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Ingredients for Homemade Chicken Noodle Soup
Here’s what you’ll need to make a large pot of this delicious chicken noodle soup:
- 1 whole chicken (about 4-5 lbs)
- 10 cups of water (or chicken stock for a richer flavor)
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3-4 garlic cloves, minced
- 1 bay leaf
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
- 8 oz egg noodles (or pasta of your choice)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tbsp olive oil (optional, for sautéing vegetables)
Kitchen Equipment You’ll Need
- Large stockpot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Strainer or slotted spoon
How to Make Homemade Chicken Noodle Soup
Step 1: Prepare the Chicken
Start by placing the whole chicken in a large stockpot. Add enough water or chicken stock to cover the chicken (about 10 cups). Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Let the chicken simmer for 45-60 minutes until it’s fully cooked and tender.
Step 2: Remove and Shred the Chicken
Once the chicken is fully cooked, carefully remove it from the pot and let it cool slightly. Use two forks or your hands to shred the chicken into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
Step 3: Strain the Broth
Strain the broth to remove any impurities and pieces of bone, then return it to the pot. If you’d like a clearer broth, you can strain it through a fine mesh sieve or cheesecloth.
Step 4: Sauté the Vegetables (Optional)
In a separate pan, heat a tablespoon of olive oil over medium heat. Sauté the diced onions, garlic, carrots, and celery for about 5 minutes until softened. This step adds extra flavor, but it’s optional if you’re in a hurry.
Step 5: Add Vegetables and Seasonings to the Broth
Add the sautéed vegetables (or raw vegetables if you skipped the sauté step) into the strained broth. Stir in the bay leaf, thyme, salt, and pepper. Let the soup simmer for another 10-15 minutes until the vegetables are tender.
Step 6: Cook the Noodles
In the last 10 minutes of cooking, add the egg noodles to the soup. Cook according to the package instructions, usually about 6-8 minutes, or until the noodles are al dente.
Step 7: Add the Shredded Chicken
Once the noodles are cooked, stir in the shredded chicken. Let the soup simmer for another 5 minutes to heat the chicken through. Taste and adjust seasoning with additional salt and pepper if needed.
Step 8: Serve and Enjoy
Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with fresh parsley for a burst of color and flavor. Serve hot with crusty bread or crackers on the side.
Tips for the Best Chicken Noodle Soup
- Use Homemade Stock: For the richest flavor, use homemade chicken stock. If you’re in a pinch, a high-quality store-bought broth will still make a delicious soup.
- Don’t Overcook the Noodles: To avoid soggy noodles, cook them just until al dente. If you plan on storing leftovers, you may want to cook the noodles separately and add them to each serving to maintain their texture.
- Use Bone-in Chicken for More Flavor: Cooking a whole chicken or bone-in chicken parts (like thighs and drumsticks) gives the broth a deep, rich flavor thanks to the bones.
Variations and Swaps
- Low-Carb Option: Swap the egg noodles for zucchini noodles (zoodles) or spaghetti squash for a lighter, low-carb version.
- Add More Veggies: Feel free to add more vegetables to the soup, such as peas, corn, or spinach, for extra nutrients.
- Gluten-Free Option: Use gluten-free noodles or rice instead of traditional egg noodles to make the soup gluten-free.
How to Store and Reheat Leftovers
Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, add a little extra broth or water, as the noodles may absorb some liquid over time.
To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
What to Serve with Chicken Noodle Soup
- Crusty Bread: A slice of fresh, crusty bread is perfect for dunking in the rich broth.
- Crackers: Serve with classic saltine crackers or buttery Ritz for added crunch.
- Side Salad: Pair with a light salad for a balanced meal.
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