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Old-School Chicken Noodle Soup: Comfort Food Made From Scratch
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There’s nothing quite like a warm bowl of chicken noodle soup when you’re feeling under the weather or just need a comforting pick-me-up. While rich and hearty soups have their place, there’s something equally satisfying about a light, flavorful broth brimming with fresh vegetables and tender chicken.
This recipe takes you through the entire process, starting with breaking down a whole chicken and ending with a delicious bowl of homemade soup. Seeing the transformation from base ingredients to a finished dish gives you a true appreciation for the cooking process.
When making the broth, it’s important to keep the mixture at a gentle simmer rather than a boil. Boiling can cloud the broth, while a slow simmer keeps it clear and full of flavor as it reduces. I provide instructions for making the classic chicken noodle soup with store-bought broth for a shortcut below.
Old-School Chicken Noodle Soup
Table of contents
Broth vs. Stock
By simmering chicken with vegetables, you can easily make your own broth at home. It’s economical, deeply nourishing, and packed with protein and all the benefits people rave about in store-bought versions. If you were ever standing in the soup aisle of the grocery store wondering what the hell the difference is between stock and broth you are not alone. Calling bone broth a “broth” when it is a “stock“ also leads to further confusion.
While the terms are often used interchangeably, broth is best defined as any liquid made from simmering water with meat (in this case chicken), vegetables and herbs. Stock, on the other hand, is a little denser and more flavorful because of the addition of bones, which adds both protein and collagen.
Additionally, stock is typically simmered for a longer amount of time to get the most out of the bones. You can find more about my homemade chicken stock here. And finally, most stocks differ from broth in that they are unseasoned and are more easily manipulated when cooking. Confusing, but I hope this clears some things up. If I am buying one at the store rather than making my own I always buy one with less sodium so that I can season with salt myself.
Key Ingredients in This Recipe
- Chicken – While this recipe is flexible I choose to use a whole chicken to make the soup and broth. I break it down into parts then add all to the water to create the light and delicate broth. The meat is then shredded and added to the soup just before serving so it doesn’t overcook.
- Vegetables – A combination of roughly chopped vegetables can be added to develop the deep flavors in stock. I use carrots, celery, onion and leeks which are strained out once the broth is ready. I serve the chicken soup simply with carrots and celery simmered in the broth.
- Herbs and spices – The homemade chicken broth is seasoned with fresh parsley leaves, bay leaves and black peppercorns while the soup is garnished with a bit of fresh dill.
- Noodles – Egg noodles pair perfectly with chicken noodle soup because they have a rich, hearty texture and flavor that pairs perfectly with the savory broth and tender chicken. These noodles are slightly denser than other pasta types, allowing them to hold up well in soup without becoming overly soft or mushy.
How to Make Chicken Noodle Soup From Scratch
Step 1: Make the chicken broth.
Place the chicken, celery, carrots, onion, leeks, parsley, peppercorns and bay leaves into a large heavy-bottomed pot or Dutch oven and add enough water so that the chicken and vegetables are covered by about 1-inch of water.
Step 2: Cook the chicken.
Bring to a simmer over medium heat then reduce heat to low so that the stock is at a bare simmer. Continue to cook, uncovered, until the chicken is very tender and falling off the bone, about 1 hour and 30 minutes, adding more water if needed. Skim the surface of the broth occasionally, discarding any scum that has risen to the top.
Step 3: Remove chicken and shred.
Use tongs to remove the chicken to a large bowl and let cool. Shred the chicken and add the meat to a bowl, discard the skin and bones.
Step 4: Strain the broth.
Strain the broth and discard the vegetables. Season to taste with salt. You should have about 8 cups of broth.
Step 5: Cook until vegetables are tender.
Return the broth to a simmer over medium-low heat and add the diced vegetables. Simmer until the vegetables are tender, about an additional 30 minutes.
Step 6: Cook noodles.
Bring a large pot of water to a boil. Add the egg noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain and set the noodles aside.
Step 7: Assemble and serve.
Add the shredded chicken and the noodles to the broth and continue to simmer for 10 minutes. Ladle the soup into bowls and top with fresh dill.
