If you’re craving comfort in a bowl, let me share my all-time favorite Homemade Chicken Noodle Soup from Scratch Recipe that never fails to warm the soul. This soup isn’t just about throwing some noodles and chicken together — it’s about building deep, rich flavors by starting with a whole chicken and real ingredients you can feel good about. Trust me, once you try this, you’ll be hooked on how fresh and satisfying homemade soup really can be!
Why You’ll Love This Recipe
- From Scratch Freshness: The broth made from a whole chicken gives this soup a depth and clarity of flavor unmatched by store-bought versions.
- Hearty and Satisfying: With tender shredded chicken, fresh veggies, and perfectly cooked noodles, it feels like a warm hug with every spoonful.
- Family Favorite: I discovered this recipe when I wanted a nourishing meal for my family — now it’s a dinner staple everyone asks for.
- Customizable and Comforting: You can tweak the herbs, veggies, and noodle types effortlessly to suit your mood or pantry.
Ingredients You’ll Need
Getting the right ingredients is half the battle won here. I love that this lineup lets you build flavor step-by-step, starting with a whole chicken for that rich, genuine broth. Choose fresh veggies and quality herbs to bring everything together beautifully.
- Whole chicken: I always opt for the best quality I can find—it really makes a difference in the broth’s flavor and richness.
- Garlic: Cutting the head in half brings out a mellow sweetness in the broth, while minced cloves add that punch in the sautéed veggies.
- Carrots: Use fresh and firm carrots; they add natural sweetness and texture.
- Celery ribs: Celery gives a subtle bitterness that balances the broth’s richness perfectly.
- Onions: I use both whole onions for the broth and diced onions for the sauté—each plays a different role in flavor layering.
- Black peppercorns: Whole peppercorns slowly release spicy notes without overpowering the soup.
- Bay leaves and thyme sprigs: Fresh or dried, they infuse the broth with herbaceous warmth.
- Olive oil: For sautéing vegetables, bringing out their sweetness.
- Shredded chicken: Pulled from the cooked chicken you simmered for broth, making the most of every part.
- Egg noodles or pasta: I always find egg noodles give that classic, silky texture, but feel free to swap in your favorite pasta shapes.
- Vegeta or stock powder: Adds a subtle boost—go easy, as the broth is already rich from the chicken.
- Parsley for garnish: A fresh, green sprinkle that brightens the finished dish beautifully.
Variations
I love how versatile this Homemade Chicken Noodle Soup from Scratch Recipe can be. Over the years, I’ve enjoyed tweaking it based on what’s in my pantry or who I’m cooking for. One of the beauties of making soup from scratch is how easy it is to personalize.
- Vegetable swaps: I’ve swapped carrots with parsnips or added leeks for a slightly different earthy sweetness, and my family tends to love those variations just as much.
- Gluten-free version: Using gluten-free noodles or even spiralized zucchini noodles works great if you need a lighter or allergy-friendly option.
- Herbal twists: Sometimes I throw in fresh rosemary or sage alongside the thyme for a more aromatic broth.
- Spicy kick: For cooler evenings, I add a pinch of red pepper flakes — it livens the soup up without losing that comforting vibe.
How to Make Homemade Chicken Noodle Soup from Scratch Recipe
Step 1: Make the Broth — The Heart of the Soup
Start by placing the whole chicken in a large pot, covering it with 9 to 10 cups of water — just enough to submerge it. Toss in the halved head of garlic, chunked carrots, celery, onions, black peppercorns, bay leaves, and thyme sprigs. Bring everything to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top — this keeps the broth clear and clean tasting. Let it simmer uncovered for about 90 minutes or until the chicken is completely cooked through and tender. This part is where all the magic happens: the chicken releases its richness while the veggies and herbs mingle to create that perfect flavor base.
Step 2: Prep the Veggies and Shred the Chicken
Once the chicken is cooked, carefully remove it to a plate and let it cool for a few minutes. Strain the broth through a fine-mesh sieve, discarding the solids but reserving that golden liquid. Meanwhile, shred the chicken meat off the bones, discarding skin and bones. Set the shredded chicken aside — this will be added back in later for that tender, juicy bite we all love.
