A homemade Chicken Noodle Soup recipe made from scratch using a whole chicken. With a beautifully flavoured golden chicken broth, this is a classic everyoneΒ should know!
Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta and itβs going to be amazing. And everybody knowns Chicken Soup is theΒ best soup for a cold!
Homemade ChickenΒ Noodle Soup β 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.Β This is a Chicken Noodle Soup made the old fashioned way!
Regular readers know that βcoolβ is certainly not my middle name. Iβm not one for following food trends. I just like good food done right. Iβll give foam and cauliflower crust pizza a miss thanks! π
The BEST soup for a cold??
βEveryoneβ knows that when youβre struck down with Man Flu*, the only thing that will nurse you back to health isΒ Chicken soupβ¦.
While itβs questionable whether itβs beenΒ conclusively scientifically proven that Chicken soup is even better than medicine, hereβs 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, itβs light so itβs easy to stomach, doesnβt require much effort to chew or (heaven forbid!) the effort of a knife and fork. And even when youβre sick, you can still appreciate the tastiness of a beautiful Chicken Noodle soup!
* Man Flu official definition according to Dictionary.com: βa case of the common cold as suffered by a man, implying that he is exaggerating the debilitatingΒ effects of the illnessβ Just sayingββ¦..
How to make this good old fashioned chicken noodle soup
Yes thereβs more steps than quick and easy chicken noodle soup recipes, but it is so worth it because this broth is something money canβt buy!
Simmer (donβt 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;
Remove scumΒ that floats to the surfaceΒ once or twice;
Remove the chickenΒ and the carrot etc;
Shred the chicken. Youβll need just under half for this recipe, save the rest for other uses;
Make it even healthier β and the broth even clearer! Refrigerate the broth so the fat hardens on the surface, then scoop it off.
Sauté onion, garlic, carrot and celery slowly β The slower, the better! The vegetables become sweeter with a more intense flavour;
Add homemade broth and noodles. Once the noodles are almost cooked, toss the chicken back in just to heat up;
Serve!
Best pasta for Chicken Noodle Soup
You can use any type of noodles or pasta for Chicken Noodle Soup.Β Short twisted egg noodles and pasta shapes are ideal β 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.
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 β yet full of flavour! Thereβs 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). Youβll find that the bottom of the broth becomes darker as βstuffβ 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;
DonβtΒ brown theΒ sautΓ©ed onion,Β carrots and celery. Brown veggies = brown broth!
Donβt stir the pasta while it boils. That activates the starch in the pasta, making the broth cloudier.
What to do with leftover chicken
You probably wonβt even use half the meat on the chicken for this Chicken Noodle Soup. So hereβs a few ideas for things to make with the leftover cooked chicken:
White Chicken EnchiladasΒ orΒ QuesadillasΒ (just pan fry shredded chicken briefly with Quesadilla seasoning)
ChineseΒ Fried RiceΒ or try THAI Fried Rice!
Make aΒ Chinese Chicken Noodle Soup!
I kept the veggies in the soup fairly classic, using just onion, carrots and celery. But donβt let my lack of imagination deter you β add whatever you want! β Nagi xx
Homemade Chicken Noodle Soup β fromΒ scratch!
Watch how to make it
Homemade chicken noodle soup recipe video!
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Homemade Chicken Noodle Soup (from scratch!)
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 β 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/ 1/2β³ 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 β 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).Β
- Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so itβs 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, donβt 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.Β
- 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 β season well!
- Serve soup immediately, garnished with fresh parsley.
Recipe Notes:
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.Β 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 β I used fettuccine in the photos/video. 4. Vegeta β Vegeta is a brand of vegetable stock powder, labelled βGourmet Seasoningβ and βAll Purpose Seasoningβ 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! Itβs my favourite stock powder to use in soup broths because of the flavour, colour, clarity and that you get little βbitsβ in the soup.Β Itβs 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)Β β use chicken or vegetable.Β 5. Cooked carrots & celery β 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 β extra veg! 6. Stirring lotsΒ = 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 β 4 days in the fridge. Broth will freeze for months. Things to make with Leftover Chicken: Youβll 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:
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.
Iβve made this soup 4 times now and it gets better every time. Here is what I do differently: I add a turkey drumstick and turkey neck to the whole chicken for the broth. I also add a broth cube and a table spoon of salt. I make a large (very large) pot of broth and then as instructed do a vegetable and shredded chicken soup from that. I also add a whole wack of spinach in the last 10 minutes of cooking the soup. The spinach adds texture and taste to every bite which is just divine. This is a healthy soup, perfect for anyone nursing a cold, or just to sooth the soul.
THIS IS BY FAR THE BEST SOUP IβVE EVER HAD AND MY MOM IS THE SOUP FROM SCRATCH QUEEN!
