Chicken Noodle Soup - Tender chicken, vegetables, and egg noodles simmer in a flavorful, golden broth. This classic comfort food soothes and satisfies. Using a whole chicken to make the broth from scratch yields the most rich and flavorful result, but shortcuts like store-bought broth work well too.

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Chicken Noodle Soup - Chicken noodle soup was the only thing I wanted when I was sick as a kid, but the canned version always disappointed. Making my own broth from scratch takes 90 minutes, but that rich, golden liquid is medicine for the soul. I love how the house smells while it simmers. It's the recipe I make for friends when they're under the weather.

Dietary Notes

✓ Ultimate Comfort Food
✓ Homemade Broth
✓ Feeds a Crowd
✓ Make-Ahead Friendly

♥

Why You'll Love This

Homemade Broth: Deep, rich flavor from simmering bones.
Tender Chicken: Poaching in the broth keeps it moist.
Healing Properties: Warm broth is soothing.
Freezer Friendly: Make a big batch and freeze.

Chicken Noodle Soup

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 30min

❄️ Cool Time: 0

🔥 Cook Time: 60min

🥨 Yield: 8

🍞 Method: Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

3-4 lbs whole chicken or chicken parts
3 carrots, sliced
3 celery stalks, sliced
1 large yellow onion, diced
8 oz egg noodles
3 cloves garlic, minced
a few sprigs fresh thyme or dill
1 bay leaf
to taste salt and black pepper
8-10 cups water or chicken broth
for garnish parsley, chopped

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✏️

Whole chicken or chicken parts Bone-in chicken makes richer broth and deeper flavor. Boneless is faster but less savory.
Carrots Carrots add sweetness and classic soup color. Slice evenly so they soften at the same time.
Celery stalks Celery adds aromatic base flavor. It is part of the classic mirepoix for chicken soup.
Yellow onion Onion builds savory sweetness and makes broth taste homemade. Saute first for deeper flavor.
Egg noodles Egg noodles cook fast and stay tender. Add at the end so they do not get mushy.
Garlic, minced Garlic adds warmth and aroma. Add after vegetables so it stays fragrant, not bitter.
Fresh thyme or dill Herbs add fresh comfort-food aroma. Thyme is classic; dill gives a brighter, Eastern-European vibe.
Bay leaf Bay leaf adds subtle depth to broth. Remove before serving for clean texture.
Salt and black pepper Season gradually. Proper salt makes broth taste rich; pepper adds gentle warmth.
Water or chicken broth Broth makes flavor stronger; water is lighter. Either works, but simmering with chicken builds homemade taste.
Parsley, chopped Parsley adds fresh finish and color. Add at the end for the best flavor and presentation.

list_alt Instructions

1

If using a whole chicken, place it in a large pot. Cover with water or broth. Bring to a boil, then reduce to a simmer. Skim off any foam that rises. Simmer for 1 hour.
2

Remove chicken and let cool slightly. Strain broth through a fine-mesh sieve. Discard skin and bones, shred the meat. Set meat aside. (If using boneless chicken, simply poach it in the broth for 15-20 minutes, then shred.)
3

Return the strained broth to the pot. Add carrots, celery, onion, garlic, thyme, and bay leaf. Simmer for 20-25 minutes until vegetables are tender.
4

Add the egg noodles and cook according to package directions until al dente.
5

Return the shredded chicken to the pot. Season generously with salt and pepper. Simmer for 5 more minutes to heat through.
6

Remove bay leaf and thyme sprigs. Stir in fresh parsley. Taste and adjust seasoning.
7

Serve hot in bowls.

Nutrition Facts

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Calories 240

Protein 18g

Carbs 25g

Fiber 3g

Sugar 4g

Fat 8g

Sodium 380mg

Potassium N/A

🍽️

Serving Suggestions

Serve hot in deep bowls. Garnish with fresh chopped parsley or dill. A squeeze of lemon juice just before eating brightens the flavors. Serve with crusty bread or crackers on the side for dipping. The soup is a complete meal on its own.

How to Store?

Store in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb broth, so you may need to add a little water or broth when reheating. Reheat gently on the stovetop. Freeze for up to 3 months, but note that the noodles may become mushy upon thawing. For best results, freeze the soup without noodles and add freshly cooked noodles when reheating.

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