Classic Chicken Noodle Soup

  • Aug, 23 , 22
  • Shuli Madmone



2 lbs. chicken legs, quartered
1 Tbsp. olive oil
2 carrot sticks, chopped
1 celery stick, chopped
1 small potato, diced
2 tsp granulated onion
1 1/2 tsp granulated garlic
1/2 tsp turmeric
1/2 tsp roasted coriander powder
1 tsp salt
1/2 tsp ground black pepper
6 cups water
3 cups egg noodles


First clean the chicken and wash well with cold water. Dry the chicken and season on both sides with salt, pepper, granulated garlic, and granulated onion. Heat up a 16 to 20 quart stockpot. add olive and chicken. Sauté the chicken on each side until golden brown (about 20 minutes). Add spices: Onion, turmeric, garlic, coriander, salt and pepper. Add the carrots, celery, potatoes and the water. Cover and bring to a boil. Cook covered on a medium low heat for about 1 ½ hours. Uncover and add noodles.


Cover and cook for an additional 15 minutes until noodles are soft. Serve as a main meal or complementary side dish.


Perfect winter soup!