Located In Princeton, NJ
  • Homemade Chicken Noodle Soup

    This version of the ultimate feel-good food, homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

    However, making soup takes a lot of prep and cooking time, which will not work for everyone.  So, just remember you can always purchase one of our many delicious homemade soups at Griggstown Farm Market.


    • 1 (3 1/2-pound) Whole Chicken
    • 3 quart(s) Low-Sodium Chicken Broth
    • 6 Carrots, peeled
    • 4 stalk(s) Celery, ends trimmed
    • 3 medium Onions, peeled
    • 5 Black Peppercorns
    • 1 clove(s) Garlic, crushed
    • 10 sprig(s) Parsley
    • 2 sprig(s) Thyme
    • 1 Bay Leaf
    • 2 tablespoon(s) Unsalted Butter
    • 4 Leeks, tops and root ends removed
    • 1 teaspoon(s) Salt
    • 1 teaspoon(s) Fresh-Ground Pepper
    • 3 cup(s) (5 ounces) Medium Egg Noodles


    1. For the stock:

      • Stock can be purchased at the Griggstown Farm Market if you want to take a shortcut!
      • Place the chicken and chicken broth in a large stockpot and set it over medium heat.
      • Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth.
      • Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.
      • Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically.
      • Remove the chicken and place in a large bowl.
      • Strain the broth through a very fine sieve into a large, clean bowl or stockpot.
      • Remove the vegetables.

      Soup Directions:

      • Skim any fat off the top of the strained broth and discard.
      • Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside.
      • Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside.
      • Chop the remaining parsley leaves and set aside.
      • Melt the butter in a large Dutch oven over medium heat.
      • Add the vegetables and cook until the onions are translucent — about 7 minutes.
      • Add the chicken, the reserved broth, salt, and pepper.
      • Simmer the soup until the vegetables are tender — about 1 hour.
      • Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.
      • Serve hot.

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