If you’ve ever craved a bowl of comfort that feels like a warm hug on a chilly day, then you’re in for a treat. I’m excited to share my Homemade Chicken Noodle Soup from Scratch Recipe, a classic that’s truly made with love and real ingredients. This isn’t your ordinary noodle soup — it’s rich, flavorful, and bursting with wholesome goodness because everything starts with a whole chicken and fresh veggies simmered slowly to perfection. Stick with me because this recipe is fan-freaking-tastic, and I promise you’ll want to make it your go-to for cozy nights or when you need a little pick-me-up.
Why You’ll Love This Recipe
- Made from scratch for rich flavor: Using a whole chicken as the base results in a broth that’s both comforting and flavorful, unlike store-bought varieties.
- Simple, wholesome ingredients: You likely already have these in your kitchen, making this a convenient yet impressive soup to whip up anytime.
- Perfect for all skill levels: Whether you’re a kitchen newbie or a seasoned cook, the steps are clearly laid out to help you succeed.
- Comfort food that warms the soul: Once you try this recipe, I guarantee your family will be asking for it again and again.
Ingredients You’ll Need
These ingredients come together beautifully to build layers of flavor. I always choose the best quality chicken I can find because it truly makes a difference, and fresh vegetables bring that classic, comforting vibe we all love.
- Whole chicken: I recommend a fresh, quality bird—this impacts your broth’s richness and taste.
- Garlic: Cutting it in half releases more aroma and depth into the broth.
- Carrots: Their natural sweetness balances the savoriness perfectly.
- Celery: Adds a subtle earthiness that rounds out the broth’s flavor.
- Onions: Using both quartered for broth and diced for the soup base creates complexity.
- Black peppercorns: Whole peppercorns give a gentle heat without overpowering the soup.
- Bay leaves and thyme: Herbs that infuse the broth with warmth and depth.
- Water: Use just enough to cover the chicken initially for balanced broth concentration.
- Olive oil: Helps sauté the veggie base for the soup, adding richness.
- Shredded chicken: Use the meat from the cooked whole chicken—you’ll love the texture.
- Homemade chicken broth: The star of the show, created in the first step.
- Egg noodles or pasta of choice: I find egg noodles soak up the broth beautifully without getting mushy.
- Vegeta or other stock powder: Adds umami and extra flavor depth—feel free to adjust to taste.
- Parsley (optional): Freshly chopped for garnish brings a lovely brightness to each bowl.
Variations
One of the best things about this soup is how easy it is to customize. I like to tweak it based on what’s in season or dietary needs, so don’t hesitate to make it your own!
- Use gluten-free pasta: I’ve swapped in gluten-free noodles for friends with sensitivities, and it works wonderfully without affecting flavor.
- Add fresh herbs: Sometimes, I toss in chopped dill or rosemary for a new twist my family enjoys.
- Spice it up: For a little heat, a dash of crushed red pepper flakes does the trick perfectly.
- Vegetarian version: You can skip the chicken and use hearty mushrooms with vegetable broth, but honestly, the chicken gives this soup its soul.
How to Make Homemade Chicken Noodle Soup from Scratch Recipe
Step 1: Simmer the Whole Chicken to Create Your Broth
Start by rinsing and cleaning your whole chicken properly. Place it in a large pot with the halved garlic head, carrots, celery, quartered onions, peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken—around 9 to 10 cups. Bring everything to a gentle boil, then reduce to a simmer. This is where the magic starts: slow cooking draws out deep, natural flavors while keeping the broth clear and light. I usually simmer for about 1 hour and 30 minutes, skimming occasionally to remove any foam—this keeps the broth beautiful and clean-tasting.
Step 2: Prepare Your Soup Base With Sautéed Veggies
While the broth simmers, heat olive oil in a separate pan. Add diced onion, minced garlic, chopped carrots, and celery pieces, sautéing until just soft and fragrant—this builds the body of your soup. I love this step because it adds a lovely caramelized note that you don’t get by just boiling veggies.
Step 3: Shred the Chicken and Combine Components
Once the chicken is cooked through, carefully remove it from the pot and let it cool slightly before shredding the meat—discard the skin and bones or save the bones for future broth. Strain the broth to remove the veggies and herbs, then return the clear, golden broth to the pot. Add your sautéed veggies, the shredded chicken, and reheat gently. This is when your soup will start to smell like pure comfort in a pot.
Step 4: Cook the Noodles and Season Your Soup
Add your egg noodles or pasta of choice directly to the broth and cook until tender—usually about 6 to 8 minutes depending on your noodles. Season with black pepper, Vegeta or other stock powder, and toss in an optional bay leaf or thyme sprigs for another flavor boost. Taste frequently to adjust seasoning to your liking; I like to keep it well-seasoned but not salty.
Step 5: Garnish and Serve Hot
Just before serving, sprinkle fresh chopped parsley on top for a burst of color and freshness. Ladle the soup into bowls and enjoy that satisfying warmth with every spoonful.
Pro Tips for Making Homemade Chicken Noodle Soup from Scratch Recipe
- Don’t rush the broth: I learned the hard way that slow simmering is key for a clear, flavorful stock without bitterness.
- Skim often: Removing the foam as it rises keeps your soup looking clean and tasting fresh.
