A homemade Chicken Noodle Soup made from scratch using a whole chicken to make the stock! A classic that everyone should know, with the added bonus that there’s leftover chicken meat to use for something else. This is a must try at least once!
This is a chicken noodle soup made the old fashioned way. Just like your grandma and your great great grandma used to make it. Yours, not mine. Mine hated cooking plus she was Japanese and she rarely strayed from Japanese food, with the exception of Strawberry Shortcakes which she managed to chow down like a champion right up to the very end.
Actually, as sad as it was to see her fading away in a nursing home, it did bring the entire extended family much amusement that she would barely eat the provided meals but she’d scoff down a giant slice of Strawberry Shortcake. That, plus her totally inappropriate obsession with a boy band, the Japanese equivalent of One Direction. (I wet myself laughing when I first heard this!)
So, as much as I wish I could tell you this Homemade Chicken Noodle Soup is a family recipe handed down to me by my grandma, it is not. It is a recipe that I learned from the likes of Barefoot Contessa, Maggie Beer and other masters of comfort food classics. 🙂
Truth be told, I don’t consider myself a master of Homemade Chicken Noodle Soup. The true masters make it so the soup is very clear, almost like a consommé. I know that one method of achieving a clear soup is to scoop the scum off the surface as the chicken is simmering away.
I never seem to get much scum while the chicken is simmering away. I swear, I clean that chicken inside out, and I make this with free range chicken (for recipes like this, it’s definitely worth buying the best chicken you can afford).
So my soup stock always seems to come out a bit murky and a bit more brown than a lovely clear yellow that is considered to be a “perfect” chicken noodle soup broth. Or if you make this with chicken breast (please don’t!).
I’m ok with that. The flavour is there, I promise you that. 🙂 I had a fleeting moment when I thought “this isn’t perfect, should I share this??” And I realised that my site is not about perfection. I’m a real person, I’m not a professional chef. My recipes are achievable for ordinary folk like myself. ❤️
You probably won’t even use half the meat on the chicken for this soup. After 1.5 hours of cooking, the chicken is definitely fall apart and there’s no denying that much of the flavour is extracted into the soup broth. However, it is perfectly fine to use for things like in salads, enchiladas, pasta bakes or anything where there is a sauce or spice mix to add flavour.
I make Homemade Chicken Noodle Soup with both pasta and noodles. Basically whichever I have in the pantry. I tend not to use long strand pastas like spaghetti, simply for ease of eating. I know that my friends in the States make Chicken Noodle soup with a specific type of egg noodles that are sort of like a short, wide pasta that is twisted. We don’t have those exact noodles here, but the pasta twists that I used for the photos are pretty similar.
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
As classic version made from scratch using a whole chicken. No store bought chicken broth can ever compare! Recipe video below.
- 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)
- Water
- 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 broth)
- 2 litres / 2 quarts chicken broth
- 200 g/ 6 oz egg noodles or pasta of choice
- Salt and pepper
- Fresh parsley , finely chopped, for garnish
- 4 thyme sprigs
- 1 bay leaf
- 1 chicken boullion cube , crumbled
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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 simmer over medium low heat. Cook for 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
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If you see scum on the surface, scoop it off (I don't usually get much so I don't bother).
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Use tongs and an egg flip (or similar) to transfer the chicken into a large bowl or dish (I stick the tong inside the chicken and put the egg flip under the chicken).
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Strain the broth into a large bowl. Press out excess liquid from the veggies.
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Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface.
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Shred chicken while still warm.
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Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 10 minutes until quite softened and a bit sweet (they shouldn't brown, turn heat down if they do).
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Add broth, turn heat up to medium high. When it starts to bubble, add the noodles / pasta. Cook per packet directions. (TIP: If you know there will be leftovers, cook pasta separately and place in bowls, then ladle over soup. This is an easy way to avoid bloated pasta in leftover soup).
