You know that feeling when you’re wrapped in a cozy blanket, the rain’s tapping on the window, and all you crave is a steaming bowl of homemade chicken noodle soup? That’s exactly what this recipe delivers – pure, heartwarming comfort in every spoonful. My grandma used to say it was “medicine for the soul,” and after raising three kids who demanded this weekly (especially during cold season), I’ve perfected my version. What makes it special? Real chicken simmered to tender perfection, fresh veggies, and those slurpable egg noodles – no shortcuts, just honest ingredients that hug you from the inside out.

Why You’ll Love This Homemade Chicken Noodle Soup

Listen, this isn’t just any soup—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s been my go-to for years:

• Comfort in a bowl: That golden broth and tender chicken? Instant coziness, whether you’re fighting a cold or just need a pick-me-up.
• Simple magic: No fancy techniques—just toss everything in a pot and let it work its homestyle charm.
• Wholesome goodness: You’ll actually recognize every ingredient (no mystery “flavor packets” here).
• Kid-approved: My pickiest eater licks the bowl clean every time. Enough said.
• Endlessly adaptable: Swap veggies, use leftover rotisserie chicken, or play with the noodles—it’s forgiving like your favorite sweater.

Trust me, once you try this version, the canned stuff will never compare.

Ingredients for Homemade Chicken Noodle Soup

Here’s the beautiful part – you probably have most of these ingredients already! The magic happens when simple things come together perfectly. Let’s break it down:

• 1 whole chicken (about 3-4 lbs): Don’t skip the bones! They’re the secret to that rich, golden broth. A fryer chicken works great here.
• 8 cups water: Sounds basic, but good water makes good soup. I use filtered if I have it.
• 2 carrots, sliced: Cut them into coins about 1/4-inch thick – perfect for scooping up with noodles.
• 2 celery stalks, chopped: Include those leafy tops! They pack so much flavor.
• 1 onion, diced: Yellow onions are my go-to, but any will work in a pinch.
• 3 cloves garlic, minced: Fresh is best – smash them first to release all that goodness.
• 2 bay leaves: These little flavor bombs make all the difference.
• 1 tsp salt + 1/2 tsp black pepper: Start here – you can always add more later.
• 2 cups egg noodles: The wide, ruffly ones hold onto the broth beautifully.
• 1 tbsp fresh parsley, chopped: That bright green pop at the end? Chef’s kiss!

See? Nothing fancy – just real food that turns into something magical together.

Equipment You’ll Need

Don’t worry—no fancy gadgets required here! Just grab these basics from your kitchen:

• Large pot (6+ quarts): You’ll need room for that whole chicken to simmer happily.
• Chef’s knife + cutting board: For chopping all those fresh veggies—safety first!
• Measuring cups/spoons: Eyeballing the noodles never ends well in my kitchen.
• Tongs: Lifesaver for lifting out that hot chicken to shred.
• Ladle: For serving up those steaming bowls of comfort.

That’s it—now let’s make some magic!

How to Make Homemade Chicken Noodle Soup

Okay, let’s get cooking! This isn’t rocket science—just good old-fashioned soup-making with a few tricks I’ve learned over the years. Follow these steps, and you’ll have a pot of golden, comforting goodness in no time:

1. Start with the chicken: Plop that whole bird right into your biggest pot (breast-side up!) and cover it with 8 cups of water. Crank the heat to high until it starts bubbling, then immediately reduce to a gentle simmer. Set a timer for 1 hour—this slow simmer extracts all that amazing flavor from the bones.
2. Prep your veggies: While the chicken works its magic, chop those carrots, celery, and onion. Pro tip: Keep the pieces similar in size so they cook evenly. Smash and mince your garlic too—it’ll smell incredible!
3. Time for aromatics: After the hour’s up, carefully remove the chicken with tongs (it’ll be fall-apart tender!). Toss in your prepped veggies, garlic, bay leaves, salt, and pepper. Let this party simmer uncovered for 20 minutes—just until the carrots soften slightly.

Shredding the Chicken

While the veggies cook, tackle the chicken. Let it cool just enough to handle (burned fingers ruin the fun!). Use two forks to shred—one to hold, one to pull. Discard skin and bones, but save every last bit of that juicy meat! Return it to the pot right before adding noodles so it doesn’t overcook.

Adding the Noodles

Here’s where timing matters! Stir in those egg noodles and set a timer for exactly 10 minutes—no more! They’ll continue softening in the hot broth, so undercooking slightly prevents mushiness. Taste one at 8 minutes just to be safe. Perfect noodles should still have a slight bite.

4. The grand finale: Once noodles are done, turn off the heat and stir in the shredded chicken. Let it all cozy up together for 5 minutes before serving. A sprinkle of fresh parsley adds that perfect fresh finish!

See? Simple as can be—just patience and good ingredients doing their thing. Now go grab a spoon!

Tips for Perfect Homemade Chicken Noodle Soup

After making this soup weekly for years (sometimes twice during flu season!), I’ve picked up some foolproof tricks to take yours from good to “Grandma-worthy”:

• Skim the scum: That foamy stuff rising during the first simmer? Skim it off with a spoon—it makes for clearer, prettier broth.
• Season in stages: Start light with salt—you can always add more after the noodles go in (they soak it up like little flavor sponges!).
• Herb magic: Throw in a thyme sprig with the bay leaves if you’ve got it. Fresh dill at the end? *Chef’s kiss*.
• Broth control: If the soup thickens too much overnight, just stir in a splash of hot water when reheating.

