There’s something especially comforting about a bowl of homemade Chicken Noodle Soup. It’s a timeless favorite for chilly days, simple family dinners, and moments when you want a warm, satisfying meal. With tender chicken, noodles, and flavorful broth, this classic soup brings familiar flavors to the table and makes home cooking feel rewarding.
Chicken noodle soup is also wonderfully versatile. Depending on your recipe, vegetables and seasonings can add extra flavor, color, and texture to the broth. The combination of chicken and noodles makes the soup hearty enough to serve as a meal on its own, while the warm broth ties everything together. It’s the kind of dish that feels equally appropriate for a relaxed lunch or an easy evening dinner.
The secret to a good homemade soup is allowing the flavors to come together while paying attention to the texture of the noodles and chicken. Follow the recipe’s cooking instructions for the best results, and taste the broth as directed so the seasoning suits your preference. If you’re preparing soup regularly, a sturdy stainless steel soup ladle is a useful kitchen tool for serving broth, noodles, and chicken neatly into individual bowls.
Serve Chicken Noodle Soup with crusty bread, crackers, or a simple green salad for a comforting meal. It’s also a great addition to a collection of dependable soup recipes to revisit throughout the year.
If you’re in the mood to explore more homemade soups, take a look at the other soup recipes on Going My Wayz. You can also try Chicken Soup for another comforting option. Whether you’re cooking for yourself or sharing dinner with family, a good bowl of chicken noodle soup is a classic worth keeping in your recipe collection.
Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
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Chicken Noodle Soup
We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth.
- Total Time: 1:45
- Yield: 8 1x
Ingredients
- 5 medium carrots, peeled
- 5 large stalks celery, trimmed
- 1 large yellow onion, peeled and halved
- 3 pounds chicken leg quarters (about 4 legs)
- 10 whole black peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 4 sprigs flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 4 ounces wide egg noodles (about 4 cups)
Instructions
- Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion.
- Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles.
- Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
- Prep Time: :20
- Cook Time: 1:25
- Category: Soup
- Method: Stove Top