Chicken Noodle Soup With Chicken Wings


I'm writing this post as I sit in my backyard in Chicago end of June because I have a taste for my chicken noodle soup with chicken wings. 

When I first started making this soup from scratch, I used skinless chicken breast. My husband suggested making the soup with chicken wings, his favorite part of the chicken. I scoffed at the suggestion but tried it his way, and it was the tastiest chicken noodle soup I ever had. If you don't like to deal with small bones in your meat, this is not a recipe for you.

Another change I made to the chicken soup comes from a friend's suggestion. She said roast the wings for 15 minutes in the oven and then put the chicken drippings into the broth. This process gave the soup more of a comfort food taste. It is more caloric, but it is definitely heartier. 

The recent change I made to the chicken noodle soup with chicken wings, I use chicken drumettes instead of large chicken wings. They are smaller, and that allows more meat per serving.


  • Two pounds of chicken drumettes
  • Eight cups of chicken stock
  • One medium onion, diced
  • Two large carrots, peeled and diced
  • Two stalks of celery, diced
  • Three sprigs of fresh thyme
  • Two cups of wide egg noodles
  • Three green onions
  • One teaspoon of salt
  • Salt and pepper for seasoning the chicken


Step 1
Turn on the oven to 375

Step 2
Season chicken wings or chicken drumettes with salt and pepper and place on a greased sheet pan. Bake in the oven for 15 minutes.

Step 3 
Put eight cups of chicken stock into 6 quart stockpot. Add onions, carrots, celery and bring to a boil.

Step 4
After 15 minutes, take the chicken wings and place them in pot. Pour the chicken dripping from sheet pan into the stockpot.

Step 5
Add salt, thyme and bring the soup to a boil. Reduce heat; simmer covered, until chicken is tender, 20 minutes. 

Step 6
Add egg noodles and green onions and cook for ten more minutes.


I don't know, but I will find out for you soon.