Chicken Noodle Soup From Scratch is the ultimate comfort food! Made with homemade chicken stock and noodles, and packed full of vegetables, this homemade chicken noodle soup recipe makes a truly nourishing meal.
There is nothing more comforting than a warm bowl of soup made with homemade stock, nutritious vegetables, wide egg noodles, savory chicken, and delicious herbs. The best homemade chicken noodle soup is one we can enjoy as much for a quick dinner as on cold nights!
While this chicken soup recipe is a staple in my house, I love that it can be easily changed and adapted to use up what we have in the fridge.
If you have kale that needs to be used, fresh parsley from the garden, cabbage etc., you can easily add it to make the most flavorful chicken noodle soup. Such an easy way to create good food and not have waste!
Everyone should have a go-to, classic chicken noodle soup recipe in their recipe box. It is a staple recipe packed with nutritional value that the whole family will enjoy.
Pair it with a delicious loaf of Same Day Sourdough, Sourdough Oatmeal Bread, or Sourdough Brioche Rolls.
Why You’ll Love This Recipe
Prep ahead meal – Many of the ingredients can be made ahead of time to make it a really simple weekday meal. Make homemade chicken broth ahead of time, use leftover or rotisserie chicken, and you can even make homemade noodles up to 3 days in advance. Or use grocery store noodles for minimal effort.
Nourishing – There is no doubt that bone broth is a health food. Not only is it full of rich flavor, but it provides healthy fats, electrolytes, vitamins, and minerals. Pair that with vegetables and protein from tender chicken, and carbs from fresh noodles, and it is a well-balanced meal.
Inexpensive – Soup is one of my favorite things to make because it is so budget friendly. Throw leftover shredded chicken, a little garlic, fresh thyme, spring onions, celery leaves, classic egg noodles, and as much broth as you like together and get a delicious bowl of chicken noodle soup! Serve with homemade sourdough bread or even sourdough crackers to stretch it further – whatever your personal preference!
Ingredients
Chicken Stock – I love to make my own homemade chicken stock to save money. I even like to use chicken feet to make bone broth. It is super simple and homemade broth just tastes better and is better for you than the store-bought version. If needed, you can use a bouillon cube and water to make stock.
Noodles – You can make homemade noodles or use grocery store noodles. For store-bought, I find the broad egg noodles to be the best type of noodles! I like to cook to al dente.
Chicken – I used chicken breasts for this recipe. You could also use shredded chicken from a whole roast chicken (make your whole chicken in the Instant Pot for an even easier meal).
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Large soup pot or Dutch oven – A large pot makes sure you have room to add enough water to cover the chicken and vegetables.
How To Make Chicken Noodle Soup From Scratch
Step 1: Make homemade chicken broth. This can be done days in advance if desired. Or choose your favorite store-bought brand of stock.
Step 2: Cook your chicken breasts in a bit of olive oil or other fat in a Dutch oven or large soup pot. Sear on both sides for about 7 minute each. Remove from the pot and allow to cool. It doesn’t matter if the chicken isn’t fully cooked because it will continue to cook in the soup
Step 3: Add butter, diced onion, diced celery and carrots to the stock pot and sauté over medium heat for 3 to 5 minutes or until the onion starts to turn translucent. Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it’s easy to do.
Step 4: Add the chicken broth and herbs. Bring to a simmer over medium-high heat for about 15-20 minutes, until the carrots are about soft.
Step 5: Cut the chicken into bite-size pieces or shred it, and add it back to the pot. Add the noodles. Bring back to a simmer and cook just until noodles are done. The only thing to remember when cooking noodles is that fresh noodles do not take a long time compared to dried (usually around 3-5 minutes to al dente depending on thickness).
Step 6: Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. Ladle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.
Tips
- This is the best soup to use up what you have in your kitchen. Carrots, peas, green beans, cabbage, herbs – add them in.
- Sautéing the onions, celery, and carrots in butter before adding the remaining ingredients is totally a game changer. It adds so much flavor to the dish.
- I love making a whole chicken in the instant pot, then taking all the meat off the bones, throwing the bones back into the pot, adding some cold water, and then turning it back on for hours to make the broth. I make the soup the next day. It’s a great way to get the most out of your food!
