How to make 13 spice chicken noodle soup

I posted a picture last night on my own personal Facebook page of a bowl of homemade chicken noodle soup.
A couple of friends wanted me to share the recipe so here it is:


Seriously there’s 13 spices in this chicken rub but don’t let that deter you from trying this recipe.

What you will end up with is the most tender chicken you have ever had simmered with flavour and my family loves it.

Now depending on the size of the bird you get this recipe make an excellent left-over meal.

The first night we enjoyed the roasted chicken with a side of spinach and strawberry salad.

to make the 13 spice chicken rub
1 1/2 tsp salt
1 tsp basil
1 tsp rosemary
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp paprika
1/8 tsp powdered chicken broth
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp celery seed
1/4 tsp parsley
1/8 tsp cumin
1/8 tsp cayenne pepper

I did not create this recipe because if I did I probably would’ve omitted the cayenne pepper fearing that little bit would make the soup too hot!
(Silly I know!)
Normally I double or triple this recipe depending on the size of the chicken.

I can’t give proper credit to whoever created this recipe but it’s sure is good!

We had some leftover chicken so I had already planned on making a batch of homemade chicken noodle soup.

When you were roasting chicken it’s important to make sure that you keep all of the drippings and bones because you can use that for the soups chicken broth for flavour. I scraped the side of my roasting pan and put all of it in the fridge over night.
Make sure to scrape off the extra fat!

Simmer the chicken carcass in a pot with about 10 cups of water for about an hour hour and a half.
Scoop out all of the bones make sure that you keep all of the yummy pieces of chicken meat in the pot.

add this to the broth to make the soup

1/2 package Small noodles (for a healthier option use whole wheat)
2 stalks of celery chopped
2 carrots coined
1/2 medium onion chopped

Will you can use any combination of vegetables you want and you can substitute rice for noodle.
I’m just not a fan of chicken rice soup.

Simmer the soup until the vegetables are soft and the noodles are cooked as you like.

Do you make homemade soup?
what is your favorite homemade soup?


22 thoughts on “How to make 13 spice chicken noodle soup

  1. we do the same thing- when we roast a chicken we get as big as we can….then less cooking all week! i usually simmer the bones and stuff for several hours before straining the broth


  2. We love homemade soup in our house. I actually just finished some chicken and rice soup. When I make chicken noodle though, I don’t season the chicken. I bet this is extra good! Thanks for sharing.


If you enjoyed this post, please consider leaving a comment.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s