Cozy Chicken Soup

Chicken soup – the ultimate comfort food for when you are feeling under the weather. 

I made this recipe all of the time leading up to and through the winter and spring. There is nothing better than when you are sick than diving into a bowl of hot and savoury chicken soup. I usually make a large recipe and then freeze leftovers so that when those colds hit, you have soup ready for you. 

We figured it would be good to have some soup stocked in our freezer in case one of us gets sick with COVID-19.

Hope everyone is staying safe and healthy!


side view of 2 chicken soups in bowls with lemon on the side

Easy Chicken Soup

Print Recipe
Serves: 6 Cooking Time: 90 min


  • Stock:
  • 1 large chicken (about 3 lbs) (or use 2 bone in chicken breasts and 2-4 chicken legs)
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stalk of celery, roughly chopped
  • 2 litres chicken stock or water (use stock for more flavour!)
  • 1 litre of water

  • Soup:
  • 1 onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cups egg noodles
  • 1/4 teaspoon turmeric
  • salt and pepper to taste
  • lemon juice to taste



To start, we have to make the stock and cook the chicken, Cut chicken into pieces. I usually cut the legs off, split the breasts away from the rest of the body, and cut each in half with a sharp knife.


Place the cut up chicken (bones and all!) into a large pot. Add the roughly chopped veggies, and add the stock and water (you can use only water, but I like a really concentrated broth!).


Bring to a boil, and turn down to simmer with the lid on for 30 minutes.


Remove the chicken pieces and allow to cool before removing the meat from the bones.


Use a sieve to remove the boiled vegetables from the stock. These veggies can be thrown out. Keep the stock aside.


In the same large pot, sauté the onion, carrots, and celery for 5 minutes or until softened.


Add the reserved stock, and add the chicken back in. You can add more water or stock if too much evaporated.


Cook for 10 minutes or until veggies are softened. season to taste with salt, pepper, and lemon.


Cook the egg noodles in boiling water until al denté. Add these to the soup.


Serve! Or package to freeze for later.

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