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Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
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Serve soup immediately, garnished with fresh parsley.
1. This recipe will work fine for any chicken larger than 1.5kg/3lb. Any smaller and I would be concerned about the flavour of the broth, though having said that, you could top up the flavour with chicken stock powder, bouillon cube or even adding some liquid chicken broth/stock.
2. SOUP EXTRAS: The reason I suggest these extras is in case you find the flavour of the broth a bit weak for your taste. It could be because the chicken was a bit small, or quality because you get better flavour from better chooks. 🙂
When you taste the broth, don't forget that it is not salted! This will affect how "nice" it tastes. I always leave the salting until the end, but if you are concerned about the flavour of your broth, add salt so you can get a proper sense of how it tastes.
If using the Soup optional extras, add the thyme and bay leave with the onions, then add the bouillon cube with the broth.
3. LEFTOVERS: Noodles bloat! So if you have leftovers, it is best to separate the noodles and veggies from the soup. If you don't mind bloated noodles, then it's fine to leave them in the soup. Leftovers will keep for 3 days from when the broth was made.
Also, this recipe makes way more chicken than you will need. After 1.5 hours of cooking, the chicken doesn't have that much flavour, but it's great to use for things like salads with dressings, enchiladas, and pasta bakes which have sauces / spices to flavour the chicken.
4. This is a fairly classic recipe that I've used for as long as I can remember. When I was Googling around to compare with others, I was very interested to see it is virtually the same as this one from Tyler Florence. Great affirmation - I really like his recipes!!
WATCH HOW TO MAKE IT
Homemade chicken noodle soup recipe video!
LIFE OF DOZER
When I take him to a park, all I have to do is find a bird in a tree. Then he exercises himself.
What if you want to use up leftover rotisserie chicken from the store? Its already cooked… Should I shred the chicken before making the broth and just use the carcass?
Hi Nayne! Use the EASY chicken noodle soup recipe on my site, shred chicken and yes simmer bone in the broth to get some flavour in it then add the cooked chicken 🙂 N x
I’ve made this soup 4 times now and it gets better every time. Here is what I do differently: I add a turkey drumstick and turkey neck to the whole chicken for the broth. I also add a broth cube and a table spoon of salt. I make a large (very large) pot of broth and then as instructed do a vegetable and shredded chicken soup from that. I also add a whole wack of spinach in the last 10 minutes of cooking the soup. The spinach adds texture and taste to every bite which is just divine. This is a healthy soup, perfect for anyone nursing a cold, or just to sooth the soul.
THIS IS BY FAR THE BEST SOUP I’VE EVER HAD AND MY MOM IS THE SOUP FROM SCRATCH QUEEN!
That’s SO GREAT to hear Marta! I’m so glad you enjoyed this, thank you for letting me know! N xx
This is the best homemade chicken noodle soup I have ever made! Delicious! Thank you Nagi! I had a 4.5lb chicken so I cut out the breasts to use for another meal before I started cooking since that is the meat portion that tends to dry up for me. And I LOVED your advice for the pasta. I cooked my pasta in the broth and then removed it with a strainer. I love leftovers but I hate when the noodles always bloat and soak up all the yummy broth! This is the best advice I have ever found! And I did squeeze out the juice from the stock vegetables (but I took out the carrots first to keep them for the soup since I love carrots so much and they have such a delicious flavour from the broth… Haha, I even dreamed about picking out fresh carrots from the store last night 😉 Thank you for this recipe. I will be using this one for years to come!!
It came out great. Thank you.
So great to hear Cindi!! Thanks for letting me know you enjoyed this – N x
Hi Nagi. Can this soup be frozen?
It sure can! But separate the noodles from the soup otherwise they will bloat 🙂
Snowy day on the Oregon Coast called for this delicious soup! I even made homemade noodles! Thank-you for sharing…my house smells like heaven😊❤
WOAH! HOMEMADE NOODLES?? You legend!
