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Homemade Chicken Noodle Soup with Heart-Shaped Carrots


  • 1 whole cut up fryer chicken
  • 3 whole carrots diced
  • 2 stalks celery diced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 16 ounces egg noodles -or- make your own from scratch


  • Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  • Remove chicken from pot with a slotted spoon. With 2 forks, remove as much meat from the bones as you can. Set aside. Return the bones to the pot & simmer in the broth for 1 hour.
  • Remove the bones from the pot with a slotted spoon, taking care to not leave any small ones behind.
  • Add the carrots and celery to the pot, followed by the herbs and spices. Stir to combine & simmer for 20 minutes.
  • Increase the heat to medium high and add the chicken. Cook for 10 minutes. Add in the egg noodles, and cook for 10 more minutes.
  • Serve hot and enjoy.