Enjoy the best homemade chicken noodle soup recipe, packed with tender chicken, hearty vegetables, and flavorful broth. This classic comfort food is easy to make and perfect for cold days, flu season, or a cozy family meal. Learn how to make old-fashioned chicken soup from scratch, with tips for a rich broth, variations, and gluten-free options. Whether you’re looking for the best chicken noodle soup recipe or a quick and easy homemade soup, this guide has everything you need!

Ingredients

For the Chicken Broth:

2 lb chicken pieces (bone-in, skin-on)
2 bay leaves
1 small onion, halved (or 1/2 medium onion)
2 garlic cloves, pierced
1 tsp dried thyme (or 2 sprigs fresh thyme)
5 quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)

For the Chicken Noodle Soup:

3 celery sticks, finely diced
2 large carrots, quartered and thinly sliced
1 medium onion, finely diced
1 Tbsp sea salt (or to taste)
1/4 tsp black pepper (or to taste)
4 Tbsp fresh parsley, chopped
4 Tbsp fresh dill, chopped

Instructions

Prepare the Chicken: Separate chicken into pieces (wings, drumsticks, etc.) and leave the skin on. Trim excess fat. Using a heavy knife, cut through the bones to expose the marrow.
Make the Broth: In a large (at least 8-quart) soup pot, combine chicken pieces, halved onion, bay leaves, pierced garlic cloves, and thyme. Add 5 quarts of water and bring to a boil. Skim off and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours.
Remove and Shred the Chicken: Take the chicken out of the pot and let it cool. Separate the meat from the bones, discarding the bones. Cover the meat to keep it moist.
Strain the Broth: Pour the broth through a fine sieve lined with a paper towel into a heat-proof bowl. Rinse out the pot.
Sauté the Vegetables: Place the pot back over medium heat. Add 2 Tbsp olive oil and sauté the celery, carrots, and onion for about 5 minutes until softened.
Reassemble the Soup: Return the broth to the pot. Season with salt and pepper to taste. Bring to a light boil and simmer for 15 minutes.
Add Chicken and Noodles: Stir in the shredded chicken and egg noodles. Cook until the noodles are tender (follow package instructions; mine took about 20 minutes).
Finish with Herbs: Turn off the heat and stir in fresh parsley and dill.
Serve: Ladle into warm bowls and enjoy!

Tips

For a richer broth, roast the chicken pieces in the oven at 400°F for 30 minutes before adding them to the pot.
Simmering the broth longer (up to 3 hours) will deepen the flavor.
Skimming the foam off ensures a clear, clean-tasting broth.

Variations and Substitutions

Vegetable Swap: Add mushrooms, leeks, or parsnips for extra flavor.
Noodle Choices: Swap egg noodles for rice, orzo, or even zucchini noodles for a low-carb option.
Spice it Up: Add a pinch of red pepper flakes or a dash of turmeric for a twist.
Gluten-Free Option: Use gluten-free pasta or rice noodles.

FAQs

Can I make this soup ahead of time? Yes! Store it in the fridge for up to 4 days or freeze for up to 3 months.

Can I use rotisserie chicken? Absolutely. Skip making the broth and use store-bought chicken broth instead.

Why is my broth cloudy? Likely due to boiling instead of simmering. Skimming the foam and straining helps clarify it.

Serving Suggestions

Serve with a crusty baguette or homemade biscuits.
Pair with a fresh green salad for a complete meal.
Add a squeeze of lemon for a bright, fresh flavor.

Why You’ll Love This Recipe

Comforting & Nourishing: Perfect for cold days or when feeling under the weather.
Simple & Homemade: No preservatives, just fresh, wholesome ingredients.
Customizable: Easily adapt the ingredients to your taste and dietary needs.

Enjoy this classic, homemade chicken noodle soup that warms the soul!