Homemade Chicken Noodle Soup

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Chicken Noodle Soup with carrots, celery, parsley, & red pepper flakes
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Homemade Chicken Noodle Soup

I’m sure you’ve heard the saying, “April showers brings May flowers,” before.

Since it’s been raining nonstop around here, nothing warms me up like a big bowl of hearty homemade chicken noodle soup.

It’s not a heavy meal but it is enough to fill you up with a side salad, oyster cracker, or even a loaf of french bread. Sounds like the perfect lunch on a cold and rainy day like today.

Make a big batch and freeze some for dinner on your busy days later.  Or have it pre-made for when you or your family catches a cold.

Be ready and have this on hand right in your freezer.


  • One rotisserie chicken (shredded and deboned)
  • 2 tablespoons olive oil
  • One yellow onion (diced)
  • One medium-sized carrot (sliced)
  • One stalk of celery ( cut and small chunks)
  • 1 tbsp chicken broth paste
  • Fill a pot with about 4 quarts of water (fill an 8-quart pot ½ full)
  • One teaspoon salt
  • One teaspoon black pepper
  • One teaspoon fennel seeds or a bay leaf


  • If you are short on time, you can use a pre-cooked rotisserie chicken for this chicken noodle soup recipe, from your local grocery store.
  • Or you’re daring, you can try your hand at my recipe for Easy Delicious Roast Chicken On A Rack.

Directions to cook egg noodles:

  • Boil a pot of water and cook your egg noodles as directed by the packaging.
  • After the egg noodles are cooked, drain it in a strainer, and add olive oil to it and mix it around.
  • Set it aside to cool for now while we cook the soup.

Directions to cook soup:

  • First, in large pot, drizzle in the olive oil and turn the heat on medium-high.
  • Next add the onions, carrots, and celery and saute for about 2 minutes.
  • Add in the chicken broth paste and fill your pot halfway with water.
  • Add in the chicken bones to your pot of water and cook for about 20 minutes.
  • Add the salt, black pepper, and fennel seeds to taste, cook on low for another 10 minutes.
  • Keep the shredded chicken separate from the soup until ready to serve.


  • After the soup is finished cooking, place egg noodles in a soup bowl about ½ filled.
  • Add the shredded chicken pieces on top, then ladle over it with the soup broth
  • Optional: feel free to add a sprig of cilantro for an extra flair of something fancy, enjoy! 🙂
Chicken Noodle Soup with carrots, celery, parsley, & red pepper flakes
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