- Store in an airtight container in the fridge for up to 5 days. Reheat to serve. If you are wanting to freeze the soup, I would suggest freezing it without the noodles for up to 3 months. The noodles can get mushy once thawed and reheated. You can always cook and add the noodles when reheating the soup!
- To make more of a creamy chicken noodle soup, replace 1-2 cups of clear broth with whole milk.
Recipe FAQs
Homemade noodles are my favorite, whether it be sourdough noodles or homemade egg noodles. Other great options are store-bought egg noodles, ramen, orzo, or elbow macaroni. Most pasta will work and is totally dependent on your personal preference.
You can do either. If you plan on storing soup in the fridge for up to 5 days, I like to cook my noodles separately, otherwise they will absorb the broth. You could also thin it out with more broth if desired.
Herbs and delicious broth go a long way for adding flavor to chicken soup! Use bone-in chicken and chicken bones to make homemade broth. Adding herbs like fresh parsley, bay leaf, thyme, oregano, garlic, black pepper or even a squeeze of fresh lemon juice will add a lot of delicious flavor to soup.
Making soup from scratch is actually really easy. Start with aromatics like onion, garlic, and celery. Then add your meat, then broth. Lastly, add noodles until they’re done.
More Soup Recipes From The Farmhouse
- Tomato Soup From Scratch
- Creamy Chicken And Gnocchi Soup
- Sausage Sauerkraut Soup
- Creamy Chicken Wild Rice
- Split Pea Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homestyle Chicken Noodle Soup With Homemade Noodles
Ingredients
- 1-2 tablespoon olive oil
- 3 chicken breasts
- 1 tablespoon butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 4 medium carrots, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
Instructions
- Make homemade chicken broth. This can be done days in advance if desired. Or choose your favorite store-bought brand of stock.
- Cook your chicken breasts in a bit of olive oil or other fat in a Dutch oven or large soup pot. Sear on both sides for about 7 minute each. Remove from the pot and allow to cool. It doesn’t matter if the chicken isn’t fully cooked because it will continue to cook in the soup
- Add butter, diced onion, diced celery, and carrots to the stock pot and sauté over medium heat for 3 to 5 minutes or until the onion starts to turn translucent. Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it’s easy to do.
- Add the chicken broth and herbs. Bring to a simmer over medium-high heat for about 15-20 minutes, until the carrots are about soft.
- Cut the chicken into bite-sized pieces or shred it, and add it back to the pan. Add the noodles (whether it be homemade or store-bought). Bring back to a simmer and cook just until noodles are done. Fresh noodles do not take as long as dried (usually around 3-5 minutes to al dente depending on thickness).
- Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. Ladle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.
Notes
- This is the best soup to use up what you have in your kitchen. Carrots, peas, green beans, cabbage, herbs – add them in.
- Sautéing the onions, celery, and carrots in butter before adding the remaining ingredients is totally a game changer. It adds so much flavor to the dish.
- I love making a whole chicken in the instant pot, then taking all the meat off the bones, throwing the bones back into the pot, adding some cold water, and then turning it back on for hours to make the broth. I make the soup the next day. It’s a great way to get the most out of your food!
- Store in an airtight container in the fridge for up to 5 days. Reheat to serve. If you are wanting to freeze the soup, I would suggest freezing it without the noodles for up to 3 months. The noodles can get mushy once thawed and reheated. You can always cook and add the noodles when reheating the soup!
- To make more of a creamy chicken noodle soup, replace 1-2 cups of clear broth with whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks amazing! I love that it’s from scratch—there’s nothing like homemade chicken noodle soup. I can’t wait to try it this weekend. Thank you for sharing!
This was the best chicken noodle soup I have ever made. Great recipe
This recipe was so good! I told my husband it’s restaurant quality 🤍 did half milled wheat and half all purpose for the noodles for a bit more nutrients and turned out great
I made this tonight to rave reviews. Excellent recipe! I had my own ‘issues’ making the pasta (not enough flour on the board on my part) but despite the wonky shape it I ended up with it cooked up beautifully and made it all the more rustic. Definitely will make again!
Way better than canned, great flavor, and effortless to make! Perfect for when your sick. Will definitely keep this in my recipes too pass down to my daughter for her family one day! Thank you Lisa!
This soup is so flavourful and absolutely delicious, can’t get enough of it! Thank you Lisa!