A homemade Chicken Noodle Soup recipe made from scratch using a whole chicken. With a beautifully flavoured golden chicken broth, this is a classic everyone should know!
Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta and it’s going to be amazing. And everybody knowns Chicken Soup is the best soup for a cold!
Homemade Chicken Noodle Soup – from scratch!
Simmering a whole chicken with root vegetables and herbs creates a delicious homemade stock for the soup, into which the chicken meat is shredded alongside chopped and sauteed vegetables. This is a Chicken Noodle Soup made the old fashioned way!
Regular readers know that “cool” is certainly not my middle name. I’m not one for following food trends. I just like good food done right. I’ll give foam and cauliflower crust pizza a miss thanks! 😂
The BEST soup for a cold??
“Everyone” knows that when you’re struck down with Man Flu*, the only thing that will nurse you back to health is Chicken soup….
While it’s questionable whether it’s been conclusively scientifically proven that Chicken soup is even better than medicine, here’s 3 reasons why Chicken soup (noodle or otherwise) is a great remedy for a cold:
- Hydration from the natural salt in chicken;
- Warm non-creamy soup broth and steam helps clear nasal and throat passageways; and
- Immune boosting antioxidants and nutrition from carrots, celery, onion and garlic.
From a practical perspective, it’s light so it’s easy to stomach, doesn’t require much effort to chew or (heaven forbid!) the effort of a knife and fork. And even when you’re sick, you can still appreciate the tastiness of a beautiful Chicken Noodle soup!
* Man Flu official definition according to Dictionary.com: “a case of the common cold as suffered by a man, implying that he is exaggerating the debilitating effects of the illness” Just saying’…..
How to make this good old fashioned chicken noodle soup
Yes there’s more steps than quick and easy chicken noodle soup recipes, but it is so worth it because this broth is something money can’t buy!
Simmer (don’t boil!) a whole chicken with broth flavourings (celery, carrot, garlic, peppercorns, herbs) for 1.5 hours to 2 hours until the flesh is tender enough to shred without effort;
Remove scum that floats to the surface once or twice;
Remove the chicken and the carrot etc;
Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;
Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.
Sauté onion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;
Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;
Serve!
Best pasta for Chicken Noodle Soup
You can use any type of noodles or pasta for Chicken Noodle Soup. Short twisted egg noodles and pasta shapes are ideal – for ease of eating.
I tend to use whatever I have. For long straight pastas like fettuccine (which is what I used because I had it), just break them into 3 or 4 pieces for ease of eating.
How to ensure your soup broth is clear
One of the things we all love about a great chicken noodle soup is how clear the broth is. Transparent – yet full of flavour! There’s a few tricks to the clear broth:
Simmer the chicken really gently. Harder boil gets the chicken jiggling around = murkier broth
Scoop the scum off the surface (#2 in photo below);
Let the broth settle (or refrigerate overnight). You’ll find that the bottom of the broth becomes darker as “stuff” settles on the base of the pot. Then gently pour the broth into the soup pot, leaving behind the darker broth that settled to the bottom of the pot;
Don’t brown the sautéed onion, carrots and celery. Brown veggies = brown broth!
Don’t stir the pasta while it boils. That activates the starch in the pasta, making the broth cloudier.
What to do with leftover chicken
You probably won’t even use half the meat on the chicken for this Chicken Noodle Soup. So here’s a few ideas for things to make with the leftover cooked chicken:
White Chicken Enchiladas or Quesadillas (just pan fry shredded chicken briefly with Quesadilla seasoning)
Make a Chinese Chicken Noodle Soup!
I kept the veggies in the soup fairly classic, using just onion, carrots and celery. But don’t let my lack of imagination deter you – add whatever you want! – Nagi xx
Homemade Chicken Noodle Soup – from scratch!
Watch how to make it
Homemade chicken noodle soup recipe video!
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Homemade Chicken Noodle Soup (from scratch!)
