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It’s Chicken Noodle Soup Time!

I love fall! The colors and the temperatures are wonderful and perfect for soup making and eating.  Nothing beats walking into your warm house from the crisp fall air, being greeted by the smell of homemade soup!  I especially love chicken noodle soup with homemade egg noodles.  It is so comforting!  So here is how I make some yummy chicken noodle soup!


I cheat the “made from scratch” process a little, by using a few helpful store bought/pre-made ingredients.  I also try to stretch every penny by using everything I buy for multiple meals, so the food that I purchased for the chicken noodle soup will also be used for a delicious chicken pot pies (which I will share with you)!  The most important ingredient in the chicken noodle soup, of course, is the chicken.  I use a rotisserie chicken from the grocery store, original flavor, and take it apart separating the white from the dark meat.  I only do this because my husband doesn’t like dark meat.  Save the chicken to throw in the soup later.  I only use half of the meat and the veggies in the soup and save the other half for my chicken pot pies.

Original Recipe

Once you have the meat off the bones, throw everything into a large pot.  I like to dump whatever yummy juice is in the bottom of the rotisserie chicken package, to add extra flavor.  Now you get to start the fun and most important part of the soup, which is the stock!  There really isn’t any particular way to make a chicken stock and the fun part is adding whatever flavors you like.  Just fill the pot with water and turn the stove on medium-high heat and start adding away!  For mine, the veggies I used were celery (use the leaves and all), carrots, and onions. Then I added all sorts of things that I wanted to help the flavor, mainly seasonings: Penzeys’ Mural of Flavors, worcestershire sauce, salt, pepper, poultry seasoning, and then several cubes of chicken bullion cubes.  I didn’t have any fresh herbs on hand, but I love adding fresh herb bundles.  Just let everything simmer away for 3 or 4 hours, until the vegetables are soft and the flavor of the stock is where you want it.



While the stock is cooking you can make the egg noddles, because they require time to sit out and dry.  There are many recipes out there for the egg noodles, most of which come from someones Grandmother or Mother, but they all have the same basic ingredients which are eggs, flour, water, salt,   .  Mix them and roll them out and cut them to the desired thickness.  Sophia’s favorite part of the soup is the noodles and she likes them thick, but in bite size pieces.  Once they are cut, let them sit out for a few hours to dry out and set.  When you are ready to make your soup you boil the noodles for several minutes, until they are cooked but still al dente.

Original Recipe


Now it’s time to put the soup together.  Drain the chicken stock and toss out the bones, veggies, etc.  Once you have just the delicious liquid (stock) you can start adding the rest of the ingredients of your soup to it.  We like carrots and celery, but some people just like the noodles and chicken so it’s whatever you prefer.  Just add the chicken and noodles and let it all cook until the veggies are soft!  Pour it into a huge bowl and slurp up all the fabulous, tasty goodness and enjoy!!



This is a wonderful recipe from The Pioneer Woman Website


Homemade Chicken and Noodles

Prep Time:
Cook Time:


  • 1 whole Cut Up Fryer Chicken
  • 2 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 1/2 whole Medium Onion, Diced (optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon White Pepper (more To Taste)
  • 1/4 teaspoon Ground Thyme
  • 2 teaspoons Parsley Flakes
  • 16 ounces, weight Frozen “homemade” Egg Noodles
  • 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.



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