I still remember the first time I made chicken noodle soup from scratch for my family. The kitchen filled with that warm, savory smell that makes everyone wander in. Pots chimed softly on the stove, and the house felt like a cozy hug.
I love how this soup invites conversation and slows the day down. It is simple, comforting, and forgiving. If you want a meal that feeds bodies and hearts, you are in the right place. For a fresh idea to use leftover chicken, try this easy chicken salad idea after you finish the soup.
Why this works
This recipe brings together three things that matter most at my table: good flavor, gentle technique, and time that respects family life. Using a whole chicken makes the broth rich and silky without needing many ingredients. The noodles and vegetables add texture and warmth for the kids and adults alike.
One pot does most of the work, and you can do small prep while the soup simmers. If you like to make your own stock sometimes, see my notes on making bone broth at home to deepen the flavor even more. This method saves time on busy nights but still gives you homemade comfort.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
Start with clean, simple ingredients and a good pot. Bring the stock and chicken up to a gentle boil, then let it simmer slowly. The low, steady simmer pulls flavor from the bones and keeps the meat tender. When you shred the chicken, the aroma will tell you you did it right.
A slow simmer is forgiving, so you can check on other tasks or fold laundry while the soup cooks. If you prefer a short cut, my family sometimes leans on slow cooker shortcuts for busy days. Just remember that the hands-off time still yields a meal that feels homemade and special.
Ingredients
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1 whole chicken
Lily’s tip: Use a fresh or fully thawed whole chicken for the best flavor. If you can, buy a pasture-raised bird for a richer broth. -
2 carrots, sliced
Lily’s tip: Slice them on the thicker side if you want them to hold shape after simmering. -
2 celery stalks, sliced
Lily’s tip: Include a bit of the leafy tops for extra flavor. They add a bright note to the broth. -
1 onion, chopped
Lily’s tip: I like yellow onion for its sweetness. Sautéing briefly before simmering gives a softer onion flavor. -
4 cloves garlic, minced
Lily’s tip: Add garlic toward the start so it mellows and blends into the broth. -
8 cups chicken broth
Lily’s tip: If you have homemade stock, use it. Store-bought works great too if you choose low-sodium. -
2 cups egg noodles
Lily’s tip: Add them near the end so they do not get mushy. Wide egg noodles are my family’s favorite. -
1 bay leaf
Lily’s tip: Remove the bay leaf before serving. It adds depth without overpowering the soup. -
Salt and pepper to taste
Lily’s tip: Season a little at a time and taste. The chicken and broth will concentrate as it simmers. -
Fresh parsley for garnish
Lily’s tip: Chop parsley right before serving for a bright finish. A sprinkle of lemon zest can also brighten the bowl.
A note from me: while you gather these ingredients, set a small bowl with buttered bread or crackers nearby. It makes serving easier and feels like a warm invitation. If you are planning a small celebration while serving soup, consider pairing it with a simple margarita mix for the adults.
Directions
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In a large pot, combine the whole chicken, carrots, celery, onion, garlic, and chicken broth. Bring to a boil.
Encouraging note: Take a moment to breathe in that fragrant steam. You are starting something nourishing. -
Reduce the heat and simmer for about 1 hour until the chicken is cooked through.
Encouraging note: Stir gently every now and then. The slow simmer is doing the heavy lifting for you. -
Remove the chicken from the pot, let it cool, then shred the meat, discarding the bones and skin.
Encouraging note: Shredding can be done with forks or by hand. Let the chicken cool enough so it is easy to handle. -
Return the shredded chicken to the pot and add egg noodles and bay leaf. Cook for an additional 10-15 minutes until the noodles are tender.
Encouraging note: Check the noodles at 10 minutes. Everyone likes their noodles a little different, and you can stop when they reach the texture your family prefers. -
Season with salt and pepper to taste and garnish with fresh parsley before serving.
Encouraging note: Taste first, then season. A final sprinkle of parsley makes the bowl feel like a warm hug.
A few practical tips while you cook: skim foam from the top if you want a clearer broth. Save any leftover bones in the freezer to make a future batch of broth. If you need a lightweight dessert after soup, try an easy cookie idea for dessert that the kids love.
Serving
Serve this soup family-style in the center of the table. Use a deep pot with a ladle and let each family member help themselves. Place bowls, extra parsley, and salt and pepper nearby so everyone can adjust to taste.
