There’s nothing cozier than a delicious homemade chicken noodle soup from scratch! Made with homemade bone broth, there is a depth and complexity in the flavor that is hard to achieve any other ways. In addition, you’ll find chunks of chicken, egg noodles, carrots and celery in every bite.
Whether you are sick and need the best ever old fashion chicken noodle soup to soothe your body, or you are simply craving for a cozy, comforting meal, chicken noodle soup from scratch is the bowl of happiness you need!
If you love cozy soups, don’t forget to also check out these classics: Chicken Broccoli Cheddar Soup, Turkey Chili, Spinach Tortellini Soup and Ravioli Soup.
Old Fashion Chicken Noodle Soup from Scratch
Chicken noodle soup is one of those classic soup recipes we all need in our back pockets. It is so much more than just a bowl of soup. It’s comfort and warmth. It is every bit cozy and cozy in every bite.
Nothing compares to a chicken noodle soup made from scratch. I mean, those store-bought, canned stuff just don’t even come close.
I love making a traditional chicken noodle soup from scratch using homemade chicken bone broth. The broth is rich in flavors, milky and super nutritious because of all those collagen that was slow cooked and diffused into the broth.
Our chicken bone broth is made using chicken quarters, in-season vegetables such as celery, carrots, and onions, along with fresh thyme and bay leaves in this bone broth to give it a rich and even more complex taste.
The soup itself is loaded with juicy moist shredded chicken, loaded with in-season vegetables such as celery, carrots, and onions, as well as egg noodles.
I love making a huge pot of chicken noodle soup and enjoying it all week long, especially whenever the weather turns cold. Sometimes I even freeze some of it (without the noodles…add it later so it’s fresh and not soggy!) for when I need a bowl of comfort.
So let me show you how you can make this chicken noodle soup from scratch, both using the traditional stockpot method as well as using a slow cooker and Instant Pot.
Ingredients
Here is everything you need to make chicken noodle soup from scratch!
Chicken Bone Broth Ingredients:
- Chicken quarters – you can use other parts of the chicken, but I love using chicken quarters for the soup. It’s a larger piece of meat with skin and bone so it retains a lot of flavor, yet much easier to handle than a whole chicken. Using bone-in, skin on chicken is key if you want to make delicious chicken noodle soup from scratch.
- Water – you can use chicken stock, but honestly water was all I used and my chicken noodle soup from scratch came out perfectly delicious without the added sodium.
- Carrots, celery, onion, garlic – for the best flavor, make sure to use fresh veggies and not frozen.
- Fresh thyme – you can use other fresh herbs like rosemary, sage, or a combination of it! Fresh herbs pack much more flavors than dried herbs so I highly recommend using that.
- Bay leaves – bay leaves have a mild flavor that builds up during the slow simmering process. Don’t be tempted to put more than the recommended, a little of it goes a long way!
Soup Ingredients:
- Egg noodles – these can be found in the pasta section of your grocery store. Any type of noodle can be substituted if you are not using egg noodles.
- Salt – pure sea salt will give you the best taste.
- Chicken bouillon (optional) – use this if the flavor of the soup is too bland. The flavor will be enhanced without adding any more salt. Try not to rely on the bouillon as your main source of flavoring.
- Parsley – fresh chopped parsley is the best to use
- Olive oil – this is to saute the onion, but canola oil, avocado oil, or any non-flavored oil works
Tools and Equipment
- Large pot or Dutch oven to make bone broth and stovetop chicken noodle soup
- (optional) [Instant Pot]– an Instant Pot with a stockpot function and a air fryer function that can be used to make chicken bone broth as well as chicken noodle soup. Use this instead of the stovetop method to save time.
How to Make Chicken Noodle Soup from Scratch
Chicken Bone Broth
Chop Veggies – Chop all vegetables. I like using carrots, celery, onions and garlic for flavor. When cooking veggies in bone broth, there’s no need to peel them. Roughly chop large pieces and leave garlic cloves whole.
Chicken Bone Broth – make chicken bone broth by bringing broth ingredients (chicken, veggies and fresh herbs) to a boil, then simmer.
