A hearty chicken soup.


  • 1 smaller whole chicken (about 3lb), cut up
  • 12 cups water
  • 3 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 medium onion
  • 1 carrot
  • 1/2 big fresh tomato
  • 2 cups homemade egg noodles
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped medium celery stalk (reserve celery leaves, if any)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh dill weed
  • 3-4 small branches fresh thyme


  • Sauté the onion and carrots until soft in a Dutch oven or deep stock pot. 
  • Add the chicken and water then bring to a boil. 
  • Turn heat down to medium-low heat and simmer for about 45 minutes to an hour (will depend on chicken).
  • Skim any froth.
  • Add salt, black pepper, tomato and celery.
  • Cook for 5 minutes. 
  • Add the egg noodles and lemon juice and cook for about 5 more minutes.
  • Add the fresh herbs (including celery leaves, if any).
  • Cover, remove from heat. 
  • Let stand for at least 30 minutes to let flavors blend.

#maindish #soup

Recipe submitted by Peace Corps Moldova staff

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