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Homemade Chicken Noodle Soup Recipe
5 from 48 votes

Homemade Chicken Noodle Soup Recipe

This Homemade Chicken Noodle Soup features tender roasted chicken combined with a flavorful broth and sautéed vegetables. Egg noodles are cooked separately to maintain their texture, then added just before serving. The soup offers savory, comforting flavors with fresh parsley finishing the dish. It can be made ahead as the flavors develop over time, making it suitable for meals needing warm and hearty nourishment.

Prep Time
25 mins
Cook Time
1 hr 30 mins
Servings: 24
Calories: 314 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 whole chicken for roasting
  • 2 pounds carrot peeled, sliced
  • 3 tablespoons neutral cooking oil generic cooking oil
  • 1 celery bunch, sliced
  • 2 yellow onion small, peeled, small diced
  • 3 garlic finely minced cloves
  • 2 pounds egg noodles
  • ¼ cup parsley chopped, fresh
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste

Instructions

    Cup of Yum
  1. Add the chickens to a very large pot and cover them with water so that it is 4 inches over the chicken.
  2. Cook over medium heat for 60-80 minutes or until the chicken is cooked throughout and the thigh meat registers over 165° using a thermometer.
  3. Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones.
  4. Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for the soup aside.
  5. While the chicken is cooking add 1 tablespoon of oil to a large rondeau or Dutch oven style pot over low heat and sweat the onions, celery, carrots, and garlic for 10-15 minutes or until slightly tender.
  6. Add the cooked vegetables to the pot with the chicken broth and also add in the cooked pulled chicken as well. Cook for 10-15 minutes over low heat.
  7. Finish the soup with the parsley, salt, and pepper.
  8. In the meantime, add the noodles to a large pot of boiling salted water and cook until al dente, or slightly crunchy, according to the package cooking time directions.
  9. Remove the noodles and completely cool in a colander under cold running water until the noodles are cold. Keep them in a plastic bag and toss with the remaining 2 tablespoons of oil so that they do not stick together.
  10. Serve by adding a small amount of cooked, cooled noodles to a bowl along with the soup.

Notes

  • Make the soup up to 2 days in advance to deepen the flavors.
  • Store covered in the refrigerator for up to 5 days or freeze portions for up to 3 months.
  • Keep noodles separate to prevent sogginess, adding them only when serving.
  • Freeze up to one-third of the pulled chicken if not all is used immediately.
  • Reheat gently on stovetop or microwave until hot before serving.

Nutrition Information

Calories 314kcal (16%) Carbohydrates 32g (11%) Protein 26g (52%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 92mg (31%) Sodium 96mg (4%) Potassium 419mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 6431IU (129%) Vitamin C 4mg (4%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 314

% Daily Value*

Calories 314kcal 16%
Carbohydrates 32g 11%
Protein 26g 52%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 92mg 31%
Sodium 96mg 4%
Potassium 419mg 9%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 6431IU 129%
Vitamin C 4mg 4%
Calcium 40mg 4%
Iron 2mg 11%

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