Chicken Noodle Soup

Chicken Noodle Soup

There's nothing more comforting than homemade chicken noodle soup. The secret to an amazing chicken noodle soup? Make homemade chicken stock using the leftover carcass from a rotissaire chicken. If that sounds like too much work, use store bought stock instead. After you make the stock, the rest of this recipe goes very quickly and cooks up in just 30 minutes.
  • Prep: 30 min
  • Cook: 4 hours 30 min
  • Total: 5 hours (includes time to make stock)
  • Serves 10 to 12
Chicken Noodle Soup

Carbohydrate Counts

Carbs-per-gram ratio: 0.0895

Serving Size 298g (about 27g carbs)

Carb calculations Weight Carbs
Carrots (25g)
Celery stalks (5g)
Onion (10g)
Egg noodles 340g (242g)
Net Weight 3151g (282g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Stock
  • If possible, make homemade stock using leftover roast chicken carcass. If not, you can use chicken stock from the store.
  • Soup
  • 2 tablespoons vegetable oil
  • Heat oil in a large, empty stockpot over medium high heat.
  • 5 carrots, finely chopped
  • 5 celery stalks, finely chopped
  • 1 onion, finely chopped
  • Sauté vegetables over medium high heat until crisp, about 5 minutes.
  • Remove from heat temporarily.
  • 10 cups chicken stock
  • 1 ½ cups roasted chicken meat, shredded
  • 1 tablespoon minced parsley
  • 1 ½ teaspoon thyme
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Old Bay seasoning
  • Add stock, turkey, and spices to vegetables in a large stock pot. Return to stove and bring to a boil over high heat.
  • Reduce heat to medium-low and simmer for 10 minutes.
  • 340g / 12 ounces egg noodles
  • Add egg noodles to pot and cook until noodle are al dente, approximately 5 to 10 more minutes.
  • Ladle and serve immediately.
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