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  • Writer's pictureCheyenne

Chicken Noodle Soup


2 chicken breasts (with skin and bone)

1 tsp pepper

1 tsp seasoning salt

1 tsp paprika

1 tsp dried celery flakes

½ tsp cayenne pepper

1 tsp garlic powder

1 tsp salt, or to taste

2 cloves garlic, minced

1 onion, finely chopped

2 celery stalks, chopped

2 carrot sticks, chopped

2 cups noodles (I used No Yolk)


  1. Add chicken to pot, sprinkle on pepper, seasoning salt, paprika, dried celery flakes, cayenne pepper, garlic powder, and salt

  2. Fill pot with water until completely covering the chicken and bring to boil

  3. Lower the heat and cover. Simmer for 30 minutes

  4. After 30 minutes, add garlic, onion, celery, and carrots. Cover and again simmer additional 30 minutes, or until chicken is cooked

  5. Once fully cooked, remove chicken and separate meat from bones. Discard bones and skin

  6. Add noodles to the pot and return chicken

  7. Cover again, and simmer 20 minutes, or until noodles are fully cooked per packaged directions

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