Traditional Homemade Chicken Noodle Soup
A classic, comforting chicken noodle soup made from scratch with a rich homemade broth, tender chicken, and egg noodles. Perfect for cold days or when you're feeling under the weather.
About This Soup Recipe
About This Recipe
Traditional Homemade Chicken Noodle Soup is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A classic, comforting chicken noodle soup made from scratch with a rich homemade broth, tender chicken, and egg noodles. Perfect for cold days or when you're feeling under the weather. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Traditional Homemade Chicken Noodle Soup is the kind of dish that rewards care and always feels worth repeating.
Traditional Homemade Chicken Noodle Soup Ingredients
- 1 whole chicken (3-4 lbs)
- 2 large onions, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups egg noodles
- 2 cups shredded chicken
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Traditional Homemade Chicken Noodle Soup
- 1
Place whole chicken, quartered onions, 2 carrots, 2 celery stalks, garlic, water, bay leaves, thyme, and rosemary in a large pot. Bring to a boil over high heat.
- 2
Reduce heat to low, cover, and simmer for 60-75 minutes until chicken is cooked through and tender.
- 3
Remove chicken from pot and set aside to cool. Strain broth and return to pot. Discard vegetables and bay leaves.
- 4
Shred the chicken meat, discarding skin and bones. Return shredded chicken to the pot.
- 5
Add remaining chopped carrots and celery to the broth. Simmer for 15 minutes until vegetables are tender.
- 6
Add egg noodles and cook for 8-10 minutes until al dente. Season with salt and pepper to taste. Garnish with fresh parsley.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Traditional Homemade Chicken Noodle Soup.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
280
Calories
24g
Protein
10g
Fat
28g
Carbs
Serving Suggestions
Serve Traditional Homemade Chicken Noodle Soup with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Traditional Homemade Chicken Noodle Soup
A classic, comforting chicken noodle soup made from scratch with a rich homemade broth, tender chicken, and egg noodles. Perfect for cold days or when you're feeling under the weather.
Prep
20 min
Cook
90 min
Total
110 min
Servings
8 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 large onions, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups egg noodles
- 2 cups shredded chicken
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place whole chicken, quartered onions, 2 carrots, 2 celery stalks, garlic, water, bay leaves, thyme, and rosemary in a large pot. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 60-75 minutes until chicken is cooked through and tender.
- Remove chicken from pot and set aside to cool. Strain broth and return to pot. Discard vegetables and bay leaves.
- Shred the chicken meat, discarding skin and bones. Return shredded chicken to the pot.
- Add remaining chopped carrots and celery to the broth. Simmer for 15 minutes until vegetables are tender.
- Add egg noodles and cook for 8-10 minutes until al dente. Season with salt and pepper to taste. Garnish with fresh parsley.
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