Step 3: Sauté Vegetables for Extra Flavor
Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic cloves, quartered and chopped carrots, and celery slices. Sauté until the veggies soften and the onions become translucent—this step builds another layer of flavor and sweetness in the soup. You’ll notice the aroma fills your kitchen and it’s always a sign you’re on the right track!
Step 4: Bring It All Together
Pour the strained homemade chicken broth back into the pot with the sautéed vegetables. Add the shredded chicken, the stock powder (like Vegeta) for a little flavor boost, black pepper, and if you like, a couple of thyme sprigs and a bay leaf for extra herbal goodness. Bring it to a gentle boil.
Step 5: Cook the Noodles
Add your egg noodles or preferred pasta to the simmering soup. Cook according to package instructions—usually around 6 to 8 minutes. Here’s a tip I learned the hard way: don’t overcook the noodles or they’ll get mushy and suck up too much broth. Keep an eye on them, then once tender, remove the thyme sprigs and bay leaf before serving.
Pro Tips for Making Homemade Chicken Noodle Soup from Scratch Recipe
- Clear Broth Trick: Skimming the foam regularly during simmering ensures your broth stays bright and clear instead of cloudy.
- Noodle Timing: Add noodles last and cook just until al dente to avoid mushiness when reheating leftovers.
- Double Batch Broth: Consider making extra broth and freezing it—it’s a game changer for quick future soups or recipes.
- Season Gradually: Taste before adding salt or stock powder since the homemade broth already has natural seasoning.
How to Serve Homemade Chicken Noodle Soup from Scratch Recipe
Garnishes
I like to sprinkle freshly chopped parsley just before serving—it adds such a bright, fresh touch that lifts the entire bowl. Sometimes I add a few twists of freshly ground black pepper or a squeeze of lemon for a subtle zing. These little finishing touches take the soup from comforting to restaurant-worthy.
Side Dishes
My go-to sides are crusty bread or garlic toast—it’s perfect for dipping and soaking up every last bit of broth. If I’m feeling fancy, I pair it with a crisp green salad or roasted vegetables to round out the meal.
Creative Ways to Present
For special occasions or cozy dinner parties, I sometimes serve this soup in mini bread bowls or rustic ceramic crocks. Adding a swirl of herb oil or a dollop of crème fraîche can make it feel extra special—and you’ll find everyone commenting on the beautiful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. Because of the fresh noodles, I usually keep the noodles separate if possible—this keeps them from getting too soft or gummy. Just add them back in when reheating.
Freezing
Freezing homemade chicken noodle soup works best if you freeze the broth and shredded chicken separately from the noodles. I place the broth and chicken in freezer bags or containers, portioned for meals. When ready to eat, thaw and cook fresh noodles right into the reheated soup. This keeps your texture spot on.
Reheating
The best way I’ve found is to gently reheat the broth and chicken over low-medium heat on the stove, then stir in freshly cooked noodles. This way, the soup tastes just like it’s freshly made, and you avoid the dreaded soggy noodle problem.
FAQs
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Can I use store-bought broth for this recipe?
You certainly can use store-bought broth if you’re short on time, but you’ll miss out on the depth of flavor and richness that making your own from a whole chicken brings. Homemade broth has that fresh, layered taste and is much healthier without additives.
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What kind of noodles work best?
Egg noodles are classic for chicken noodle soup and hold up well in the broth—but feel free to swap in your favorite pasta shapes. Just remember to cook them properly so they don’t get mushy, especially if reheating.
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How long does homemade chicken broth last in the fridge?
Homemade chicken broth stays fresh in the fridge for about 3 to 4 days. For longer storage, freezing in portions is your best bet!
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Can I make this soup vegetarian?
This particular recipe is centered around chicken broth for flavor, but you can make a vegetarian version by using vegetable broth and adding hearty veggies and noodles—though it won’t have the same rich depth as the chicken-based version.
Final Thoughts
This Homemade Chicken Noodle Soup from Scratch Recipe has been one of those dishes that brings everyone together around the kitchen table in my home. I love how it feels like such an honest, nourishing meal that’s also incredibly satisfying and easy to make. Once you’ve made your own broth and tasted this soup, you’ll never want to go back to canned or boxed versions again. Give it a try—you’ll taste the love in every spoonful, I promise!
