Chicken Soup from Scratch


For:  12 portions
  • 1 whole chicken
  • 350 grams Egg Noodles
  • 3 quarts water
  • 1 gros large onion, diced
  • 3 grosses large carrots, peeled and sliced
  • 3 grosses large stalks of celery (including leaves), diced
  • 4 gousses cloves garlic, diced (more if you're really sick, garlic is a good cold killer!)
  • 2 feuilles bay leaves
  • 2 tsp dried sage
  • tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • salt and pepper to taste




  1. Place the chicken in a large Dutch oven or soup pot. Cover with water. Bring to a boil, reduce heat and simmer until the chicken is falling off the bone, about an hour. Remove the chicken, and let cool to touch. Remove the meat from the bones.
  2. Meanwhile, add the onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth. Bring back to a boil, reduce heat and simmer until the veggies are tender, 15-20 minutes.
  3. Add the noodles, just a few at a time, to the simmering broth. Once all noodles are added, also add in the chicken. Boil noodles for 3-5 minutes until they are tender and no longer doughy. Season with salt and pepper, and serve.

Recipe notes

Find this recipe and many more at: Little Red Book