Bring everything into a large stock pot or Dutch oven. Bring to a boil, and then simmer for at least 2-3 hours, or as long as time allows up to 8 hours. The longer you simmer, the richer the flavor.
Remove chicken broth the stock. Shred chicken and discard bones and skin.
For a clearer broth, strain the stock with a colander, set aside strained broth, and discard the other items.
Bone broth freeze very well, so I often make a big batch and freeze the rest. When you freeze bone broth, be sure to leave an inch of room at the top of the container or jar to allow for expansion. Also, let bone broth completely cool before sealing.
Here are other cooking methods for making bone broth:
- For Instant Pot: pressure 40-50 minutes, and then release naturally for 20 minutes.
- For slow cooker: cook on low for at least 12 hours, up to 24 hours. The longer the better!
Chicken Noodle Soup
Once homemade chicken stock is done, let’s make the chicken noodle soup!
First, we will sauté the aromatics. In a large pot such as a Dutch oven, sauté chopped onions and garlic on stove top in some oil. We should always sauté those aromatics first, to release their flavors and aroma upon the soup.
Next,add the chicken bone broth created earlier to the pot, and then bring it to a boil before adding noodles.
Add carrots and celery and let it cook until noodles are tender. Cook time is based on package instructions for cooking the noodles.
Once noodles are tender, bring the shredded chicken back in and fold into soup to combine.
Switch off heat. Season with salt and add fresh parsley to give it that fresh, crisp flavor, which adds a nice balance to the savory flavors of the soup.
Taste your chicken noodle soup and adjust seasonings as needed. This is a very important step because everyone like their soup slightly different (I like mine slightly saltier). Feel free to add more chicken bouillon or adjust the salt level to suit your taste preferences.
And that’s chicken noodle soup from scratch! It sounds like a lot of work upfront but if you have the time to let the chicken bone broth cook, all you need is 30 minutes of non-passive cook time!
Chicken noodle soup from scratch is one of those dishes filled with so much more than just chicken, noodles and veggies. It delivers so much warm and cozy vibes.
Make Ahead, Reheating, Freezing
Making ahead: chicken noodle soup stores really well in the fridge but the noodles will get a little soggy as it soaks up the soup overnight. For best freshness, I recommend making it fresh and consuming the same day, or making the soup ahead of time and only cooking noodles when reheating the soup.
You can also make ahead the chicken stock, store in fridge or freezer, then only make the chicken noodle soup when ready to eat.
Freezing: Only freeze the leftover soup without noodles for best results. Add noodles when you are ready to make chicken noodle soup from scratch.
Reheating: Reheat your soup on the stovetop over low to medium heat until it reaches your desired temperature. You can also reheat in the microwave, stirring occasionally. Add extra chicken broth if need to beef up egg noodles.
Variations and Substitutions
I highly recommend sticking to the list of ingredients to guarantee freshness, flavor, and keeping the nutrient intact as much as possible. However, you can make these changes if need:
- Add more vegetables to the soup (not stock) like leeks, potato, bok choy, kale, or mushroom
- Add other herbs such as rosemary, dill or sage.
- Use other stock such as beef broth, vegetable broth or stock
- Add a squeeze of lemon for a burst of freshness at the end.
Tips and Tricks
Here are tips and tricks for making chicken noodle soup from scratch:
- Selecting the chicken: Use bone-in, skin-on chicken pieces for the best flavor. The skin and bones add a lot of richness to the broth.
- Simmer slowly: Allow the stock to simmer slowly for a few hours rather than boiling it. This will ensure that the flavors meld together better.
- Open up flavors: At the end of cooking the stock, make sure to taste and add salt or even chicken bouillon if needed to bring out the flavors of the broth.
- Skim off fat: While cooking the soup, you may notice a layer of fat rising to the top. Use a spoon to skim off the fat for a healthier chicken noodle soup
- Avoid overcooking noodles: remove promptly from heat so noodles do not turn soggy.
- Cook noodles separately: If you plan on storing soup for leftovers, cook noodles separately until needed so that they don’t become mushy or absorb too much broth overnight in the fridge.
- Season after cooking: Wait until the end of cooking before seasoning with salt and pepper because flavors will concentrate as water evaporates during cooking process.
