Is there anything more comforting than a warm bowl of Classic Chicken Noodle Soup? This isn’t just a recipe; it’s a hug in a bowl, a remedy for everything from a cold to a bad day. Passed down through generations, this version focuses on building deep flavor from the chicken itself, resulting in a broth that’s rich, golden, and utterly satisfying. Forget the canned stuff – once you taste homemade, you’ll never go back!
Why You’ll Love This Recipe
- Homemade Flavor: The depth of flavor from roasting the chicken and simmering the bones is unmatched.
- Comforting & Nourishing: Perfect for when you’re feeling under the weather or simply need a cozy meal.
- Versatile: Easily customizable with your favorite vegetables.
- Budget-Friendly: Uses a whole chicken, maximizing your ingredients.
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 12 cups water
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Roast the Chicken: Preheat oven to 400°F (200°C). Place chicken in a large roasting pan. Season generously with salt and pepper. Roast for 1 hour and 15 minutes, or until internal temperature reaches 165°F (74°C). Let cool slightly.
- Make the Broth: Remove chicken from pan and set aside. Place the chicken carcass and any pan drippings into a large stockpot. Add water, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 2 hours, or up to 4 hours, skimming off any foam that rises to the surface.
- Shred the Chicken: Remove chicken from the pot and let cool enough to handle. Shred the meat, discarding the skin and bones.
- Strain the Broth: Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
- Cook the Noodles: Bring the broth to a boil. Add egg noodles and cook according to package directions.
- Combine & Serve: Add the shredded chicken to the soup. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Expert Tips
- Don’t Skip Roasting: Roasting the chicken adds incredible depth of flavor to the broth.
- Simmer Low and Slow: The longer the broth simmers, the richer it will become.
- Skim the Foam: Skimming off the foam during simmering results in a clearer broth.
- Noodle Timing: Add the noodles just before serving to prevent them from becoming mushy.
- Vegetable Variations: Feel free to add other vegetables like parsnips, potatoes, or peas.
Storage
Refrigerate: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup in airtight containers for up to 2-3 months. Note that the noodles may become slightly softer after freezing and thawing.
Classic Chicken Noodle Soup
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
A classic homemade chicken noodle soup made with tender shredded chicken, fresh vegetables, and hearty egg noodles in a flavorful broth.
Ingredients
2 Tbsp vegetable oil
4 tsp kosher salt, divided
2 lb bone-in, skin-on chicken pieces (mix of thighs and breasts preferred)
8 cups low-sodium chicken stock
4 cups cold water
2 thyme sprigs
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 cups)
2 celery ribs, sliced 1/8″ thick (about 1 1/4 cups)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 cup)
6 oz wide egg noodles
1 tsp freshly ground black pepper
1/4 cup finely chopped fresh parsley
Instructions
1. Heat oil in a large pot over medium-high heat. Season chicken with 2 tsp salt. Add to pot skin-side down and cook until golden brown, about 5 minutes per side.
2. Add chicken stock, water, thyme, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook until chicken breasts reach 165°F, 20–30 minutes. Remove breasts and continue cooking dark meat 40 minutes more.
3. Transfer chicken to a cutting board. Let cool, then remove skin and bones. Shred chicken into bite-sized pieces.
4. Discard thyme and bay leaf. Add onion, celery, and carrot to pot. Simmer until just tender, about 5 minutes. Add egg noodles and cook until al dente, about 5 minutes.
5. Stir in shredded chicken and season with pepper and remaining salt as needed.
6. Divide soup into bowls, garnish with parsley and extra pepper, and serve hot.
Notes
Make ahead: Soup (without noodles) can be prepared up to 5 days in advance. Refrigerate in an airtight container. When ready to serve, reheat soup, add noodles, and cook until tender.
For extra depth of flavor, use homemade chicken stock.
This soup also freezes well if frozen without noodles. Cook noodles fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg