Chicken Noodle Soup
45 minutes


1 T Vegetable oil
1 Large Onion
3 lbs Chicken pieces
8 cup Water
1 Bay Leaf
2 tsp Salt
1 Large carrot
1 Medium parsnip, diced
1 Stalk of Celery
3 oz Dried egg noodle

For the garnish

1 T Fresh dill, finely chopped
Made entirely from scratch, this chicken noodle soup recipe can cure any common cold. Just like how grammy used to make it.


  1. In a large and heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges.
  2. Add the chicken pieces. Cook chicken parts until lightly browned.
  3. Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil.
  4. Reduce the heat to a simmer and skim the foam that may form at the top. Simmer pot gently, partially covered, for 20 minutes.
  5. Transfer chicken parts to a plate to cool a bit before handling. Break apart into little pieces once it's cool enough to handle.
  6. Set a fine-mesh strainer over a bowl and pour broth through it.
  7. Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes.
  8. Add chicken pieces just until they have rewarmed through. Garnish with dill or parsley and serve.