This delicious and comforting Homemade Chicken Noodle Soup recipe is perfect to help combat cold & flu season.
How to make my homemade chicken noodle soup recipe:
If you scroll down, I have a printable recipe card for you that includes full ingredients and measurements.
Chicken Broth
Carrots
Celery
Onions
black peppercorns
A clove garlic
fresh parsley
1 bay leaf
salt & pepper
Egg noodles
To make the stock: In a large stockpot, cook chicken & chicken broth over medium heat. Add bay leaf, peppercorns, garlic, parsley. I also add big chunks of celery, onions and carrots.
Add extra water to cover the chicken. I like to add big spoonfuls of chicken bouillon for added flavor. Bring to a boil and then reduce to a simmer.
Cover and cook for 1 1/2 hours or until the chicken is falling off of the bone.
I put a strainer on top of another pot. Then pour the stock pot into the strainer so that the broth is caught in the other pot and the chicken and vegetables in the strainer.
How to Make Homemade Chicken Noodle Soup:
Once it is cool enough to handle, remove skin and bones from the chicken and cut the meat into pieces.
In the large pot with the reserved broth in it, add chicken, onion, carrots, celery, parsley, salt & pepper to taste.
Simmer until the vegetables are tender, about 1 hour. Add egg noodles and cook an additional 10 minutes or until noodles are tender. Don’t overcook your noodles.
What to Serve with Your Chicken Noodle Soup:
How to Store Your Chicken Noodle Soup:
In the fridge: Cool your soup completely and store covered in the fridge. The soup will last 2-3 days.
In the freezer: Cool your soup and store in a freezer safe container. You can freeze your soup for 3-4 months.
Looking for more great soup recipes? Check out my roundup of the best winter soups!
Homemade Chicken Noodle Soup
This delicious and comforting Homemade Chicken Noodle Soup recipe is perfect to help combat cold & flu season.
Ingredients
- 1 Oven Roaster Chicken
- 3 qts Chicken Broth
- 6 carrots , (peeled & chopped)
- 4 Celery, (chopped, leaves too)
- 3 onions , (peeled & chopped)
- 6 black peppercorns
- 1 clove garlic
- fresh parsley
- 1 bay leaf
- salt & pepper to taste
- 3 cups egg noodles
Instructions
To make the stock: In a large stockpot, cook chicken & chicken broth over medium heat. Add bay leaf, peppercorns, garlic, parsley. I also add big chunks of celery, onions and carrots.
Add extra water to cover the chicken. I like to add big spoonfuls of chicken bouillon for added flavor. Bring to a boil and then reduce to a simmer. Cover and cook for 1 1/2 hours or until the chicken is falling off of the bone.
I put a strainer on top of another pot. Then pour the stock pot into the strainer so that the broth is caught in the other pot and the chicken and vegetables in the strainer.
Once it is cool enough to handle, remove skin and bones from the chicken and cut the meat into pieces.
To make the chicken noodle soup: In the large pot with the reserved broth in it, add chicken, onion, carrots, celery, parsley, salt & pepper to taste. Simmer until the vegetables are tender, about 1 hour. Add egg noodles and cook an additional 10 minutes or until noodles are tender.
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Lauryn R
Tuesday 23rd of January 2018
Yum, this sound like a delicious chicken soup recipe! This is a soup that I have had homemade by others before, but I have never tried making myself. I can't wait, thanks for sharing! :)
Amber Ludwig
Friday 3rd of November 2017
Mmmm!! This is one of my comfort foods from childhood!! My Mom has an amazing recipe for homemade noodles and would make it all the time if we were sick <3
Philip Lawrence
Thursday 2nd of November 2017
I combat germs by washing off everything I use after using it.
Rajee Pandi
Thursday 2nd of November 2017
Wash hands, clean house, wash bed mattress
Janine H
Thursday 2nd of November 2017
I get my flu shot, and I wash my hands frequently