Chicken Noodle Soup

I'm so happy the kids loved this soup which I found on the Be a Fun Mum site as it's just so good for them and absolutely delicious.

Thanks to my menu plan I had the chicken cooked the day before and the stock in the slow cooker that night.  Made soup day easier having the chicken and stock all ready to go and best of all homemade.  So much flavour and goodness from the stock alone.

One thing I didn't plan was our daughter being a little unwell and coming home from school early.  She happily ate a bowl full of soup for dinner which was perfect for her recovery.  Just what the doctor ordered.

This recipe has certainly made it into my recipe collection as a keeper.

Chicken Noodle Soup with fresh homemade bread roll.

Ingredients for chicken and stock
1 whole chicken
1 tablespoon whole peppercorns
1 brown onion
1 stick of celery
2 carrots
2 bay leaves
Half bunch of parsley
5 sprigs of thyme
Cracked black pepper
2 tablespoons apple cider vinegar

Ingredients for soup
3 litres homemade chicken stock
350g pumpkin, chopped
1 large potato, chopped
1 cob of corn
1 brown onion
5 florets of broccoli
1 zucchini, cut into chunks
2 carrots, cut into chunks
3 florets of cauliflower
200g rice noodles 
Cooked chicken

The day before making the soup wash the whole chicken under cold water.  Place into a large pot with the peppercorns and cover with water.  Bring to the boil and then simmer for 1½ hours until the chicken is cooked through.

Remove from the heat.  Keep the water.  Remove the chicken using tongs and a slotted spoon placing it onto a wire rack over the sink.  Leave the water in the pot for now.  Shred the chicken and place into a container.  Refrigerate. 

Place the chicken carcass into a slow cooker.  Tip the water from the pot into the slow cooker.  

Quarter the onion and chop the celery and carrots into large chunks.  Add to the slow cooker along with the bay leaves, parsley, thyme, pepper and apple cider vinegar.  Top up with water until approximately three quarters from the top.  Mix well.

Place lid on and cook on the low setting overnight.

Drain the stock into a large container the following morning through a colander.  Discard the bones and veggies.  Keep three litres for the soup and freeze any leftover.  Mine made exactly three litres.  

Cooked chicken and a wholesome homemade stock ready to go.

To make the soup pour the stock into a large pot and bring to the boil.  Reduce to a simmer.  Using a slotted spoon add the pumpkin and potato.

Remove corn from the cob and add to the pot.

Place the onion, broccoli, zucchini, carrots and cauliflower into a food processor in batches.  Process until finely diced.  Add to the pot along with the shredded chicken.  Simmer for 20 minutes.

Add the rice noodles and simmer for another 5 minutes.  Once soft lift the noodles up with tongs and cut them with kitchen scissors.  Remove from heat and serve.  I made the soup in the morning as I find soups better later or the next day.  Thicker and tastier. 

Served with homemade dinner rolls straight out of the oven tops it all off perfectly.

Freshly baked soft rolls.


  1. Hope you daughter feels better now Kylie.
    Your chicken soup looks delicious.

    1. Thanks, she is on the mend now which is good. The best soup for when you’re not well. Good for any time really. Just love this one.

  2. Look at're such a pro. That soup and those rolls look divine. How nice that you had soup on the stove when your daughter felt unwell. Keep up the great work, Kylie.

  3. That's the ultimate comfort food! Looks delicious and so nourishing. Best medicine when feeling unwell. Meg:)

  4. OMG, that looks delicious. I think I might have to make that when I get to my parents house in Hamilton next week. It would be good for us all and help warm us up. Today it is only 13 degrees here in Cromwell and I'm freezing, even all rugged up in thermals - brr. Cheers Lyndie


Thank you for commenting on my blog. I really enjoy hearing from my readers and sharing ideas. Have a lovely day.

Back to Top