The chicken I have is 6 lbs. do I need to adjust cook time, quantity of ingredients, or any other factors? Thanks!
HI Rob! I think about 2 hours will suffice, and add a touch of water if the broth flavour seems very strong (but I doubt it 🙂 )
I have made quite a few great chicken soups — all from scratch — but this is the best ever. I would not change a thing.
Thank you for this, Nagi! It is perfection in all respects.
🙌🏻 I’m so glad you enjoyed this Meredith, thanks for letting me know! N x
Pasta=Noodles and vice-versa
The clarify the stock, let it cool and pour it through cheese cloth to remove small pieces. A cloudy broth does not hurt the flavor, but a clear broth doe not improve it; it’s all personal choice.
Hi I want to makE this but I don’t have any bay leave or thyme can I still make it and replace it with veg stock instead? Another question can I add potato to the soup instead of celery as I don’t have that too?
Absolutely! 🙂
I CHILLED THE BROTH IN THE FRIDGE OVERNIGHT, WHEN I SKIMED THE FAT OFF IN THE MORNING THE REMAINING WAS GELETIN LIKE. IS THIS NORMAL?
Yes it is! It’s the natural chicken fat in the broth 🙂 N x
Can you make another stock out of the bones once you’re done cooking this or is all the flavor used up?
I made this today with frozen egg noodles. It is perfection. I prefer lower sodium foods and Himalayan sea salt before serving is just right. My husband (my best critic) raved over it. Thank you so much for sharing. I really enjoyed the whole process and look forward to following your blog.
That’s terrific to hear Whitney! Thanks for taking the time to let me know – N x
I’ve made this several times and it’s my absolute favorite recipe for this particular soup. I wonder what your thoughts are on using the neck and gizzards in the stock? Thanks for the fantastic recipe!
Hi Brad! So glad you enjoyed this 🙂 Yes to neck, not sure about gizzards, I roast them for gravy but haven’t tried boiling. Sorry! 🙂 N x
Yes madam- I already know that; husband has taught me that – you always throw out the whole chicken unless you want to save the bones. I fix according to the way he was taught at the cultinary center of cooking. Bones also add flavor as you know. Then, after it is all cooked, then you throw out the chicken parts. I have fixed many times, the best for us. I also follow what the orientals do at the International grocery store. Our biggest challange in the chicken soup process is straining the liquid to get it clear; requires a real skill; no short cuts.
Your recipes are great and we also have a library of cook books and have seen some of your styles and procedures listed in them. I will continue to read your techniques and I will also follow what the school has taught.
Thank you.
jpd
I go to grocery store called: 888 International Asian Foods – large with the real items; not the stuff you get at the local American stores.
Makes such a difference, having a real Asian grocery store!!!
On the vegetables and what to do with them, your answer is what I expected, Correct; as the Cutlinary Center here in the City where I live, does the same thing. There are some incidences where you take cooked vegetables and squeeze them through a strainer or cheese cloth and that will give you more flavor in new broth to add to the soup; cook for a while longer. A good broth should take about 7 hours or overnight to cook. Through out the vegetables and the bones of either pork, beef and chicken. Strain off fat after in refrigerator over night and strain again.
Thanks Nagi
Observer/jpd
Thanks so much for your input Janet! N x
Will the chicken get soggy if you leave it in the soup? Or should this be kept separate like the pasta for leftovers?
Chicken soggy – that is really funny – of course, and you want moist chicken – not dry.
Can you double this recipe?
You sure can – if your pot is big enough!
Yo, what did you do with the strained broth veggies?
I toss them because all the flavour has been sucked out of them and is in the soup, and they are considerably overcooked!!
In the middle east, they bring the whole chicken to a boil in the water and then toss out the water. Then they scrub the chicken and then continue on with the recipe. That seemed to get rid of any “scum”. Just a thought!
Can i replacethe bay leave and thyme for veg stock and the celery for potatoes ?