Frequently Asked Questions
Yes, boneless, skinless chicken can be used, but for a richer flavor, it’s recommended to use bone-in, skin-on pieces. You can remove the bones and skin after cooking if you prefer not to have them in the final dish. Bones and skin contribute significantly to the flavor and thickness of the broth..
Egg noodles are commonly used for authentic chicken noodle soup, offering a classic taste and texture. However, you can use any type of noodle you prefer, such as spaghetti, rice noodles, or even pasta. Choose one that suits your taste and dietary preferences.
Yes, you can use bouillon cubes or chicken base if necessary. While they offer convenience, fresh ingredients typically deliver superior flavor. Consider using bouillon or chicken base sparingly to enhance rather than wholly rely on for flavor.
– Make sure to simmer slowly (low heat) and cover while it simmers.
– Add more water if needed throughout the cooking process. If you end up adding water at the end, you might dilute the soup – so try to add water and let it simmer on low for at least 30 minutes before removing from heat.
– If you are at the end of the cook time and have to add water to chicken stock, you can add some chicken bouillon to bump up the flavor profile. It’s a bit of a cheat method, but it will help your stock be flavorful.
– Use a spoon or fine-mesh sieve to remove the oily layer from the top of the soup while it simmers.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Cozy Soup Recipes
- Roasted Red pepper Tomato Soup
- Chicken and Dumplings
- Texas Chili
- Slow Cooker Pasta Fagioli
- Navy Bean Soup
- Gnocchi Soup (by Miss in the Kitchen)
Chicken Noodle Soup
Equipment
Ingredients
Chicken Bone Broth
- 3 lb Chicken quarters or other bone-in chicken
- 15 cups water
- 2-3 stalks carrots roughly chopped
- 2-3 stalks celery roughly chopped
- 1 onion quartered
- 5-6 cloves garlic
- 3-4 sprigs fresh thyme
- 2 bay leaves
Soup
- 1 onion diced
- 3-4 cloves garlic minced
- 2 stalks carrots chopped
- 2 stalks celery chopped
- 8 oz egg noodles
- 1-2 tsp salt or to taste
- 1-2 tsp chicken bouillon optional
- 1 tbsp parsley chopped
- cooking oil
Instructions
- Make bone broth: In a large dutch oven, add chicken bone broth ingredients: chicken quarters, water, carrots, celery, onion, garlic, fresh thyme, and bay leaves. Cover and bring to a boil. Once boiling, reduce to a simmer (low heat). Cover and cook for 2-3 hours. Check at the 1.5 hour mark, if liquid is significantly cooked down, add more water and let it boil on low for at least 30 minutes.
- Once chicken broth is ready, remove the chicken pieces. Remove the skin and bones and discard. Shred the meat. Set aside.
- Strain the broth. Place in a bowl and set aside.
- Make the soup: In the same pot over medium heat. Once hot, drizzle with oil. Add diced onions and garlic. Cook until onions begin to soften.
- Return homemade bone broth to the pot. Bring to a boil. Once boiling, add in carrots, celery, egg noodles and salt. Cook according to egg noodle package instructions.
- Once the noodles are fully cooked, remove from heat immediately. Taste to see if more salt or chicken bouillon is needed to open up the flavors. Top with fresh parsley.
- Serve and enjoy!
Recipe Notes
- Make sure to cover and simmer slowly on low heat to avoid drying out stock.
- Add more water if needed throughout the cooking process. Try to add water and let it simmer on low for at least 30 minutes before removing from heat.
- If you are at the end of the cook time and have to add water to chicken stock, you can add some chicken bouillon to bump up the flavor profile.
- Avoid overcooking noodles so they are not soggy. Noodles will also soak up the liquid in the soup if it sits in there for too long.
I’m so happy you discovered the best way to make chicken broth, I am an old fart and have been making it like this like forever lol. When I want a ton of broth to freeze I take the whole chicken. I make the soup, chicken pot pie, so bloody good 🙂
You da best doll, you always make me smile with all the stories.
Keep warm from Ottawa, Canada.
Love hearing from you, Danielle! YES, best and only way to do it 🙂