Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup
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There is nothing more comforting than a bowl of Homemade Chicken Noodle Soup and no recipe better than this one. It is peak cold and flu season here, which means we’re making regular batches of our favorite chicken noodle soup! This recipe is, hands-down, the BEST variety of its kind. It is sure to help you feel better; even when you’re not sick. Regardless of how ill I am, I will muster all my energy to make a large stockpot full. That is, if our freezer supply is empty.

Homemade (nor not!) Chicken Stock

Better than Bouillon

I like to make a double-batch and freeze our homemade chicken noodle soup in varying sized quantities. That way, I’m ready at a sneeze’s notice with enough soup for one person or the whole family. To do so, I make the initial stock and whole chicken per the recipe, but then double the veggies and add additional Better Than Bouillon Chicken Broth (mixed with boiling water) to make enough soup to feed an army.

Now, before you freak out. This homemade chicken noodle soup recipe LOOKS complex, but it really isn’t. And the extra effort it takes to make the stock (and cook the whole chicken while you do) is well worth it. Trust. Me. Just try it once; you’ll see. You’ll be hooked and will never go back again.

The chicken stock is flavorful, the meat moist, and the veggies and herbs boost your immunity while adding some brightness. Combined, this homemade chicken noodle soup will comfort your body, warm your soul, and fill your belly in a way that only chicken soup can.

Homemade Chicken Noodle Soup Recipe

More Than Soup

We serve our soup with crackers or Rustic Italian Bread. Another favorite soup recipe for cold weather is Winter Squash Soup. And our favorite all-weather soup creation is definitely Cuban Pork Stew! Both of which are made in the crock-pot.

Sambucol

Along with this homemade chicken noodle soup, we fight cold/flu season with everything we’ve got! We immediately reach for our Young Living Essential Oils (Theives down the spine & a Cold Blend in the diffuser), Echinacea Tea (with honey & fresh lemon), vitamin C fruits & veggies, & Sambucol Black Elderberry Supplements.

Praying you’re making this soup just to fight off the cold weather – and not because of illness! But if you are feeling under the weather, this recipe is sure to do the trick.

Recipe inspired by Tyler Florence.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

The BEST chicken noodle soup recipe to comfort your body and soul. Made with fresh chicken, veggies, & herbs. Easily double or triple and store in batches in the freezer, ready for cold and flu season!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 256kcal

Ingredients

Chicken Stock

  • 1 whole Chicken (3-4 lbs) rinsed, discard giblets
  • 2 Carrots scrubbed; cut into chunks
  • 3 stalks Celery cut into chunks
  • 2 Yellow Onions quartered
  • 1 head Garlic halved
  • 1 Turnip scrubbed; halved
  • ¼ bunch Fresh Thyme
  • 2 Bay Leaves dried
  • 1 tsp Whole Black Peppercorns

Chicken Noodle Soup

  • 2 tbsp Olive Oil
  • 1 Yellow Onion chopped
  • 3 cloves Garlic minced
  • 2 Carrots halved lengthwise (on thicker end) & cut diagonally into thick slices
  • 2 stalks Celery halved lengthwise & cut into thick slices
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf dried
  • 2 quarts Chicken Stock recipe above
  • 8 oz Egg Noodles extra wide
  • 1 whole Cooked Chicken shredded (recipe below)
  • Salt and Pepper to taste

Instructions

Chicken Stock

  • In a large stockpot, over medium heat, combine chicken, vegetables, thyme, bay leaves, and peppercorns.  
  • Add enough water to cover chicken (not more than 3 quarts), and slowly bring to a boil.
  • Once boiling, lower heat to medium-low and allow to gently simmer for 1 – 1.5 hrs, partially covered, until the chicken is fully cooked.  Periodically skim off any impurities that collect on the surface while it cooks.  Add additional water, as necessary, to ensure the chicken stays covered.
  • Once done, gently transfer the whole chicken to a heat-safe cutting board.  Tent with foil for 15 mins.  Once it is cool enough to handle, remove the meat from the skin and bones (discard).  Roughly shred and chop the meat and set aside, covered, while you prepare the rest of the soup.
  • Strain the stock through a sieve and discard any solids.  Skim off any leftover impurities or fat-solids that rise to the surface.  Use immediately, or store for up to a week in the fridge.  Can also be frozen for longer storage.

Chicken Noodle Soup

  • Heat oil in a large dutch oven or other stockpot over medium heat.  
  • Add onions, garlic, carrots, celery, thyme, and bay leaf, cooking for 6 minutes, or until softened (do not brown).  
  • Slowly pour in the chicken stock (recipe above) and bring to a boil.  
  • Add noodles and simmer until al dente (about 5 mins; they’ll continue to cook as you do the next step).
  • Fold in chicken and allow to return to a simmer until heated through.  Remove bay leaf and thyme stems.  Season with salt and pepper to taste.

Nutrition

Serving: 0g | Calories: 256kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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