Remember—the best soups aren’t rushed. Let the flavors get to know each other!

Variations for Homemade Chicken Noodle Soup

Listen, rules are made to be broken—especially with soup! Here’s how I’ve tweaked this recipe over the years when I’m feeling playful (or just cleaning out the fridge):

• Cheater’s version: Swap the whole chicken for a rotisserie bird—just simmer the carcass for broth while you shred the meat. Dinner’s ready in 30 minutes flat!
• Veggie boost: Toss in frozen peas or corn during the last 5 minutes. My kids go nuts for those sweet pops of color.
• Noodle switcheroo: Try wide pappardelle, rice, or even diced potatoes for fun texture changes. (Confession: I’ve used leftover spaghetti in a pinch!)
• Global twists: Add ginger and soy sauce for an Asian flair, or stir in pesto at the end for Italian vibes.

The beauty? It’s still that same soul-warming soup at heart—just dressed differently!

Serving Suggestions for Homemade Chicken Noodle Soup

Oh, let’s talk about the perfect pairings! This soup shines all on its own, but here’s how I love to serve it for that ultimate comfort meal:

• Crusty bread: A warm baguette or buttery biscuits are perfect for sopping up every last drop of that golden broth.
• Simple salad: A crisp green salad with lemon vinaigrette cuts through the richness beautifully.
• Grilled cheese: My kids demand this combo—the gooey, melty sandwich dipped in soup is pure nostalgia.

Pro tip: Serve with extra black pepper and parsley at the table for customizing each bowl!

Storing and Reheating Homemade Chicken Noodle Soup

Okay, let’s talk leftovers—because this soup tastes even better the next day! Here’s how to keep it tasting fresh:

• Fridge storage: Cool completely, then store in airtight containers for up to 3 days. The noodles will soak up broth, so add a splash of water when reheating.
• Freezer magic: Freeze portions (without noodles for best texture) for up to 3 months. Thaw overnight in the fridge before reheating.
• Gentle reheating: Warm slowly on the stove over medium-low heat—microwaving can make noodles rubbery. Stir occasionally until steaming hot.

Fun fact: The flavors deepen beautifully overnight—it’s like the soup gives itself a cozy flavor hug!

Nutritional Information for Homemade Chicken Noodle Soup

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (give or take—your chicken’s size and noodle brand might tweak things slightly). Per serving, you’re looking at roughly:

• 250 calories – Just right for warming you up without weighing you down
• 25g protein – Thank that happy chicken doing all the heavy lifting
• 3g sugar – Just the natural sweetness from those carrots and onions

Remember, these are estimates—your grandma’s heavy hand with the noodles or my weakness for extra parsley will change things! But one thing’s certain: it’s wholesome fuel that loves you back.

Frequently Asked Questions

Can I use store-bought broth instead of cooking a whole chicken? Absolutely! While homemade broth adds incredible depth, a good-quality store-bought chicken broth works in a pinch. Use 6 cups broth + 2 cups water to mimic the richness—just skip straight to step 3 and add shredded rotisserie chicken later.

How do I keep the noodles from getting mushy? Two tricks: First, undercook them slightly (about 10 minutes). Second, store leftover soup with noodles separate—just cook fresh noodles when reheating. Those egg noodles are thirsty little things!

Can I freeze this soup? You bet! Though I recommend freezing without noodles (they turn grainy). Add fresh cooked noodles when reheating. Frozen broth with chicken and veggies keeps beautifully for 3 months.

Why isn’t my broth as golden as yours? The secret’s in the chicken bones! Simmering them low and slow releases gelatin and color. No bones? A splash of turmeric (1/4 tsp) gives that sunny hue without altering flavor.

My soup tastes bland—help! Don’t worry! Soup personalities vary. Try simmering uncovered longer to concentrate flavors, add another bay leaf, or finish with lemon juice. Tasting and adjusting at the end is half the fun!

60-Minute Homemade Chicken Noodle Soup Your Soul Craves

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• Author: Christina R. Jones
• Total Time: 1 hr 45 mins
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A comforting homemade chicken noodle soup made with simple ingredients.

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Ingredients

Scale 1x2x3x

• 1 whole chicken (about 3–4 lbs)
• 8 cups water
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups egg noodles
• 1 tbsp fresh parsley, chopped

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Instructions

1. Place chicken in a large pot and add water. Bring to a boil.
2. Reduce heat and simmer for 1 hour.
3. Remove chicken and shred the meat.
4. Add carrots, celery, onion, garlic, bay leaves, salt, and pepper to the pot.
5. Simmer for 20 minutes.
6. Add egg noodles and cook for 10 minutes.
7. Return shredded chicken to the pot.
8. Garnish with parsley before serving.

Notes

• Use leftover chicken to save time.
• Store in the refrigerator for up to 3 days.
• Freeze for longer storage.

• Prep Time: 15 mins
• Cook Time: 1 hr 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: homemade chicken noodle soup, easy soup recipe, comfort food