Chicken-Vegetable Noodle Soup


1 whole chicken roaster or 3 bone-in chicken breasts, fully cooked in a large stock pot or slow-cooker crockpot, stock reserved
Reserved stock
2 tablespoons olive oil
3 medium carrots, cut in ¼-inch slices
3 medium celery ribs, cut into ¼-inch slices
3 cloves garlic, minced
64 oz chicken stock
½ teaspoon salt
½ teaspoon ground pepper
8 oz uncooked egg or kluski noodles


  1. De-bone fully cooked chicken; chop chicken into bite-size pieces; set aside.
  2. In a large stock pot, heat olive oil. Add carrots, celery, and garlic; sauté until slightly tender, about 5 minutes.
  3. Add to the vegetables the reserved stock, extra chicken stock, salt, and pepper.
  4. Bring to a boil; simmer for 15 minutes.
  5. Add uncooked noodles; boil for at least another 15 minutes or until noodles are cooked.
  6. Add chopped chicken; stir and simmer through for another 5 minutes before serving.

Makes 12 cups.

Share this
Continue Reading
About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.