Homemade Chicken Noodle Soup from scratch just like my mom taught me. This soup is healthy and perfect for a cold winter night or when you’re feeling sick. The best kind of comfort food there is.
Homemade Chicken Noodle Soup
Chicken noodle soup was something that was on our dinner table pretty much every Sunday, while growing up. My mom would always make it from scratch, there was no question about it. The idea of ordering take out or making it from a mix or something was unheard of.
Even to this day when I think of what to make for dinner on Sundays, chicken noodle soup with roasted chicken and potatoes is what always comes to mind. But enough rambling and going down memory lane. Let’s talk homemade chicken noodle soup.
Chicken soup must be made from scratch. And for that you need a whole chicken, no ifs ands or buts about it. You need a whole chicken with skin and bones and all. The meat and bones give the stock so much flavor and dimension – as well as all that sick day relief. I like to pack mine full of chopped carrots, celery, and super soft egg noodles.
What You Need To Make Chicken Noodle Soup From Scratch
- Veggies – Just the classic 3 today: carrot, celery, and onion.
- Herbs – Fresh parsley is all we need today. If dry is all you have on hand that will work just fine as well just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Chicken – Bones, skin, meat and all. We need all those parts that are usually considered scraps to develop a rich broth.
- Chicken bouillon – This ingredient is essentially just dehydrated broth that will pack so much flavor and umami into our soup, if you don’t have any on hand feel free to substitute low sodium chicken broth.
- Liquids – We need liquid in our pot so we’re going to use water. We’re going to combine this with the bouillon cube to ensure maximum chicken flavor.
- Noodles – I like to use egg noodle for my this recipe. Some people like to use fusilli or rice noodles, if that’s the case just adjust noodle cook time according to package instructions.
- Seasoning – Salt and pepper, adjust for taste!
Got Leftover Chicken?
Roast it! Use this recipe to make the best roast chicken ever! No leftovers or scraps go to waste in my kitchen.
How To Make Homemade Chicken Noodle Soup
Broth
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Prep the chicken: Wash the chicken and remove the bag of gizzards from the inside. Place the chicken in a big soup pot, you’ll need at least a 5 qt pot, and add enough water to cover the chicken. Add the whole onion, whole carrots and celery sticks to the pot. Make sure there’s enough water to cover the vegetables. Bring to a boil over medium-high heat.
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Skim the impurities: Once it comes to a boil, you will notice a dirty foam floating around the top of the pot, use a skimmer to skim that out. This will ensure that you get a clear soup. Keep skimming the foam until there’s no more left. Reduce the heat to medium-low, cover with a lid and cook for about 1 hour, the carrots should be fork tender and the chicken cooked through, and almost falling off the bone.
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Cool the soup: Carefully remove the chicken from the soup pot and let it cool for a few minutes until it’s cool enough so that you can pull the meat from it. Remove the carrots, celery and onion from the soup pot as well.
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Store the broth: If you have too much broth in the pot you can now ladle some out to a jar or airtight container for later use and store it in the fridge. Chop up the carrots and celery and add it back to the soup.
Soup
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Combine the soup: Shred some meat from the chicken, I used the meat from half the chicken, but feel free to use all the meat, especially if you have a lot of broth, then add the shredded chicken back to the soup pot. Add the dry noodles to the pot, and the chicken bouillon or vegeta. Taste for seasoning and adjust with salt and pepper as needed.
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Finish the dish: Cook for another 5 to 10 minutes until noodles are cooked through. Be careful to not add too many noodles because as the soup sits they will expand and soak up a lot of the broth. Garnish with parsley and serve.
How Else Can I Make Chicken Noodle Soup?
You don’t just have to make this hearty, good for the soul soup on the stove top, you can most definitely make it with some of the other kitchen gadgets you have lying around.
Crockpot
Set it and forget it! This recipe is super minimal effort required and can be made while you’re busy at work, just follow my recipe right here on the blog for chicken noodle soup in the crock pot.
Pressure cooker
Chicken noodle soup in under 15 minutes? And I’m not talking any of that pre made stuff, no I mean the real flu fighting deal. Whip it up in my flash with my recipe here.
