Chicken Noodle Soup

Chicken Noodle Soup
3.93 from 14 votes
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Servings (editable): 10
Author: Katie @ The Daily Menu


  • 1 kg Chicken Drumsticks
  • 1 Onion
  • 4 Garlic Cloves
  • 1 c Pams Dried Soup Mix (lentils, split peas, barley)
  • 8 tsp Chicken Stock Powder (Massel Brand)
  • 1 tsp Dried Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Onion Flakes
  • 1 tbsp Cornflour
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Celery Seeds
  • 2 Carrots
  • 2 Orange Kumara
  • 250 g Frozen Mixed Vegetables
  • 100 g Dried Spaghetti Pasta


  • Add the chicken drumsticks to a large stock/soup pot
  • Slice the onion and crush the garlic cloves. Add to the stock pot
  • Add the soup base mix or a mixture of dried split peas, dried lentils and barley to the stock pot
  • Add the chicken stock powder, parsley, onion powder, garlic powder, cornflour, onion flakes, celery seeds, salt and pepper to a cup or small bowl. Add a small amount of water and stir so no lumps form. Add to the stock pot
  • Peel and grate the carrots and kumara, add to the stock pot
  • Add 8 cups of water to the stock pot, stir and cover. Bring to boil, then turn the heat down to a simmer and continue to cook for 2 hours – stir occasionally
  • Remove the chicken drumsticks from the soup pot and take the chicken meat off the bones – return the meat back to the soup pot and discard the drumstick bones
  • Break the dried spaghetti pasta into small pieces, add to the stock pot. Cover and simmer for 15 minutes. Taste the soup and season with salt and pepper if needed
  • Serve