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!
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’…..
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!
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;
Remove scum that floats to the surface once or twice;
Remove the chicken and the carrot etc;
Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;
Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.
Sauté onion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;
Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;
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:
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.
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:
White Chicken Enchiladas or Quesadillas (just pan fry shredded chicken briefly with Quesadilla seasoning)
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 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:
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:
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.
Oh this was wonderful!! Used big twisty egg noodles, and added about 2 tsp each of S+P at the end. Piled in big chunks of chicken, just like my great aunt used to. Even my son who doesn’t usually like soup, went back for seconds. A yummy, healthy comfort meal for a cold winter’s night!
I’m the chief chef for a home of 4 sometimes 5 adults. Right now 4 of us at various stages of dealing with an upper respiratory infection of some kind. This recipe looked good so gave it a try. WOW! If I do say so myself. I followed the recipe exactly, did add about 1/2 cup of water to make a full 8 cups so added a bit of “Better than Than Bullion” and that first sip of soup my eyes got really big. This is a keeper! Thank you.
I love this recipe this is my second time cooking it in the same week!! Everyone’s new favorite.
DELICIOUS! Could have licked the bowl. Thank you so much for sharing!
Winner winner chicken soup dinner! This was delicious!
This was fantastic. Everyone in my family ate it up. Used the broth recipe and everything . Would definitely make again!
This is THE best soup!!! I followed the recipe exactly and the flavor is fantastic. This is my new chicken soup!
Absolutely loved this soup. So worthwhile making the stock. The flavour was fabulous. Whole family loved it! And pretty much had every ingredient on hand 🎉
Will definitely be making it again. Thank you Nagi
Hi Nagi and Team (and Dozer), I made this Chicken Noodle Soup today. I’ve always made Chicken Noodle Soup from scratch but after 45 years I thought I’d try something a bit different. Loved it! Tastes similar to mine but I usually have lots of garden veg like turnips, parsnips and Swedes which have actually been overwhelming the fresh taste of chicken. I did add half a leek only because I had already purchased it and didn’t want to waste it. Your tips and explanations make cooking so much more successful and I have applied them to so many of my dishes. I’ve made lots of your recipes too including the Beef Bourguignon from scratch a few times and it is unbelievable. Your Minestrone is a hit with the whole family and your super moist Blueberry Muffins are to die for and stay fresh for much longer than others recipes. Like the Chicken Noodle Soup, I am a bit over cooking my recipe for Spaghetti Bol. Yours is delicious and a lovely change for the family. The Pasta Primavera was wonderful as was the Salisbury Steak, the Chicken in Creamy Mustard sauce (my husband particularly liked this one). One of my favourites is the Char Sui Pork. I’ve made a few of your Asian dishes too and all were great. Oh! And your Sausage Rolls are fantastic. What on earth did we ever do before you took to the kitchen Nagi? Thank you so much for making your skills so available. All of my friends and their daughters head to your website first up. Never disappointed. And Dozer, you keep on chilling out there. Like your human, its best to stick to what you are good at 😁
I made this over the weekend and it was simple BUT so delicious! I’ll be making this again!
Made this soup yesterday! Amazing and so full of flavour. You’re recipes never disappoint thanks nagi x
I’ve made this soup so many times it’s so good! I always double it so there’s plenty for leftovers! Freezes so well and is a favourite of the entire family.
Just a quick question. I do not understand why you remove the chicken fat. Chicken fat has healing properties to it. As a child, my parents made me eat chicken noodle soup (with all the fat they could get into it) to get me back to healthy quicker.
Fat does offer flavour however it does not offer any nutritional value. It’s done its job at this point. The chicken meat will provide the nutrition you refer to. Personal choice to remove it or leave it in.
Good soop for sure but if you add Vegeta or any other flavour booster, there goes the “from scratch” I was looking for.
Totally agree!! We never use a whole chicken as it adds too little flavour to the broth. I use chicken bones (carcass, necks) and then chilchen thighs (bone in) for the meat – again the bones help with flavour. Never need store bought stock then!
Fantastic recipe! I made the noodles separately so I could store them without them getting soggy from sitting in the soup. I also added about a tablespoon of lemon juice to the broth to balance out the flavors. So delicious!
In Soup, Step 5, why do you only add half of the chicken?
Recipe worked out perfectly and so yummy! Thanks. Did broth in slow cooker.
Delicious, hearty, and “the real thing”!
Hi Nagi. I made this recipe to the letter but the broth did not come out clear – more of a brown cloudy color. It’s now been refrigerated overnight and I don’t see any brown sediment on the bottom or any chilled fat on the surface. I cooked the chicken/broth on the lowest setting (LO) for 1.5 hours. Did I bring it up to a simmer too fast or maybe cook it too long? I didn’t start the timer till I saw the water lightly bubbling. This always takes some time with a large volume of water so maybe I cooked it too long (?). Your advice would be very much appreciated.
Super tasty, lots of leftovers! Really good flavor with bouillon cubes, I used 3 for 8 cups of made broth. I made my pasta noodles separately so I could store them separately, seemed easier. Usually when I make chicken soup, there’s a foul (pun intended) layer on top of the broth when I get it from the fridge, but not with this one! Just a comforting, delicious soup.