Homemade Chicken Noodle Soup is a comforting dish that warms both the body and soul. It brings memories of cozy family dinners and is perfect for chilly days. Plus, making it from scratch allows you to create a delicious and nourishing meal filled with fresh ingredients.
Why Make This Recipe
Making chicken noodle soup at home means you control what goes into it, ensuring purity and flavor. You can use high-quality ingredients, avoid preservatives, and customize the soup to suit your taste. When you’re feeling under the weather or need a comforting meal, nothing beats a bowl of homemade chicken noodle soup.
How to Make Homemade Chicken Noodle Soup
Creating this soup from scratch involves two main steps: making the broth and then preparing the soup itself. Follow these simple steps for a wholesome meal.
Ingredients:
- 1.8 kg / 3.5 lb whole chicken (rinsed and cleaned, the best quality you can afford)
- 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)
- 1 tbsp olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 medium carrots (cut into 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)
Directions:
For the Broth:
- In a large pot, place the whole chicken.
- Add garlic, carrots, celery, onions, black peppercorns, bay leaves, thyme, and enough water to just cover the chicken.
- Bring to a boil, then reduce heat to low. Simmer for about 1.5 hours or until the chicken is fully cooked.
- Remove the chicken, and set it aside to cool. Strain the broth, discarding solids, and return it to the pot.
For the Soup:
- Heat olive oil in the same pot over medium heat.
- Sauté the diced onion and minced garlic until translucent.
- Add the quartered and chopped carrots and celery. Cook for another 5-7 minutes until tender.
- Shred the cooled chicken and add it back to the pot, along with the strained homemade broth.
- Stir in the egg noodles, stock powder, black pepper, and optional thyme and bay leaf.
- Simmer until the noodles are cooked, about 10 minutes. Adjust seasoning if necessary.
How to Serve Homemade Chicken Noodle Soup
Serve the soup hot in bowls, garnishing with finely chopped parsley if you like. It pairs well with crusty bread or crackers for a complete meal.
How to Store Homemade Chicken Noodle Soup
You can store leftover soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months; just make sure to let it cool completely before freezing.
Tips to Make Homemade Chicken Noodle Soup
- Use a high-quality whole chicken for a richer flavor.
- Feel free to add other vegetables like peas or corn.
- Adjust the amount of noodles to your preference. For creamier soup, add more!
Variation
You can replace egg noodles with gluten-free pasta or rice for a gluten-free option.
FAQs
1. Can I use leftover chicken for this recipe? Yes! If you have leftover roasted chicken, you can skip the broth step and directly add shredded chicken to the soup with the stock.
2. Is it okay to use store-bought broth? While homemade broth is richer, you can use store-bought broth in a pinch. Just adjust the seasoning since it’s often saltier than homemade.
3. How can I make this soup spicy? You can add red pepper flakes or diced jalapeños while sautéing the onions and garlic to give the soup a spicy kick.
Enjoy your homemade chicken noodle soup that’s not only delicious but also made with love!
Homemade Chicken Noodle Soup
Ingredients
For the Broth
- 1.8 kg 1.8 kg / 3.5 lb whole chicken Rinsed and cleaned, the best quality you can afford
- 1 head 1 head of garlic Cut in half horizontally
- 2 pieces 2 carrots Cut into chunks
- 2 ribs 2 celery ribs Cut into chunks
- 2 pieces 2 onions Peeled and cut into quarters
- 1 tbsp 1 tbsp black peppercorns
- 2 pieces 2 bay leaves Fresh or dried
- 4 sprigs 4 thyme sprigs Or 1 1/2 tsp dried thyme leaves
- 9-10 cups 9 – 10 cups water Enough to just cover chicken
For the Soup
- 1 tbsp 1 tbsp olive oil
- 1 large 1 large onion Diced
- 3 cloves 3 garlic cloves Minced
- 2 medium 2 medium carrots Cut into quarters lengthwise then chopped
- 2 ribs 2 celery ribs Cut into 1 cm / 1/2″ thick pieces
- 2 cups 2 cups shredded chicken From homemade broth
- 2 litres 2 litres / 2 quarts homemade chicken broth From above
- 200 g 200 g / 6 oz egg noodles or pasta of choice
- 2-3 tsp 2 – 3 tsp Vegeta or other stock powder
- ½ tsp 1/2 tsp black pepper
- 4 sprigs 4 thyme sprigs Optional
- 1 leaf 1 bay leaf Optional
- to taste Finely chopped parsley For garnish, optional
Instructions
For the Broth
- In a large pot, place the whole chicken.
- Add garlic, carrots, celery, onions, black peppercorns, bay leaves, thyme, and enough water to just cover the chicken.
- Bring to a boil, then reduce heat to low.
- Simmer for about 1.5 hours or until the chicken is fully cooked.
- Remove the chicken, and set it aside to cool.
- Strain the broth, discarding solids, and return it to the pot.
For the Soup
- Heat olive oil in the same pot over medium heat.
- Sauté the diced onion and minced garlic until translucent.
- Add the quartered and chopped carrots and celery. Cook for another 5-7 minutes until tender.
- Shred the cooled chicken and add it back to the pot, along with the strained homemade broth.
- Stir in the egg noodles, stock powder, black pepper, and optional thyme and bay leaf.
- Simmer until the noodles are cooked, about 10 minutes. Adjust seasoning if necessary.
