Homemade Chicken Noodle Soup (From Scratch!)

This comforting bowl starts with a whole chicken simmered slowly with vegetables and herbs, giving you a broth that’s light yet full of rich, natural flavor. The noodles soak up the goodness of the broth, the chicken stays tender, and every spoonful tastes like it’s been made with love. Perfect for cozy nights or when you need something nourishing and soothing.

Instructions

1. 1

   Place chicken in a large pot. Add garlic, carrots, celery, onions, peppercorns, bay leaves, thyme, and water to just cover the chicken.

2. 2

   Cover with lid, bring to a gentle simmer over medium heat. Adjust to maintain a low simmer with the lid on. Cook for 1.5 hours until the chicken is very tender. Skim off foam a couple of times during the first 30 minutes.

3. 3

   Remove chicken from the pot. Shred the meat and discard the bones. Save half of the meat for the soup, the rest can be used for another dish.

4. 4

   Strain out the vegetables from the broth. If you like, chop the carrots and celery and return them to the soup.

5. 5

   Optional: Chill broth until fat solidifies, then remove the layer of fat for a lighter, clearer broth.

6. 6

   In another pot, heat olive oil over medium. Cook diced onion and minced garlic for 2 minutes. Add carrots and celery, sauté 5 minutes until softened without browning.

7. 7

   Pour in 8 cups of broth, avoiding any residue from the bottom of the pot. Add Vegeta, thyme, bay leaf, and black pepper. Stir well.

8. 8

   When soup starts to bubble, add noodles or pasta. Cook 2 minutes less than package directions, stirring only once or twice.

9. 9

   Stir in shredded chicken. Season with salt and pepper to taste. Let the chicken warm through.

10. 10

    Serve hot, garnished with fresh parsley if desired.

Recipe Notes

• Use enough water to just cover the chicken — too much will give you a thin broth. Around 2.25 litres is usually right.

• Any chicken over 1.5 kg works well. If the bird is smaller, the broth may be lighter in taste, so you can boost it with a bit of stock powder or bouillon cube. Bone-in thighs or drumsticks also do the trick.

• Any pasta will work, but shorter shapes are easier to eat. If using long noodles, break them into smaller pieces before cooking.

• Vegeta is a popular stock seasoning with great flavor and clarity. If it’s not available, use the same amount of chicken or vegetable stock powder, or crumble a bouillon cube per teaspoon.

• The long simmer softens the carrots and celery quite a lot. Feel free to discard them or chop them back into the soup for extra texture.

• Avoid stirring the pasta too often. Too much movement releases starch, leaving the broth cloudy.

• Noodles tend to swell if left in the broth for too long. To store, keep the soup and noodles separate. The broth freezes beautifully on its own.

• Since you only need half the chicken meat for this recipe, save the rest for salads, sandwiches, or fried rice.

• Nutrition values are based on one serving without garnishes.