If you’ve been craving a soup that wraps you up in a warm hug on a chilly day, then this Homemade Chicken Noodle Soup from Scratch Recipe is exactly what you need. Trust me, this recipe isn’t just another soup—it’s a cozy masterpiece that brings together tender chicken, fresh veggies, and perfectly cooked noodles, all steeped in a rich, homemade broth that supermarket shelves can only dream of. Stick with me, and I’ll walk you through every step so that you can soon be enjoying this fan-freaking-tastic bowl of comfort at home.
Why You’ll Love This Recipe
- Made from Scratch Flavor: There’s nothing like a broth simmered from a whole chicken and fresh veggies to create depth you just can’t buy in a can.
- Comfort Food at Its Best: This soup is like a warm hug in a bowl, perfect for chilly evenings or when you’re feeling under the weather.
- Flexible and Customizable: You can easily swap noodles, adjust seasonings, or add your favorite herbs to make it yours.
- Family Friendly: My family goes crazy for this—easy enough for weeknights yet special enough to share with guests.
Ingredients You’ll Need
Each ingredient in this homemade chicken noodle soup plays its part to build those irresistible layers of flavor. I always recommend choosing the best quality whole chicken you can find, and fresh, vibrant vegetables to get that honest, clean taste you’ll love.
- Whole Chicken: Choose a fresh or high-quality whole bird for a rich, natural broth base.
- Garlic: Halved for the broth then minced fresh for the soup’s sauté – it adds depth and a subtle kick.
- Carrots: Sweetness and texture come from these, both in chunks for the broth and chopped for the soup.
- Celery: Adds an aromatic crispness that brightens the flavor.
- Onions: Used both for the broth and diced for the sauté, offering savory backbone and complexity.
- Black Peppercorns: Tossed whole in the broth to lend gentle spice without overpowering.
- Bay Leaves: Fresh or dried, they give a subtle earthiness that rounds out the broth perfectly.
- Thyme Sprigs: Fresh is best, but dried works in a pinch—this herb brings that comforting, homey touch.
- Water: Just enough to cover the chicken, forming the broth’s base.
- Olive Oil: For sautéing your fresh veggies before adding the broth to the pot.
- Shredded Chicken: Pulled from your homemade broth chicken—this makes your soup truly from scratch!
- Homemade Chicken Broth: The heart and soul of the soup; rich, fragrant, and full of flavor.
- Egg Noodles or Pasta of Choice: Feel free to swap in your favorite noodles—this flexibility is part of what makes this soup great.
- Vegeta or Stock Powder: A pinch adds umami boost, but you can skip or substitute if preferred.
- Black Pepper: Freshly ground finishes the seasoning perfectly.
- Finely Chopped Parsley: Optional, but I love it sprinkled on top for color and fresh brightness.
Variations
One of the things I love about this Homemade Chicken Noodle Soup from Scratch Recipe is how easy it is to tweak and make your own. Whether you want to keep it classic or add a personal spin, there are plenty of ways to customize.
- Vegetable Boost: I sometimes toss in zucchini or peas for a pop of green and sweetness—kids love the color!
- Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice noodles, and it still turns out fantastic.
- Fall Flavors: Adding a few small diced sweet potatoes or a touch of rosemary makes this soup feel extra cozy in the cooler months.
- Spicy Kick: A pinch of red pepper flakes or a splash of hot sauce can transform it if you like heat.
How to Make Homemade Chicken Noodle Soup from Scratch Recipe
Step 1: Prepare the Broth with Love
Start by placing your whole chicken in a large pot. Add the halved head of garlic, carrot chunks, celery chunks, quartered onions, black peppercorns, bay leaves, thyme sprigs, and pour in enough water to just cover everything. Bring it to a gentle boil, then reduce heat and let it simmer for about 1.5 hours. I love to skim any foam that rises to the surface—it helps keep the broth clear and clean tasting. This slow simmer infuses the broth with those rich, layered flavors that make this soup so special.
Step 2: Shred the Chicken and Strain the Broth
Once your chicken is cooked through and tender, carefully remove it from the broth and place it on a cutting board. Let it cool just enough so you can handle it, then shred the meat off the bones—this is where all the juicy goodness is. While you’re at it, strain the broth through a fine sieve into another pot or bowl to remove the veggies and bones. I learned this trick early on to get a beautifully clear soup that tastes fresh and clean.
Step 3: Sauté Fresh Veggies for Extra Flavor
In your soup pot, heat the olive oil over medium heat. Toss in the diced onion and minced garlic, cooking until soft and fragrant—about 3-4 minutes. Then add the chopped carrots and celery, letting them cook until tender but still a bit crisp. This step layers in freshness and texture, which you’ll notice makes your soup taste homemade rather than canned.
Step 4: Bring it All Together
Pour your homemade broth back into the pot with the sautéed vegetables. Add the shredded chicken, egg noodles, and season with Vegeta or your favorite stock powder, black pepper, and optional thyme sprigs and bay leaf. Simmer gently until the noodles are perfectly cooked—usually around 6-8 minutes depending on the pasta you pick. You’ll want to taste and adjust the seasonings before serving; don’t be shy with that black pepper for a nice kick!
Pro Tips for Making Homemade Chicken Noodle Soup from Scratch Recipe
- Use a Whole Chicken: It might sound basic, but starting with a whole bird versus parts means richer broth and more flavorful meat.
- Don’t Rush the Simmer: Slow and steady brings out the best flavors; trust me, patience here is the key to perfection.
