Chicken noodle soup is a classic comfort food that warms the body and soul. When made from scratch at home, it’s easy to control the quality of ingredients and customize the flavor. This homemade chicken noodle soup recipe yields a hearty, nourishing soup perfect for chasing away colds or serving as a satisfying meal any time of year.
Start with a whole chicken or chicken pieces on the bone for a flavorful chicken broth. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours until the chicken is very tender and has imparted its flavor to the water. Remove the chicken and set aside. The cooking liquid is now a rich, golden chicken broth.
While the chicken is simmering, prepare the vegetables. Chop carrots, celery, onions, garlic, and any other veggies you want to include. Leafy greens like spinach or kale are also delicious additions. Add the chopped veggies to the pot in the last 30 minutes or so of simmering the chicken. This infuses the broth with vegetable flavors.
Once the chicken is cooked through, remove it from the broth. When cool enough to handle, shred or dice the chicken meat, discarding skin and bones. Add the shredded chicken back to the pot of broth and vegetables.
While the soup simmers, cook the noodles. Egg noodles are traditional, but small pasta shapes or rice noodles also work well. Cook the noodles according to package directions. Drain and add to the soup pot just before serving. The noodles will continue absorbing broth and plumping up when added to the hot soup.
After cooking the noodles, taste the soup and season to taste with salt, pepper, fresh herbs like parsley or thyme, a splash of lemon juice to brighten flavors, or spices like smoked paprika. Let the flavors meld for 5-10 minutes before serving. Ladle the homemade chicken noodle soup into bowls and garnish with extras like chopped fresh herbs or a swirl of yogurt.
One of the best parts of homemade chicken noodle soup is how versatile it is. The basic recipe can be customized in endless ways:
- Use vegetable or bone broth instead of chicken for a vegetarian version. Add chopped mushrooms for extra savory depth.
- For heartier soup, mix in diced potatoes, carrots, parsnips or sweet potatoes. Beans or lentils also add protein and texture.
- Give it a spicy kick with chili powder or cayenne, or add coconut milk for Thai-inspired flavors.
- Make it more filling with shredded rotisserie chicken, quinoa or whole grains like farro or barley.
- Pack it with nutrient-dense greens like kale, spinach or arugula for extra vitamins.
- Mix in fresh herbs like basil, cilantro or dill at the end for a pop of color and flavor.
The options for homemade chicken noodle soup are limitless. Keep a batch in the fridge for easy meals throughout the week or freeze portions for grab-and-go lunches. With its soothing broth, protein-packed ingredients and customizable add-ins, homemade chicken noodle soup nourishes the body and satisfies food cravings any time.
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Homemade Chicken Noodle Soup
Rich and comforting, this homemade chicken noodle soup combines tender chicken, aromatic vegetables, and soft noodles in a fragrant herb-infused broth, making it the perfect bowl of warmth for any occasion.
Ingredients
1 whole chicken (about 3–4 pounds) or 3–4 pounds of chicken parts (like thighs and drumsticks)
2 tablespoons olive oil or butter
1 large onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
3 garlic cloves, minced
8 cups of water or chicken broth
2 bay leaves
1 teaspoon dried thyme or 3–4 sprigs fresh thyme
1 teaspoon dried rosemary or 1 sprig fresh rosemary
Salt and pepper to taste
2 cups egg noodles or pasta of your choice
Fresh parsley, chopped (for garnish)
Optional: 1-2 teaspoons of lemon juice or apple cider vinegar
Instructions
Prepare the Chicken: If using a whole chicken, cut it into parts. Remove the skin if you prefer a less fatty soup.
Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes.
Add Chicken and Broth: Place the chicken parts into the pot. Add the water or chicken broth, ensuring that the chicken is fully submerged. If using water, the chicken will create its own broth as it cooks.
Season: Add the bay leaves, thyme, rosemary, salt, and pepper. If you’re using fresh herbs, tie them together with kitchen twine to make them easier to remove later.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer. If you’re using chicken parts, simmer for about 1-1.5 hours. If you’re using a whole chicken, simmer for about 2-2.5 hours.
Remove Chicken: Once the chicken is fully cooked and tender, remove it from the pot and set it aside to cool. Once cool enough to handle, shred the meat off the bones and discard the bones.
Cook the Noodles: Increase the heat to bring the soup to a boil. Add the noodles and cook according to the package instructions, usually about 6-8 minutes.
Final Touches: Return the shredded chicken to the pot. Taste and adjust the seasoning if necessary. If you like, add a splash of lemon juice or apple cider vinegar to brighten the flavors.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
