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Home Soups

Homemade Chicken Noodle Soup (from scratch!)

By:Nagi
Published:14 Jan '19Updated:19 Jan '22
316 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Chicken Noodle Soup from scratch (whole chicken) in a bowl, ready to be eaten

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’…..

Pot of Chicken Noodle Soup from scratch with boiled chicken beside it

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!

  1. 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;

  2. Remove scum that floats to the surface once or twice;

  3. Remove the chicken and the carrot etc;

  4. Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;

  5. Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.

  6. Sauté onion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;

  7. Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;

  8. Serve!

How to make Chicken Noodle Soup from scratch (whole chicken)

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.

Close ups of clear chicken soup broth for Homemade Chicken Noodle Soup

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.

Close up of Chicken Noodle Soup from scratch in a pot, ready to be served

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:

  • Chinese Chicken Salad or Thai Chicken Salad

  • White Chicken Enchiladas or Quesadillas (just pan fry shredded chicken briefly with Quesadilla seasoning)

  • Chinese Fried Rice or try THAI Fried Rice!

  • Chicken Pot Pie

  • Make a Chinese Chicken Noodle Soup!

  • Homemade Cream of Chicken Soup or a Creamy Chicken Pasta

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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Overhead photo of Chicken Noodle Soup from scratch (whole chicken) in a bowl, ready to be eaten

Homemade Chicken Noodle Soup (from scratch!)

Author: Nagi
Prep: 20 mins
Cook: 1 hr 40 mins
Total: 2 hrs
Soup
4.99 from 76 votes
Servings6
Tap or hover to scale
Print
  • 1235
Recipe video above. A classic version made from scratch using a whole chicken. It’s light yet full of flavour that you can’t get using store bought chicken broth!

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:

SCALING note: If you use the servings slider to adjust for chicken size, IGNORE the change to the water required for simmering. Just use enough water to just cover the chicken, aiming for around 2.25 litres/quarts. Much more than this and the broth will be too weak in flavour.

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:

Serving: 464gCalories: 277cal (14%)Carbohydrates: 32g (11%)Protein: 22g (44%)Fat: 7g (11%)Saturated Fat: 1g (6%)Cholesterol: 60mg (20%)Sodium: 563mg (24%)Potassium: 669mg (19%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 3525IU (71%)Vitamin C: 5.1mg (6%)Calcium: 48mg (5%)Iron: 1.7mg (9%)
Keywords: Homemade Chicken Noodle Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published May 2017. Updated with new words, new photos, a better video. Very minor changes to recipe to streamline / improve flavour slightly!

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316 Comments

  1. Debbie Smith says

    May 19, 2022 at 10:24 am

    5 stars
    I’ve made this a couple of times. Once using roast carcass & with wings with chicken pieces. It’s truly amazing especially with flu season now upon us. I heat the broth & use 2 minute noodles to make single portions. Mmmm mmmm. Thank you

    Reply
  2. Dawn says

    May 17, 2022 at 8:59 pm

    5 stars
    I have made this soup twice now and it is the best chicken noodle soup ever. Definitely worth the extra time to make the broth. Thanks Nagi, your recipes and instructions are brilliant. Can’t wait for your cookbook

    Reply
    • Nagi says

      May 18, 2022 at 1:54 pm

      That’s great Dawn!! I am glad that you like it so much!! N x

      Reply
  3. Clare says

    May 9, 2022 at 2:10 pm

    When I cook the broth I chop off the root of the celery and use that.

    Reply
    • Nagi says

      May 9, 2022 at 4:07 pm

      Thanks for that tip Clare!! N x

      Reply
  4. Kristy says

    May 1, 2022 at 8:46 pm

    5 stars
    Worth the extra time to make 🤌🏼

    Reply
  5. Melissa says

    April 11, 2022 at 10:37 am

    My go to chicken soup recipe. Forget the rest cos this is the best. Making a batch up right now in the slow cooker to freeze for quick lunches.

    Reply
    • Nagi says

      April 11, 2022 at 6:25 pm

      It’s great for a warming lunch!! N x

      Reply
  6. KGaylin says

    February 18, 2022 at 8:59 am

    5 stars
    Truly superb chicken soup.
    I used filtered water and threw in a parsnip but otherwise stuck to the recipe. The broth is fantastic alone but you can also blend the cooked veggies into it for more substance. It’s pure comfort.

    Reply
  7. Lisa D R says

    February 9, 2022 at 12:31 am

    5 stars
    I made this last night and it was awesome. I did add different spices according to what me and my husband like. It hit the spot and I have enough left over to eat on tonight or freeze if I choose. Thanks so much!

    Reply
  8. Bee says

    January 24, 2022 at 12:04 pm

    Hello! I cannot wait to make yet another yummy dish! I was wondering if i could do this in a slow cooker and not add the water?

    Reply
  9. james glover says

    January 24, 2022 at 4:59 am

    5 stars
    Well worth the time to make, now one of my favorites

    Reply
  10. eba alhroob says

    January 20, 2022 at 8:17 pm

    Can i make this from the carcass and leftovers of the roast chicken recipe you have?

    Reply
  11. Frankie says

    January 20, 2022 at 12:57 pm

    Thanks do much for this recipe Nagi! I’ve made it several times and my kids love it!😋Perfect for cold winter nights.
    It’s great making soups from a whole chicken because you use the fresh stock. You can also make a bone broth with leftover bones. No wasted parts….

    Reply
  12. Paul Douglas Paul Blum says

    January 17, 2022 at 7:15 am

    Can one use a frozen chicken for this?

    Reply
    • Nagi says

      January 17, 2022 at 9:56 am

      Absolutely yes Paul! Just thaw it out first! N x

      Reply
  13. Susie M. says

    January 8, 2022 at 4:18 pm

    5 stars
    Perfect comfort food for this time of year! The soup was delicious and so easy to make. It was my first time making homemade broth, and it was so much better than the boxed stuff! (I didn’t end up adding any stick powder)

    Reply
  14. Tanja Ancrum says

    January 3, 2022 at 5:09 pm

    Hi Nagi! I’ll be making your chicken noodle soup tomorrow. You indicate to season the soup well with salt and pepper however you didn’t indicate how much salt. Would the salt be in addition to the Vegeta? Thanks, Tanja

    Reply
  15. Rhea says

    December 31, 2021 at 10:49 am

    5 stars
    I cooked this for my husband and kids tonight as my husband has a sore throat. He normally hates soup and he said to me “this soup is very good!” Thanks for the recipe!!! I can’t wait to try your other recipes now!!

    Reply
  16. Victoria Zahner says

    December 30, 2021 at 11:21 am

    5 stars
    You’ve done it again! You always help make my family think I’m a great cook. I couldn’t believe everyone went back for seconds.

    Reply
  17. Jennifer Guarino says

    December 14, 2021 at 5:26 am

    Do you not use any salt at all?

    Reply
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