There’s something about a steaming bowl of homemade chicken noodle soup that makes even the dreariest day feel cozy and bright. From the first gentle bubble to the final ladleful, this recipe takes you straight to the heart of comfort cooking. Tender pieces of chicken melt in your mouth, while vibrant slices of carrot and stalks of celery bring a refreshing crunch. The addition of minced garlic and a hearty onion base infuses every sip with a subtle warmth that’s impossible to resist. Each spoonful is a harmonious blend of savory broth and wholesome ingredients, delivering a taste that feels like a warm embrace. Growing up, I’d watch as my grandmother stirred her stockpot for hours, humming softly while the flavors deepened. Now, as I recreate that same magic in my own kitchen, it never fails to transport me back to those cherished moments around her stove. Plus, the gentle sprinkle of fresh parsley and a squeeze of bright lemon juice at the end give it a lively finish that cuts through the richness in the most delightful way. And let’s not forget those egg noodles—comfortingly slurpy and perfectly al dente, they soak up the broth and keep each bite interesting.
Warm up with a bowl of this rich and comforting Homemade Chicken Noodle soup, perfect for chilly evenings. This homemade chicken noodle soup is the epitome of comfort food, brimming with tender chicken, fresh veggies, and perfectly cooked egg noodles in a savory broth that warms the soul. Whether you’re looking for an easy family meal idea or a soothing lunch to brighten your day, this beginner-friendly recipe delivers on all fronts. With just 20 minutes of prep time and 1.5 hours of simmering, you’ll have more than enough time to unwind, knowing a nourishing dinner is bubbling away on the stove. After a brief 10-minute rest, you’ll be ready to dig in. At roughly 400 calories per serving, it’s hearty enough to satisfy but light enough to enjoy without guilt. Whether served as dinner or lunch, this versatile dish fits seamlessly into your weekly menu planning. It’s also an adaptable canvas—you can customize with herbs you love or sneak in extra vegetables for a nutritional boost. I love how the basic ingredients come together to create a flavor that tastes like you’ve been slow cooking for hours, but without any fuss. Best of all, leftovers heat up in minutes, making it a go-to for busy weeks.
KEY INGREDIENTS IN HOMEMADE CHICKEN NOODLE
Every stellar chicken noodle soup starts with thoughtfully chosen ingredients that deliver maximum flavor and comfort. Below are the components that make this recipe truly shine:
- Whole chicken: Provides a rich source of tender meat and natural gelatin, which gives the broth body and depth.
- Water: Acts as the foundation of the broth, allowing flavors from the chicken and aromatics to meld harmoniously.
- Onion: Builds a sweet and savory base when roughly chopped, lending complexity to the stock.
- Carrots: Contribute natural sweetness and a pop of color, balancing the savory elements perfectly.
- Celery: Adds a mild, herbal bite and a satisfying crunch that complements the softer textures.
- Garlic: Delivers a punch of aromatic warmth and depth when minced and simmered with the vegetables.
- Bay leaves: Infuse the broth with subtle earthy notes that enhance the overall flavor profile.
- Salt and freshly ground black pepper: Essential seasonings that brighten flavors and elevate every component.
- Dried thyme: Offers gentle herbal undertones that marry beautifully with chicken and vegetables.
- Dried parsley: Provides a hint of green freshness and light herbaceous flavor.
- Egg noodles: Give the soup its comforting, slurpy character and soak up the savory broth.
- Olive oil: Used to toast the noodles, adding a subtle nuttiness and ensuring they don’t stick together.
- Fresh parsley (optional): Sprinkled on top to add vibrant color and a burst of fresh flavor.
- Lemon wedges (optional): A final squeeze brightens the richness of the soup with zesty acidity.
HOW TO MAKE HOMEMADE CHICKEN NOODLE
Let’s walk through the simple yet rewarding steps that transform ordinary ingredients into a bowl of soul-soothing soup. Each stage builds flavor, ensuring your homemade chicken noodle is rich, balanced, and irresistibly delicious.
1. Place the whole chicken in a large stockpot. Add the water, onion, carrots, celery, garlic, and bay leaves. Season generously with salt and pepper to lay the groundwork for a full-flavored broth.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 1 to 1.5 hours, or until the chicken is fully cooked and fall-off-the-bone tender. Skim off any foam that rises to the surface for a clear, clean broth.
3. Carefully lift the chicken from the pot and set it aside to cool slightly. Remove and discard the bay leaves from the broth.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding all solids. Taste and adjust seasoning with more salt and pepper if needed.
5. Once the chicken is cool enough to handle, remove the skin and shred the meat into bite-sized pieces. Set aside.
6. Return the strained broth to a gentle simmer. Stir in the dried thyme and dried parsley until evenly distributed.
7. In a separate pan, heat the olive oil over medium heat. Add the egg noodles and sauté until they are lightly toasted and fragrant, about 3 minutes.
