Simple Chicken Noodle Soup From Scratch

When I first started making chicken noodle soup, I used store-bought broth for convenience, but it never quite matched that cozy, comforting flavor I craved. Then, one winter, while my mother-in-law was visiting she told me about her trick: using chicken bones to make a homemade stock. She’d simmer the bones and leftover veggies, creating a broth that was both nourishing and packed with flavor. I tried it myself, and the difference was incredible – the soup was richer, with a depth that store-bought couldn’t match.

With this recipe we do it all in one pot. Thanks to my mother-in-law, I now make soup that brings it to a whole new level of warmth and comfort.

Ingredients for an Amazing Bowl of Chicken Noodle Soup

This recipe relies on everyday ingredients you likely have in your fridge and pantry. Here’s what you’ll need:

For the Homemade Stock

• Skinless, bone-in chicken pieces: Bone-in pieces give the best flavor and can be easily pulled off for serving.
• Vegetables (carrots, celery, onion): The classic base for any good broth, adding natural sweetness and depth.
• Fresh herbs (thyme, rosemary, bay leaf and sage): These bring a comforting aroma and enhance the flavor.
• Water and salt: Essential for a flavorful broth.

• Egg noodles: A traditional choice for that satisfying, slurpable texture.  If you have time and would like to make homemade egg noodles try my recipe here (you will only need ½ a recipe).  You can also purchase premade noodles of your choice.
• Seasoning: Salt and pepper

How to Make the Best Chicken Noodle Soup from Scratch

1. Prep the Vegetables:
   Start by dicing the onion and mincing the garlic. Then wash and slice the carrots and celery into bite-sized pieces. This is the time to get all your prep work done so you can focus on building flavor while the soup simmers.
2. Sauté Aromatics:
   Heat olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and sauté for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for an additional minute, until fragrant, being careful not to burn the garlic.
3. Sauté Vegetables:
   Add the sliced carrots and celery to the pot. Stir occasionally, cooking for about 4-5 minutes, until the vegetables begin to soften and absorb the flavors of the garlic and onion. This extra step helps build a deeper base for the soup.
4. Add Chicken and Broth:
   Nestle the chicken quarters into the pot with the vegetables. Add the bay leaves, dried basil, dried thyme, and freshly cracked black pepper. Pour in 8 cups of water (or chicken broth for more depth of flavor). Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently, covered, for 1 to 1.5 hours. Keep the soup at a steady simmer, ensuring the chicken becomes tender and the flavors meld together. Avoid boiling vigorously, as it can cause the chicken to toughen.
5. Shred the Chicken:
   After the simmering time, remove the chicken quarters from the pot. Let them cool for a few minutes until you can handle them. Using two forks, shred the chicken into bite-sized pieces, discarding the bones and skin. Set the shredded chicken aside.
6. Season the Broth:
   Taste the broth and begin seasoning with salt. Start with 1 teaspoon, then add more to taste—usually 2-3 teaspoons for a well-seasoned broth. The flavor of the broth will really come alive once the salt is added. If the broth is too rich or concentrated, you can add a splash more water.
7. Cook the Noodles:
   Bring the broth back to a boil over high heat. Add the egg noodles (or any pasta you prefer). Stir occasionally and cook according to the package instructions, usually 7-8 minutes, until the noodles are al dente. If you’re using fresh noodles, check them a bit earlier.
8. Finish the Soup:
   Once the noodles are tender, return the shredded chicken to the pot. Stir everything together and let it simmer for an additional 2-3 minutes to heat through. Taste again and adjust the seasoning with more salt, pepper, or herbs if necessary.
   

Ladle the soup into bowls, garnish with a little extra parsley, and serve hot. Enjoy the comforting, homemade goodness!

Storing and Freezing Your Chicken Noodle Soup

One of the best parts of making chicken noodle soup from scratch is that it stores well, making it perfect for meal prepping or enjoying over several days.

Refrigerator Storage

Cool Before Storing: Let the soup cool to room temperature before transferring it to the refrigerator. This helps prevent condensation, which can dilute the flavors.

Storage Containers: Transfer the soup to airtight containers, leaving a little space at the top to account for any expansion. This keeps the soup fresh and prevents it from absorbing any fridge odors.

Shelf Life: Properly stored, chicken noodle soup can be kept in the refrigerator for up to 4 days. Reheat the soup gently over medium heat to avoid overcooking the noodles or chicken.

Freezing Tips

Noodle-Free Freezing: If you’re planning to freeze your soup, consider leaving out the noodles. When reheated, noodles can become mushy. Instead, freeze the broth, chicken, and vegetables, and add freshly cooked noodles when you’re ready to serve.

Portion Control: Divide the soup into freezer-safe containers or heavy-duty freezer bags for individual portions. This makes it easy to reheat just what you need.

Label and Date: Always label your containers with the date you made the soup so you can keep track of how long it’s been in the freezer.

Storage Duration: Homemade chicken noodle soup can be frozen for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat it on the stovetop over medium heat, adding cooked noodles at the end.

Pro Tip: To maintain the best texture and taste, consider freezing any leftover soup without the noodles and adding fresh ones after reheating. This small step ensures that your reheated soup tastes just as comforting and delicious as when it was first made.

Once you experience the depth of flavor from homemade stock, you may never go back to store-bought broth again! Have you tried making this chicken noodle soup from scratch? I’d love to hear how it turned out – drop a comment below with your thoughts, tips, or any variations you’ve come up with!