Easy Homemade Chicken Noodle Soup

This easy homemade chicken noodle soup is simple, tasty, and classic. The best part of this recipe is that it cooks a whole chicken to create a from-scratch, incredible broth.

Once you try it, you’ll never want to make chicken noodle soup another way!

For some of our other popular soups, check out Loaded Potato Soup with Bacon & Ham and Bean Soup. 

About The Recipe: Homemade Chicken Noodle Soup with a Whole Chicken 

This recipe makes chicken noodle soup from scratch, including the chicken broth. It’s super simple and makes a big difference in flavor! 

All you’ll need to do is boil a whole chicken to start this recipe (no vegetables in this part — just the chicken). This is a simplified, easy version of making chicken broth that tastes amazing.

You’ll boil the whole chicken in 4 cups of chicken broth to give it extra chicken flavor. If you love chicken noodle soup, you have to try this!

Homemade Chicken Noodle Soup Ingredients

The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:

• 1 5 – 6 pound chicken (whole)
• 4 cups chicken broth
• 3 carrots (chopped)
• 3 stalks celery (chopped)
• 3 cups egg noodles
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 teaspoon sage
• 1/4 teaspoon garlic powder
• 1 bay leaf (optional)
• chopped parsley (optional, for garnish)

How to Make Easy Homemade Chicken Noodle Soup with a Whole Chicken

Step 1: Cook The Chicken

Rinse your chicken and add it to a large stockpot or dutch oven. Pour in 4 cups of chicken stock and enough water to cover the chicken. Bring to a boil and then simmer on medium-low for 1 1/2 to 2 hours. The chicken should be cooked through (internal temperature of at least 165 degrees).

TIP: Be sure to keep your chicken at a LOW simmer. This will help to keep your broth clear. 

Step 2: Shred The Chicken

Take the chicken out of the pot. Remove any chunks of chicken left in the broth by pouring it through a strainer. Set all of the broth aside. Shred the chicken into bite-sized pieces. The chicken should be cooked-through and easy to pull off the bone.

Step 3: Simmer The Vegetables

Clean the stockpot and put the broth that was strained back into it. Add the carrots, celery and herbs to the pot. Bring to a boil and then simmer over medium-low heat for 20 – 30 minutes, until the vegetables are tender.

NOTE: When you add vegetables to your soup, be sure that they are all cut to similar sizes. This will help them cook evenly. For this recipe, keep your vegetables cooking until they reach the desired tenderness. 

Step 4: Add The Chicken To The Pot

Add the chicken back to the pot and stir it into the soup. Simmer for 5 more minutes.

Step 5: Cook The Noodles Separately

In a separate pot, cook your egg noodles according to the instructions on the package. Cook them to al dente, so that they are still slightly firm. Once done, strain the noodles and add them to the pot with the chicken.

Stir the soup one last time before serving. Optionally, garnish with chopped parsley.

Popular Additions & Substitutions:

Noodles:

We’ve used wide egg noodles in this recipe, but you can substitute your favorite type of noodle. Large noodles work best for this recipe because they’re paired with large chunks of vegetables and chicken. 

Vegetables: 

If you have other vegetables — or seasonal veggies — on hand, feel free to add them to this recipe. We love adding corn or peas as a twist on traditional chicken noodle soup. 

Chicken:

This recipe calls for a whole chicken that is cooked by boiling it for 1 ½ to 2 hours. If you’re short on time you can substitute a pre-cooked rotisserie chicken. Or cook and shred a whole chicken or chicken breasts in your oven before starting this recipe. 

How to Cook The Whole Chicken For Chicken Noodle Soup

The full recipe is at the bottom of this page, but here’s a quick overview of how you’ll boil your whole chicken for the soup.

To make the broth for this soup, simmer a whole chicken ( 5 – 6 lbs) in a large pot for 1 ½ to 2 hours. Before boiling, be sure to rinse your chicken and remove any innards. 

Here’s the exact steps: 

1. Add your chicken to a large pot or dutch oven
2. Pour in 4 cups of chicken broth, plus as much water is needed to cover the chicken
3. Bring the pot to a boil and then reduce to a low simmer. Be sure to keep your simmer low so that your broth stays clear when done. 
4. Simmer for 1 ½ to 2 hours, until the chicken is cooked through. The internal temperature of a cooked chicken is 165 degrees. 

How to Make Homemade Chicken Noodle Soup in a Slow Cooker

This is also an easy recipe to make in your slow cooker! For the slow cooker version of this recipe, see here: Grandma’s Chicken Noodle Soup. 

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