Classic Chicken Noodle Soup Recipe: Made from Scratch

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There’s something magical about a steaming bowl of homemade chicken noodle soup. It’s more than just a meal—it’s comfort in a bowl, a time-honored remedy that warms both body and soul. This classic recipe brings together tender chicken, hearty vegetables, and perfectly cooked noodles in a rich, flavorful broth that will transport you to cherished memories of home-cooked meals.

Recipe Specifications

Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 6-8 persons

Ingredients

  • 1 whole chicken (3-4 pounds), or 3 pounds chicken parts
  • 12 cups water
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 8 ounces egg noodles
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Optional: 1-2 tablespoons fresh lemon juice

Execution Steps

  1. Prepare the Chicken: If using a whole chicken, rinse it and place in a large pot. If using chicken parts, select a mix of dark and white meat for optimal flavor. Cover the chicken completely with water.
  2. Create the Broth: Bring the water to a boil, then reduce heat to a simmer. Skim off any foam that forms on the surface. Add one chopped carrot, one celery stalk, half the onion, bay leaves, and thyme. Simmer for 45-60 minutes until the chicken is fully cooked.
  3. Remove and Shred the Chicken: Carefully remove the chicken from the broth. Let it cool slightly, then remove the meat from the bones, shredding it into bite-sized pieces. Discard the bones and skin.
  4. Prepare the Vegetables: In a separate pan, heat olive oil and sauté the remaining carrots, celery, and onion until they begin to soften, about 5 minutes. Add minced garlic and cook for an additional minute.
  5. Combine and Simmer: Strain the original broth to remove herbs and any remaining solids. Return the broth to the pot. Add the sautéed vegetables and shredded chicken back into the broth.
  6. Cook the Noodles: Bring the soup to a gentle boil and add egg noodles. Cook for 6-8 minutes or until the noodles are tender but not mushy.
  7. Final Seasoning: Season with salt and pepper to taste. If desired, add a splash of lemon juice for brightness. Sprinkle with fresh parsley before serving.

Additional Tips

  • For an even richer broth, you can roast the chicken parts before making the soup.
  • The soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day.
  • To make the soup more substantial, you can add a cup of small diced potatoes with the vegetables.
  • If you prefer a clearer broth, strain it through a fine-mesh sieve before adding back the chicken and vegetables.
  • Freezes wonderfully for up to 3 months when stored in an airtight container.

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