Tips For Making The Best Chicken Noodle Soup
- Chicken noodle soup is such a great base for some awesome flavors! You can add fresh dill at the end, or add diced parsnips to your broth for some complexity. Dried rosemary also makes a great savory addition.
- Feel free to brown your chicken, bones, skin and all before adding to the pot for some added richness and depth.
- If you use dried herbs keep in mind that they are more flavor concentrated than fresh, one tablespoon of fresh equals one teaspoon of dried.
- Reserve some of the rich broth separately and freeze for illness fighting power whenever you need it!
Storing Leftover Chicken Noodle Soup
Homemade chicken noodle soup will last 3 – 4 days in the fridge in an airtight container.
This recipe freezes amazingly as well! Just be sure to pack up to store before adding any noodles as they tend to turn mushy when thawed. Stored in an airtight container this soup will stay fresh frozen for 4 – 6 months. Just thaw it overnight in it’s container in the fridge before reheating on the stove.
Craving More Delicious Soup? Try These Recipes:
- Instant Pot Chicken and Dumplings
- Chicken and Dumplings
- Red Lentil and Chicken Soup
- Lasagna Soup
- Broccoli Cheese Soup
- Italian Wedding Soup
- Minestrone Soup
- Chicken Potato Soup
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Homemade Chicken Noodle Soup
Ingredients
- 4 lb whole chicken with skin and bones
- 2 medium carrots peeled
- 1 medium onion skin removed
- 2 stalks celery
- 4 quarts water
- 2 cups egg noodles dry, about 4 oz
- 1 chicken bouillon cube or 1 tbsp vegeta
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1/4 cup parsley fresh, chopped
Instructions
- Wash the chicken and remove the bag of gizzards from the inside. Place the chicken in a big soup pot, you'll need at least a 5 qt pot, and add enough water to cover the chicken. Add the whole onion, whole carrots and celery sticks to the pot. Make sure there's enough water to cover the vegetables. Bring to a boil over medium-high heat.
- Once it comes to a boil, you will notice a dirty foam floating around the top of the pot, use a skimmer to skim that out. This will ensure that you get a clear soup. Keep skimming the foam until there's no more left. Reduce the heat to medium-low, cover with a lid and cook for about 1 hour, the carrots should be fork tender and the chicken cooked through, and almost falling off the bone.
- Carefully remove the chicken from the soup pot and let it cool for a few minutes until it's cool enough so that you can pull the meat from it. Remove the carrots, celery and onion from the soup pot as well.
- If you have too much broth in the pot you can now ladle some out to a jar or airtight container for later use and store it in the fridge.
- Chop up the carrots and celery and add it back to the soup.
- Shred some meat from the chicken, I used the meat from half the chicken, but feel free to use all the meat, especially if you have a lot of broth, then add the shredded chicken back to the soup pot.
- Add the dry noodles to the pot, and the chicken bouillon or vegeta. Taste for seasoning and adjust with salt and pepper as needed.
- Cook for another 5 to 10 minutes until noodles are cooked through. Be careful to not add too many noodles because as the soup sits they will expand and soak up a lot of the broth.
- Garnish with parsley and serve.
Recipe Notes
- What do I do with leftover chicken: Roast it! Use this recipe to make the best roast chicken ever!
- Homemade chicken noodle soup will last 3 - 4 days in the fridge in an airtight container.
- This recipe freezes amazingly as well! Just be sure to pack up to store before adding any noodles as they tend to turn mushy when thawed. Stored in an airtight container this soup will stay fresh frozen for 4 - 6 months. Just thaw it overnight in it's container in the fridge before reheating on the stove.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Originally posted April, 2011.
wesley says
adding store-bought bouillon cubes to a scratch soup recipe??? the whole point of making the soup from scratch is that bouillon is not necessary! in my opinion this is no longer a ‘from scratch’ recipe once one of your core flavour sources is coming from some processed cube out of a package
Jo Cooks Team says
I can see where the confusion comes from! This is a homemade chicken noodle soup recipe- not a homemade chicken stock or broth recipe. Noodle soups often come from a can. Feel free to use homemade stock or broth if you have it on hand.
Caren j Barnes says
Hello looks great. Do you have a Low Sodium version? I am making lots of low sodium recipes for my Mother who is a heart patient and 85 years old.
