Homemade Vegetable Chicken Noodle Soup


  • 1 whole chicken cut up
  • 3 carrots diced
  • 3 stalks celery diced
  • 2 teaspoons salt
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground thyme
  • 2 teaspoons parsley flakes
  • 12 oz bag of egg noodles
  • 3 tablespoons flour


  • Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to simmer for 30 minutes.
  • Remove chicken from pot carefully. Remove all the meat you can from the bones, but carefully as it is hot. Set meat aside. Put bones back into broth and simmer for 45 minutes, covered.
  • Remove the bones from both, be sure to get them all out.
  • Add carrots, celery, salt, turmeric, white pepper, thyme and parsley flakes to the pot. Stir and simmer for 10 minutes.
  • Turn heat back to high and add in egg noodles and chicken. Cook for 6-8 minutes, or until your noodles are cooked.
  • Mix your flour with a few tablespoons of water until smooth in a small bowl. Pour into soup and continue to stir to make the broth creamier.
  • Serve and enjoy.


Adapted from Tasty Kitchen