Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way.
The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.
What can I say? A (newly) pregnant woman wants what she wants.
Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing.
I have also found that it is one of the most flexible and forgiving recipes on the planet.
From the base stock to the actual soup, it’s near impossible to make a bad batch.
When I’m feeling adventurous and fancy, I throw in leeks, parsnips, and radishes. When I’m feeling tired or haven’t been to the grocery shop in ages, I just use carrots and onions with a dash of dried herbs thrown in for good measure. Regardless of what gets thrown into the pot, a lip-smacking good batch of soup is made every single time.
I’ve also been known to divvy up the broth and chicken, putting the former into mason jars and the latter into ziploc bags to make single-serving soups when the craving strikes. Which is perfect, because I’m generally the only one eating the soup (aside from the occasional broth sharing with The Babe).
Yeah. I know.
That sounds crazy, right?
But The Husband hates chicken, so I get to keep all of the homemade chicken noodle soup yumminess to myself.
And I’m 100% okay with that.
Another great thing about this soup? You can use whatever noodles (or lack thereof) you want.
I’ve used rice, rice noodles, orzo, bow ties, and even gluten free noodles. The only thing I’d suggest is to cook and store the noodles or rice separately so that they soak up all of your precious stock.
Which, they do, because that shit is like liquid gold.
I also wait to add in salt and pepper until making the actual soup, as there are so many uses for stock and not every recipe (or person) wants to have a salty chicken stock in their cooking. But, that’s a matter of preference, so feel free to add your salt and pepper whenever you feel like it.
This is, after all, your soup to do as you please.
Homemade chicken noodle soup cures what ails you, even if that's just hunger pains. It's hearty, it's filling, and it's just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you'll be ready to take on whatever comes your way.
10 minPrep Time
3 hrCook Time
3 hr, 10 Total Time
- 4-5lb whole chicken or fryer chicken (innards/neck removed)
- 2 leeks, trimmed and cut in half
- 2 carrots, cut in half
- 2 parsnips, cut in half
- 3 cloves garlic
- 1 large bunch of parsley (about 10 stalks)
- 8 oz. noodles rice, zoodles, etc.
- 1 tbs olive oil
- 1 onion, diced
- 1-2 carrots, peeled and cut
- 1 stalk celery, trimmed and chopped
- 6 cups chicken stock
- 3 stems parsley, loosely chopped
- 2 cups shredded chicken
- 2 tsp (or more) salt
- 1/2 tsp pepper
- Place chicken in a large stock pot and cover with water. Add in leeks, carrots, parsnips, garlic, and parsley and bring to a boil.
- Reduce heat to a simmer and let cook for a minimum of 2 hours (or up to 6-8).
- Remove chicken from broth and set aside until it cools. Once cool, remove skin and pull chicken meat from bones. Discard skin and bones.
- Measure out 2 cups of shredded chicken and save rest for another use.
- Strain broth to remove vegetables and other solids in the broth and return to the pot if making soup, or transfer to container for storage in the refrigerator or freezer for later use.
- Bring a medium pot of water to a boil. Add noodles and cook according to package. Drain and set aside.
- Meanwhile, in a large stockpot heat oil over medium-high heat and add onion, carrots, and celery. Saute for 2-3 minutes or until fragrant.
- Add in broth, parsley, shredded chicken, salt, and pepper and bring to a boil.
- In serving bowl, add in 1/4-1/3 cup cooked noodles and ladle soup over top.
- Adjust seasoning and serve hot!
Nightshade free, dairy free, gluten free*, soy free. *Gluten free status is dependent upon noodle choice.