Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup from Scratch That Tastes Like Grandma Made It

When the weather cools down or life just feels a little too hectic, nothing hits the reset button quite like a big bowl of homemade chicken noodle soup. This recipe is made completely from scratch—no canned broth or shortcuts—which means it’s rich, flavorful, and full of cozy vibes.

Whether you’re feeling under the weather or just want something warm and nourishing, this is the soup you’ll want to have simmering on your stove.

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Serving Size: 6-8Prep Time: 20 minutesCook Time:
1 hour 30 minutes		Total Time:
1 hour 50 minutes

Ingredients

For the Broth:

  • 1 whole chicken (3 to 4 pounds), giblets removed
  • 12 cups water
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Salt to taste (start with 1 tablespoon)

For the Soup:

  • 2 tablespoons olive oil
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 onion, diced
  • 2 cups egg noodles (or pasta of choice)
  • Fresh chopped parsley (for garnish)
  • Additional salt and pepper, to taste

Instructions

Step 1: Make the Broth

Place the whole chicken in a large stockpot with water, carrots, celery, onion, garlic, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cover partially and let it simmer for about 1 hour.

Step 2: Strain and Shred

Remove the chicken and set it aside to cool slightly. Strain the broth through a fine mesh sieve into a large bowl or pot to discard the solids. Skim any fat off the top if desired. Shred the chicken into bite-sized pieces, discarding the skin and bones.

Step 3: Build the Soup

In the same pot, heat olive oil over medium heat. Sauté diced onions, sliced carrots, and celery for about 5 to 7 minutes until softened. Pour in the homemade broth, bring to a boil, then reduce to a simmer for 10 minutes.

Step 4: Add Chicken and Noodles

Add shredded chicken and egg noodles to the pot. Simmer until the noodles are tender, about 7 to 8 minutes. Taste and season with more salt and pepper as needed.

Step 5: Serve and Enjoy

Ladle into bowls, top with fresh parsley, and serve warm with crusty bread or saltine crackers on the side.

Tips for the Best Chicken Noodle Soup

  • Use bone-in, skin-on chicken for the richest, most flavorful broth. The bones and skin add serious depth.
  • Don’t rush the broth. Let it simmer gently to extract the full flavor from the chicken and aromatics.
  • Skim the fat if needed, or keep it in for an even richer mouthfeel—your call.
  • Cook the noodles right in the broth if serving immediately. If you’re making it ahead, cook noodles separately to prevent them from getting mushy.
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Recipe Variations

Slow Cooker Version:
Add the chicken and broth ingredients to your slow cooker and cook on low for 6 to 8 hours. Shred the chicken, strain the broth, and finish the soup on the stovetop with fresh veggies and noodles.

Use Rotisserie Chicken:
Short on time? Skip the from-scratch broth and use a store-bought rotisserie chicken with good-quality chicken stock. You’ll cut the time way down.

Make it Gluten-Free:
Sub in gluten-free noodles or rice. The rest of the soup is naturally gluten-free.

Add Greens:
Toss in a handful of baby spinach or chopped kale at the end for a nutritional boost.

FAQs

Can I freeze chicken noodle soup?
Yes, but if you plan to freeze it, leave out the noodles. They tend to get mushy when thawed. Add fresh-cooked noodles when reheating.

How long does it last in the fridge?
Homemade chicken noodle soup lasts about 4 days in the refrigerator. Store it in an airtight container.

What’s the best pasta for chicken noodle soup?
Classic egg noodles work great, but you can use anything from ditalini to fusilli. Just watch the cook time.

Can I use chicken breasts only?
You can, but you’ll miss out on the rich broth you get from a whole chicken. If using breasts, add some extra bouillon or stock base to amp up the flavor.

Can I make this dairy-free?
Absolutely. This recipe is naturally dairy-free unless you add a swirl of cream at the end (which is a nice option too, just not traditional).

Related Post: Grilled Cheese with Tomato Soup

Final Thoughts

Homemade Chicken Noodle Soup is one of those classic, comforting meals that feels like a warm hug in a bowl. Making it from scratch takes a little more time, but the payoff is huge. Rich, savory broth, tender chicken, perfectly cooked noodles—it’s everything you want in a comforting meal.

Whether you’re fighting off a cold or just want something nourishing, this soup always delivers. Once you make it this way, there’s no going back to the canned stuff.