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How to Make Chicken Noodle Soup from Scratch

Name: How to Make Chicken Noodle Soup from Scratch
Yield: 4
Ingredients: 1 whole chicken; 1 onion; 2 celery stalks; 2 carrots; 2 bay leaves; 1 handful parsley stems; 1 tbsp oil; 8 oz egg noodles; to taste salt; to taste pepper; fresh parsley

Start with a whole chicken or bone-in pieces, simmer them with aromatics to build a rich stock, then strain and return the shredded meat to the pot with fresh vegetables and noodles. The key is patience with the stock and not overcooking the noodles.

Total time: 2 hr 30 min
Hands-on: 30 min
Serves: 4
Difficulty: Easy

Ingredients

1 whole chicken
1 onion
2 celery stalks
2 carrots
2 bay leaves
1 handful parsley stems
1 tbsp oil
8 oz egg noodles
to taste salt
to taste pepper
fresh parsley

Step by step

Build the stock base. Place a whole chicken or 2-3 pounds of bone-in thighs in a large pot. Add a quartered onion, 2 celery stalks, 2 carrots, bay leaves, and a handful of parsley stems. Cover with cold water by 2 inches and bring to a gentle simmer.
Simmer the chicken. Keep the water at a bare simmer for 1-2 hours. You'll see foam rise to the surface in the first 20 minutes — skim it off with a ladle. The chicken is done when the meat pulls easily from the bone.
Strain and shred. Remove the chicken and let it cool on a cutting board. Strain the stock through a fine-mesh sieve into a clean pot. Discard the vegetables — they've given up their flavor. Shred the cooled chicken into bite-sized pieces.
Prepare fresh vegetables. Dice 2 carrots, 2 celery stalks, and 1 medium onion. Heat a tablespoon of oil in your stock pot and sauté the vegetables over medium heat for 5-6 minutes until they start to soften.
Combine and season. Add the strained stock back to the pot with the vegetables. Season with salt and pepper, then bring to a simmer. Taste and adjust — the stock should be well-seasoned before you add the noodles.
Cook the noodles. Add 8 ounces of egg noodles to the simmering soup. Cook according to package directions, usually 6-8 minutes. In the last 2 minutes, add the shredded chicken back to heat through.
Finish and serve. Remove from heat and stir in chopped fresh parsley. Taste once more for seasoning. Ladle into bowls immediately while the noodles are at their best.

Tips & troubleshooting

Never boil the stock hard — gentle simmering keeps it clear and prevents the chicken from getting tough
Cook noodles directly in the soup only if serving immediately. For leftovers, cook noodles separately and add to individual bowls
Salt the stock well before adding noodles — they'll absorb the seasoning as they cook
Dark meat from thighs stays more tender than breast meat during the long simmer

Variations

Quick Version. Use store-bought rotisserie chicken and good-quality chicken stock. Sauté vegetables, add stock and chicken, simmer with noodles.
Herb-Heavy Style. Add fresh thyme, dill, and extra parsley. Stir in herbs just before serving to keep their brightness.
Wide Noodle Variation. Swap egg noodles for wide ribbon pasta or even broken lasagna sheets for a heartier texture.

Questions

Can I make this ahead?: Make the soup base without noodles and store for up to 3 days. Cook fresh noodles when reheating, as stored noodles turn mushy.
How long does the stock need to simmer?: At least 1 hour for decent flavor, but 2 hours gives you a richer stock. You'll know it's ready when the chicken meat falls off the bone easily.
What if my stock tastes weak?: Simmer it uncovered to reduce and concentrate the flavors. You can also add a bit of chicken base or better than bouillon to boost the taste.
Can I freeze chicken noodle soup?: Freeze the soup without noodles for up to 3 months. Noodles don't freeze well — they become mushy when thawed.