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Table Charlotte- Recipes for the Week

Chicken noodle soup that’s worth crowing over
As temperatures drop, warm up with this recipe
Published Monday, October 15, 2018 4:40 pm
by Ashley Mahoney | The Charlotte Post

Chicken noodle soup is always a favorite meal when temperatures drop.

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This week’s recipe concludes our three-part series, which began with roast chicken.

We took one main dish and turned it into three different meals. Chicken noodle soup is a fall favorite. It’s a great lunch or dinner option, now that the temperature has finally dropped. When we started the series, it was still hot and humid, but in typical North Carolina fashion, the weather changed just like that. It’s time to warm things up. Enjoy.


1 roast chicken

1 red onion

3 carrots

3 celery stalks

2 bouillon cubes

1/4 teaspoon peppercorns 

1 cup flour

4 eggs


Remove meat from chicken bones

Place meat in a separate container

Place bones in a 7-quart Dutch oven with water, and fill with water

Add carrots, stalks, bouillon cubes and peppercorns

Cover and cook on low for two hours

Remove from heat

Place in the refrigerator overnight—if the pot is still too warm, place on a hot pad

The following day, remove the fat that will have congealed overnight, and throw it away

Remove the chicken bones, and throw them away also

Remove the carrots, onion and celery

Inch-dice and return to the broth

Add inch-diced meat

Heat soup on medium

In a separate pot, boil water

Combine four eggs, a cup of flower and a dash of salt in a large mixing bowl

Place a teaspoon of noodle mix in boiling water for 20-30 seconds

Remove noodles and add to soup

Repeat the process until you are out of noodle mix

Serve soup and enjoy!


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