Homemade Chicken Noodle Soup Simple Recipe
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
It's perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it.
The key is homemade stock made from chicken parts or a whole chicken. The rich gelatin from the chicken bones, cartilage, and tendons is good for you, and one of the reasons why homemade chicken stock is so beneficial.
Homemade Chicken Noodle Soup {just 3 Ingredients!}
If you don't already have a cache of homemade chicken stock, the following is a recipe for making the entire soup from scratch, starting with a whole chicken, parted out.
If you have a couple hours, making chicken noodle soup entirely from scratch is the way to go. All you need is a whole chicken (cut into parts), water, celery, onions, and carrots, seasonings, and egg noodles.
Some recipes will have you cook the chicken you will use as meat in your soup for the entire time you are cooking the bones for stock. This will produce dry, over-cooked pieces of chicken.
Easy Chicken Noodle Soup (best Quick Recipe)
To avoid dried out chicken in our soup, in our recipe we remove the breast and thigh meat from the bones that we plan on using in the finished soup. We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.
To make the stock, we first parboil the stock meat and bones, at high rolling boil, for 3 minutes, then discard the boiling water. This hard boil forces the scum to the surface all in one go. This is a classic stock making technique that helps produce a clear, clean-tasting broth. (You will still get all of the nutritional value from the chicken during the long simmering step that follows.)
We then return those parboiled meat and bones to the pot, add some celery, carrots, onions, garlic, and herbs, cover with water, and simmer for 1 1/2 hours to make the stock.
Homestyle Chicken Noodle Soup
When the stock is ready, we strain out the solids, and add fresh veggies to the stock. Any vegetables you used in making the stock will have had all of their nutritional value simmered out of them after an hour, which is why we are adding fresh vegetables.
Once the soup and vegetables are simmering, we chop up the raw chicken breast and thigh meat we had removed from the bone in the first step and return it to the soup. Next we add in the dry noodles, and the soup is done when the noodles and chicken pieces are cooked!
If you already have homemade chicken stock (traditional, slow cooker, or Instant Pot), you can make this chicken noodle soup in 30 minutes or less; just start at step six.
Easy Rotisserie Chicken Noodle Soup (egg Noodles) « Clean & Delicious
Add chopped carrots and celery to the stock and bring to a simmer. Then add chopped chicken breast or thighs and bring to a simmer again. Then add dry noodles. When the noodles are done, add seasonings like parsley, salt, pepper, and thyme, and you're done!
Refrigerate the finished soup for up to 5 days and reheat gently over low heat. Note that the egg noodles will expand quite a bit in the soup. If you don't like this, cook the noodles separately and add them to each bowl.
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The soup will also freeze well for up to 3 months. We advise waiting to add the noodles to the soup until serving.
Make Easy Chicken Noodle Soup
Prep the vegetables for the stock up front, then prep the vegetables for the soup while the stock is simmering to save overall start-to-finish time.
While this recipe shows the steps for entirely homemade chicken soup, you could also easily make this chicken noodle soup starting with already prepared stock and some raw chicken. Use about 2 quarts of chicken stock, and 2 boneless skinless chicken breasts and 2 chicken thighs and proceed to step 6. Making soup this way will take about 30 minutes.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Chicken Noodle Soup With Egg Noodles
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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My kids literally jump up and down with excitement whenever homemade Chicken Noodle Soup is on the menu, and rightfully so, because it is AMAZING!This is one of my go-to recipes to bring to friends or neighbors (along with a loaf of Artisan Bread) during the cooler seasons and it’s always a hit.
Gluten Free Homemade Chicken Noodle Soup
Made chicken noodle soup with homemade egg noodles, but the great thing about this soup is that any kind of noodles will work!
If your questioning whether you should use homemade chicken stock, or store-bought for this recipe, homemade is definitely the way to go! The secret is to use a rotisserie chicken so that you can use the meat in the soup and make chicken broth with the leftover carcass and bones. You wont believe how easy it is and it really takes the soup over top in terms of depth of flavor.
Sauté veggies. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
Chicken Noodle Soup (from Scratch)
Add chicken stock or broth. Season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper. I may add another small spoonful of “better than bullion” chicken or chicken bouillon powder as well, if needed, to taste.
Add noodles and boil. Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove the soup pot from heat as soon as the noodles are just barely tender, as they will continue to cook off of the heat.
Serve. I love to serve this healthy soup with this easy No Knead Bread or homemade rolls! If you love this recipe, try my new Chicken and Dumpling Soup!
Homemade Crockpot Chicken Noodle Soup
Yes, homemade chicken noodle soup is healthy, and much healthier than store-bought soups which are usually loaded with sodium and other artificial flavors and preservatives. Chicken broth or stock (especially when homemade) are loaded with vitamins and minerals, and soothing for the body. Even if you use store bought chicken broth and noodles, it’s still healthier in every way!
To make ahead: This soup is best made ahead of time when you are using homemade egg noodles, since they don’t get soggy and overcooked like regular store bought noodles.If you wanted to use regular noodles, I recommend making the broth (steps 1-2) first, and then boiling it with the noodles, and adding the chicken, the day of serving.
To freeze: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Rotisserie Chicken Noodle Soup
Take the time to make Chicken Noodle Soup from scratch and you'll never be able to make it another way again! My mom's version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.
Stock: I HIGHLY recommend making this soup with homemade stock! It’s very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended
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