Classic Chicken Noodle Soup


The classic, comforting and simple soup from homemade stock and Exceldor chicken leftovers.

8 and more Portions
25 min Prepping
20 min Cooking
Recipe Easy


Homemade chicken stock

  • 1 Exceldor roast chicken carcass
  • 1 medium onion, peeled and chopped
  • 2 sprigs celery, with leaves, chopped
  • 2 carrots, washed and chopped
  • 1 clove garlic, squeezed
  • 12 cups (3 l) cold water
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 tsp (2.5 ml) turmeric powder
  • 1 tbsp (15 ml) sugar
  • Freshly ground pepper to taste

Chicken noodle soup

  • 2 cups (500 ml) cooked chicken, cut into pieces
  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, squeezed
  • 1 1/2 cup (375 ml) chopped carrots
  • 1 1/2 cup (375 ml) chopped celery
  • 1 recipe for homemade chicken stock (about 10 cups / 2.5 l)
  • 1 1/2 cups (375 ml) egg noodles
  • 2 tbsp (30 ml) chopped parsley


Click the steps to erase them.

Preparing the homemade chicken stock

  1. Put all the ingredients in a large pot over high heat and bring to boil. Reduce the heat and simmer uncovered for about 1 hour 30 minutes. Skim if necessary.
  2. Strain the stock through a sieve or colander and season with salt to taste. Once the stock has cooled, remove the fat and store in glass jars in the fridge for up to 4 days if not using immediately.

Preparing the chicken noodle soup

  1. In a large pot over medium-high heat, fry the onion in the olive oil for about 2 minutes or until translucent. Add the garlic, carrots and celery and cook for a further 2 minutes.
  2. Add the stock and bring to boil. Reduce the heat and simmer for about 5 minutes, until the vegetables are lightly cooked.
  3. Add the egg noodles and cook for the time indicated by the manufacturer.
  4. Remove the pot from the heat, add the chicken pieces and chopped parsley, stir, and enjoy!