Name: Homemade Chicken Noodle Soup from Scratch Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: American
Ingredients: 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned, the best quality you can afford; 1 head of garlic, cut in half horizontally; 2 carrots, cut into chunks; 2 celery ribs, cut into chunks; 2 onions, peeled and cut into quarters; 1 tbsp black peppercorns; 2 bay leaves, fresh or dried; 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves); 9 – 10 cups water (enough to just cover chicken); 1 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 2 medium carrots, cut in quarters lengthwise then chopped; 2 celery ribs, cut into 1 cm / 1/2″ thick pieces; 2 cups shredded chicken (from homemade broth); 2 litres / 2 quarts homemade chicken broth (above); 200 g / 6 oz egg noodles or pasta of choice; 2 – 3 tsp Vegeta or other stock powder; 1/2 tsp black pepper; 4 thyme sprigs (optional); 1 bay leaf (optional); Finely chopped parsley for garnish (optional)

If you’ve ever craved that cozy, soul-soothing bowl of homemade goodness, you’re in for a treat with this Homemade Chicken Noodle Soup from Scratch Recipe. It’s the kind of soup that warms you up from the inside out, made with love and real ingredients — no shortcuts, just pure comfort. I absolutely love this recipe because it’s packed with flavor and the freshness you just can’t get from store-bought broth. You’ll find that the process is totally worth it, and once you try it, your family will go crazy for it too.

❤️

Why You’ll Love This Recipe

Deep, Natural Flavor: Using a whole chicken to make broth means every spoonful feels homemade and nourishing, not just salty water.
Totally Scratch-Made: No canned broth or bouillon cubes here—just fresh ingredients and simple seasoning.
Family-Friendly Comfort: This soup hits all the right notes for kids and adults alike, perfect for chilly days or when someone needs a little extra care.
Flexible and Personalizable: Whether you want thicker noodles or more herbs, you can easily adapt it to your taste.

The image shows a close-up view of a white bowl filled with clear chicken soup. Inside the soup, there are wide flat noodles curled softly, bright orange carrot slices, pieces of pale green celery, and shredded white chicken meat scattered on one side. Small green parsley flakes float on the surface along with some black pepper specks. The soup is light golden and clear, with visible layers of ingredients resting naturally in the broth. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Noodle Soup from Scratch, homemade chicken noodle soup, scratch-made chicken soup, homemade chicken soup recipe, comforting chicken noodle soup

Ingredients You’ll Need

The ingredients for this Homemade Chicken Noodle Soup from Scratch Recipe come together beautifully to create a broth that’s light, clear, and full of flavor. Quality is key here, especially when it comes to your chicken and fresh veggies — those basics really set this soup apart.

Flat lay of one whole fresh chicken, a halved head of garlic, two whole carrots cut into chunks, two celery ribs in large pieces, two quartered onions, a small bowl of black peppercorns, two bay leaves, four sprigs of thyme, a small dish of olive oil, a few minced garlic cloves, a handful of shredded chicken, a small pile of egg noodles, and a scattering of chopped parsley placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Noodle Soup from Scratch, homemade chicken noodle soup, scratch-made chicken soup, homemade chicken soup recipe, comforting chicken noodle soup

Whole Chicken: I recommend the best quality you can find — it really impacts the flavor and richness of your broth.
Garlic: Fresh and cut in half to mellow it out and infuse the broth naturally.
Carrots: They add sweetness and depth to the broth.
Celery Ribs: Classic soup base vegetable, essential for that well-balanced flavor.
Onions: Both for the broth and sautéed later to add complexity.
Black Peppercorns: Whole peppercorns give a subtle spice without overpowering.
Bay Leaves: Either fresh or dried works—adds a lovely aromatic touch.
Thyme Sprigs: Fresh thyme brightens the broth beautifully.
Water: Just enough to cover the chicken, nothing fancy needed.
Olive Oil: For sautéing the veggies and bringing out their sweetness.
Egg Noodles or Pasta: For that comforting noodle texture—choose your favorite!
Stock Powder (Vegeta or similar): Optional but boosts the umami if you want a quicker depth.
Parsley: Finely chopped for garnish — adds freshness at the end.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Homemade Chicken Noodle Soup from Scratch Recipe depending on the season or who I’m cooking for. Feel free to swap out herbs or play with noodles — it’s a super forgiving base.

Gluten-Free Variation: Swap egg noodles for gluten-free pasta or even spiralized veggies like zucchini noodles for a lighter twist. I tried this once when friends had allergies, and no one missed the traditional noodles!
Herbal Boost: Adding fresh dill or rosemary can change the flavor profile delightfully. My family went nuts when I added a sprig of rosemary during one chilly winter meal.
Spicy Kick: If you like heat, a pinch of red pepper flakes or a dash of hot sauce livens things up without masking the chicken flavor.
Vegetable Power: Toss in peas, spinach, or even corn some minutes before serving for extra color and nutrients.

How to Make Homemade Chicken Noodle Soup from Scratch Recipe

Step 1: Make the Broth by Simmering the Whole Chicken

Begin by placing your whole chicken in a large pot and adding the garlic halves, carrots, celery ribs, quartered onions, black peppercorns, bay leaves, and thyme sprigs. Pour in enough water to just cover the chicken, about 9 to 10 cups. Bring it gently to a boil, then reduce to a low simmer. Skim off any foam or impurities that rise to the surface during the first 15–20 minutes—this helps keep your broth clear and clean. Let it simmer for about 90 minutes, or until the chicken is cooked through and tender. Don’t rush this step; slow simmering extracts the deep flavor you crave.