8. Transfer the toasted noodles into the simmering broth. Cook until the noodles are al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
9. Add the shredded chicken back to the pot, letting it heat through for an additional 5 minutes.
10. Stir in the fresh parsley right before serving for a pop of color and freshness. Taste once more and adjust seasoning as desired.
11. Ladle the soup into bowls and serve hot with a squeeze of lemon juice if you like a zesty finish. Enjoy every comforting spoonful!
SERVING SUGGESTIONS FOR HOMEMADE CHICKEN NOODLE
Presentation and pairing can elevate a humble bowl of chicken noodle soup into a memorable meal that delights every sense. Whether you’re hosting a cozy family dinner or preparing a quick lunch for yourself, thoughtful serving ideas can make all the difference. These suggestions take your steaming bowls from simple to spectacular:
- Crusty Artisan Bread: Serve with thick slices of toasted sourdough or a warm baguette. The crispy exterior and chewy interior are perfect for dipping into the golden broth.
- Garden-Fresh Salad: A crisp side salad of mixed greens, cherry tomatoes, cucumber ribbons, and a light vinaigrette adds a refreshing contrast to the soup’s richness.
- Herb and Lemon Garnish: Top each bowl with extra chopped parsley and a thin lemon wedge. These bright accents cut through the savory broth and lift every bite.
- Cheese and Crackers Plate: Pair with mild cheeses like Havarti or Gouda and whole-grain crackers for an extra layer of texture and flavor that complements the soup’s comforting qualities.
HOW TO STORE HOMEMADE CHICKEN NOODLE
Storing your homemade chicken noodle properly ensures each reheated bowl tastes nearly as good as fresh. With the right techniques, you can preserve the soup’s texture, flavor, and nutritional value for days or even weeks:
- Refrigerate in Airtight Containers: Allow the soup to cool to room temperature before transferring it into airtight glass or BPA-free plastic containers. Store in the refrigerator for up to 4 days, stirring gently before reheating.
- Freeze in Portions: For longer storage, ladle cooled soup into freezer-safe containers or heavy-duty resealable bags. Flatten the bags for efficient stacking and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Store Noodles Separately: If you prefer a firmer noodle texture, cook and store the egg noodles in a separate container. Combine with the reheated broth and chicken just before serving.
- Gentle Reheating: Reheat on the stovetop over low heat, stirring occasionally. Avoid high heat to prevent the broth from reducing too much and the chicken from becoming dry.
CONCLUSION
Congratulations—you’ve mastered a show-stopping bowl of Homemade Chicken Noodle soup that’s as versatile as it is comforting. From building a rich, fragrant broth to simmering tender chicken and perfectly toasted egg noodles, each step brings you closer to a meal that feels like a warm hug. Whether you savor it on a chilly evening or pack it for lunch the next day, this recipe checks all the boxes: beginner-friendly, family-approved, and packed with wholesome goodness. Feel free to print this article and save it for later, so you can revisit the tips, serving suggestions, and storage hacks whenever you need a dose of comfort in a bowl. You’ll also find a FAQ section below to answer any lingering questions about ingredients, substitutions, or techniques.
I’d love to hear how your soup turns out! Leave a comment with your thoughts, questions, or feedback. Did you tweak the seasoning? Add a secret ingredient? Share your stories—your experiences help this recipe grow and evolve. If you need help at any step or want to swap in different vegetables, just let me know. Happy cooking, and here’s to many steamy, soul-warming bowls of homemade chicken noodle ahead!
Homemade Chicken Noodle
Description
This homemade chicken noodle soup is the epitome of comfort food, brimming with tender chicken, fresh veggies, and perfectly cooked egg noodles in a savory broth that warms the soul.
Ingredients
Instructions
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Place the whole chicken in a large stockpot. Add the water, onion, carrots, celery, garlic, and bay leaves. Season with salt and pepper.
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Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 1 to 1.5 hours, or until the chicken is fully cooked and tender. Skim off any foam that rises to the surface during cooking.
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Carefully remove the chicken from the pot and set it aside to cool slightly. Remove the bay leaves from the broth and discard them.
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Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Taste the broth and adjust seasoning with more salt and pepper if needed.
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Once the chicken has cooled enough to handle, remove the skin and shred the meat into bite-sized pieces. Set aside.
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Bring the strained broth back to a simmer. Add the thyme and dried parsley, stirring to combine.
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In a separate pan, heat the olive oil over medium heat. Add the egg noodles and sauté until they are lightly toasted, about 3 minutes.
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Add the toasted noodles to the simmering broth and cook until the noodles are al dente, about 8-10 minutes.
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Add the shredded chicken back to the pot and simmer for an additional 5 minutes to heat through.
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Stir in fresh parsley before serving and adjust seasoning as needed.
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Serve hot with a squeeze of lemon juice if desired. Enjoy!
Note
- For a richer flavor, consider roasting the chicken before adding it to the stockpot.
- Leftover chicken can be used to make chicken salad or added to salads for an easy meal.
- You can use store-bought rotisserie chicken for convenience and faster preparation.
- For a spicier touch, add a pinch of red pepper flakes when sautéing the noodles.
