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115 · Dinner

Missy's Chicken Noodle Soup

A comforting, old-fashioned chicken noodle soup prepared by simmering a whole stewing chicken with vegetables and herbs to make a rich broth, then adding egg noodles and shredded chicken.

Surprise your family by serving this with cut apples and sharp cheddar cheese. Weird but awesome combo.

By Mitchell Kimbrough·November 5, 2025
Time

115

Serves

6

Difficulty
Easy

Ingredients

  • For the Soup
  • ·1 stewing chicken
  • ·2.5 quarts water
  • ·2 tsp Better Than Bouillon (chicken) or 1/2 cube chicken bouillon
  • ·1 small onion, chopped
  • ·1 cup carrots, chopped
  • ·1 cup celery, chopped
  • ·3 tsp salt
  • ·1/8 tsp pepper
  • ·1/4 tsp dried marjoram
  • ·1/4 tsp dried thyme
  • ·1 bay leaf
  • ·1.5 cups uncooked egg noodles (Amish egg noodles recommended)

Preparation

  1. Directions

  2. Step 1

    Place the chicken and all ingredients except the noodles in a large kettle and bring to a boil.

  3. Step 2

    Reduce heat, cover, and simmer for 1.5 hours.

  4. Step 3

    Remove the chicken and allow to cool. Debone the chicken and cut into chunks or shred.

  5. Step 4

    Skim some of the fat from the broth, then bring the broth back to a boil.

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  • Step 5

    Add the noodles and cook until tender.

  • Step 6

    Return the chicken to the kettle to warm through. Remove the bay leaf before serving.

  • Step 7

    Serve with block cheese, crackers, and sliced apples.

    • Notes

    Simmering 1.5 hours develops flavor; skim fat from the broth before adding noodles. You can substitute other egg noodles or leftover cooked chicken. Adjust salt if using a salty bouillon cube.

    Missy Moyer