Tips and Tricks for This Recipe
How to make with premade/ store-bought broth
The homemade chicken broth can easily be made using store-bought broth instead. Substitute the homemade recipe with 8 cups (1.89L) store-bought chicken broth, warming it through then proceeding with the recipe as directed. Add cooked shredded chicken breasts or shredded rotisserie chicken. Using low-sodium broth allows you to control the salt easier.
Tips for the Best Chicken Noodle Soup
- Don’t add all the noodles. I cook the noodles separately for chicken noodle soup to keep them from getting soggy or absorbing too much broth if the soup isn’t served immediately. This way, you can add fresh, perfectly cooked noodles to each bowl when ready to serve
- Add a Parmesan rind. Adding a Parmesan rind to chicken broth is a simple way to enhance its flavor and richness. It gently melts into the soup adding a slightly creamy texture.
- Avoid adding too many veggies. Adding too many veggies to the prepared broth when assembling the soup can make it too sweet. I prefer to keep it simple with diced carrots and celery.
- Don’t overcook the chicken. I add the chicken back to the broth just before serving so it warms through without overcooking.
- Season your broth. Don’t forget the salt! Especially if you are creating your broth from scratch it’s important to season your broth with salt as you go. I like to season the broth once it’s finished simmering and then again just before serving, tasting as I go.
How to Store and Reheat Leftovers
I recommend waiting to add the noodles and storing them separately, refrigerated in airtight containers for up to 3 to 4 days. Freeze the soup in resealable plastic bags flat on a baking sheet without the noodles, as they don’t hold up well after freezing and reheating. It will last for up to 3 months in the freezer.
If frozen move to the refrigerator overnight to thaw. Add to a medium pot and reheat over medium-low heat until warmed through.
Other Recipes to Try
If you enjoy this classic old-school chicken noodle soup recipe, give these a try:
Old-School Chicken Noodle Soup
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Ingredients:
For the chicken broth:
- 1 (4-pound) whole chicken, cut into pieces, skin on
- 3 stalks celery, roughly chopped
- 3 large carrots, roughly chopped
- 2 medium yellow onions, quartered
- 1 medium leek, whites chopped and top greens discarded
- 1 bunch flat-leaf parsley
- 1 teaspoon black peppercorns
- 2 bay leaves
- Kosher salt, to taste
For serving:
- 2 medium stalks celery, diced
- 2 medium carrots, peeled and diced
- ½ pound egg noodles
- ¼ cup chopped fresh dill
Instructions:
For the chicken broth:
- Place the chicken, celery, carrots, onion, leeks, parsley, peppercorns and bay leaves into a large heavy-bottomed pot or Dutch oven and add enough water so that the chicken and vegetables are covered by about 1-inch of water.
- Bring to a simmer over medium heat then reduce heat to low so that the stock is at a bare simmer. Continue to cook, uncovered, until the chicken is very tender and falling off the bone, about 1 hour and 30 minutes, adding more water if needed. Skim the surface of the broth occasionally, discarding any scum that has risen to the top.
- Use tongs to remove the chicken to a large bowl and let cool. Shred the chicken and add the meat to a bowl, discard the skin and bones.
- Strain the broth and discard the vegetables. Season to taste with salt. You should have about 8 cups of broth.
For serving:
- Return the broth to a simmer over medium-low heat and add the diced vegetables. Simmer until the vegetables are tender, about an additional 30 minutes.
- Bring a large pot of water to a boil. Add the egg noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain and set the noodles aside.
- Add ½ pound of the shredded chicken (reserve the rest for another use) and the noodles to the broth and continue to simmer for 10 minutes. Ladle the soup into bowls and top with fresh dill.
Nutrition:
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I have always enjoyed chicken noodle soup -even from a can. This homemade version takes it to a whole new level of enjoyment
This has been the perfect rainy spring comfort food. I always love something I can make a big batch of and eat thru out the week. Love!
YES! love a meal prep situation!
Made last night for my sick partner — There’s just something about an old-school chicken noodle recipe that is perfectly nostalgic and satisfying.
Also, I didn’t know the difference between chick broth and chicken stock, so thank you for including that in the recipe!
I’m so glad to hear you made it and even more so that it brought some comfort during a tough time! There really is something magical about classic chicken noodle soup when you need a little extra care. And I’m so happy the broth vs. stock note was helpful! Hope your partner is feeling better soon!!