Step 2: Prepare the Soup Base

Once the chicken is done, carefully remove it from the pot and set aside to cool. Strain the broth through a fine mesh sieve into another pot, discarding the solids. Meanwhile, heat olive oil in a large pan and sauté diced onion, minced garlic, carrots, and celery until they’re soft and fragrant—about 5 to 7 minutes. This step adds another layer of flavor your soup will thank you for.

Step 3: Add Broth, Season, and Cook the Noodles

Pour the strained broth back into the pot with the sautéed veggies. Shred the cooled chicken into bite-sized pieces and add them to the soup. Season with 2 to 3 teaspoons of Vegeta or your favorite stock powder and about ½ teaspoon of black pepper, adjusting to taste. Bring the soup to a gentle boil, then add your egg noodles. Cook the noodles until tender, typically 6 to 8 minutes, stirring occasionally so they don’t stick together.

Step 4: Final Touches and Garnishing

Add fresh thyme sprigs and a bay leaf for a final simmer if you like more herbal notes — but remove them before serving. Taste and adjust seasoning if needed. Just before serving, sprinkle with finely chopped parsley for a fresh, vibrant touch. The colors and aromas at this point will have you wanting to dive right in.

👨‍🍳

Pro Tips for Making Homemade Chicken Noodle Soup from Scratch Recipe

Gentle Simmer: Keep your broth at a gentle simmer rather than a rolling boil to keep it clear and flavorful — I learned this the hard way after a cloudy broth experiment.
Skim Often: Don’t skip skimming when the chicken first cooks; it makes your soup look restaurant-quality and taste cleaner.
Use a Whole Chicken: It’s worth the extra step for richer broth and tender meat—you get the best texture and taste from skin-on, bone-in chicken.
Add Noodles Last: To avoid mushy noodles, cook them only when you’re ready to eat or just before serving.

How to Serve Homemade Chicken Noodle Soup from Scratch Recipe

A white bowl filled with clear golden broth containing long, flat yellow noodles, small orange carrot cubes, and green celery pieces. Shredded light beige chicken is spread evenly throughout, with flecks of green herbs and black pepper for extra color. A single dark brown bay leaf is visible near the bottom, and a silver spoon is partially submerged in the soup. The bowl rests on a white marbled surface with a small white cup of chopped green herbs and another white cup with a white creamy substance in the background, photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Noodle Soup from Scratch, homemade chicken noodle soup, scratch-made chicken soup, homemade chicken soup recipe, comforting chicken noodle soup

Garnishes

I’m a big fan of finishing this soup with a sprinkle of finely chopped fresh parsley—it adds that pop of green and a subtle herbiness that wakes up the flavors. Sometimes, I like to add a squeeze of fresh lemon juice for brightness or a few cracks of fresh black pepper for a subtle zing right before serving.

Side Dishes

To keep things simple and cozy, I usually serve this soup with crusty bread or warm garlic rolls. My family also loves pairing it with a crisp green salad or roasted vegetables for a complete meal that’s light but satisfying.

Creative Ways to Present

For a special touch, I’ve served this soup in hollowed-out mini pumpkins during fall gatherings — it looks adorable and adds a subtle sweetness to the dish. Another idea is to serve it in rustic ceramic bowls with a swirl of homemade pesto on top for an herby surprise.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. I like to wait to add the noodles until reheating time if I know there will be leftovers—the noodles absorb too much broth if left in, which makes them soggy.

Freezing

This soup freezes beautifully! I usually freeze the broth and shredded chicken separately from the noodles. When I want to enjoy it later, I thaw the broth and chicken, then cook fresh noodles just before serving. This keeps texture intact and the soup tasting fresh.

Reheating

When reheating, I warm the broth and chicken gently on the stovetop until simmering, then add fresh noodles and cook until tender. This method keeps the noodles from getting mushy and the broth flavorful.

FAQs

Can I use chicken parts instead of a whole chicken for this soup?

Absolutely! Using bone-in chicken thighs or drumsticks will work fine and still produce a flavorful broth. However, using a whole chicken tends to give you a richer and more balanced flavor because of the mix of white and dark meat, plus the bones and skin.
How can I make this soup vegetarian or vegan?

For a vegetarian twist, you can replace the chicken with hearty vegetables like mushrooms and use vegetable broth instead of chicken broth. Adding tofu or beans can bump up the protein. Just keep in mind the depth of flavor will be different but still delicious!
What’s the best way to keep my soup clear and not cloudy?

Skimming the foam off as the broth simmers is key. Also, keep the heat low enough so that the broth only gently simmers rather than boiling vigorously. Straining the broth before adding veggies and noodles helps keep that beautiful clear look.
Can I make the broth ahead of time?

Yes! Making the broth a day or two ahead actually enhances the flavor as the ingredients have more time to meld. Just keep it refrigerated and skim off any fat that solidifies on the surface before using.
Do I have to use egg noodles?

Nope! While egg noodles are traditional and delicious, you can use any pasta shape you like — from shells to fusilli. Just adjust cooking times accordingly. I even love rice noodles in a pinch for a gluten-free option.

Final Thoughts

When I first tried making this Homemade Chicken Noodle Soup from Scratch Recipe, I was a little intimidated by the time and steps involved. But once I mastered simmering the whole chicken and making broth from scratch, there was no going back. It’s become my go-to comfort food, especially when someone needs a little extra TLC. I hope you enjoy making and sharing this recipe with your loved ones as much as I do—it’s truly a hug in a bowl and a reminder that sometimes the best things take a little extra love and patience.