There is nothing better and more comforting then a big bowl of steaming homemade Chicken Soup on a cold day.


Chicken soup or chicken noodle soup has been a cure for cold and the ultimate comfort soup in my family for generations.


Since I can remember my grandma then my mom has been making homemade chicken soup with homemade noodles for me and my sister. It became a weekly staple in our house.


I can honestly say that during my childhood I never ate canned or packaged soup of any kind. I am a strong believer of making soups the old-fashion way from scratch.


I did try few kinds of chicken soup and chicken noodle soup from can as an adult, but there is no comparison when it comes to fresh homemade CHICKEN SOUP.

First, there is the aroma of fresh chicken soup lingering through the house. You can’t wait for the first taste.


The first taste of homemade chicken soup loaded with noodles, fresh vegetables and big chunks of juicy chicken is HEAVEN.


I am pretty sure by now you can tell I have a very strong feelings about my soups especially Chicken Soup. I apologize if I made you crave chicken noodle soup right now.


If I did I have a great recipe for you.


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For my homemade Chicken Noodle Soup you’ll need:

• 3-4 Chicken Thighs (depends on size)
• 2Tbs Vegetable Oil
• 1-2 Small Onions
• 3 cups Carrots
• 1 cup Celery (optional)
• 2 cups Parsnip
• 1/2 Head of Savoy Cabbage
• Fresh Parsley
• 32 oz Chicken Stock (I use Rachel Ray’s All Natural Chicken Stock)
• Salt & Pepper
• 5-6 Black Peppercorns
• Cooked Egg Noodles

STEP 1: Wash and pat dry chicken thighs.





STEP 2: In a large stock heat vegetable oil and quickly brown chicken thighs on both sides.





STEP 3: Turn the heat to medium-low. Pour in chicken stock and water (little bit more water then chicken stock).


STEP 4: Chop carrots, celery, parsnip and add them to chicken soup.

STEP 5: Cut both ends of the onion. Peel the top layer and toss onion and parsley into the pot with chicken soup.

STEP 6: Cut half of Savoy cabbage into quarters. Remove the core and cut each quarter into 3 chunks.Add it to chicken soup.





STEP 7: Toss in black peppercorns, salt and pepper. Cook on medium-low for 2 hours.





STEP 8: Cook egg noodles according to package instructions to Al Dente. Drain and put aside.


STEP 9: When chicken soup is done (the heavenly smell will tell you) remove chicken thighs. Take all the meat from the bones and chop it into chunks. DON’T leave chicken bones in your soup!





STEP 10: Put egg noodles in the bottom of soup bowl, toss in chunks of chicken and pour chicken soup on top.

STEP 11: ENJOY delicious homemade CHICKEN NOODLE SOUP!

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