Take the time to learn How To Make Chicken Noodle Soup from scratch, and you’ll discover a depth of flavor that transforms this classic comfort food. This isn’t just any chicken noodle soup; it’s inspired by a cherished family recipe, elevated with homemade stock and tender egg noodles that are surprisingly simple to make. Prepare for a chicken noodle soup experience that surpasses all others – truly, the BEST you’ll ever taste!
In my home, the mere mention of homemade chicken noodle soup brings smiles and eager anticipation. It’s a dish that resonates with warmth and care, perfect for chilly days or when you need a nourishing meal. This recipe has become my go-to offering for friends and neighbors, especially during colder months, often paired with a simple loaf of Artisan Bread. It’s always met with rave reviews and empty bowls.
Choosing Your Noodles for Chicken Noodle Soup
While my mother always prepared chicken noodle soup with homemade egg noodles, one of the beautiful aspects of this soup is its versatility with noodles. The choice is yours!
- Homemade Egg Noodles: For the ultimate homemade experience, these are unparalleled. Made from basic ingredients like flour, salt, milk, and eggs, they come together in just about 5 minutes and add a delicate texture that’s perfect for chicken noodle soup.
- Farfalle Pasta: Also known as bow-tie pasta, farfalle holds up well in soup and adds a playful shape.
- Elbow Macaroni: A classic choice, elbow macaroni is readily available and familiar, making it a comforting option.
- Rotini: These spiral noodles capture the broth beautifully and provide a satisfying bite.
Elevating Flavor with Homemade Chicken Stock
When considering the stock for your chicken noodle soup, the question often arises: homemade or store-bought? While store-bought stock is convenient, homemade chicken stock truly elevates the soup to a new level of flavor. The secret ingredient for achieving exceptional stock with minimal effort? A rotisserie chicken!
Using a rotisserie chicken is a game-changer. You not only get flavorful, ready-to-shred chicken for your soup, but you also have the carcass and bones to create a rich, homemade chicken broth. The process is incredibly straightforward and the depth of flavor it imparts to the soup is remarkable. You’ll be amazed at the difference homemade stock makes.
Step-by-Step Guide: How to Make Chicken Noodle Soup
Let’s walk through the simple steps to create this heartwarming homemade chicken noodle soup.
1. Prepare Homemade Chicken Stock (Recommended): If you’re opting for homemade stock, prepare it in advance using a rotisserie chicken. Alternatively, select a high-quality store-bought chicken stock or broth.
2. Sauté the Vegetables: In a large stock pot set over medium-high heat, melt butter. Add diced celery and carrots and sauté for about 3 minutes, until they begin to soften. Introduce minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Add Chicken Stock and Seasoning: Pour chicken stock or broth into the pot with the sautéed vegetables. Season generously with salt (taste the broth before adding salt, as stock can vary in sodium content), freshly ground black pepper, a pinch of dried rosemary, dried thyme, and a tiny pinch of crushed red pepper flakes for a subtle warmth. For an even richer chicken flavor, consider adding a small spoonful of “better than bouillon” chicken base or chicken bouillon powder, adjusting to your taste.
4. Bring to a Boil and Add Noodles: Increase the heat to bring the broth to a rolling boil. Once boiling, add your choice of noodles. If using uncooked homemade egg noodles or dry store-bought pasta, cook until just al dente, following package directions for store-bought pasta or about 3-5 minutes for homemade egg noodles. It’s crucial not to overcook the noodles, especially store-bought varieties.
5. Add Chicken and Finish: Reduce heat to low. Stir in the cooked chicken from the rotisserie chicken. Taste the soup one last time and adjust seasonings as needed. You might want to add a bit more salt, pepper, or herbs to achieve your perfect flavor profile.
6. Serve and Enjoy: Ladle the comforting chicken noodle soup into bowls and serve immediately. It pairs beautifully with crusty bread like No Knead Bread or soft homemade rolls. For another comforting soup option, be sure to try my Chicken and Dumpling Soup!
The Health Benefits of Chicken Noodle Soup
Yes! Homemade chicken noodle soup is not only delicious but also a healthy and nourishing choice, especially when compared to many store-bought versions. Commercial soups often contain high levels of sodium, artificial flavors, and preservatives. In contrast, homemade soup allows you to control the ingredients and create a truly wholesome meal.
Chicken broth or stock, particularly when homemade, is rich in vitamins and minerals and has soothing properties, making it a wonderful remedy when you’re feeling under the weather. Even if you opt for store-bought broth and noodles, preparing chicken noodle soup at home is still a healthier choice in every way.
Make-Ahead and Freezing Tips
Make Ahead: This soup is an excellent make-ahead dish, especially when using homemade egg noodles. They hold their texture beautifully and don’t become mushy like some store-bought noodles. If you prefer using regular store-bought noodles, it’s recommended to prepare the broth base (steps 1-2) in advance and then cook the noodles and add the chicken on the day you plan to serve.
Storage: Store leftover chicken noodle soup in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.
Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for 2-3 months. Thaw overnight in the refrigerator or gently reheat over medium heat on the stovetop. If you’ve used store-bought noodles, consider slightly undercooking them before freezing to prevent them from becoming too soft upon reheating.
Enjoy creating this classic comfort food in your own kitchen. It’s a recipe that’s sure to be loved by everyone and become a staple in your home, bringing warmth and deliciousness with every bowl.
Recipe
5 from 7934 votes
Chicken Noodle Soup
Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.
Author Lauren Allen
Course Main Course, Soup
Cuisine American
Servings 8
Calories 206
Cost 7
Prep 20 minutes mins
Cook 20 minutes mins
Total 40 minutes mins
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Equipment
Ingredients
For the Soup:
- 1/2 Tablespoon butter
- 2 ribs celery , diced
- 3-4 large carrots diced
- 1 clove garlic , minced
- 10 cups chicken stock , or broth*
- 1 teaspoon salt , to taste
- ½ teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon dried rosemary ,or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles , or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken *
- 1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon granules
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Instructions
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Stock: I HIGHLY recommend making this soup with homemade stock! It’s very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth. If using store-bought broth I recommend adding Better than Bullion chicken base to it to give it more depth of flavor. Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles. Gluten-free Adaptations: Use gluten-free egg noodles or make my homemade egg noodles with gluten-free all-purpose flour. Make ahead: This soup is best made ahead of time when you are using homemade egg noodles (they don’t get soggy like regular store bought noodles). If using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken. Freezing Instructions: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Macros Recipe Adaptation
24 oz. rotisserie chicken, low-sodium chicken broth, 5 cups dry egg noodles.
Per Serving Amount
406 grams
Macros
313kcal, Fat: 5g, Carbs: 24g, Protein: 34g (serves 8) | MFP: Chicken Noodle Soup (TBFS Macros)
Nutrition
Calories: 206kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 934mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 4606IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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I originally shared this recipe October 2017. Updated September 2021.
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This post contains affiliate links.
