Description

A comforting homemade chicken noodle soup made from scratch using a whole chicken to create a rich, flavorful broth combined with fresh vegetables, tender shredded chicken, and egg noodles. This classic recipe simmers the chicken gently to extract maximum flavor and uses simple ingredients to deliver a hearty, nourishing meal perfect for any day.

Ingredients

Scale

Broth Ingredients

1.8 kg / 3.5 lb whole chicken, rinsed and cleaned (best quality you can afford)
1 head of garlic, cut in half horizontally
2 carrots, cut into chunks
2 celery ribs, cut into chunks
2 onions, peeled and cut into quarters
1 tbsp black peppercorns
2 bay leaves, fresh or dried
4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
9 – 10 cups water (enough to just cover the chicken)

Soup Ingredients

1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 medium carrots, cut into quarters lengthwise then chopped
2 celery ribs, cut into 1 cm / 1/2″ thick pieces
2 cups shredded chicken (from homemade broth)
2 litres / 2 quarts homemade chicken broth (from above)
200 g / 6 oz egg noodles or pasta of choice
2 – 3 tsp Vegeta or other stock powder
1/2 tsp black pepper
4 thyme sprigs (optional)
1 bay leaf (optional)
Finely chopped parsley for garnish (optional)

Instructions

Prepare Broth: Place the whole chicken in a large pot. Add garlic head halves, chunks of carrots, celery ribs, quartered onions, black peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken.
Simmer Gently: Cover the pot with a lid and bring to a gentle simmer over medium heat. Adjust the heat to maintain a gentle simmer with the lid on. Allow to cook for 1.5 hours, or until the chicken is tender and easily comes off the bone. (Alternatively, this can be done in a slow cooker on low for 8 hours.)
Skim Impurities: Scoop off any scum or impurities that rise to the surface in the first 30 minutes to ensure a clear broth.
Remove Chicken and Vegetables: Transfer the chicken to a separate pan. Shred the meat, discarding the bones. Remove the cooked carrots, celery, and other solids from the broth and discard or chop and add back into the soup later as desired.
Optional Fat Removal: Refrigerate the broth for a few hours until fat solidifies on the surface, then scoop off the fat for a healthier and clearer soup.
Prepare Soup Base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook for about 2 minutes until fragrant. Add chopped celery and carrots and cook for 5 minutes until softened and slightly sweet, taking care not to brown them.
Add Broth and Seasonings: Increase heat to medium-high and gently pour 8 cups of the homemade broth into the pot, leaving any sediment behind. Top up with water if necessary. Stir in Vegeta or stock powder, thyme sprigs, bay leaf, and black pepper.
Cook Noodles: When the soup begins to bubble, add egg noodles or pasta. Cook according to package instructions minus 2 minutes, stirring gently only once or twice to prevent breaking the noodles.
Add Shredded Chicken and Finish: Stir in half the shredded chicken to warm it through. Season the soup generously with salt and pepper to taste.
Serve: Ladle soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately for best flavor and texture.

Notes

Use the best quality whole chicken you can afford for the richest broth.
Removing fat after refrigeration makes the soup healthier and clearer.
If desired, add the cooked carrots and celery back to the soup for added texture.
Adjust seasoning well with salt and pepper at the end to enhance flavor.
Cooking noodles a couple of minutes less than package directions keeps them from becoming mushy when heated further.
Slow cooker method (8 hours low) can be used to prepare the broth as an alternative to stovetop simmering.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: homemade chicken noodle soup, chicken broth soup, classic chicken noodle soup, from scratch chicken soup, comforting soup recipe