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Wholesome Homemade Chicken Noodle Soup from Scratch

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A deeply flavorful, comforting chicken noodle soup made entirely from scratch with a whole chicken, roasted vegetables, and a rich, golden broth. This recipe is a cold-weather anchor that’s perfect for meal prep and family dinners.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 4 large carrots, peeled and roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 large yellow onion, quartered
  • 4–5 garlic cloves, smashed
  • 1 handful fresh parsley
  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Kosher salt, to taste (start with 1 tablespoon)
  • 8 ounces wide or extra-wide egg noodles
  • 12 cups cold water or low-sodium chicken broth
  • Olive oil, for roasting vegetables

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the chopped carrots, celery, and quartered onion on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 15-20 minutes, until the edges start to brown.
  2. Place the whole chicken in a large pot. Add the roasted vegetables, smashed garlic cloves, parsley, thyme sprigs, bay leaves, and whole black peppercorns. Pour in 12 cups of cold water or low-sodium chicken broth. The liquid should cover the chicken by about an inch; add more water if needed.
  3. Bring the pot to a gentle boil over medium-high heat. As soon as bubbles break the surface, reduce the heat to low. Simmer gently, partially covered, for 1 hour 30 minutes to 2 hours, until the chicken is very tender and the meat pulls away from the bone.
  4. Carefully lift the chicken out of the pot using tongs and place it in a large bowl. Let it cool for 10-15 minutes.
  5. Strain the broth through a fine-mesh strainer into another large pot or bowl. Discard the solids. Return the strained broth to the original pot.
  6. Taste the broth and season with kosher salt, starting with 1 tablespoon and adjusting as needed.
  7. Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes), stirring occasionally.
  8. While the noodles cook, shred the chicken. Once cool enough to handle, use two forks to pull the meat off the bones. Discard the skin and bones. Shred the meat into bite-sized pieces (about 4-5 cups).
  9. Once the noodles are tender, reduce the heat to low. Add the shredded chicken back into the pot. Stir gently and let warm through for 2-3 minutes. Adjust salt if needed. Add a splash of water or broth if the soup is too thick.
  10. Remove from heat. Ladle into bowls, garnish with fresh chopped parsley and a crack of black pepper. Serve immediately.

Notes

For best results, don’t rush the simmer—the collagen from the bones creates a silky broth. Skim the foam that rises in the first 20 minutes for a clearer broth. If you plan on leftovers, cook the noodles separately and add them to each bowl to prevent them from becoming mushy. The soup can be stored in the refrigerator for up to 5 days or frozen (without noodles) for up to 3 months.

Nutrition

Keywords: chicken noodle soup, homemade soup, from scratch, comfort food, chicken soup, winter soup, meal prep

Find it online: https://bakebelle.com/wholesome-homemade-chicken-noodle-soup-from-scratch/