vegetables like onion, celeriac, carrot, leek, celery stalk, and cauliflower for the soup. Optionally, omit the vegetables you dislike or use other seasonal vegetables you adore.

Herbs and spices - make the dish light and fresh. We combine bay leaf, parsley, rosemary, thyme, pepper, and salt. In the end, stir in some ground nutmeg.

This recipe is made in collaboration with Tefal Slovenija, as we used their excellent Tefal Unlimited (Unlimited G6 G2557172) pan for this recipe.

Chicken Noodle Soup

Chicken Noodle Soup

Storing and freezing

You can store this delicious Chicken Stew with Dumplings in two ways.

Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pot and bring to a boil, then serve.

Feel free to store the soup without the noodles it in the freezer. Store in a freezer bag or airtight container. Store in the freezer for up to a month. Before serving, transfer to a pot and bring to a boil. Add the tagliatelle pasta and cook according to package instructions.

How to make Chicken Noodle Soup (video)

Watch this quick video to see how to make delicious Chicken Noodle Soup, it's so easy.



Next, try these delicious soups


Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:
    hours 20 minutes


  • prepare the chicken

    Take the chicken from the fridge 30 minutes before cooking. Cut the chicken into two legs, wings, and chicken breast halves. Cut the bones into large pieces. Rinse the giblets under running water.

  • vegetables for chicken stock

    Place a large (Tefal) pan over high heat. Cut the onion in half and place cut-side down into the pan. Brown the onion for about 2 - 3 minutes (without adding oil). Cut the rest of the vegetables into equal pieces (approx. 3 cm / 1-inch) and add to the pan. Reduce the heat, and add about 2 - 2.5 liters (8 - 10 cups) of cold water.

  • cook the chicken stock

    Add the herbs, spices, and chicken with bones and giblets, but save the chicken breast for later. Increase the heat and bring it to a light boil, then reduce the heat immediately and remove any foam with a spoon. Discard it. Place a wooden spoon over the pot and cover it with a lid, leaving a bit of space for the steam to release while cooking. Cook over low heat for 1 hour 15 minutes - 1 hour 30 minutes.

  • strain

    When the meat is cooked, remove the legs and wings from the pot and set aside to cool. Strain the soup through a sieve into a pot. Remove the meat from the bones and discard the rest. Using two forks, shred the meat from the legs and wings.

    Bring the soup to room temperature and place in the fridge overnight. The next day, remove the fat from the surface of the soup using a spoon. This way, the soup will have less fat, and it will be more clear.
  • chicken soup

    Prepare the vegetables for the soup. Peel the carrot and cut it into small chunks. Cut the celery stalk into thin slices. Peel the celeriac and cut it into small pieces. Add the strained soup to a clean pot. Add the carrots, celery stalk, celeriac, and cauliflower florets. Add the bay leaf and season with salt and pepper. Place over high heat and bring to an almost boil. Reduce the heat and add the chicken breast. Cover with a lid and cook over low heat for 10 - 12 minutes. Remove the chicken from the pan and shred it using two forks.

  • serve

    Add tagliatelle pasta to the pan and cook according to the package instructions for approximately 6 - 8 minutes. Taste the soup and season to taste with salt, pepper, and nutmeg. Add the shredded meat and stir to combine. Divide the soup between six plates and serve. Sprinkle with fresh parsley.


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