Whole Chicken Noodle Soup is a classic comfort food that warms the heart and soothes the soul. This recipe takes you through the process of making the soup from scratch, using fresh ingredients to create a rich and flavorful broth. Whether it’s a chilly day or you’re feeling under the weather, a bowl of homemade chicken noodle soup is sure to lift your spirits.
Why Make This Recipe
Making Whole Chicken Noodle Soup from scratch allows you to control the ingredients, ensuring that you’re using wholesome and fresh items. Store-bought soups often contain preservatives and additives, whereas homemade versions are healthier and can be customized to your liking. Plus, the aroma of chicken broth simmering on the stove fills your kitchen with a comforting scent that makes your home feel cozy.
How to Make Whole Chicken Noodle Soup
Ingredients:
- 1 whole chicken (about 3 to 4 lbs)
- 1 medium onion (peeled and halved)
- 2 bay leaves
- Salt to taste
- 10 cups water (see note 4)
- 3 cups shredded chicken (from the whole chicken)
- 8 ounces dry noodles (many pasta packages are 16 ounces; see note 1)
- 2 cups water + more (see note 4)
- 6 celery stalks
- 5 large carrots
- 1 medium onion
- 3 garlic cloves
- ½ teaspoon freshly cracked pepper
- 1 teaspoon salt to taste
- 2 tablespoons butter
- 2 teaspoons dried Italian herbs (see note 3)
Directions:
- Make the Chicken Broth From Scratch: In a large pot, place the whole chicken, halved onion, bay leaves, and salt. Pour in 10 cups of water. Bring to a boil and then reduce the heat to a gentle simmer. Cover and cook for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.
- Once the chicken is done, carefully remove it from the pot. Let it cool slightly, and then shred the meat, discarding the bones and skin.
- In the same pot with the broth, add 2 cups of water, chopped celery, diced carrots, chopped onion, minced garlic, freshly cracked pepper, and salt. Simmer for about 20 minutes, or until the vegetables are tender.
- Add the dry noodles to the soup and cook according to the package instructions, usually around 8-10 minutes.
- Stir in the shredded chicken, butter, and dried Italian herbs. Adjust salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
How to Serve Whole Chicken Noodle Soup
Serve your homemade chicken noodle soup hot, garnished with fresh herbs if desired. Pair it with crusty bread or crackers for a satisfying meal. This soup is a perfect dish for sharing with family and friends, or for enjoying on a cozy night in.
How to Store Whole Chicken Noodle Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. If you’d like to enjoy it later, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing and store it in a freezer-safe container.
Tips to Make Whole Chicken Noodle Soup
- For extra flavor, sauté the vegetables in the butter before adding the broth.
- You can add more vegetables like peas or corn for added nutrition and flavor.
- Feel free to use different types of noodles or pasta according to your preference.
- Adjust the seasoning to suit your taste—adding some lemon juice can brighten the flavor.
Variation
If you prefer a creamier soup, you can add in some milk or heavy cream at the end of cooking. Another variation is to use leftover roasted chicken instead of boiling a whole chicken.
FAQs
Q: Can I use chicken pieces instead of a whole chicken?
A: Yes, using chicken pieces like thighs or breasts works well. Just adjust the cooking time depending on the size of the chicken parts.
Q: What if I don’t have dried Italian herbs?
A: You can use any combination of dried herbs you have on hand, such as thyme, oregano, or basil.
Q: Is it okay to freeze the noodles in the soup?
A: It’s best to freeze the soup without the noodles, as they can become mushy when reheated. Cook the noodles separately when you’re ready to eat.
Whole Chicken Noodle Soup
Ingredients
For the Broth
- 1 whole whole chicken (about 3 to 4 lbs)
- 1 medium medium onion (peeled and halved)
- 2 leaves bay leaves
- 10 cups water for broth
- salt to taste
For the Soup
- 3 cups shredded chicken (from the whole chicken)
- 8 ounces dry noodles
- 2 cups water additional for soup
- 6 stalks celery
- 5 large carrots
- 1 medium medium onion
- 3 cloves garlic minced
- ½ teaspoon freshly cracked pepper
- 2 tablespoons butter
- 2 teaspoons dried Italian herbs
- salt to taste
Instructions
Make the Chicken Broth
- In a large pot, place the whole chicken, halved onion, bay leaves, and salt. Pour in 10 cups of water.
- Bring to a boil and then reduce the heat to a gentle simmer. Cover and cook for about 1.5 to 2 hours, or until the chicken is fully cooked and tender.
- Once the chicken is done, carefully remove it from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin.
Prepare the Soup
- In the same pot with the broth, add 2 cups of water, chopped celery, diced carrots, chopped onion, minced garlic, freshly cracked pepper, and salt.
- Simmer for about 20 minutes, or until the vegetables are tender.
- Add the dry noodles to the soup and cook according to the package instructions, usually around 8-10 minutes.
- Stir in the shredded chicken, butter, and dried Italian herbs.
- Adjust salt and pepper to taste, and let the soup simmer for an additional 5 minutes.
