This homemade chicken noodle soup is the best! This 15 year old family recipe is made with fresh vegetables, a homemade chicken broth and egg noodles. It’s an easy recipe that anyone can make.
Another great winter soup recipe is this creamy chicken gnocchi soup.
Chicken noodle soup with egg noodles is a winter staple. It’s such a classic that my family always asks for as soon as the temperature drops. I’ve been making it the same was for 15 years.
This hearty soup all starts with chicken broth made from a whole chicken and fresh vegetables. Making your own broth is so easy and delicious!
And I promise, when I say it’s easy, it is!
All you will need for the vegetables is carrots, onion, celery, garlic and some fresh parsley (if you can get it).
Whenever anyone has a cold in our house, I always make this soup. Chicken noodle soup is something I think we all had as kids when we were feeling under the weather.
It’s so much more healthy than the can version.
Making The Chicken Noodle Soup Broth
Here’s what I think makes this soup extra delicious.
When you make the broth (and you should do this) I make it with water, a whole uncooked chicken and vegetables.
You’ll need a larger soup pot for this.
The entire uncooked whole chicken will go in, then cover it with 8-10 cups of water, along with carrots, celery, onion, a sprig of thyme and garlic.
Chopping up these vegetables doesn’t have to be pretty. There are basically two rounds of vegetables. The first round is only to make the broth, so all of those vegetables will get discarded once the broth is done simmering.
Once it’s done everything in this pot will get strained out, and you’ll transfer it to another soup pot.
And that’s it for the broth, see how easy?
Making your own broth is a great way to know your family is getting the healthiest chicken noodle soup possible.
There are definitely some great brands that make really good broth and stock but nothing beats the simplicity and pure ingredients of homemade broth.
The ingredients are pretty simple for this recipe. Any time you are making a recipe from scratch it’s important to use quality ingredients.
- whole chicken – these are a pretty standard size, make sure to clean out all the insides in the cavity prior to cooking
- water – this is your base for making the chicken broth
- carrots – you’ll need a whole package of carrots, because some will be used for the broth and some for the actual soup
- celery – same for the celery, but one celery bunch should suffice
- onion – you’ll need two onions total, a yellow onion is my go to
- fresh thyme – if you don’t have fresh thyme you can use dried, but you’ll need much less since dried herbs are stronger than fresh, so just a tiny tiny pinch of a dried thyme
- garlic – the garlic is used only for the broth portion of the recipe
- chicken better than bouillon – this chicken base is more flavorful than other bouillon cubes, it’s quite different because this is a paste and crucial for the soup tasting how it should
- egg noodles – egg noodles really complete this chicken noodle soup, it gives it such a homemade made from scratch taste
- salt and pepper – for flavor
- parsley – this is optional, because it’s only for garnish
Chicken Noodle Soup Tips
When taking out the chicken from the water (if it stayed whole and didn’t fall apart) be careful transferring to a cutting board. Make sure you dump all the water out of the cavity, into your pot before moving it.
I’ve actually gotten water all over my floor, you only do that once!
Use fresh vegetables for the actual soup, don’t re-use the ones you used to make the broth. This means one package of carrots and one stalk of celery is perfect for this recipe.
I use half for each part of the recipe.
Chicken better than bouillon, if you don’t have this stuff you need it and I stress this in my most popular recipe on here, world’s best beef stroganoff.
It’s not like a bouillon cube but a condensed base and is so perfect for soups.
Soup Recipes To Try
- Creamy Chicken Gnocchi Soup – chicken, gnocchi, vegetables and a creamy broth
- Loaded Baked Potato Chowder – hearty and super comforting, it tastes just like a baked potato with all the works
- Lasagna Tortellini Soup – For all those lasagna lovers out there
- Chicken and Sausage Gumbo – served with rice
- Creamy Tomato Red Pepper Tortellini Soup – A quick and easy tomato soup recipe
- Tender Pot Roast French Onion Soup – french onion soup, with tender pot roast chunks in a savory broth with cheese melted on top
- Olive Garden Zuppa Toscana Copycat Soup – It’s been reviewed as even better than the restaurant favorite
- 8-10 c water
- 1 whole chicken
- 4 carrots, peeled and chopped
- 4 celery sticks, chopped
- 1 yellow onion, chopped
- 1 large sprig fresh thyme
- 1 large garlic clove, smashed
- 3 carrots, peeled and sliced
- 3 celery sticks, diced
- 1/2 yellow onion, diced
- 4 tsp chicken base better than bouillon brand
- 10 oz egg noodles
- shredded chicken, or 2 cooked chicken breasts if not using a whole chicken from above
- 1/2 tsp salt
- Fresh parsley, chopped
- Add all of the "broth" ingredients to a large stock pot, bring everything to a boil and then reduce heat to low, cover and simmer 2 hours
- Strain everything from the stock pot
- Add the chicken broth to a new soup pot or rinse out the one you just used and add it back to that one
- Discard the used vegetables
- To the new pot add the fresh round of carrots, celery, onion, better than bouillon chicken base, salt and pepper
- Shred the chicken and add to the pot
- Simmer this on low until the vegetables are almost fork tender
- Add the egg noodles cooking per package instruction
- Serve with some fresh chopped parsley and enjoy!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Please leave your review in the comments below!