Classic Chicken Noodle Soup Homemade from Scratch

There is just something truly magical about a warm bowl of **Chicken Noodle Soup Homemade**, isn’t there? It is more than just a meal; it is a hug in a bowl, a comforting memory, and a flavorful pick me up all rolled into one. When the weather gets a little chilly, or you just need a bit of coziness, nothing quite hits the spot like a steaming bowl of this classic.

Forget those canned versions; making your own **Chicken Noodle Soup Homemade** from scratch is surprisingly easy, incredibly rewarding, and yields a flavor that is out of this world. Plus, you get to control exactly what goes into it, ensuring it is wholesome and packed with goodness. Let us dive into creating a batch of this beloved comfort food!

Why You’ll Love This Recipe

Honestly, what is not to love about a really good bowl of **Chicken Noodle Soup Homemade**? For starters, the aroma alone as it simmers on your stove top is enough to make anyone feel at home. It is a fantastic recipe for home cooks of all skill levels, especially if you are new to making soups from scratch.

This recipe is budget friendly too! Using a whole chicken ensures you get delicious, tender meat for your soup and a rich, savory stock for an amazing base. It is a wonderful way to stretch your grocery budget while still enjoying a truly satisfying meal. Think about it: a wholesome, hearty meal for the whole family without breaking the bank.

Another reason to adore this recipe is its versatility. While we stick to a classic approach here, you can easily tweak the vegetables or even the type of pasta to suit your family’s preferences. It is also an excellent meal prep option, tasting even better the next day as the flavors meld together. You can always count on a good **Egg Noodle Chicken Soup** to warm you up.

Ingredients

Homemade Chicken Noodle Soup

★★★★★

A comforting hug in a bowl, this homemade chicken noodle soup is easy to make, budget-friendly, and packed with wholesome flavor. Forget canned versions and enjoy a truly satisfying meal.

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⏱ Total Time: 3h 30m

🍽️ Yield: 8 servings

Requirements

5-Quart Stock Pot

Japanese Chef Knife

Organic Olive Oil

Organic Low Sodium Broth

Kosher Sea Salt Flakes

Ground Black Pepper

Ingredients

1 whole chicken (3-4 lbs)

2 tablespoons organic olive oil

2 large carrots, chopped

2 celery stalks, chopped

1 large yellow onion, chopped

3 cloves garlic, minced

8 cups organic low sodium broth

4 cups water

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt (preferably Kosher sea salt flakes) to taste

Ground black pepper to taste

2 cups egg noodles

1/4 cup fresh parsley, chopped

Instructions

1. Roast or boil the whole chicken until cooked through. Let cool, then shred the meat and set aside. Reserve the bones for broth if desired, or use pre-made broth.
2. In a large stock pot, heat olive oil over medium heat. Add chopped carrots, celery, and onion. Sauté until softened, about 8-10 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Pour in chicken broth and water. Add dried thyme and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
5. Add egg noodles and cook according to package directions, usually 7-10 minutes, until al dente.
6. Stir in the shredded chicken. Season with salt and black pepper to taste.
7. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a richer broth, simmer chicken bones for an extra hour after removing meat.

Don’t overcook the noodles; they will continue to soften in the hot soup.

Leftovers taste even better the next day as flavors deepen.

Feel free to add other vegetables like peas or corn for variety.

Nutrition

220
Calories

3g
Sugar

8g
Fat

20g
Carbs