Easy Homemade Chicken Noodle Soup

A simple and delicious homemade Chicken Noodle Soup made with a whole chicken and egg noodles.

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Servings: 10

Prep Time: 00:05

Cook Time: 02:00

Main Ingredients

1 tablespoon butter

1 shallot, chopped

1 whole chicken (about 4 pounds), rinsed

1 gallon water (sixteen cups)

6 tablespoons better than bouillon chicken base

1 tsp herbs de provence

freshly ground pepper to taste

1 cup chopped onion (one-half of an onion)

1 - 1/2 cups chopped celery (four stalks)

2 cups chopped carrots (four carrots)

6 ounces (about half of a bag) egg noodles*

fresh parsley or dill (optional)


1Melt butter in a large pot or dutch oven and add chopped shallot. Sauté shallot until translucent.

2Add chicken to the pot and fill almost to the top with water.

3Add in the Better Than Bouillon Chicken Base, Herbs de Provence, and ground pepper and bring to a boil.

4Reduce to a simmer, and cook chicken, covered, for about one hour, flipping the chicken over half way through cooking. Add in a bit more water if needed.

5Remove chicken to a plate and allow to cool.

6At this point you may choose to pour the broth over a strainer into a bowl (or another big pot) to collect any small chicken bits and bones that may be in the broth. Return the broth to the original pot (or keep in the fresh pot) and continue simmering. This isn't necessary but I do it.

7Add chopped onion, celery, and carrots to the simmering soup and allow to cook for about 5 minutes.

8Meanwhile, cut up cooled chicken into bite-sized pieces.**

9Add in the chicken and the egg noodles and allow to cook for about 10 minutes (follow noodle package instructions).

10Garnish with fresh parsley or dill if desired and serve.

Additional Notes

*For the egg noodles I used Kluski, but you can use any size noodles you like. **For a four pound chicken, I usually get about 4 cups of cut up chicken meat. You can add all of the chicken to the soup, or perhaps reserve a cup or two for another meal, depending on your preferences.

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