Go Back
Classic Chicken Noodle Soup

A good old-fashioned hearty chicken noodle soup. Made from scratch with simple ingredients. This soup will warm you up on a cold winter day.

Course: Soup
Cuisine: North American
Servings: 8 to 10 Servings
Author: Nelson Cardoso
  • 3 tbsp olive oil
  • 1 cooking onion diced
  • 3 cloves garlic minced
  • 4 lbs (1.8 kg) chicken leg quarters
  • 1 1/2 tsp freshly ground black pepper
  • 4 tsp coarse salt
  • 10 cups water
  • 1 1/2 cups celery chopped
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups elbow pasta
  • 1/2 cup fresh parley chopped
  1. Heat the olive oil in a large pot on medium high.

  2. Add the onions and garlic, and sauté until the onions are translucent.

  3. Place the chicken pieces in the pot.

  4. Add the salt and pepper.

  5. Add the water.

  6. Cover the pot and bring to a boil.

  7. Reduce the heat to medium and simmer for 25 minutes.

  8. Add the celery and carrots.

  9. Cover and simmer on medium for 25 more minutes.

  10. Use tongs to remove the chicken leg quarters from the pot into a large bowl and set aside.

  11. Add the pasta to the pot, cover and simmer for 15 minutes.

  12. Once the pasta is cooked, take the pot off the burner.

  13. Once the chicken is cool to the touch, remove the skin and bones.

  14. Chop the chicken and add it to the pot.

  15. Add the parsley and mix well.

  16. Serve hot and enjoy!