There’s nothing quite like a steaming bowl of homemade chicken noodle soup to warm you from the inside out. I still remember coming home from school to find my mom stirring a giant pot of it on the stove – the smell of simmering chicken and vegetables filling our whole house. That’s the magic of this recipe – it’s simple enough for busy weeknights but special enough to feel like a hug in a bowl. Whether you’re fighting off a cold or just craving some comfort, this homemade chicken noodle soup delivers every time. The best part? You probably have most of the ingredients in your kitchen right now.
Just a whole chicken, some basic veggies, and egg noodles transform into something truly nourishing. My version skips the canned broth – we’re making our own rich, flavorful stock right in the pot. Trust me, once you taste the difference, you’ll never go back to store-bought again.
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Why You’ll Love This Homemade Chicken Noodle Soup
This isn’t just any soup – it’s the kind that makes you close your eyes and sigh with the first spoonful. Here’s why it’s become my go-to recipe:
- Effortless comfort food: Just toss everything in one pot and let it work its magic while you relax
- Rich homemade flavor: Simmering the whole chicken makes broth so much tastier than anything from a carton
- Flexible for any mood: Add extra veggies when you’re feeling virtuous or more noodles when you need extra coziness
- Heals and nourishes: My grandma was right – this really does make everything feel better when you’re under the weather
- Leftovers get even better: The flavors deepen overnight, making tomorrow’s lunch something to look forward to
Ingredients for Homemade Chicken Noodle Soup
Grab your biggest pot – we’re building layers of flavor with simple ingredients you might already have. Here’s what you’ll need for that perfect bowl of comfort:
- 1 whole chicken (3-4 lbs): Bone-in, skin-on for maximum flavor (or use leftover rotisserie chicken to save 1 hour)
- 8 cups water: Just enough to cover the chicken – we’ll make our own rich broth
- 2 carrots: Peeled and sliced into coins (I like them thick so they keep some bite)
- 2 celery stalks: Chopped with leaves – those add great herbaceous notes
- 1 yellow onion: Diced (no need to be perfect – rustic chunks are fine)
- 2 garlic cloves: Minced – press them if you’re feeling lazy like I usually am
- 1 tsp salt: Start with this, then add more to taste at the end
- ½ tsp black pepper: Freshly cracked if you’ve got it
- 1 bay leaf: The secret background singer of the soup world
- 2 cups egg noodles: The wide, ruffly kind hold up best (about 4 oz dry)
- 2 tbsp fresh parsley: Chopped – add it right at the end for bright color
Ingredient Notes & Substitutions
No whole chicken? A rotisserie bird works great – just simmer the bones for 30 minutes to make broth. Swap egg noodles with gluten-free pasta or rice. Dried parsley (1 tsp) works if fresh isn’t available, but add it with the other dried spices. For richer flavor, use half water and half low-sodium chicken broth.
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Hearty Homemade Chicken Noodle Soup Comforts Instantly
- Total Time: 1 hr 45 mins
- Yield: 6 servings
- Diet: Low Fat
Description
A comforting and classic homemade chicken noodle soup that’s perfect for any season. This recipe is easy to make and packed with flavor.
Ingredients
- 1 whole chicken (about 3–4 lbs)
- 8 cups water
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 2 cups egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Place the chicken in a large pot and add water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove the chicken from the pot and let it cool. Shred the meat and discard the bones.
- Return the shredded chicken to the pot. Add carrots, celery, onion, garlic, salt, pepper, and bay leaf.
- Simmer for 20 minutes or until vegetables are tender.
- Add the egg noodles and cook for another 8 minutes.
- Stir in fresh parsley before serving.
Notes
- Use leftover rotisserie chicken to save time.
- Adjust salt to taste.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
How to Make Homemade Chicken Noodle Soup
Okay, let’s make some magic happen! This homemade chicken noodle soup comes together in one big pot (less dishes – yay!). Don’t let the simmer time scare you – most of it is hands-off while the flavors develop. Here’s exactly how I do it:
- Start your broth: Plop the whole chicken in your largest pot and cover with 8 cups water. Bring it to a boil, then immediately reduce to a gentle simmer. Skim off any foam that rises to the top (this keeps your broth clear). Let it bubble away for 1 hour – your kitchen will smell amazing!
- Prep the chicken: Carefully lift out the chicken with tongs and let it cool until you can handle it. Shred all the meat (I use two forks), discarding skin and bones. Don’t toss that broth – we’re using every drop!