Ingredients
Homemade Broth:
- 1.8 kg / 3.5 lb whole chicken , rinsed and cleaned, the best quality you can afford (Note 1)
- 1 head of garlic , cut in half horiztonally
- 2 carrots , cut into chunks
- 2 celery ribs , cut into chunks
- 2 onions , peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 bay leaves , fresh or dried
- 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
- 9 – 10 cups water (enough to just cover chicken)
Soup:
- 1 tbsp olive oil
- 1 large onion , diced
- 3 garlic cloves , minced
- 2 medium carrots , cut in quarters lengthwise then chopped
- 2 celery ribs , cut into 1 cm/ 1/2″ thick pieces
- 2 cups shredded chicken (from homemade broth)
- 2 litres / 2 quarts homemade chicken broth (above)
- 200 g/ 6 oz egg noodles or pasta of choice (Note 3)
- 2 – 3 tsp Vegeta or other stock powder (Note 4)
- 1/2 tsp black pepper
- 4 thyme sprigs , optional
- 1 bay leaf , optional
- Finely chopped parsley , for garnish (optional)
Instructions
Broth:
- Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
- Scoop scum off surface once or twice during first 30 minutes.
- Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
- Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
- Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
Soup:
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don’t let them brown.
- Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
- Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
- When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
- Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste – season well!
- Serve soup immediately, garnished with fresh parsley.
Recipe Notes:
1. Chicken size: This recipe will work fine for any chicken larger than 1.5kg/3lb. Any smaller and the broth flavour may be slightly lacking but you can just top up flavour with Vegeta, or chicken or vegetable stock powder/crumbled bouillon cube. Will also work with: drumsticks, bone in skin on thighs. 3. Noodles: Any pasta or noodles work perfectly here. Short, wide twisted noodles/pasta are ideal for ease of eating. Break Lon strand pasta into 3 or 4. I typically use whatever I have – I used fettuccine in the photos/video. 4. Vegeta – Vegeta is a brand of vegetable stock powder, labelled “Gourmet Seasoning” and “All Purpose Seasoning” in the US & Canada. See here for a photo, video, and here it is on Amazon US. Read in this post about Vegeta and MSG misconceptions! It’s my favourite stock powder to use in soup broths because of the flavour, colour, clarity and that you get little “bits” in the soup. It’s sold in the herb & spice aisle of supermarkets here in Australia. You can use stock powder (same amount)or crumbled bouillon cube (1 for each teaspoon) – use chicken or vegetable. 5. Cooked carrots & celery – I tend to discard because stove simmering for this long makes them extremely soft, bordering on mushy. If using slow cooker, they tend to have a better texture so I chop and toss them in (like in Slow Cooker Ham Bone Soup). But you can add them if you want – extra veg! 6. Stirring lots = activates pasta starch = cloudy broth 7. How to store Chicken Noodle Soup: Noodles bloat! So best to separate the noodles and veggies from the soup, then store separately. Will keep for 3 – 4 days in the fridge. Broth will freeze for months. Things to make with Leftover Chicken: You’ll only use 1/2 the chicken, if that. See in post for a list of suggestions of things to make! 8. Nutrition per serving.
Nutrition Information:
Originally published May 2017. Updated with new words, new photos, a better video. Very minor changes to recipe to streamline / improve flavour slightly!
Life of Dozer
When I take him to a park, all I have to do is find a bird in a tree. Then he exercises himself.
It turned out great !!! Will do again.
That’s great to hear Barbara!! N x
I’m looking forward to making this today! Quick question, does the celery have a big impact on flavor? IS it something I can omit?
Thank you!
