Chicken Noodle Soup Recipe

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This chicken noodle soup recipe hits cozy comfort food energy without turning your day into a multi-hour cooking saga. It warms the soul, feeds a crowd, and gives you bragging rights when someone asks if you made it from scratch. Spoiler alert: you did.

Why This Recipe is Awesome

This version keeps things simple and satisfying. You get real homemade broth, not the sad boxed stuff pretending to be chicken. It uses an actual whole cut up fryer chicken because bones make the soup sing. The method? Pretty straightforward. Boil, skim, simmer, shred, season, and slurp.

Want a quick snack while the soup simmers? Check this fun little side recipe I like to throw together sometimes that pairs surprisingly well. FYI it is not traditional but life is short.

Big plus This soup is forgiving. Burn something? No biggie. Overcook the noodles? Eh, they still taste like home. IMO this is the sort of recipe you can write on a napkin and still end up with a pot of happiness.

Ingredients You’ll Need

• 1 whole cut up fryer chicken, because bones equal flavor
• 2 carrots, diced, humble but essential
• 2 celery stalks, diced, for crunch and aroma
• ½ onion, diced optional if you are in a minimalist mood
• 1 tsp salt, adjust later if you like things salty
• ½ tsp turmeric, adds color and gentle warmth
• ¼ tsp white pepper, or black if you prefer a tiny kick
• ¼ tsp thyme, dried is fine
• 2 tsp parsley flakes, for that parsley finish you love
• 16 oz frozen egg noodles, friends with broth and comfort
• 3 tbsp flour, for a slight body and silky mouthfeel
• Water to cover the chicken by a couple inches, you know the drill

Step-by-Step Instructions

1. Put the cut up chicken in a big pot and cover with water. Bring to a boil and keep it there for 30 mins. Skim any foam if you want clearer broth.
2. Remove the meat from the bones and set it aside. Return the bones to the pot and simmer for 45 mins. This is where the kitchen starts smelling like magic.
3. Remove the bones and discard them. Your broth now has actual soul. Taste it and decide if it needs more salt. You can do this.
4. Add the diced carrots, celery, and onion plus the salt, turmeric, white pepper, thyme, and parsley flakes. Simmer for 10 mins so the veggies relax and release flavor.
5. Add the frozen egg noodles and the shredded chicken back into the pot. Simmer for another 10 mins until the noodles are tender and the chicken reheats.
6. Mix the 3 tbsp flour with a bit of cold water until smooth, then stir that slurry into the soup. Cook for 5 mins until the soup slightly thickens and glows with comfort. Do not dump dry flour in or you will get sad lumps.
7. Adjust seasoning with salt and pepper to taste. Serve hot and try not to spill it down your shirt because that would be tragic.

Common Mistakes to Avoid

• Thinking you can skip simmering the bones. You can try, but your soup will sound hollow.
• Dumping dry flour straight into the pot. That is the classic lumpy mistake. Mix with water first.
• Overcooking the noodles. They turn into mush city. Keep an eye on them.
• Not tasting as you go. You will regret being shy with seasoning at the end.
• Using tiny pots. If your pot is overflowing, it is not sexy and it is not efficient. Bigger is better here.

Alternatives & Substitutions

• No fryer chicken? Use bone in chicken thighs or a whole roast chicken from the store. Bones matter, so choose something with bones if possible.
• No egg noodles? Use any pasta shaped like short spaghetti or small shells. Fresh is great but frozen egg noodles keep texture consistent.
• Want gluten free? Swap the flour slurry for a cornstarch slurry, same method just less floury.
• No turmeric or white pepper? Use a pinch of paprika and a crack of black pepper. It changes the vibe but the soup will still be cozy.
• Vegetarian friend coming over? Make veggie stock and use plant based chicken alternatives plus extra mushrooms for umami. Not the same but still tasty.

Personal tip I always give: season gradually and taste often. You can add more, but you cannot remove too much salt.

FAQ

Q Why use a whole cut up chicken and not just store bought broth
A You can buy broth, but making your own with bones gives richer flavor and a slightly richer texture. Plus you get shredded chicken and proud energy.

Q Can I use pre-cooked rotisserie chicken instead
A Sure, if you are in a hurry grab a rotisserie. Skip the long bone simmer and use the store bird for shredded meat. Broth will be less deep though.

Q How long does this soup keep in the fridge
A It keeps well for 3 to 4 days in a sealed container. Reheat gently on the stove to avoid overcooking the noodles.

Q Can I freeze it
A Yes freeze without the noodles for best texture. Freeze broth and chicken, then add fresh noodles when reheating.

Q Do I have to use flour to thicken it
A Not at all. You can leave it brothy or use a cornstarch slurry. I use flour for a tiny silky body but you do you.

Q What if my soup tastes bland
A Taste early and often. Add salt gradually and use a splash of acid like lemon juice to brighten if it feels flat.

Q Can kids help make this
A Absolutely. They can stir the flour slurry and tear the cooked chicken. Supervised shredding only please.

Final Thoughts

You did it. You created a pot of chicken noodle soup that might end up being the most comforting thing you cook all month. It fills the kitchen with smell, it feeds people, and it makes leftovers that taste even better. If you want a small flex, tell someone you made it from scratch and watch their jaw drop.

Now go impress someone or yourself with your new soup skills. You earned it. Don’t forget to drink the first bowl while it is ridiculously hot. Totally worth it.

Conclusion

For more variations and inspiration check out these helpful guides and recipes: Truly Homemade Chicken Noodle Soup, Chicken Noodle Soup from scratch, Homemade Chicken Noodle Soup, and Homemade Chicken Noodle Soup Recipe The Best EVER. These links have great tips if you want to tinker further or go full chef mode.

Homemade Chicken Noodle Soup

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• Author: admin
• Total Time: 105 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A cozy chicken noodle soup recipe that warms the soul with real homemade broth and lots of flavor.

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Ingredients

Scale 1x2x3x

• 1 whole cut up fryer chicken
• 2 carrots, diced
• 2 celery stalks, diced
• ½ onion, diced (optional)
• 1 tsp salt
• ½ tsp turmeric
• ¼ tsp white pepper
• ¼ tsp thyme
• 2 tsp parsley flakes
• 16 oz frozen egg noodles
• 3 tbsp flour
• Water to cover the chicken by a couple inches

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Instructions

1. Put the cut up chicken in a big pot and cover with water. Bring to a boil and keep it there for 30 mins. Skim any foam if you want clearer broth.
2. Remove the meat from the bones and set it aside. Return the bones to the pot and simmer for 45 mins.
3. Remove the bones and discard them. Taste the broth and adjust salt if needed.
4. Add the diced carrots, celery, onion, salt, turmeric, white pepper, thyme, and parsley flakes. Simmer for 10 mins.
5. Add the frozen egg noodles and the shredded chicken back into the pot. Simmer for another 10 mins until the noodles are tender.
6. Mix the 3 tbsp flour with cold water until smooth, then stir into the soup. Cook for 5 mins until the soup slightly thickens.
7. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

Season gradually and taste often. Use bone-in chicken for best flavor.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 3g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken noodle soup, comfort food, homemade soup