Homemade Chicken Noodle Soup (from scratch!) (2024)

By:Nagi

351 Comments

A homemade Chicken Noodle Soup recipe made from scratch using a whole chicken. With a beautifully flavoured golden chicken broth, this is a classic everyoneshould 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 thebest soup for a cold!

Homemade Chicken Noodle Soup (from scratch!) (1)

Homemade ChickenNoodle 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 isChicken soup….

While it’s questionable whether it’s beenconclusively 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 debilitatingeffects of the illness” Just saying’…..

Homemade Chicken Noodle Soup (from scratch!) (2)

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!

  1. 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;

  2. Remove scumthat floats to the surfaceonce or twice;

  3. Remove the chickenand the carrot etc;

  4. Shred the chicken. You’ll need just under half for this recipe, save the rest for other uses;

  5. Make it even healthier – and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.

  6. Sautéonion, garlic, carrot and celery slowly – The slower, the better! The vegetables become sweeter with a more intense flavour;

  7. Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;

  8. Serve!

Homemade Chicken Noodle Soup (from scratch!) (3)

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.

Homemade Chicken Noodle Soup (from scratch!) (4)

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’tbrown thesautéed 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.

Homemade Chicken Noodle Soup (from scratch!) (5)

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:

  • Chinese Chicken Salador Thai Chicken Salad

  • White Chicken EnchiladasorQuesadillas(just pan fry shredded chicken briefly with Quesadilla seasoning)

  • ChineseFried Riceor try THAI Fried Rice!

  • Chicken Pot Pie

  • Make aChinese Chicken Noodle Soup!

  • HomemadeCream of Chicken Soup or a Creamy Chicken Pasta

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 – fromscratch!
Watch how to make it

Homemade chicken noodle soup recipe video!

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Homemade Chicken Noodle Soup (from scratch!) (6)

Homemade Chicken Noodle Soup (from scratch!)

Author: Nagi

Prep: 20 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 2 hours hrs

Soup

4.99 from 102 votes

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Recipe video above. A classic version made from scratch using a whole chicken. It’s light yet full of flavour that you can’t get using store bought chicken broth!

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:

SCALING note: If you use the servings slider to adjust for chicken size, IGNORE the change to the water required for simmering. Just use enough water to just cover the chicken, aiming for around 2.25 litres/quarts. Much more than this and the broth will be too weak in flavour.

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:

Serving: 464gCalories: 277cal (14%)Carbohydrates: 32g (11%)Protein: 22g (44%)Fat: 7g (11%)Saturated Fat: 1g (6%)Cholesterol: 60mg (20%)Sodium: 563mg (24%)Potassium: 669mg (19%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 3525IU (71%)Vitamin C: 5.1mg (6%)Calcium: 48mg (5%)Iron: 1.7mg (9%)

Keywords: Homemade Chicken Noodle Soup

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

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351 Comments

  1. Homemade Chicken Noodle Soup (from scratch!) (11)Cari McCulloch says

    Homemade Chicken Noodle Soup (from scratch!) (12)
    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!

    Reply

  2. Homemade Chicken Noodle Soup (from scratch!) (13)Ed M says

    Homemade Chicken Noodle Soup (from scratch!) (14)
    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.

    Reply

  3. Homemade Chicken Noodle Soup (from scratch!) (15)Mourad E says

    Homemade Chicken Noodle Soup (from scratch!) (16)
    I love this recipe this is my second time cooking it in the same week!! Everyone’s new favorite.

    Reply

  4. Homemade Chicken Noodle Soup (from scratch!) (21)Josephine Jordan LaMon says

    Homemade Chicken Noodle Soup (from scratch!) (22)
    This was fantastic. Everyone in my family ate it up. Used the broth recipe and everything . Would definitely make again!

    Reply

  5. Homemade Chicken Noodle Soup (from scratch!) (23)Shelley Tortorici says

    Homemade Chicken Noodle Soup (from scratch!) (24)
    This is THE best soup!!! I followed the recipe exactly and the flavor is fantastic. This is my new chicken soup!

    Reply

  6. Homemade Chicken Noodle Soup (from scratch!) (25)Linda G says

    Homemade Chicken Noodle Soup (from scratch!) (26)
    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

    Reply

  7. Homemade Chicken Noodle Soup (from scratch!) (27)Kerry Jones says

    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 😁

    Reply

  8. Homemade Chicken Noodle Soup (from scratch!) (28)Alisa says

    Homemade Chicken Noodle Soup (from scratch!) (29)
    I made this over the weekend and it was simple BUT so delicious! I’ll be making this again!

    Reply

  9. Homemade Chicken Noodle Soup (from scratch!) (30)Renee Crawford says

    Homemade Chicken Noodle Soup (from scratch!) (31)
    Made this soup yesterday! Amazing and so full of flavour. You’re recipes never disappoint thanks nagi x

    Reply

  10. Homemade Chicken Noodle Soup (from scratch!) (32)Kirsty says

    Homemade Chicken Noodle Soup (from scratch!) (33)
    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.

