Homemade Chicken Noodle Soup
A few weeks ago, I wasn’t feeling great. I had a migraine and a cough, and nothing seemed to lift my spirits. On top of that, it was well into December—and if you know anything about Canadian winters, when it’s cold and there’s less daylight, finding joy can be a challenge.
One thing that always brings me joy is cooking, so I knew this chicken noodle soup would be the perfect remedy and a welcome distraction while I fought off what I thought was just a cold—or maybe something more. I wasn’t quite sure what was going on.
Anyway, this isn’t your average chicken noodle soup. I always find a way to infuse my Ghanaian roots into the Western dishes I create. Who else adds paprika or chicken bouillon (Maggi) cubes to chicken noodle soup? They brought just the right burst of flavour I needed.
Not only was the soup delicious, but it also helped me recover faster while I missed out on the festivities of Detty December in Ghana—a time when our vibrant traditions light up even the chilliest days.
Scroll to the bottom of the page to check out the full YouTube tutorial, where I walk you through each step of making this delicious soup.
Highlights
- This soup is affordable. I opted to use chicken legs instead of chicken breasts because chicken legs are a lot cheaper. I love being able to create delicious meals on a budget
- This recipe uses really simple ingredients, so you don’t have to be a Master Chef to make it.
- It has wholesome ingredients – it’s made with fresh vegetables, aromatic spices, and a simple broth. It’s a nutritious and well-balanced meal!
Rosie Recommendations
🍜 Keep the Noodles Fresh: Only add enough noodles for what you’re eating immediately to prevent them from getting soggy. Store any extra broth separately and cook fresh noodles when reheating. I’ve made the mistake before of trying to reheat the soggy noodles, and it was a big mess. Save yourself.
Homemade Chicken Noodle Soup
Ingredients
- 4-6 chicken legs
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp dried thyme
- 1 tsp dried bay leaves
- 1/2 chicken bouillon cube
- 1 bottle low sodium chicken stock
- water as needed
- egg noodles (adjust amount to servings)
Instructions
Boil the Chicken
- Place the chicken legs in a large pot with enough water to cover them. Boil for 10–15 minutes to ensure they are cooked through. Remove the chicken and set aside.
Prep Vegetables and Sauté Aromatics
- Chop the onion and mince the garlic.
- Slice the carrots and celery into bite-sized pieces. Keep the pieces slightly larger to ensure they hold their shape in the soup.
- Heat a bit of oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent and the aroma is fragrant (about 3–4 minutes).
Cook Vegetables and Add Spices
- Add the carrots and celery to the pot. Stir and cook for another 2–3 minutes.
- Sprinkle in paprika, garlic powder, onion powder, oregano, thyme, and bay leaves. Stir to coat the vegetables in the spices.
Build the Broth
- Add 1/2 a chicken bouillon cube, chicken broth, and enough water to cover the ingredients in the pot. Stir well.
Simmer the Chicken
- Return the chicken legs to the pot and add more water if necessary to fully submerge them. Simmer for 20–30 minutes, checking periodically. The goal is for the chicken to be tender and falling off the bone.
- Check Vegetables
- Test the carrots to ensure they are tender but not overcooked. Adjust cooking time as needed.
Add Egg Noodles
- Add egg noodles to the pot just before serving. Cook for about 5 minutes or until the noodles are tender. Only add enough noodles for the servings you plan to eat immediately to prevent sogginess.
- Once the noodles are cooked, your soup is ready! Ladle into bowls and enjoy the comforting, flavorful dish.