- Build the soup: Return the shredded chicken to the pot along with carrots, celery, onion, garlic, salt, pepper, and that trusty bay leaf. Simmer another 20 minutes until the veggies are fork-tender but not mushy – you want some texture!
- Noodle time: Stir in the egg noodles and cook for 8 minutes exactly (set a timer!). They’ll keep cooking in the hot broth, so err on the al dente side.
- The finishing touch: Turn off the heat and stir in fresh parsley. Taste and add more salt if needed – the noodles will have soaked some up.
Pro Tips for Perfect Soup
Want restaurant-quality results? Here are my can’t-skip secrets: Skim foam during the first simmer for clearer broth. Wait to salt fully until after adding noodles – they absorb seasoning. For intense flavor, let the soup sit 10 minutes before serving. And never boil the noodles – a gentle simmer keeps them from turning to mush!
If you’re a fan of noodle-based comfort dishes, you’ll love this flavorful Perfect Pad Thai Rice Noodles. It brings a vibrant, savory twist that’s just as satisfying in its own way as a steaming bowl of chicken noodle soup.
Serving Suggestions for Homemade Chicken Noodle Soup
This soup shines all on its own, but if you’re feeling fancy, here’s how I love to serve it: A hunk of crusty bread for dunking is mandatory in my house – that golden broth deserves to be sopped up! For brightness, squeeze in lemon wedges right at the table. Sometimes I’ll add extra parsley or a sprinkle of red pepper flakes for those who like heat. On really cozy nights? Skip the sides altogether – just grab your biggest spoon and curl up with your favorite blanket.
Storing and Reheating Homemade Chicken Noodle Soup
One of the best things about this soup? It gets even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. If you’re freezing it (hello, future comfort meal!), leave out the noodles and add them fresh when reheating – frozen noodles tend to get mushy. To reheat, the stovetop is your best bet. Warm it gently over medium-low heat, stirring occasionally. If the broth seems thick, add a splash of water or chicken stock. Pro tip: Don’t let it boil or you’ll overcook those tender noodles. Just heat until it’s steaming and ready to soothe your soul all over again.
For more cozy classics and international favorites, explore our Pinterest boards, where you’ll find trending soups, noodle recipes, and comforting meals to inspire your next cooking adventure.
Homemade Chicken Noodle Soup FAQs
After sharing this recipe for years, I’ve gotten all sorts of questions – here are the ones that pop up most often:
Can I use store-bought broth instead of making my own?
Absolutely! While homemade broth gives incredible depth, I totally get needing shortcuts. Use 6 cups low-sodium chicken broth and 2 cups water with shredded rotisserie chicken. Simmer everything together for just 20 minutes to let flavors meld.
How do I make this gluten-free?
Easy swap – just use your favorite gluten-free noodles (I like brown rice noodles) and add them during the last 8 minutes like the regular version. Double-check that your broth is GF too – some brands sneak in wheat.
Why does my soup get cloudy?
That usually means the broth boiled too vigorously instead of simmering gently. No biggie taste-wise, but for clearer broth next time, skim foam religiously and keep the heat low. Cloudy soup still tastes amazing though!
Can I add other vegetables?
Please do! This is your canvas. I often toss in diced zucchini, peas, or spinach at the end. Mushrooms sautéed with the onions are heavenly. Just adjust cooking times – delicate greens need mere minutes.
Help – my noodles soaked up all the broth!
Happens to the best of us. Either eat it fast (not a hardship!) or store noodles separately next time. To fix leftovers, just add warm broth or water when reheating until it’s soupy again.
Nutritional Information
Now, I’m no nutritionist, but here’s the general breakdown per serving (about 1½ cups) of this homemade chicken noodle soup. Keep in mind – these are estimates since chickens and veggies vary in size! Each comforting bowl gives you roughly:
- 250 calories – perfect for a light meal with bread or salad
- 25g protein from that glorious chicken – keeps you full for hours
- 20g carbs mostly from the noodles and veggies
- 8g fat (only 2g saturated) – all the good stuff from the chicken
Need to adjust? Reduce noodles for lower carbs or swap chicken breasts for less fat. But honestly? Some comfort is worth every delicious calorie!
Share Your Thoughts
I’d love to hear how your homemade chicken noodle soup turned out! Did you add any special twists? Leave a comment below, or tag me on Instagram so I can see your cozy creations. Don’t forget to rate the recipe – your feedback means the world to me!