Growing up one of my Grandma’s speciality meals was her homemade chicken noodle soup.  There was nothing better than her bringing over a big plastic butter container that was filled with her famous soup. (Anyone else’s Grandma save all the plastic containers from food and use as Tupperware?!)


1 Whole Chicken

2 Medium Onions (1 diced, 1 cut in half)

1 Bag of Carrots (half diced, half whole)

1 Bag of Celery (half diced, half whole)

2 Sprigs of Thyme

2 Bay Leaves

Salt and Pepper

1 Tablespoon Garlic

1 Bag of Egg Noodles

**NOTE: If you don’t want to make your own chicken or stock you can use a store bought Rotisserie Chicken and Chicken Broth

Homemade Chicken Stock

1.)  Pat whole chicken dry with paper towel and remove giblets.  Season with Salt, Pepper, and Garlic

2.) Stuff Chicken with half of the Onion, Thyme, and Bay Leaves

3.)  Fill stock pot with warm water and place whole chicken, carrots, celery, and the rest of the onion in the pot

4.)  Bring to boil and simmer for 1 hour

5.)  Once chicken is fully cooked, remove from stock and let cool.  Remove all vegetables and bay leaves

Chicken Noodle Soup

1.)  Dice Carrots, Celery, and Onions

2.)  Place vegetables in Chicken Stock and bring to a simmer

3.)  Shred Chicken and add to stock

4.)  Add in Egg Noodles and salt and pepper to taste

5.)  Once Noodles are cooked remove soup from heat