I have always made homemade chicken soup I made some adjustments but the best way to eat homemade chicken noodle soup is to make mashed potatoes put them in the bowl and for the noodles try Amish kluski noodles and it’s really fantastic. People are always like eww regarding the potatoes but 1 bite and it’s the only way to eat it from then on
I made this yesterday and had it for lunch for the past two days. It is absolutely delicious. I did add more chicken. I kept the soup without noodles in the fridge and warmed it up today adding the noodles (egg noodles). It was very filling, although my didn’t look as attractive as Nagi’s version – it’s all about the taste!
It’s rare that I use a recipe without making my own adjustments but I’ve followed this one to a tee and it’s perfect! I have 7 year old twins – one who will eat and try just about anything and one who refuses to eat almost everything, including ANY form of soup, except for this soup recipe. Thank you! Your recipes are becoming my go to 🙂
Hey nagi, can I use chicken breast or thigh.?
Hi Brooke, as long as they have the bone in – you need the bones to flavour the broth 🙂 N x
Great recipe. Made it and everything turned out great except I added a little too much chicken.
Made your Roast Chicken first, and then made this soup. I don’t love chicken noodle soup , so I mostly made it for my husband and son. My husband suggested I “write to Nagi and tell her that was the best soup ever!” I also enjoyed it, but they REALLY enjoyed it! My first time making this kind of soup from scratch, and it was so easy and yummy! The roast chicken was also delicious! Thank you for all your great recipes and thank you for what you are spearheading during this difficult time! I loved Dozer’s birthday cupcakes and the fact you got him to wear a birthday hat!
Put my stock in the fridge overnight to scoop the fat off & it turned to jelly,thought I did something wrong.Googled turns out it’s the marrow was soo good!
No that’s fine!! It’s the gelatine from the bones – will turn back to liquid when you heat it up 🙂 N x
Aaaaah, Jewish penicillin!!! I must make a potful soon for the uncertain times ahead!!
This reads like mine – I add extra herbs and a dash of cider vinegar to the poaching stock, and fresh ginger and turmeric to the soup at the sauté vegetables stage. Plenty of finely chopped parsley and coriander to garnish.
Just delicious!
Super easy and delicious recipe! My first time cooking chicken noodle soup and it turned out perfect. I will make this recipe for sure again!
I’m so happy you gave it a go Kat!! N x
I’m a dude who’s pretty much lost around the kitchen..
but made your recipe today for sick family, and your recipe made our day!
Excellent soup!
Your writing & detailed reasons must also be commended!
Exactly the ChickenSoup I always wanted to know how o make.
That’s so nice to hear!!! Wishing your family a speedy recovery ❤️
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.
Woah what a great compliment, thank you so much Arpita!!
Hi! I have made a few of your recipes but I’m just learning to cook. Your chicken lo mein is the best I’ve ever had! Just finished my stock and refrigerating. Can’t wait to finish it tomorrow the house smells wonderful. Just wanted to thank you for such clear instructions always. It is so important to someone learning 🙂
You’re so welcome Lindz, thanks so much for letting me know! N x
Can I use a crock pot???
Hi Niki, this recipe isn’t suitable for a crock pot sorry. You want to get the soup to a simmer to skim all the scum off it – N x
This was one of the best soup recipes I have found. I didnt have the vegetable stock so I used Chicken. I made some homemade white bread to go with it!
I used a 5 lb chicken and 12 cups of water. I did not have flavor enhancer nor did I need it! It was delicious! Old school meets great detailed instructions! Thank you…will make it again and again!
Perfect Barb!!
Hi Nagi! Can I freeze this? I made some for my sick kids last night and they don’t want leftovers tonight. I always cook the noodles separate, would the rest freeze okay? Thank you!
I had a few carrots celery parsnips(2), quarter, a few cleaned quarter turnips and kohlrabi cut in quarter and 2 potatoes quartered.I also had fresh parsley cook on med low for hours….Plus pepper salt a little garlic ,,,,,I have been making my soup like this for over 45 years, make sure to cook it on med low and for many hours….
Sorry one more question- do you not peel the garlic first?
There’s no need 🙂