Homemade Chicken Noodle Soup is the ultimate comfort food. It warms your body and soul, filling your kitchen with a wonderful aroma. Making this soup from scratch lets you control the flavors and quality of ingredients, resulting in a nourishing bowl of soup that is perfect for any day of the week.
Why Make This Recipe
There are many reasons to make your own Chicken Noodle Soup. First, it’s healthier than store-bought options, as you can use fresh, organic ingredients. Second, it’s a great way to use up leftover chicken or make a big batch for the family. Plus, nothing beats the satisfaction of cooking something delicious from scratch. It’s a traditional recipe that you and your loved ones will enjoy together.
How to Make Homemade Chicken Noodle Soup
Making Chicken Noodle Soup involves preparing both the broth and the soup itself. This simple recipe guides you step-by-step through the process.
Ingredients
- 1.8 kg / 3.5 lb whole chicken (rinsed and cleaned, the best quality you can afford)
- 1 head of garlic (cut in half horizontally)
- 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)
- 1 tbsp olive oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 medium carrots (cut into 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 (from above)
- 200 g/ 6 oz egg noodles or pasta of choice
- 2 – 3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 thyme sprigs (optional)
- 1 bay leaf (optional)
- Finely chopped parsley (for garnish, optional)
Directions
Broth:
- Place the whole chicken in a large pot. Add the halved garlic, carrots, celery, quartered onions, black peppercorns, bay leaves, thyme, and enough water to just cover the chicken.
- Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- Simmer for about 1.5 to 2 hours, or until the chicken is tender and fully cooked.
- Remove the chicken and let it cool. Strain the broth and discard the vegetables and spices. Set the broth aside.
Soup:
- In a clean pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant.
- Add the chopped carrots and celery, sautéing for a few minutes.
- Stir in the shredded chicken and the strained broth. Bring to a boil.
- Add the egg noodles or pasta of your choice. Cook according to package instructions, usually about 8-10 minutes.
- Season with Vegeta or stock powder, black pepper, and optional thyme and bay leaf. Adjust the seasoning to taste.
- Serve hot, garnished with finely chopped parsley if desired.
How to Serve Homemade Chicken Noodle Soup
Serve your Homemade Chicken Noodle Soup in bowls while it’s hot. You can pair it with bread, crackers, or a fresh salad to make a complete meal. Feel free to add more herbs or spices to customize the flavor to your liking.
How to Store Homemade Chicken Noodle Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. If you want to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. Just reheat before serving.
Tips to Make Homemade Chicken Noodle Soup
- Use high-quality chicken for the best flavor.
- Experiment with different vegetables like peas or corn for added variety.
- Adjust the thickness by adding more broth or noodles based on your preference.
- Make the soup ahead of time for convenience. It tastes even better the next day!
Variation
You can substitute the whole chicken with chicken breasts or thighs if you prefer. Another variation is to use whole grain pasta or gluten-free noodles for a healthier option.
FAQs
Can I use store-bought chicken broth instead of making my own?
Yes, you can use store-bought chicken broth to save time. However, homemade broth adds rich flavor and nutrients.
How can I make this soup spicier?
Add red pepper flakes or diced jalapeños for a spicy kick to your Chicken Noodle Soup.
Can I add different vegetables to this soup?
Absolutely! Feel free to include vegetables like peas, corn, or green beans to add more nutrition and flavor.
Embrace the joys of cooking with this easy, delicious Homemade Chicken Noodle Soup recipe. It’s a timeless classic that will warm your heart and fill your stomach!
Homemade Chicken Noodle Soup
Ingredients
For the Broth
- 1 whole 1.8 kg / 3.5 lb whole chicken (rinsed and cleaned) Use the best quality you can afford.
- 1 head 1 head of garlic (cut in half horizontally)
- 2 pieces 2 carrots (cut into chunks)
- 2 ribs 2 celery ribs (cut into chunks)
- 2 pieces 2 onions (peeled and cut into quarters)
- 1 tbsp 1 tbsp black peppercorns
- 2 pieces 2 bay leaves (fresh or dried)
- 4 sprigs 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
- 9-10 cups 9-10 cups water (enough to just cover chicken)
For the Soup
- 1 tbsp 1 tbsp olive oil
- 1 large 1 large onion (diced)
- 3 cloves 3 garlic cloves (minced)
- 2 medium 2 medium carrots (cut into quarters lengthwise then chopped)
- 2 ribs 2 celery ribs (cut into 1 cm/ 1/2″ thick pieces)
- 2 cups 2 cups shredded chicken (from homemade broth)
- 2 litres 2 litres / 2 quarts homemade chicken broth (from above)
- 200 g 200 g/ 6 oz egg noodles or pasta of choice
- 2-3 tsp 2-3 tsp Vegeta or other stock powder
- 1/2 tsp 1/2 tsp black pepper
- 4 sprigs 4 thyme sprigs (optional)
- 1 leaf 1 bay leaf (optional)
- to taste Finely chopped parsley (for garnish, optional)
Instructions
Broth Preparation
- Place the whole chicken in a large pot. Add the halved garlic, carrots, celery, quartered onions, black peppercorns, bay leaves, thyme, and enough water to just cover the chicken.
- Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- Simmer for about 90 to 120 minutes, or until the chicken is tender and fully cooked.
- Remove the chicken and let it cool. Strain the broth and discard the vegetables and spices. Set the broth aside.
Soup Preparation
- In a clean pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant.
- Add the chopped carrots and celery, sautéing for a few minutes.
- Stir in the shredded chicken and the strained broth. Bring to a boil.
- Add the egg noodles or pasta of your choice. Cook according to package instructions, usually about 8-10 minutes.
- Season with Vegeta or stock powder, black pepper, and optional thyme and bay leaf. Adjust the seasoning to taste.
- Serve hot, garnished with finely chopped parsley if desired.
