The key to making best chicken noodle soup is homemade stock. It takes a little time to make homemade stock and it is super easy!  I would say this soup is one of my family favorites,  especially kids.. they love it 🙂
Follow this recipe for a delicious pot of soup that will make your whole family happy. And hopefully I will convince you to never buy chicken noodle soup out of a can again. 


Chicken Stock:

1 whole free-range chicken- rinsed,
2 carrots- cut in half
2 celery stalks- cut in half
2 large white onions- cut in half
1 head of garlic- cut in half
2 bay leaves
1 teaspoon whole black peppercorns
1 Tbsp. salt


1 Tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
1 medium carrot, chopped
1 celery rib, cut into 1/2-inch-thick slices
2 quarts chicken stock
8 ounces dried egg noodles
1 1/2 cups shredded cooked chicken
1 Tbsp. finely chopped fresh Italian parsley
1 Tbsp. finely chopped fresh dill
1 Tbsp. fresh squeezed lemon juice
Salt and freshly ground black pepper


Chicken Stock:

Put the chicken and vegetables in a large pot, pour in 4 quarts cold water over medium heat. Add in the bay leaves, salt and peppercorns, and allow it to come to a boil. Lower the heat to medium-low and simmer for 1  hour, partially covered. While it’s cooking, skim any layers that rise to the surface;

After finished cooking remove the chicken to a cutting board. Let it cool. Remove the skin and bones, hand-shred the meat.
Strain the stock.

You can store this chicken stock in refrigerator for later use. (so convenient) 🙂


Place a cooking pot over medium heat and drizzle with 1 tablespoon oil. Add onion, carrots, celery, and bay leaf. Sauté and stir for about 4 minutes, until the vegetables are softened. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 4-5 minutes until tender. Add the chicken, and continue to simmer for another couple of minutes to heat through; add lemon juice, season with salt and pepper.

Sprinkle with chopped parsley and dill before serving.