- Add Noodles Last: Cooking noodles directly in the broth can make it cloudy—add them toward the end for the best texture and clarity.
- Skim the Surface: Removing foam and fat while simmering keeps the broth clean and light, especially if you want a clearer soup.
How to Serve Homemade Chicken Noodle Soup from Scratch Recipe
Garnishes
For me, a sprinkle of fresh parsley on top really elevates the soup with a burst of color and a hint of herbal brightness. Sometimes I add a squeeze of lemon juice or a touch of grated parmesan for a subtle twist that brings everything together beautifully.
Side Dishes
I love serving this soup with some crusty homemade bread or warm garlic toast to dip into all that lovely broth. A simple green salad with a light vinaigrette rounds out the meal perfectly without overpowering the soup’s delicate flavors.
Creative Ways to Present
For special occasions, I’ve ladled this soup into individual bread bowls—that always wows guests! Another fun idea is to garnish bowls with a small bouquet of fresh herbs tied with kitchen twine right before serving. It’s a simple touch but adds such a cozy charm.
Make Ahead and Storage
Storing Leftovers
My go-to is to cool the soup completely before transferring it to airtight containers. It keeps well in the fridge for up to 3 days, and I’ve found that the flavors actually deepen overnight, making leftovers just as good—sometimes even better—than the first serving.
Freezing
I freeze this soup regularly! To keep noodle texture intact, I usually freeze the broth and chicken separately from the noodles, then add fresh noodles when reheating. This way, you avoid mushy pasta and enjoy a fresh bowl anytime.
Reheating
Reheat gently on the stove over medium heat to keep the chicken tender and the flavors vibrant. If frozen, thaw overnight in the fridge before warming, and add fresh noodles at the end—this trick saved me from chewy, overcooked pasta more than once!
FAQs
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Can I use chicken parts instead of a whole chicken for this Homemade Chicken Noodle Soup from Scratch Recipe?
Absolutely! Using parts like thighs or breasts is totally fine. Just keep in mind that a whole chicken yields a richer, more flavorful broth because of the bones and variety of meat. If you’re short on time or prefer boneless cuts, adjust the simmer time accordingly to avoid overcooking.
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What type of noodles works best for chicken noodle soup?
Egg noodles are classic and perfect because they hold up well without getting mushy. That said, you can swap in other types like pasta shells, fusilli, or even rice noodles if you want a gluten-free option. Cook the noodles separately or add last to keep the broth clear and noodles tender.
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How can I make the broth extra flavorful without adding salt?
Simmering the whole chicken with fresh herbs like thyme and bay leaves, plus aromatic vegetables like onions, celery, and carrots, naturally boosts the broth’s depth. Avoid over-salting by using low-sodium stock powders or omitting them entirely, and rely on fresh herbs and long simmering to bring out richness.
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Is it better to shred or chop the chicken for this soup?
I prefer shredding because it creates tender pieces that distribute evenly through the soup, making every bite satisfying. Chopped chicken works too but can feel chunkier. Shredding also helps the meat soak up the broth flavors better.
Final Thoughts
This Homemade Chicken Noodle Soup from Scratch Recipe has become one of my absolute go-to comfort foods. It’s the kind of dish that reminds me of family gatherings and cozy nights at home. Every time I make it, the aroma fills the kitchen with such warmth, and my family eagerly gathers around—there’s just something magical about bringing homemade goodness together from simple ingredients. I can’t wait for you to try it yourself and maybe even make it your own. Happy cooking, friend!
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Homemade Chicken Noodle Soup from Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Total Time: 120 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Homemade Chicken Noodle Soup made from scratch using a whole chicken, fresh vegetables, and aromatic herbs. This classic recipe produces a light, flavorful broth that is richer and more satisfying than store-bought versions. Perfect for a comforting meal with tender shredded chicken, egg noodles, and fresh parsley garnish.
Ingredients
Broth Ingredients
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned
- 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)
Soup Ingredients
- 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)
Instructions
- Prepare the Chicken Broth: Place the whole chicken, halved garlic head, carrots, celery, onions, peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken into a large stockpot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that appears on the surface. Simmer uncovered for about 90 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the broth and set it aside to cool slightly. When cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove solids and return the pure broth back to the stove.
- Sauté Vegetables: In a separate large pot, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes. Add chopped carrots and celery, cooking until they begin to soften, about 5 minutes.
- Combine and Flavor Soup: Pour the homemade chicken broth into the pot with sautéed vegetables. Add shredded chicken, egg noodles, Vegeta or other stock powder, black pepper, and optionally thyme sprigs and bay leaf. Bring to a gentle boil, then reduce heat and simmer until noodles are cooked through, about 8-10 minutes depending on noodle type.
- Final Touches and Serve: Taste and adjust seasoning if needed with additional salt or stock powder. Remove the optional herbs before serving. Ladle the soup into bowls and garnish with finely chopped parsley if desired. Serve warm for a comforting meal.
Notes
- A whole chicken creates a rich and flavorful broth you can’t get from store-bought versions.
- Use the best quality whole chicken you can afford for best flavor and texture.
- Egg noodles are traditional, but any pasta of your choice can be substituted.
- Vegeta or similar stock powders help boost flavor but can be omitted for a cleaner broth.
- You can store leftover broth and shredded chicken separately for quick soup preparation later.
- For clearer broth, skim foam and impurities during the initial simmering of the chicken.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 464 g
- Calories: 277 kcal
- Sugar: 3 g
- Sodium: 563 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
