My wife came down with the flu this week, and all she wanted was a big bowl of chicken noodle soup. So I made her this: warm, nourishing, and packed with flavour. It’s the kind of soup that actually makes you feel better.
The beauty of this recipe is that it starts with a whole chicken, which means you’re building your own rich, homemade chicken stock as the soup simmers. It’s deeply comforting, with tender shredded chicken, soft leeks, carrot, celery, pasta, and a handful of greens stirred through at the end.
Why Use a Whole Chicken?
Using a whole chicken means you get both flavour and function. The bones and skin add depth to the broth, and the meat stays juicy and tender. You’re essentially making stock and soup in one pot, which makes it both practical and delicious.
Tips for the Best Chicken Noodle Soup
- Use a whole chicken: You’ll get a richer broth and more tender meat.
- Don’t skip the leek: It adds a subtle sweetness that lifts the broth.
- Choose small pasta shapes: Shells, ditalini, or broken spaghetti work well.
- Want to freeze it? Leave out the pasta and add it fresh when reheating.
Chicken Noodle Soup
4-6
servings20
minutes1
hour5
minutesIngredients
1 tbsp olive oil
1 large leek, sliced (white and pale green parts only)
½ medium brown onion, finely chopped
3 garlic cloves, finely chopped
2 medium carrots, diced
2 celery ribs, diced
2 whole bay leaves
1 whole raw chicken (approx. 1.3kg)
250g pasta of choice
2 cups baby spinach
Sea salt and cracked black pepper
grated parmesan, to serve
Directions
- Heat oil in a large pot over medium heat. Add the leek and onion, cooking for 2–3 minutes until softened and fragrant. Add the carrot, celery and garlic and cook for another 5–6 minutes, stirring occasionally, until the vegetables start to soften.
- Place the whole chicken on top of the vegetables. Add the bay leaves, then pour in enough water to just cover the chicken (about 2–2.5L depending on your pot size). Season generously with salt.
- Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 30–35 minutes or until the chicken is cooked through and tender.
- Remove the chicken from the pot and set aside to cool slightly. Skim any foam or excess fat from the broth’s surface if needed.
- Remove and discard the bay leaves.
- Shred the chicken meat into bite-sized pieces, discarding skin and bones.
- Bring the broth back to a gentle boil and add the pasta. Cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- Turn off the heat. Return the shredded chicken to the pot, along with the spinach. Let sit for a couple of minutes so the greens wilt.
- Adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and serve with grated parmesan. Enjoy!
