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4.6 from 270 votes

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup from scratch just like my mom taught me. This soup is healthy and perfect for a cold winter night or when you're feeling sick. The best kind of comfort food there is.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 183 kcal
Course: Soup , Lunch , Dinner
Cuisine: American , Romanian

Ingredients

  • 4 pound whole chicken with skin and bones
  • 2 medium carrots peeled
  • 1 medium onion skin removed
  • 2 talks celery
  • 4 quarts water
  • 2 cups egg noodles dry, about 4 oz
  • 1 chicken bouillon cube or 1 tbsp vegeta
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • ¼ cup parsley fresh, chopped

Instructions

    Cup of Yum
  1. Remove the bag of gizzards from the inside. Place the chicken in a big soup pot, you'll need at least a 5 qt pot, and add enough water to cover the chicken. Add the whole onion, whole carrots and celery sticks to the pot. Make sure there's enough water to cover the vegetables. Bring to a boil over medium-high heat.
  2. Once it comes to a boil, you will notice a dirty foam floating around the top of the pot, use a skimmer to skim that out. This will ensure that you get a clear soup. Keep skimming the foam until there's no more left. Reduce the heat to medium-low, cover with a lid and cook for about 1 hour, the carrots should be fork tender and the chicken cooked through, and almost falling off the bone.
  3. Carefully remove the chicken from the soup pot and let it cool for a few minutes until it's cool enough so that you can pull the meat from it. Remove the carrots, celery and onion from the soup pot as well. If you have too much broth in the pot you can now ladle some out to a jar or airtight container for later use and store it in the fridge.
  4. Chop up the carrots and celery and add it back to the soup. Shred some meat from the chicken, I used the meat from half the chicken, but feel free to use all the meat, especially if you have a lot of broth, then add the shredded chicken back to the soup pot.
  5. Add the dry noodles to the pot, and the chicken bouillon or vegeta. Taste for seasoning and adjust with salt and pepper as needed.
  6. Cook for another 5 to 10 minutes until noodles are cooked through. Be careful to not add too many noodles because as the soup sits they will expand and soak up a lot of the broth.
  7. Garnish with parsley and serve.

Notes

  • What do I do with leftover chicken: Use this recipe to make the best chicken salad ever! 
  • Homemade chicken noodle soup will last 3 - 4 days in the fridge in an airtight container.
  • This recipe freezes amazingly as well! Just be sure to pack up to store before adding any noodles as they tend to turn mushy when thawed. Stored in an airtight container this soup will stay fresh frozen for 4 - 6 months. Just thaw it overnight in it's container in the fridge before reheating on the stove.

Nutrition Information

Serving 1bowl Calories 183kcal (9%) Carbohydrates 13g (4%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 50mg (17%) Sodium 492mg (21%) Potassium 272mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3740IU (75%) Vitamin C 7.2mg (8%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 183

% Daily Value*

Serving 1bowl
Calories 183kcal 9%
Carbohydrates 13g 4%
Protein 12g 24%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 50mg 17%
Sodium 492mg 21%
Potassium 272mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 3740IU 75%
Vitamin C 7.2mg 8%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.