Few things are as comforting as a bowl of homemade chicken noodle soup, simmered slowly to bring out the flavors of each ingredient. This recipe begins with a whole chicken, gently boiled with a handful of vegetables to create a deeply nourishing broth. As the chicken cooks, it releases a rich warmth that fills the kitchen, setting the stage for a truly heartwarming meal. And as cozy season brings colder days—and sometimes a cold or flu along with it—this soup offers comfort and nourishment in every spoonful.

We hope you will savour this bowl of warmth as the days grow colder.

Chicken Noodle Soup Recipe 

Ingredients

•  1 whole chicken, 
• 2-3 large carrots, peeled and cut into cubes
• 2 stalks celery, roughly chopped
• 2 leeks, cleaned and sliced thinly
• 1 large onion, peeled and cut into cubes
• 2 bay leaves
• Fresh herbs (such as parsley, thyme, or rosemary)
• Salt and pepper, to taste
• 4 ounces angel hair pasta, broken into pieces

*Optional: 1 Tablespoon of mushroom powder for that extra umami

Steps

1. In a large dutch oven, lace the chicken, carrots, celery, leeks, onion, bay leaves, and herbs.

2. Add enough water to cover the chicken fully. Bring to a gentle boil, then reduce the heat to low.

3. Let the chicken simmer uncovered for about 2 hours, skimming any foam that rises. This slow process allows the flavors to meld and develop into a rich, golden broth.

4. Carefully remove the chicken, allowing it to cool slightly before shredding into bite-sized pieces. Discard the skin and bones, then return the chicken to the pot. Remove bay leaves and herbs.

5. Season the broth with salt and pepper to taste. Add the broken angel hair pasta and cook until tender, about 5–8 minutes.

6. Serve hot, letting each spoonful offer warmth and nourishment—a simple yet satisfying way to bring a bit of coziness to the table during cold season.