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–+ servings
Chicken Noodle Soup Ladle Close Up

Homemade Chicken Noodle Soup

A warm, nourishing hug in a bowl this homemade chicken noodle soup is rich with tender chicken, hearty vegetables, and perfectly cooked noodles. It’s the ultimate comfort food for chilly nights or days when you need a little healing, just like Mom used to make.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 250 kcal

Ingredients
  

  • 1 whole roasted chicken carcass or 2–3 lbs chicken bones
  • 1 large onion roughly chopped
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 4 cloves garlic smashed
  • 10-12 cups water
  • 1 teaspoon dried thyme for stock
  • 1 bay leaf
  • salt and black pepper to taste, for stock
  • 2 tablespoons olive oil or butter for sautéing
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 8 cups chicken stock homemade preferred
  • 1 teaspoon dried thyme for soup
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 8 oz dry egg noodles or preferred noodle type
  • 2-3 cups cooked chicken shredded or diced
  • fresh parsley or dill for garnish, optional

Instructions
 

  • Place roasted chicken carcass or bones, onion, carrots, celery, and garlic in a large stockpot.
  • Add water, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a low simmer, skimming any foam.
  • Simmer for 2–4 hours for richer flavor. Strain through a fine-mesh sieve, discard solids, and set broth aside.
  • In a large stockpot or Dutch oven, heat olive oil or butter over medium heat.
  • Add diced carrots, celery, and onion. Sauté for 5–7 minutes until softened.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Pour in chicken stock and add dried thyme, rosemary, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
  • Add noodles and cook until al dente according to package directions. Avoid overcooking.
  • Stir in cooked chicken and heat through for a few minutes.
  • Taste and adjust seasoning as needed.
  • Ladle soup into bowls, garnish with parsley or dill if desired, and serve hot.

Notes

For the richest flavor, roast your chicken before making stock. Don’t overcook noodles—they’ll soften in the broth. Add fresh herbs at the end for brightness. A squeeze of lemon before serving can make flavors pop. For storage, freeze without noodles to avoid mushiness. Reheat and add freshly cooked noodles before serving.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 55mgSodium: 550mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 4500IUVitamin C: 8mgCalcium: 50mgIron: 2mg
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