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Homemade Chicken Noodle Soup Recipe

This delicious and comforting Homemade Chicken Noodle Soup recipe is perfect to help combat cold & flu season.

While Fall is our favorite time of the year to get outside and explore and enjoy the cool air, there is a sneaky side that isn’t so pleasant: cold and flu season.
 
No matter how hard parents try to combat those germs, their little ones – and even their big ones – still seem to get sick.  And, when the kids get sick, mom or dad is often next in line!
 
When I send my kids off to school in the morning, I often wonder how well of a job they are doing keeping themselves safe against germs. My go-to when we all get sick? Homemade Chicken Noodle Soup.
 
Of course, who feels like making homemade soup when they are down for the count? Not me! So, I make this Chicken Noodle Soup in the beginning of the season and then freeze it for when we need it.
 
chicken noodle soup
 

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.

Ingredients needed: 
 
An Oven Roaster Chicken or Chicken Roaster parts
Chicken Broth
Carrots
Celery
Onions
black peppercorns
A clove garlic
fresh parsley
1 bay leaf
salt & pepper 
Egg noodles
 
The secret to really good homemade chicken noodle soup? The stock! 

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. 

 
chicken stock
 

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

Homemade Chicken Noodle Soup

Yield: 10
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

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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