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!
Homemade Chicken Noodle Soup – from scratch!
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:
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Hydration from the natural salt in chicken;
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Warm non-creamy soup broth and steam helps clear nasal and throat passageways; and
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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’…..
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!
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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;
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Remove scum that floats to the surface once or twice;
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Remove the chicken and the carrot etc;
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Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;
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Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.
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Sauté onion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;
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Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;
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Serve!
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.
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:
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Simmer the chicken really gently. Harder boil gets the chicken jiggling around = murkier broth
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Scoop the scum off the surface (#2 in photo below);
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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;
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Don’t brown the sautéed onion, carrots and celery. Brown veggies = brown broth!
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Don’t stir the pasta while it boils. That activates the starch in the pasta, making the broth cloudier.
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:
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White Chicken Enchiladas or Quesadillas (just pan fry shredded chicken briefly with Quesadilla seasoning)
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Chinese Fried Rice or try THAI Fried Rice!
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Make a Chinese Chicken Noodle Soup!
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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Homemade Chicken Noodle Soup (from scratch!)
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 (2.25L) water
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 homadme 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.
- 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 chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
- Serve soup immediately, garnished with fresh parsley.
Recipe Notes:
Nutrition Information:
Originally published May 2017. Updated with new words, new photos, a better video. Very minor changes to recipe to streamline / improve flavour slightly!
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.
The best home cooked taste for chicken noodle soup! Broth was so hearty and super simple to make. Definitely keeping this as a staple recipe for winter
I’m so glad you loved it Sandra!!! N x
Another great recipe Nagi.
Cooked my chicken and stock in the pressure cooker to speed up the process for a mid week dinner.
Didn’t add any salt as the Vegeta is salty enough.
Delicious 🤤
Hi, how long did this take in the pressure cooker?
Hi! Thank you for sharing this recipe. Our whole family loves it!!! Is there a reason why we season at the end? Will it affect it if I season before I put in the noodles? That way I don’t have to stir so much after.
can i use chicken thighs instead?
Hi Amy, as long as they are bone in that will be fine – I mention this in the notes 🙂 N x
Hi Nagi,
Thank you for so many wonderful recipes; all nicely outside the ordinary.
This is really a one-stop website for culinary over-indulgence!
And heaps of pats for Dozer!
Delicious, classic chicken soup! I would suggest using all of the broth and all of the chicken, double the rest of the soup ingredients, and leave out the pasta/noodles. Freeze the soup in smaller batches and add the pasta or noodles when reheating. So much better than canned soup!
Very excited to one day try to make the broth however for a quick make would it be possible to buy broth and then still make the soup portion of the recipe as is? Thanks!! Absolutely love your recipes they’re a staple in our house.
Hi Krystal, give this recipe a try instead 🙂 https://www.recipetineats.com/chicken-and-vegetable-noodle-soup/ N x
Thank you so much! I really can’t tell you how much I appreciate you actually responding to comments. Made your quick Asian beef noodles tonight which has become a house staple can’t wait to make the soup tomorrow.
Best chicken soup I have ever made 😋. I will make this broth for all my holiday needs. My soup was a clear Golden broth with lots of fresh parsley.. keep the pasta separate. Thanks 😊
Hi Nagi, can i use kale stem instead of celery in chicken noodle soup?
Don’t have any celery but have kale in the garden! I never know what to use the stems for…
Thanks
First time I made chicken soup from a whole chicken and it came out fabulous! Thank you so much for including all of your tips they really help!
Very good taste but I’m not a fan of so much celery so would half the amount and slice smaller. Also, when I make next time I will thin slice carrot disks rather than chop as directed. Love your recipes and Dozer!
This recipe is amazing – absolutely perfect – if you make it exactly as is, you won’t be disappointed! I was skeptical about the whole head of garlic in the stock, but it adds such a subtle flavour, so good! I really do love your recipes, Nagi 🙂 they are so delicious
Soup was great! The tips were especially helpful for getting clear broth! Will try more recipes from your website.
It turned out great !!! Will do again.
That’s great to hear Barbara!! N x
I’m looking forward to making this today! Quick question, does the celery have a big impact on flavor? IS it something I can omit?
Thank you!
I have always made homemade chicken soup I made some adjustments but the best way to eat homemade chicken noodle soup is to make mashed potatoes put them in the bowl and for the noodles try Amish kluski noodles and it’s really fantastic. People are always like eww regarding the potatoes but 1 bite and it’s the only way to eat it from then on