Jo Cooks Team says
I would use 4qt no sodium chicken broth instead of water and not use any bouillon. Of course, cut down on the salt added or none at all. Enjoy!
Ruth says
I made it and I loved it. I added more spices and herbs instead of the Vegeta and also a big handful of fresh spinach at the end. I think I’ll definitely make this again
Jessica says
I was wondering if you could tell me what kind or brand of noodles you use? They look really good but I’m not sure I’m familiar with them. Thanks!
Nicole Beaulieu says
They’re just generic brand egg noodles from Sobey’s!
Dawn says
I made your recipe for my first attempt at homemade chicken soup. This soup was amazing! Maybe almost as good as my Nonny’s (she adds homemade baby meatballs). I added a little garlic and left the onions in large pieces to be easily removed by the kids. Garnished with the parsley and parmesan cheese. Thank you for the great recipe, which will now become an easy go to meal for even the pickiest members of our family.
Joanna Cismaru says
I’m so happy to hear this, Dawn! 🙂
Jen K says
How do you roast a chicken that you’ve boiled? Am I reading this wrong?
Joanna Cismaru says
No, you’re reading it right. Just put it in a roasting pan and roast it at 400 F degrees until it’s golden brown. Shouldn’t take too long since it’s already cooked inside.
Maria Reyes says
Loved it! Thanks for sharing!
Saadia says
Very nutritious and easy recipe which is no doubt very delicious 😋
Alison says
What I do once the Chicken is boiled, I use a slotted spoon to remove the bones/meat. I strain the broth into large soup containers to remove sediment and loose bits. I let it cool, I refrigerate the broth to solidify the fat to scrap off the next day. The bones, skin and grisle is tossed and the meat is refrigerated to use the next day.
Aggie says
You can also add parsnip and celery root. Cabbage leaves work good too. I like to add fresh parsley and dill (dry are ok if you dont have them).
I like to put my chicken in boiling water first and cook for 2-5 min. Rinse, add clean water and vegetables. This should remove all the foam. Make sure to cook your soup uncovered so it doesn’t get cloudy.
For a bit of spicyness you can add 1 jalapeno pepper (seeds removed).
Garnish with fresh parsley or dill.
Paul Micelli says
Your recipe is the OLD FASHIONED way, I know because my mother taught me this recipe about 55years ago and yes you can add a cabbage leaf. Thank You for the info. Will make a pot tomorrow and enjoy it anytime.
Fenne Kieken says
Sometimes the good old ways from the good old days still work…glad to hear you are going to make a pot of soup and enjoy. Something about homemade chicken noodle soup soothes the soul….
jamie says
My first time making your soup this afternoon for my husband cause his not feeling well today. I will let you know how he like it.
marcy says
Is it 2 Cups cooked or dry noodles?
jo says
That’s 2 cups or 4 oz of dry egg noodles. I like a lot of noodles in my soup, if you don’t feel free to use less.
Cathryn says
I find cooking my noodles or bow pasta,separate,keeps better for the next day,if there’s leftovers. Noodles won’t get mushy.
plasterer bristol says
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Marie walsh says
It’s looks delicious this will be my first time trying your soup
Bella B says
Homemade chicken noodle soup is a must in every home! Especially when cold season comes around! Looks like a great recipe!
xoxoBella | http://xoxobella.com
Ivana says
Dear Jo,
I love your recipes, and thank you for sharing them. Have you ever tried grilling the onion (it has to be unpeeled) first before adding it to the soup? It’s my grandma’s recipe, and we simply love it. This will give an amazing taste and beautiful colour. Also, one of the tricks is to add a leaf of cabbage, cauliflower or something similar. The soup will taste differently, don’t ask me why. 🙂
jo says
Hi Ivana,
Wow, what a wonderful idea about grilling the onion, will definitely have to try that next time. Also the cabbage and cauliflower…sounds interesting. Might have to give that a try as well. 🙂
Amalia says
Jo, you made this recipe soooo easy and yummy! Just perfect for a gloomy day!
jo says
Great, it’s one of my favorite soups. 🙂
Ilene Spector says
Add some tumeric for color and richness! I use the skinny noodles>