Thatβs SO GREAT to hear Marta! Iβm so glad you enjoyed this, thank you for letting me know! N xx
This is the best homemade chicken noodle soup I have ever made! Delicious! Thank you Nagi! I had a 4.5lb chicken so I cut out the breasts to use for another meal before I started cooking since that is the meat portion that tends to dry up for me. And I LOVED your advice for the pasta. I cooked my pasta in the broth and then removed it with a strainer. I love leftovers but I hate when the noodles always bloat and soak up all the yummy broth! This is the best advice I have ever found! And I did squeeze out the juice from the stock vegetables (but I took out the carrots first to keep them for the soup since I love carrots so much and they have such a delicious flavour from the brothβ¦ Haha, I even dreamed about picking out fresh carrots from the store last night π Thank you for this recipe. I will be using this one for years to come!!
It came out great. Thank you.
So great to hear Cindi!! Thanks for letting me know you enjoyed this β N x
Hi Nagi. Can this soup be frozen?
It sure can! But separate the noodles from the soup otherwise they will bloat π
Snowy day on the Oregon Coast called for this delicious soup! I even made homemade noodles! Thank-you for sharingβ¦my house smells like heavenπβ€
WOAH! HOMEMADE NOODLES?? You legend!
The chicken I have is 6 lbs. do I need to adjust cook time, quantity of ingredients, or any other factors? Thanks!
HI Rob! I think about 2 hours will suffice, and add a touch of water if the broth flavour seems very strong (but I doubt it π )
I have made quite a few great chicken soups β all from scratch β but this is the best ever. I would not change a thing.
Thank you for this, Nagi! It is perfection in all respects.
ππ» Iβm so glad you enjoyed this Meredith, thanks for letting me know! N x
Pasta=Noodles and vice-versa
The clarify the stock, let it cool and pour it through cheese cloth to remove small pieces. A cloudy broth does not hurt the flavor, but a clear broth doe not improve it; itβs all personal choice.
Hi I want to makE this but I donβt have any bay leave or thyme can I still make it and replace it with veg stock instead? Another question can I add potato to the soup instead of celery as I donβt have that too?
Absolutely! π
I CHILLED THE BROTH IN THE FRIDGE OVERNIGHT, WHEN I SKIMED THE FAT OFF IN THE MORNING THE REMAINING WAS GELETIN LIKE. IS THIS NORMAL?
Yes it is! Itβs the natural chicken fat in the broth π N x
Can you make another stock out of the bones once youβre done cooking this or is all the flavor used up?
I made this today with frozen egg noodles. It is perfection. I prefer lower sodium foods and Himalayan sea salt before serving is just right. My husband (my best critic) raved over it. Thank you so much for sharing. I really enjoyed the whole process and look forward to following your blog.
Thatβs terrific to hear Whitney! Thanks for taking the time to let me know β N x
Iβve made this several times and itβs my absolute favorite recipe for this particular soup. I wonder what your thoughts are on using the neck and gizzards in the stock? Thanks for the fantastic recipe!
Hi Brad! So glad you enjoyed this π Yes to neck, not sure about gizzards, I roast them for gravy but havenβt tried boiling. Sorry! π N x
Yes madam- I already know that; husband has taught me that β you always throw out the whole chicken unless you want to save the bones. I fix according to the way he was taught at the cultinary center of cooking. Bones also add flavor as you know. Then, after it is all cooked, then you throw out the chicken parts. I have fixed many times, the best for us. I also follow what the orientals do at the International grocery store. Our biggest challange in the chicken soup process is straining the liquid to get it clear; requires a real skill; no short cuts.
Your recipes are great and we also have a library of cook books and have seen some of your styles and procedures listed in them. I will continue to read your techniques and I will also follow what the school has taught.
Thank you.
jpd
I go to grocery store called: 888 International Asian Foods β large with the real items; not the stuff you get at the local American stores.
Makes such a difference, having a real Asian grocery store!!!
On the vegetables and what to do with them, your answer is what I expected, Correct; as the Cutlinary Center here in the City where I live, does the same thing. There are some incidences where you take cooked vegetables and squeeze them through a strainer or cheese cloth and that will give you more flavor in new broth to add to the soup; cook for a while longer. A good broth should take about 7 hours or overnight to cook. Through out the vegetables and the bones of either pork, beef and chicken. Strain off fat after in refrigerator over night and strain again.
Thanks Nagi
Observer/jpd
Thanks so much for your input Janet! N x
Will the chicken get soggy if you leave it in the soup? Or should this be kept separate like the pasta for leftovers?
Chicken soggy β that is really funny β of course, and you want moist chicken β not dry.
Can you double this recipe?
You sure can β if your pot is big enough!
Yo, what did you do with the strained broth veggies?
I toss them because all the flavour has been sucked out of them and is in the soup, and they are considerably overcooked!!
In the middle east, they bring the whole chicken to a boil in the water and then toss out the water. Then they scrub the chicken and then continue on with the recipe. That seemed to get rid of any βscumβ. Just a thought!
Can i replacethe bay leave and thyme for veg stock and the celery for potatoes ?
I love hearing that!!