I like to put a basket of warm bread beside the pot. Small plates with grated Parmesan or lemon wedges are nice additions for older kids and adults. Let the youngest scoop noodles and the oldest serve the soup. It becomes a shared moment, simple and joyful.
Storage
Refrigerator: Cool the soup to room temperature within two hours, then store in an airtight container. It keeps well for 3 to 4 days.
Freezer: For longer storage, freeze in meal-sized containers. Freeze broth and solids separately if possible. Use within 3 months for best texture.
Reheating: Reheat gently on the stove over medium-low heat. If noodles have absorbed too much liquid when cold, add a splash of broth or water while reheating. Heat until just simmering to avoid overcooking the chicken.
A tip: If you plan to freeze leftovers, undercook the noodles slightly the first time. They will hold up better when thawed and reheated.
Kitchen Notes
- Use a heavy-bottom pot for even simmering and to prevent sticking.
- If you are short on time, roast the chicken first for deeper flavor, then add to the pot.
- Add fresh herbs like thyme or rosemary for a different herbal note. Remove large stems before serving.
- Strain the broth if you prefer a clear-looking soup. This also removes any fine bits for picky eaters.
- Make a double batch and freeze half for a quick weeknight dinner.
Variations
- For picky eaters: Use small pasta shapes instead of egg noodles. Cut vegetables into tiny pieces and serve them separately if needed.
- Low-carb option: Skip the noodles and add extra vegetables like zucchini or cauliflower rice.
- Gluten-free: Use gluten-free noodles or rice to make the soup friendly for everyone.
- Heartier version: Add diced potatoes or a cup of cooked rice to make it more filling.
- Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to one bowl for adults.
Each variation changes cook time slightly. Keep an eye on textures and taste as you adjust.
FAQ
Q: Can I use chicken parts instead of a whole chicken?
A: Yes. Bone-in thighs and breasts give great flavor. Use about 3 to 4 pounds total. Simmer time may be a bit shorter for smaller pieces.
Q: How do I keep the noodles from getting mushy?
A: Add noodles near the end of cooking and check often. If storing leftovers, cook noodles separately and add them when reheating.
Q: Can I make this vegetarian?
A: Substitute vegetable broth and use firm tofu or beans for protein. Add more vegetables and herbs for depth.
Q: Do I need to remove the skin before simmering?
A: You can leave the skin on during simmering for more flavor, then discard it when shredding. If you prefer less fat, remove it before cooking.
Q: Is this soup good for freezing?
A: Yes. For best results, freeze broth and solids separately, or undercook the noodles before freezing. Thaw in the refrigerator overnight before reheating.
Conclusion
Thanks for spending time with me in the kitchen. I hope this Homemade Chicken Noodle Soup becomes one of the recipes you turn to when you want comfort and connection. If you want another well-tested approach, I like the way Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch breaks down broth building. For a straightforward from-scratch version with helpful tips, check out Chicken Noodle Soup (from scratch) – Budget Bytes.
Happy cooking, and remember that the best soup is the one you share.
Homemade Chicken Noodle Soup
Ingredients
For the soup
- 1 whole chicken 1 whole chicken Use a fresh or fully thawed whole chicken for the best flavor.
- 2 pieces 2 carrots, sliced Slice them on the thicker side if you want them to hold shape after simmering.
- 2 stalks 2 celery stalks, sliced Include a bit of the leafy tops for extra flavor.
- 1 medium 1 onion, chopped Yellow onion is preferred for its sweetness.
- 4 cloves 4 cloves garlic, minced Add garlic toward the start to mellow and blend into the broth.
- 8 cups 8 cups chicken broth Homemade stock is best, but low-sodium store-bought works too.
- 2 cups 2 cups egg noodles Add near the end to prevent mushiness.
- 1 leaf 1 bay leaf Remove before serving.
- to taste Salt and pepper Season gradually and taste as you go.
- Fresh parsley for garnish Chop right before serving for a bright finish.
Instructions
Preparation
- In a large pot, combine the whole chicken, carrots, celery, onion, garlic, and chicken broth. Bring to a boil.
- Reduce the heat and simmer for about 1 hour until the chicken is cooked through.
- Remove the chicken from the pot, let it cool, then shred the meat, discarding the bones and skin.
- Return the shredded chicken to the pot and add egg noodles and bay leaf. Cook for an additional 10-15 minutes until the noodles are tender.
- Season with salt and pepper to taste and garnish with fresh parsley before serving.