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Simple Chicken Noodle Soup

This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie.

  • Prep:
  • Total Time:
  • Servings: 8
Simple Chicken Noodle Soup

Source: Everyday Food, April 2009


  • 1 whole chicken (3 to 4 pounds), giblets and liver discarded
  • 1 pound carrots, sliced 1/2 inch thick
  • 1 pound parsnips, sliced 1/2 inch thick
  • 2 medium onions, cut into thin wedges
  • 4 teaspoons coarse salt
  • Cooked wide egg noodles, for serving


  1. In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.

Cook's Note

To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.

Reviews (2)

  • iinnaa 10 Jul, 2012

    This recipe could not be easier and the outcome was even better than the Basic Chicken Soup from here. I followed the recipe exactly, except I used baby carrots which are already peeled and all I had to do was cut them in half.  Don't know if Martha would approve but it sure beat having to peel and chop a pound of carrots. I also added a heap of chopped fresh herbs from my garden at the end.  Wonderful staple to make as is, or put your own twist on. Next time I'd like to add dumplings instead of the egg noodles.

  • cell44 27 Dec, 2010

    This soup was super-easy and delicious. i didn't have parsnips so i used a bit more carrot and a little celery, and that worked fine. I also added some of the cooked chicken back in, shredded, so it could serve as our main course. Yum.

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