Classic homemade Chicken Noodle Soup, is easy to make from scratch! Made with chicken, homemade broth, veggies, and egg noodles this soup is the best thing when loved ones are feeling under the weather or really, for any reason at all!
This recipe is made with homemade broth and either store bought or homemade egg noodles! Bonus, the whole kitchen will smell heavenly as the family comes home after a long day!
What’s in Chicken Noodle Soup?
Chicken, naturally, along with carrots, celery, onions, noodles, and fresh herbs are slow-cooked to savory goodness.
- CHICKEN: I use a whole chicken to make a flavorful stock and have tender meat for the soup. You can use bone-in chicken thighs as well (you’ll need about 8 of them). If you are using store bought broth, you can use leftover chicken or rotisserie chicken.
- BROTH: The whole chicken with some vegetables makes a flavorful broth (and I leave the skin on the onion for color). Strain the broth well through cheesecloth and discard the veggies (become too mushy to add to the soup, but I usually snack on them anyhow because they have lots of flavor)!
- VEGETABLES: Onion adds flavor while carrots and celery are traditional additions. Any kind of vegetables can be added and frozen vegetables work well too.
- NOODLES: Egg noodles are my favorite choice for chicken noodle soup but any pasta will work. Cook the pasta separately as it will get mushy if left in the broth overnight.
Why Make Stock Homemade?
First of all, it is super easy and since this recipe uses a whole chicken it’s incredibly flavorful. While boiled chicken doesn’t sound all that special but I can assure you it is one of life’s simple pleasures.
Simply placing a chicken to simmer in water with a few veggies as you go about your other tasks results in a flavorful broth and tender meat to make great meals throughout the whole week!
Store-bought stocks and broths are typically loaded with sodium and you can adjust the herbs and seasonings just the way you like! We all know that there is really nothing like homemade. You can of course substitute store bought broth in this recipe and use rotisserie chicken (or leftover roast chicken).
How to Make Chicken Noodle Soup
This soup is as easy as 1, 2, 3, and while it takes a bit of time, most of the time is hands off while it simmers away!
- Simmer chicken with onions and carrot/celery per recipe below.
- Strain broth and remove meat from the bones.
- Heat the broth and carrots and celery to simmer. Stir in chicken and cooked noodles.
- Taste, season and serve.
Remove from heat and season with pepper. For a classic soup and sandwich combination serve with a grilled cheese or club sandwich.
TIP: Pasta is cooked separately and added to this soup before serving. Egg noodles do not keep well and tend to get mushy if you have leftovers.
If you are not going to be eating all of the soup at one sitting, add pasta to each bowl and ladle soup overtop.
This soup is so delicious we rarely have leftovers, but it can easily be stored in the fridge or freezer until ready to eat for meal prep. Remember to cook and store the egg noodles separately as they do not hold up well.
- To Store: Be sure it is fully cooled before putting it in the fridge. Make sure it’s in a tightly sealed container. It should last about a week if it lasts that long! Keep noodles in a separate sandwich bag or container.
- To Freeze: Chicken noodle soup can be frozen as long as it is fully cooled first (without the noodles). Chill it overnight in the fridge and then either ladle it into freezer bags with the date on them or in a freezer safe container. It should keep about 4 months.
- To Reheat: Ladle the soup into a bowl and pop it in the microwave or into a stockpot on the stove. Easy enough!
Homemade Soups You’ll Love
Chicken Noodle Soup
Heartwarming soup perfect for chilly days!
- 1 1/2 cups carrots (sliced)
- 1 cup celery (sliced)
- 8 cups chicken broth (or chicken stock (*see note) )
- 3-4 cups chicken (or chicken below)
- 2 cups egg noodles (measured dry, cook according to package directions)
- salt & freshly ground black pepper (to taste)
Homemade Chicken Broth
- 1 whole chicken (3-4 lbs)
- 1 1/2 onions (divided)
- 3 carrots (include tops if you have them)
- 2 celery stalks
- 4 sprigs fresh herbs (rosemary, parsley, sage (or any combination))
- 2 bay leaves
- 1 Tablespoon peppercorns
- 2 teaspoons salt
- 10 cups water
Homemade Chicken Broth
Cut 1 onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining 1/2 onion into the cavity of the chicken.
Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
- Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 1/2 – 2 hours.
Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.
Bring broth to a boil and add carrots and celery. Cook 5 minutes.
Cook noodles in water according to package directions. *see note
Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.
Place noodles in the bottom of each bowl. Ladle soup overtop and serve.
*If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total.
Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving.
If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.