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The Ultimate Homemade Chicken Noodle Soup Recipe to Warm Your Soul

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Learn how to make delicious Homemade Chicken Noodle Soup Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 whole chicken (about 3–4 pounds), preferably organic or free-range
  • 10 cups cold water
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 large yellow onion, peeled and quartered
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt, plus more to taste
  • 2 cups egg noodles (or any pasta of your choice)
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped
  • Optional: 1 teaspoon dried thyme or a few sprigs of fresh thyme

Substitution tips: If you can’t find a whole chicken, bone-in, skin-on chicken thighs work beautifully for rich flavor. For a gluten-free option, swap egg noodles for rice noodles or gluten-free pasta. And if fresh herbs aren’t on hand, dried herbs work just fine—just use about a third of the amount.

Instructions

  1. Place the whole chicken in a large stockpot and cover with 10 cups of cold water. This slow start is key — it helps draw out the rich flavor from the bones. Bring to a gentle boil over medium-high heat.
  2. As the water begins to boil, skim off any foam or impurities rising to the surface with a ladle or spoon. This keeps your broth clear and bright — just like Mama Lu would want.
  3. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and 1 teaspoon of salt to the pot. If you’re using thyme, add it now. Reduce the heat to low and let everything simmer gently, uncovered, for about 1.5 to 2 hours. The slow simmer lets the flavors meld and the chicken cook tender.
  4. Once the chicken is cooked through and falling off the bone, carefully remove it from the pot and set aside on a cutting board to cool. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding the vegetables and spices.
  5. When the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones. This is one of my favorite parts — the meat is juicy and flavorful, perfect for sinking into your soup bowl with noodles.
  6. Return the strained broth to the stove and bring it back to a gentle boil. Add the egg noodles and cook according to package instructions, usually 6-8 minutes, until tender but still has a little bite.
  7. While the noodles cook, melt the butter in a small skillet over medium heat. Add the shredded chicken and sauté for 2-3 minutes to warm through and infuse with a buttery richness.
  8. Once noodles are cooked, stir the chicken back into the pot along with the chopped parsley. Taste and adjust salt and pepper as needed. Let the soup simmer gently for another 2-3 minutes to marry the flavors.
  9. Ladle the soup into bowls, serve hot, and enjoy the simple, nourishing comfort of a meal made with love — just like Mama Lu taught me on those porch swings and flour-dusted afternoons.

Find it online: https://claracooking.com/homemade-chicken-noodle-soup-recipe/