The Best Homemade Chicken Noodle Soup

It’s the new year and my desire to live a more healthy and mindful life has hit a snag.  More specifically, we’ve been hit with the flu.  So far it’s only claimed one of us (here’s to hoping our flu shots do their job!) but I’ve seen this movie before . . . it’s only a matter of time before it starts picking us off one by one.  And with three kids, that’s a whole lotta sickness waiting in the wings.

In the meantime, I will remain positive, keep exercising, disinfect the house to levels of surgical integrity and have a pot of chicken noodle soup at the ready.

Baba’s Chicken Noodle Soup

1 Chicken 2 to 3 lb. or about 2 lbs. deboned and skinless chicken (this is easier and Baba swears by Costco’s chicken).

Wash and place chicken in large pot (about 8 litres) and cover with cold water.

IMG_3875Bring to boil, remove scum, add a tablespoon salt, and boil for about 5 to 8 minutes.
Remove chicken from pot and remove bones and skin if chicken is whole.

Put aside.

Into the water used to boil the chicken, put aromatics:
a large handful of parsley with stems, a few stalks of celery with leaves, large onion peeled and quartered, green leaves of a few leeks, a few cabbage leaves or broccoli stalks or cauliflower stalks.


Side note: If Baba knows that she is planning to make soup, she saves these in a baggie in the fridge.
Boil these aromatics in the soup for 20 minutes then remove and drain them. Taste soup for salt and adjust seasoning.

If you want, add 2 packets or 1 cube of chicken bouillon. Add
additional water if necessary.

Bring soup to boil and add spaghetti or fine noodles or any shaped pasta. The amount is contingent on the amount of soup there is and how much pasta you want in it.


My boys like it both noodley and with spaghetti – all the better for slurping!
Boil for about 2 to 3 minutes, taste for salt and adjust if necessary, then add the chicken and more water if necessary, and boil until pasta is done.

Remove from heat immediately and serve.


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