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Chicken Noodle Soup (New York Penicillin)

Chicken Noodle Soup (New York Penicillin)

Yield: 6-8 servings 1x
Prep: 15 minsCook: 4 hoursTotal: 4 hours 15 minutes


  • 4 quarts cold water
  • 1 fryer chicken 4-5 pounds
  • 2 chicken feet, or one turkey neck or 4 chicken wings or 1 turkey wing
  • 1 clove of garlic peeled and bruised
  • 1 onion peeled and cut in half
  • 1 1/2 cups carrots peeled and cut into 1/2 inch pieces (about 23 carrots)
  • 1 1/2 cups celery cut into 1/2 inch pieces (about 2 celery stalks)
  • ½ bunch fresh flat leaf parsley tied with a string
  • 1 bay leaf
  • 1 ½ teaspoon salt
  • ½ teaspoon whole black peppercorns*
  • 1 package thin egg noodles, or noodles of your choice


  1. Put all ingredients into a large stock pot, except the noodles, and slowly bring to a boil.
  2. Reduce heat and simmer for four hours, skimming the foam as it first comes to a boil.
  3. Check after two hours and if too much liquid has cooked away, partially cover for the remaining two hours.
  4. Strain the stock from the solids and discard the onion, garlic, parsley, bay leaf and peppercorns but save the chicken, carrots and celery.
  5. Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.
  6. Return the carrots and celery to the pot with the stock and chicken and bring back to a simmer.
  7. Season finished soup with salt and pepper to taste. Using a wide ladle, skim off top layer of fat that floats at the top and discard.
  8. Boil water and cook noodles according to package directions however keep noodles separate from soup until you are ready to serve. Store each separately.
  9. Serve the soup over the cooked egg noodles.

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*If you place the peppercorns in a small cheesecloth bundle tied with a string, they will be easier to fish out later.