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Homemade Chicken Noodle Soup from Scratch – Best Easy Recipe

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This homemade chicken noodle soup from scratch is proof that sometimes the best ideas come from the person who’s just there to stir the pot. It’s the recipe I now pull out for every dinner party and casual get-together because it looks impressive, feeds a crowd, and honestly, it lets me relax while my guests hover around the stove, drawn in by the smell.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds / 1.4–1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 2 cups / 300 g)
  • 3 medium carrots, peeled and sliced (about 1.5 cups / 180 g)
  • 3 celery stalks, sliced (about 1 cup / 120 g)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters)
  • 2 cups water (475 ml)
  • 1 teaspoon dried thyme (2 g)
  • 1 teaspoon dried rosemary (2 g)
  • 2 bay leaves
  • 1 teaspoon salt (6 g), plus more to taste
  • 1/2 teaspoon black pepper (1 g)
  • 8 ounces wide egg noodles (225 g)
  • 1/4 cup fresh parsley, chopped (15 g)

Instructions

  1. Brown the chicken (10 minutes): Pat the whole chicken dry with paper towels. Season it generously with salt and pepper on all sides. Heat the olive oil in your large pot over medium-high heat. Carefully place the chicken breast-side down. Let it cook without moving for 5-6 minutes until the skin is deep golden brown. Use tongs to turn it and brown the other side for another 4-5 minutes. Remove the chicken to a plate and set aside.
  2. Sauté the aromatics (5 minutes): Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Stir and scrape up any browned bits from the bottom. Cook for 4-5 minutes until the vegetables start to soften and the onion turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the broth (5 minutes): Pour in the chicken broth and water. Add the dried thyme, rosemary, bay leaves, salt, and pepper. Stir everything together.
  4. Simmer the chicken (45-60 minutes): Return the browned chicken to the pot, breast-side up. The liquid should come about halfway up the sides of the chicken—add more water if needed. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer. After 45 minutes, check the chicken. The meat should be pulling away from the bone easily. If not, let it go another 15 minutes.
  5. Remove and shred the chicken (10 minutes): Carefully lift the chicken out of the pot using tongs. Place it on a cutting board or in a large bowl. Let it cool for 5 minutes until you can handle it. Use two forks to shred the meat, discarding the skin and bones. Set the shredded chicken aside.
  6. Cook the noodles (8-10 minutes): Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions, usually 8-10 minutes. Stir occasionally to prevent sticking.
  7. Combine and finish (2 minutes): Return the shredded chicken to the pot. Stir in the fresh parsley. Taste the broth and adjust seasoning with more salt and pepper if needed. Remove the bay leaves. Serve immediately.

Notes

Don’t skip the browning step. Keep the simmer gentle. Taste as you go. Cook noodles separately if serving later. Let the soup rest overnight for better flavor.

Nutrition

Keywords: homemade chicken noodle soup, chicken soup from scratch, easy chicken noodle soup, whole chicken soup, comfort food, dinner party soup

Find it online: https://freshforkful.com/homemade-chicken-noodle-soup-from-scratch-best-easy-recipe/