Bea’s Chicken Noodle Soup 

Serves 8

Across the colder months, there is nothing more comforting than the classic Chicken Noodle Soup. Slow-cooked and brimming with flavour, this warming dish will fill your home and heart with cosy, winter comfort. Created by our President and Founder, Bea Tollman, this delicious soup is a Red Carnation classic, and one that we hope your family will enjoy for years to come also.



3x 1kg chickens, halved & quartered (necks, gizzards & feet if possible) 

4 large whole carrots 

4 stalks of celery  

2 medium onions, whole 

4 large whole leeks, cut in half 

3 bay leaves 

8 peppercorns 

2 – 3 organic chicken stock cubes 

6 sprigs parsley 

100g fine noodles, cooked separately 



Put the chicken, carrots, celery, onions, leeks, bay leaf, peppercorns, and parsley in a large saucepan and cover with water.  

Bring to a boil and add two chicken bouillon cubes.  

Skim and simmer for about six hours. 

Strain the soup into a clean pan.

Dice a handful of the chicken meat (1cm cubed) and carrot from the soup and set aside. These will be used for garnishing at the end.

Return soup to a boil, adjust the seasoning for saltiness, and add another bouillon cube if required. 

To serve, add a few cooked noodles with a little of the diced chicken and carrots previously set aside. Serve with crusty bread or a crispy, small, chicken pie.