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A bowl of golden Homemade Chicken Noodle Soup served with a spoon
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Homemade Chicken Noodle Soup (From Scratch, Whole Chicken)

My homemade chicken noodle soup recipe, made from scratch with a whole chicken for rich, golden broth. Old school comfort food, just like grandma used to make, and the perfect base to customize.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chicken noodle soup, chicken soup from scratch, homemade chicken noodle soup, whole chicken soup
Servings: 8
Calories: 459kcal
Author: Mike Hultquist

Ingredients

BROTH

  • 1 whole chicken 4 to 4 1/2 pounds
  • 12 cups cold water about, enough to just cover
  • 1 onion halved, skin on
  • 2 carrots cut into chunks
  • 2 celery ribs cut into chunks
  • 1 head garlic halved crosswise
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • Small handful parsley stems
  • 1 teaspoon black peppercorns
  • 2 teaspoons kosher salt

SOUP

  • 2 tablespoons butter
  • 1 large onion diced
  • 3 carrots sliced into coins
  • 3 celery ribs sliced
  • 3 garlic cloves minced
  • 10 cups homemade broth from above
  • 8 ounces wide egg noodles
  • 3-4 cups shredded chicken from above
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill optional
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  • Put the chicken and all the broth ingredients in a large stockpot. Bring to a bare simmer, never a boil, and skim the foam for the first 10 minutes.
  • Simmer gently, partly covered, for 1 hour. Lift out the chicken and pull off the meat, especially the breasts so they don’t dry out. Cover and refrigerate the pulled chicken until ready to use.
  • Return the carcass, bones and skin to the pot and simmer another 45-60 minutes.
  • Strain the broth. You should have about 10-11 cups. Skim the fat or chill it so the fat sets (makes it easier to remove). Taste for strength, and reduce it a bit if it’s thin.
  • In the cleaned pot, melt the butter. Cook the onion, carrots and celery for 6-8 minutes, then add the garlic for 1 minute.
  • Add the broth and simmer 10 minutes, until the carrots are just tender.
  • Add the noodles and cook 6-8 minutes.
  • Stir in the pulled chicken, parsley, dill and lemon juice. Season well, since homemade broth needs more salt than boxed.

Notes

I like to serve mine with a vinegary hot sauce for a bit of zing.
  • Salt: Homemade broth needs more salt than boxed. Taste, add, taste, add again until it tastes right.
  • Fat Removal: Chill the strained broth and the fat solidifies on top for easy removal.
  • Leftovers: The noodles soak up broth over time. If you’re planning leftovers, cook the noodles separately and add them to each bowl.
  • Spicy Version: Add 1 or 2 dried chiles de arbol to the broth, cook a minced jalapeño with the soup vegetables, or serve with hot sauce or chili flakes.
  • Roasted Chicken Version: Roast the whole chicken at 400°F for 45 minutes to 1 hour, or until golden and cooked through. Cook the soup vegetables, add the roasted chicken, cover with water and simmer about 1 1/2 hours. Pull the meat, discard the bones and skin, and finish with noodles, herbs and lemon.
  • Extra Chicken: Save any extra meat for enchiladas, tacos, quesadillas or chicken salad.

Nutrition

Calories: 459kcal | Carbohydrates: 28g | Protein: 36g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 764mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6769IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 3mg