Homemade Chicken Noodle Soup is a comforting dish that warms both the heart and the belly. Made from scratch, this recipe captures the rich flavors of tender chicken, fresh vegetables, and wholesome noodles. It’s not just a meal; it’s a hug in a bowl.
Why Make This Recipe
Making Chicken Noodle Soup from scratch ensures that you can control the ingredients and flavors. You get to use the best quality chicken and fresh vegetables, making it healthier than store-bought options. Plus, there’s something special about simmering your own broth and home-cooked meals that instantly elevate your kitchen experience.
How to Make Homemade Chicken Noodle Soup
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:
- In a large pot, put the whole chicken, garlic, carrots, celery, onions, black peppercorns, bay leaves, thyme sprigs, and enough water to cover the chicken.
- Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours.
- Once the chicken is cooked through, take it out and let it cool.
- Strain the broth and save the liquid. Discard the solids or use them for another dish.
Soup:
- In the same pot, heat olive oil over medium heat.
- Add diced onion, minced garlic, chopped carrots, and celery. Sauté until they are tender.
- Add shredded chicken and the chicken broth back into the pot.
- Stir in the egg noodles or pasta, stock powder, and black pepper.
- Let it simmer until the noodles are cooked (usually around 10 minutes).
- Taste and adjust seasoning as necessary. If desired, add additional bay leaves and thyme sprigs.
How to Serve Homemade Chicken Noodle Soup
Serve the soup hot in bowls, garnished with finely chopped parsley if you like. It pairs well with crusty bread or crackers for a complete meal.
How to Store Homemade Chicken Noodle Soup
Let the soup cool completely before transferring it to airtight containers. Store it in the fridge for up to 4 days or freeze it for up to 2 months. If freezing, it’s best to keep the noodles separate and add them when reheating.
Tips to Make Homemade Chicken Noodle Soup
- For extra richness, you can roast the chicken before adding it to the broth.
- Customize the vegetables according to your preference; mushrooms and peas work well!
- For added flavor, consider adding a splash of lemon juice when serving.
Variation
You can make a creamy version of chicken noodle soup by stirring in some heavy cream or milk towards the end of cooking.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! You can definitely use leftover chicken. Just skip the broth-making step and add the chicken to the vegetables along with store-bought broth.
2. What type of noodles can I use?
You can use any type of pasta or egg noodles you prefer. Just adjust the cooking time as needed.
3. Can the soup be made in advance?
Absolutely! You can make it ahead of time. Just store it in the fridge or freeze it for later. Just remember to cook the noodles separately if you plan to freeze it.
Enjoy your delicious Homemade Chicken Noodle Soup! It’s perfect for cozy nights or when you’re feeling under the weather.
Homemade Chicken Noodle Soup
Ingredients
For the broth
- 1.8 kg whole chicken rinsed and cleaned, the best quality you can afford
- 1 head garlic cut in half horizontally
- 2 carrots carrots cut into chunks
- 2 ribs celery cut into chunks
- 2 onions onions peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 leaves bay leaves fresh or dried
- 4 sprigs thyme or 1 1/2 tsp dried thyme leaves
- 9-10 cups water enough to just cover chicken
For the soup
- 1 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium carrots cut into quarters lengthwise then chopped
- 2 ribs celery cut into 1 cm/ 1/2″ thick pieces
- 2 cups shredded chicken from homemade broth
- 2 litres homemade chicken broth from above
- 200 g egg noodles or pasta of choice
- 2-3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 sprigs thyme optional
- 1 leaf bay leaf optional
- to taste finely chopped parsley for garnish, optional
Instructions
Broth
- In a large pot, put the whole chicken, garlic, carrots, celery, onions, black peppercorns, bay leaves, thyme sprigs, and enough water to cover the chicken.
- Bring to a boil, then reduce heat and let it simmer for about 90 to 120 minutes.
- Once the chicken is cooked through, take it out and let it cool.
- Strain the broth and save the liquid. Discard the solids or use them for another dish.
Soup
- In the same pot, heat olive oil over medium heat.
- Add diced onion, minced garlic, chopped carrots, and celery. Sauté until they are tender.
- Add shredded chicken and the chicken broth back into the pot.
- Stir in the egg noodles or pasta, stock powder, and black pepper.
- Let it simmer until the noodles are cooked (usually around 10 minutes).
- Taste and adjust seasoning as necessary. If desired, add additional bay leaves and thyme sprigs.
Serving
- Serve the soup hot in bowls, garnished with finely chopped parsley if you like.
