Homemade Chicken Noodle Soup

Why You’ll Love This Recipe

This soup captures the timeless flavor of homemade broth enriched with fresh vegetables and herbs. Making it yourself means no preservatives or additives, just pure, hearty goodness. It’s easy to prepare, budget-friendly, and ideal for healing, nourishing, or simply satisfying your craving for a classic comfort meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 litres (8 cups) cold water
• 2 skinless, boneless chicken breasts
• 2 skinless bone-in chicken thighs
• 3 bay leaves
• 4-5 whole peppercorns
• 1 teaspoon salt
• 1 tablespoon butter
• 1 carrot
• 1 onion
• 1 stalk celery
• 1 clove garlic
• 125g (4 oz) egg noodles

Directions

1. In a large pot, combine cold water, chicken breasts, chicken thighs, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat to a gentle simmer.
2. Simmer for about 45 minutes to 1 hour, skimming any foam that forms on the surface. This creates a rich, flavorful broth.
3. Remove the chicken pieces from the pot and set aside to cool. Strain the broth to remove bay leaves, peppercorns, and any solids. Return the broth to the pot.
4. While the chicken cools, peel and chop the carrot, onion, celery, and garlic. Melt butter in the pot and sauté these vegetables until softened, about 5-7 minutes.
5. Shred the cooled chicken into bite-sized pieces, discarding bones and skin if any.
6. Add shredded chicken back to the pot along with the egg noodles. Cook until the noodles are tender, about 6-8 minutes.
7. Adjust seasoning with salt and pepper as needed. Serve hot.

Servings and timing

This recipe serves about 6 people. Preparation time is around 15 minutes, with a cooking time of about 1 hour 15 minutes, mostly for simmering the broth.

Variations

• Use only boneless chicken breasts or thighs if preferred for quicker cooking.
• Add fresh herbs like parsley or thyme for additional flavor.
• Substitute egg noodles with other pasta shapes or gluten-free noodles.
• Include vegetables like peas or spinach toward the end for extra nutrition.
• For a richer broth, roast the chicken before simmering.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. To maintain noodle texture, store noodles separately and add fresh when reheating if possible.

FAQs

Can I use only chicken breasts or thighs?

Yes, you can use either, but using both gives a richer broth and more tender meat variety.

Can I make this soup in a slow cooker?

Yes, add all ingredients and cook on low for 6-8 hours, then add noodles near the end.

How can I make this soup gluten-free?

Use gluten-free noodles or substitute with rice noodles or spiralized vegetables.

Can I freeze homemade chicken noodle soup?

Yes, but it’s best to freeze without noodles as they can become mushy. Add fresh noodles when reheating.

How do I make the broth clearer?

Simmer gently, avoid boiling vigorously, and skim foam off the surface during cooking.

Can I use leftover cooked chicken?

Yes, add cooked chicken after making the broth and simmer with noodles to heat through.

What other vegetables can I add?

Carrots, celery, onions, peas, corn, and spinach all work well.

How do I thicken the soup?

Add a slurry of flour or cornstarch mixed with water, but traditionally this soup is served broth-thin.

Is it better to peel vegetables?

Peeling carrots and onions is recommended for a cleaner taste, but it’s optional.

Can I add noodles at the start?

No, noodles should be added toward the end to avoid overcooking and becoming mushy.

Conclusion

Homemade Chicken Noodle Soup is a timeless, nourishing classic that’s easy to prepare and deeply satisfying. With fresh ingredients and simple techniques, it’s a perfect meal for chilly days, recovery, or anytime you crave comfort in a bowl. Customize it with your favorite herbs and vegetables to make it truly your own.

Print