Chicken Noodle Soup

Edmond Lau
3 min readMar 2, 2024
Final product — Chicken Noodle Soup

This is a four-part receipt to make my Chicken Noodle Soup. Almost everything to make this soup is homemade. It is roughly two days from start to finish. By far, this is my best chicken noodle soup as of today.

First, debone a whole chicken, so that you can get a fresh chicken carcass to make the broth needed for the soup.

  • Cut out the chicken legs and wings, do not need to debone them.
  • Cut chicken breasts out.
  • Chicken backbones and carcasses will go into making the broth.

Put all the bones in a zip lock bag or a container and put back to the fridge.


  • Salt, peppercorn, coriander seeds, bay leaves, fresh thyme, and one green onion.
  • Put chicken legs, chicken wings, and chicken breasts.
  • Brine overnight / 12–18 hours or so.


  • Two to three carrots depending on size and two stocks of celery. Cut into big chunks.
  • Bay leaves, salt, fresh thyme, and water.
  • Chicken backbone and carcasses.
  • Pressure cooker, 4 hours.

Marinate chicken

I use a chicken breast, chicken leg, and wing for a soup like this. Keep the rest for another meal. You are more than welcome to change this up.

  • Dry the chicken from the brine.
  • Marinate with paprika, black pepper, and salt.
  • Marinate for 45 minutes to an hour at least.


Assuming chicken broth is ready and chicken is marinated.

  • Heat a soup pot on medium-high heat. When it is steaming hot, put in some olive oil.
  • Brown the marinated chicken, probably about 4 minutes per side. Make sure fond is at the bottom.
  • Leave the chicken in the pot, but you can stack them up.
  • Put in small diced: two to three carrots, two celery stocks, and one onion, along with one glove of garlic that is coarsely chopped. Brown veggies for 5 minutes or so.
  • Put the broth you make and deglaze the bottom.
  • Add about half a box of pasta to the soup. Farfalle is a good choice.
  • Add the white part of a green onion to the soup, chopped. Keep the green side for garnish.
  • Another bay leave, and fresh thyme.
  • After boiling, lower the heat to medium-low and cook for 25–30 minutes.
  • Make sure you taste the soup after it is cooked for at least 10–15 minutes since we only browned the chicken, and they are not yet fully cooked.
  • Add salt and black pepper to taste.
  • Cook for another 5–10 minutes if you want to reduce it further.

Most of everything is made from scratch. I do not use store-bought chicken broth in my home cooking; I usually buy a whole chicken and make multiple meals from one.

Check this out and let me know if you like this receipt.

If you don’t know how to cut up a whole chicken. This is the way I do it.