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Chicken Noodle Soup Recipe

My full demonstration on YouTube

This is a video of me making a roasted chicken noodle soup. I roast the whole chicken and vegetables before simmering them to give the broth more depth. It’s simple and doesn’t require any crazy ingredients. The full recipe will be on my blog. I made a note in the video, but I didn’t have any whole black peppercorns. I think this is definitely something you should include if you make this recipe, but when I checked my cabinets, there were no peppercorns left!


  • 1 Whole Chicken
  • 1-2 medium sized Onions
  • 6 Carrots
  • 4 Ribs of Celery
  • Olive Oil
  • 1 large bunch of Parsley
  • 1 small bouquet of Fresh Thyme
  • 4 Bay Leaves
  • 1 Lemon
  • 1 tbl Black Peppercorns
  • Parmesan, for garnish


Begin by roasting your chicken at 400. While your chicken is in the oven, break down your mirepoix (carrot, celery, onion) into big pieces. Peel the carrots, and trim the ends from the celery and onion, but you don’t have to clean it up too much. These will be strained out later. Roast the chicken and mirepoix until nicely browned. The more you roast the more flavorful your broth will be. Feel free to add a little olive oil to the roast pan to coat the mirepoix to assist in browning.

Additionally, cut some mirepoix very small dice and set aside, these will be in the finished product, about 2 cups in total will be good.

Once your chicken and vegetables have browned and gotten some good color, throw them in a large stockpot with cold water. Cold water takes out impurities in the bones of the chicken that hot water would not be able to. Heat over medium high until a light simmer begins. Add your parsley, thyme, bay leaves, and squeeze half a lemon and drop that in too. Add the black peppercorns. Simmer over medium heat for up to four hours.. the longer the better.

Strain everything out, discarding the vegetables, and pulling the meat from the chicken. In the same pot, with the broth set aside, heat up some olive oil and begin sauteing your small dice mirepoix, until soft and slightly browning, about three minutes. Add garlic and saute one more minute. Add your broth back in, as well as the shredded meat. Season the broth with salt. Squeeze the other lemon half, if desired.

I don’t cook noodles in the big pot altogether. I take some soup out and reheat the noodles in this pot, this way they don’t over cook. You can use any small, bite sized noodle. Garnish with parmesan if you like and some more chopped parsley.


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