- Add noodles last: Cooking noodles separately or at the end prevents them from getting mushy when reheating leftovers.
- Taste and season gradually: It’s easier to add salt and stock powder later than to fix an overly salty soup.
How to Serve Homemade Chicken Noodle Soup from Scratch Recipe
Garnishes
I always finish with a sprinkle of fresh parsley—it adds such a lovely pop of color and a fresh, herbaceous note. Sometimes, a squeeze of lemon juice or even a pinch of fresh cracked black pepper takes it to the next level.
Side Dishes
My go-to sides include warm, crusty bread or buttered dinner rolls to soak up every last drop of broth. For something lighter, a crisp garden salad balances out the heartiness of the soup beautifully.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls made from hollowed-out rolls—such a fun twist that always impresses guests. You could also garnish each bowl with a drizzle of good olive oil or a few thin lemon slices for a fresh, elegant look.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, separating the noodles if possible. This helps keep the noodles from turning soggy and gives the broth a chance to rest and deepen in flavor overnight—leftovers taste even better the next day!
Freezing
Freezing homemade chicken noodle soup works really well but I recommend leaving out the noodles when freezing. Freeze the broth and shredded chicken in zip-top freezer bags or containers, then cook fresh noodles when you’re ready to eat.
Reheating
Reheat gently on the stovetop over medium heat, adding freshly cooked pasta if you stored it separately. This keeps the noodles perfectly tender and prevents the broth from becoming cloudy or overly thick.
FAQs
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Can I use store-bought broth instead of making it from a whole chicken?
Absolutely, though I encourage you to try making your own broth at least once—it has a depth and richness you just can’t get from store-bought. If pressed for time, use quality store-bought chicken broth and add fresh herbs and sautéed veggies to boost flavor.
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How long does this soup keep in the refrigerator?
Stored properly in an airtight container, Homemade Chicken Noodle Soup from Scratch Recipe will stay fresh for about 3 to 4 days. Remember to store noodles separately if you want to keep their texture.
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Can I make this soup ahead of time?
Yes! In fact, I often make the broth and shredded chicken a day ahead, then assemble the soup when I’m ready to eat. This makes for a quicker meal while retaining that homemade freshness.
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What’s the best type of noodles to use?
Egg noodles work beautifully because they cook quickly and absorb the broth nicely without falling apart. However, feel free to use any pasta you love—just adjust cooking times accordingly.
Final Thoughts
This Homemade Chicken Noodle Soup from Scratch Recipe holds a special place in my heart because it’s more than just a meal—it’s a comforting tradition and a reminder of home. There’s something deeply satisfying about crafting a soup from whole ingredients, simmering gently, and sharing it with people you love. I hope you give it a try and find as much joy in making and eating it as I do. Trust me, once you’ve tasted this soup, it’ll be hard to go back to anything else!
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Homemade Chicken Noodle Soup from Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Total Time: 120 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Chicken Noodle Soup is a comforting and flavorful classic made entirely from scratch using a whole chicken. The homemade broth is rich and light, providing a depth of flavor that store-bought soups can’t match. Perfect for a nourishing meal, this soup includes tender chicken, fresh vegetables, and egg noodles simmered together with herbs and spices.
Ingredients
For the Broth
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned (best quality)
- 1 head of garlic, cut in half horizontally
- 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)
For the 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 (from above)
- 200 g / 6 oz egg noodles or pasta of choice
- 2 – 3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 thyme sprigs (optional)
- 1 bay leaf (optional)
- Finely chopped parsley (for garnish, optional)
Instructions
- Prepare the Broth: In a large pot, place the whole chicken, halved garlic head, carrots, celery ribs, quartered onions, black peppercorns, bay leaves, and thyme sprigs. Add 9 to 10 cups of water, just enough to cover the chicken. Bring to a boil, then reduce heat to a simmer and cook for about 1.5 hours until the chicken is cooked through and the broth is flavorful.
- Shred the Chicken: Remove the chicken from the broth and set aside to cool. Strain the broth to remove vegetables and spices, then return the clear broth to the pot. Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding the skin and bones.
- Sauté Vegetables: In a separate pan, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent and fragrant, about 5 minutes. Add the chopped carrots and celery and cook for another 5-7 minutes until slightly tender.
- Combine Soup Ingredients: Add the sautéed vegetables, shredded chicken, homemade broth, and egg noodles to the pot. Stir in Vegeta (or your chosen stock powder), black pepper, thyme sprigs, and bay leaf if using. Bring the soup to a gentle boil, then reduce heat and simmer until the noodles are cooked through, usually 8-10 minutes.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper as desired. Remove thyme sprigs and bay leaf before serving. Garnish with finely chopped parsley if preferred. Serve hot for a comforting, wholesome meal.
Notes
- Recipe video above demonstrates the process for visual guidance.
- Using a whole chicken for the broth results in a richer, more flavorful soup compared to store-bought broth.
- You can substitute egg noodles with any pasta of your choice or gluten-free alternatives.
- Vegeta or other stock powders are optional but add an extra depth of flavor to the soup.
Nutrition
- Serving Size: 464 g
- Calories: 277 kcal
- Sugar: 3 g
- Sodium: 563 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
