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I love to curl and my local club was hosting the Provincial Masters Bonspiel for curlers over 60. I really like our club and volunteered to supply some soup for one of the lunches. I did three kinds. Can you guess what my next three posts will be? I knew you could.

The first post is my Chicken Noodle Soup. I love chicken noodle soup. It is what my mother would give me when I was sick. However, that was the canned stuff and now I think it tastes like salty water with noodles in it. I can do much better.

I bought 4 large chicken legs. I used this cut because dark meat makes better soup in my opinion. The fact that it is a cheaper cut of chicken has nothing to do with it. By the way, the cheque is in the mail.

I put the chicken in a large pot with 1/2 large onion cut into chunks. You don’t kneed to peel it, just wash it well. I also added 1 stalk celery cut into chunks and 3 cloves garlic cut in half. You don’t have to peel the garlic either. I covered these with water and added 5 ml (1 teaspoon) each dried rosemary and thyme.

I brought it to a boil and reduced the heat and simmered for 1 hour.

I took the chicken out and put the remaining pot contents in a 5 quart slow cooker set on low. I put a couple of chicken bones I had trimmed from a prior cook and frozen. I just wanted to use them up, you don’t need to have extra bones to make this recipe.

I took the skin off the legs and cut the meat off the bones. I cubed the meat to 1/4 inch and put it in the fridge. I added the bones and skin to the slow cooker. I let the bones cook in the slow cooker at low for 18 hours.

I diced 125 ml (1/2 cup) bacon, 1/2 large onion and 1 celery stalk. I put 15 ml (1 tablespoon) of oil in the bottom of a large pot and heated it over medium heat. I added the bacon, onions and celery and sautéed until the vegetables were soft and there was some brown bits on the bottom of the pot, about 5 minutes. I removed the pot from the heat.

I strained the stock from the slow cooker and defatted it by putting it in a clear measuring cup and pulling the liquid from under the fat with a turkey baster.

I added the stock to the large pot and the following:

  • 15 ml (1 tablespoon) chicken base (powdered chicken soup mix)
  • 50 ml (1/4 cup) soy sauce
  • 5 ml (1 teaspoon) curry powder
  • 15 ml (1 tablespoon) lime juice
  • 250 ml (1 cup) soup noodles
  • 5 ml (1 teaspoon) rosemary
  • 5 ml (1 teaspoon) thyme

I added enough water to make 4 quarts and brought the pot to a boil. I reduced the heat and simmered for 20 minutes. I added the chopped chicken and simmered for 10 minutes more.

I put the soup back in the slow cooker to keep it warm for serving.

The Verdict

This is a great chicken noodle soup. The long boil of the bones gives a great deep chicken taste. Sautéing the bacon and vegetables gives a nice smoky taste and complexity. The touch of curry and herbs don’t overpower and just add nice after notes. The soup brought compliments from the curlers which I humbly accepted.

The Old Fat Guy

Chicken Noodle Soup

Yield: 4 quarts

Chicken Noodle Soup


  • 4 large chicken legs
  • 1/2 large onion, unpeeled, cut in chunks
  • 1 stalk celery, cut in chunks
  • 3 cloves garlic, unpeeled, cut in chunks
  • 5 ml (1 tsp) dried rosemary
  • 5 ml (1 tsp) dried thyme
  • 15 ml (1 tbsp) vegetable oil
  • 125 ml (1/2 cup) bacon, chopped
  • 1/2 large onion, diced
  • 1 stalk celery, diced
  • 15 ml (1 tbsp) chicken soup base (powdered chicken soup mix)
  • 50 ml (1/4 cup) soy sauce
  • 1 tsp (5 ml) curry powder
  • 15 ml (1 tbsp) lime juice
  • 250 ml (1 cup) soup noodles (uncooked)
  • 5 ml (1 tsp) dried rosemary
  • 5 ml (1 tsp) dried thyme


  1. Put chicken legs, onion chunks, celery chunks, garlic, 5 ml (1 tsp) dried rosemary and 5 ml (1 tsp) dried thyme in a large pot.
  2. Cover the contents with water and bring it to a boil.
  3. Reduce the heat to simmer and simmer for one hour.
  4. Remove the chicken and put the remaining contents of the pot into a 5 quart slow cooker on low.
  5. Remove the skin from the chicken and cut the meat off. Put the meat in the refrigerator.
  6. Cube the meat to 1/4 inch.
  7. Put the skin and bones from the chicken in the slow cooker and cook on low for 18 hours.
  8. Heat the oil in a large pot over medium heat.
  9. Add the diced onion, celery and bacon. Sauté until the vegetables are soft and there are brown bits on the bottom of the pot, about 5 minutes.
  10. Remove the pot from the heat.
  11. Strain the contents of the crockpot and defat the liquid stock.
  12. Add the stock to the large pot with the chicken soup base, soy sauce, curry powder, lime juice, noodles, rosemary and thyme.
  13. Bring to a boil and reduce heat to simmer.
  14. Simmer for 20 minutes and then add the chicken meat.
  15. Simmer for 10 minutes more.
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8 Responses

  1. I could have gone for a pot of this soup this past week, when the hubs and I were both laying on the couch wishing we had a bowl of something warm and comforting! I really should make up some of this and have it ready in the freezer for the next time!

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