Chicken noodle soup

Much as we love our chicken soup, we  like to have more chicken soup tastes at our table. So, chicken noodle soup today. No egg and lemon sauce at the end, plenty of veggies and noodles.  I used what I had handy for noodles which was a few leftover rigatoni from an opened box and some leftover couscous style pasta, also leftovers from an opened box.



  • 1 whole chicken
  • 1 onion
  • 2 celery stems
  • 2 carrots, thinly sliced
  • 1 cup (frozen) peas
  • 1/2 cup couscous pasta
  • 2 cups rigatoni
  • salt, pepper
  • juice of half lemon optional

How to make: Fill 3/4  of a very large pot with water. Rinse chicken well and put it in the pot.  Peel the onion and add it in the water (whole, remove at the end).  Add the celery stems cut in small pieces. Add salt and pepper. Bring water to boil and cook for about 1 hour or until the chicken is done. Remove chicken (and whole onion) and add the carrots, peas and pasta. Cook for another 15-20 minutes.  Remove the bones and skin  from the chicken and cut the meaty parts  in bite size pieces.  When you’re done deboning the chicken, add it in the soup to cook a bit more with the other ingredients. Just before I was ready to take the soup off the heat I tasted it and maybe because of the chicken’s excess fat I wanted to correct with a little lemon juice. Perfect! The kids loved it and they didn’t mind at all the big rigatoni swimming in the soup.

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