    Reply

  11. Homemade Chicken Noodle Soup (from scratch!) (34)Linda says

    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.

    Reply

    • Homemade Chicken Noodle Soup (from scratch!) (35)Verity says

      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.

      Reply

  12. Homemade Chicken Noodle Soup (from scratch!) (36)monique says

    Homemade Chicken Noodle Soup (from scratch!) (37)
    Good soop for sure but if you add Vegeta or any other flavour booster, there goes the “from scratch” I was looking for.

    Reply

  13. Homemade Chicken Noodle Soup (from scratch!) (38)Elena says

    Homemade Chicken Noodle Soup (from scratch!) (39)
    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!

    Reply

  14. Homemade Chicken Noodle Soup (from scratch!) (45)Susan Jensen says

    Homemade Chicken Noodle Soup (from scratch!) (46)
    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.

    Reply

  15. Homemade Chicken Noodle Soup (from scratch!) (47)Jess Coplans says

    Homemade Chicken Noodle Soup (from scratch!) (48)
    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.

    Reply

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Homemade Chicken Noodle Soup (from scratch!) (2024)

FAQs

Is chicken noodle soup a heterogeneous or hom*ogeneous mixture? ›

A chicken noodle soup is a mixture. It is a mixture of noodles, vegetables, chicken in water and cornstarch. It is a mixture as all the components can be identified separately and retain their taste. Moreover, it is a heterogeneous mixture as all the components are not mixed uniformly.

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What can I add to my chicken soup to give it flavor? ›

Thyme, Bay leaves and parsley: All three are classic flavors for chicken soup.

How to make chicken noodle soup out of a can better? ›

For virtually anything but the brothy bois, like chicken noodle soup or Italian minestrone, you could also stir in some coconut milk, warmed cream, or crème fraîche to add body and richness.

Is soup hom*ogeneous or heterogeneous mixture? ›

A heterogeneous mixture is a mixture in which the composition is not uniform throughout the mixture. Vegetable soup is a heterogeneous mixture. Any given spoonful of soup will contain varying amounts of the different vegetables and other components of the soup.

Is soup broth hom*ogeneous or heterogeneous? ›

Yes, soup broths are hom*ogeneous mixtures as the broth consists of uniformly mixed liquids and dissolved solutes. This hom*ogeneous mixture ensures that the broth has a uniform texture and taste.

Why do you put vinegar in chicken soup? ›

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Why add vinegar to chicken noodle soup? ›

Vinegar, much like salt, is a flavor enhancer — it not only imparts its own taste and acidity to a soup, but in small quantities, it helps to bring out the brightness of other ingredients as well.

Why do you put vinegar in soup? ›

Think of vinegar as the conductor of an orchestra. It can take a cacophony of flavors and sync them into perfect harmony. It both balances and awakens them. Plus, if you accidentally add too much salt to your soup, a little vinegar will tame the saltiness.

How do you make chicken soup taste richer? ›

You might consider using more umami-forward vegetables, such as mushrooms, that also pair well with chicken to tie together the richer flavors in the dish. Alternatively, vegetables like corn, peas, and tomatoes will bring out some sweeter notes to the soup.

Why do you add lemon juice to chicken noodle soup? ›

The juice is what brings the tartness and acidic properties to balance flavors, while the zest (or skin of the lemon) contains the essential oils which is where you get all the beautiful aromatics.

How do you fix tasteless chicken soup? ›

A few great choices are thyme, bay leaf, parsley, and rosemary. 4. Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

How do you thicken homemade chicken noodle soup? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Do you have to add a can of water to chicken noodle soup? ›

To prepare the soup, you should add water in the proportion recommended on the can or package. For example, if the can of soup is 10.75 ounces, it's generally recommended to mix it with 1 can (about 1 1/4 cups) of water.

What thickens chicken soup? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Is chicken noodle soup a heterogeneous mixture quizlet? ›

Mixtures are classified based on the distribution of their components, mixtures can be classified as heterogeneous mixtures or as hom*ogeneous mixtures. An example of a hom*ogeneous mixture is olive oil and vinegar. An example of a heterogeneous mixture is chicken noodle soup.

What is chicken noodle soup classified? ›

Answer and Explanation: A chicken noodle soup contains noodles, chunks of chicken, and soup or broth. Since it has two or more different components, it is a mixture.

Is noodle hom*ogeneous or heterogeneous? ›

Answer and Explanation:

Noodle soup is a heterogeneous mixture due to the following reasons: It is made up of two substances that are not miscible in each other. Its composition is not uniform in the solution of the the mixture.

Why is pizza or chicken noodle soup an example of a heterogeneous mixture? ›

Chicken soup with noodles will have two components, chicken and noodles in no fixed ratio, which are physically distinct and thus is a heterogeneous mixture.

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