Homemade Chicken Noodle Soup

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This homemade chicken noodle soup hits that cozy sweet spot where effort meets reward. It soothes, it warms, and it makes you feel like you did something impressive without breaking a sweat.

Want to try a variation with fresh noodles later on? I have a link that walks you through a fun homemade noodle method to tinker with after you master this base how to make homemade noodles. Trust me, once you make this broth you will want to experiment.

Why This Recipe is Awesome

Why is this recipe the recipe? Because it keeps things simple and reliable. You use a whole cut up fryer chicken so the broth tastes like actual chicken and not some boxed wannabe. You get richness from bone simmering and bright flavor from the veggies and spices.

It is also forgiving. Overcooked noodles are not fun but this soup recovers nicely. You can make it in stages, stash broth in the fridge, and reheat whenever life throws you a cold day or a lazy evening. Plus it is idiot proof, even I did not mess it up the first time I tried it. Want a crockpot twist later? There is a version if you want to go ultra lazy and let time do the work crockpot chicken noodle soup version.

Ingredients You’ll Need

• 1 whole cut up fryer chicken. Yes the whole thing. More flavor, less drama.
• 2 carrots, diced. Not too big, not too small.
• 2 celery stalks, diced. The unsung hero of soup.
• ½ onion, diced. Optional if you are being fancy or lazy.
• 1 tsp salt. Add more later if you want deeper flavor.
• ½ tsp turmeric. For color and a little warmth.
• ¼ tsp white pepper. Sub black pepper if you do not have white.
• ¼ tsp thyme. Dried is fine.
• 2 tsp parsley flakes. Because presentation matters, no really.
• 16 oz frozen egg noodles. They soak up flavor and keep things simple.
• 3 tbsp flour. For a tiny bit of body.
• Water to cover the chicken by a couple inches. That is your base.

Yes that is everything. Keep it chill and trust the process.

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.

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.

Common Mistakes to Avoid

• Thinking speed equals skill. Rushing the simmering step steals depth from the broth. Let the bones do their slow magic.
• Skipping the skim. Sure you can skip skimming, but if you want a clear looking soup take 60 seconds and ladle off the foamy bits. It makes a difference.
• Overloading the pot with noodles. Follow the package and the recipe. Too many noodles make a stodgy mess and steal all your broth.
• Forgetting to taste. Soup is a live thing. Taste and adjust salt and pepper before serving. Tasting is free and mandatory.
• Using only breast meat for the broth. White meat alone gives a paler flavor. Use the whole cut up chicken for real richness.

Alternatives & Substitutions

• No frozen egg noodles? Use dried noodles, pasta, or even rice. Just adjust cooking time accordingly. Dried pasta needs about 8 to 10 minutes depending on shape.
• Want gluten free? Swap the flour for a cornstarch slurry made with cold water and cornstarch in a 1 to 1 ratio. Stir that in near the end.
• No white pepper? Use black pepper. It is fine. I swear nobody will notice unless they are a pepper snob.
• Prefer a lighter broth? Reduce the simmering time for bones to 20 to 30 minutes and skip the flour. You get a cleaner, lighter broth.
• Want to make this in the slow cooker? Try the slow cooker version for a no-fuss day while you binge a show easy homemade chicken noodle soup.

IMO the easiest swap is noodles. Play around, but keep the bones for that flavor.

FAQ (Frequently Asked Questions)

Q Will this work if I only have chicken breasts?
A Sure you can use breasts. But use bones or a bone-in piece for the broth if possible. You want that collagen and depth.

Q Can I make this ahead and freeze it?
A Yes. Freeze in portions. Noodles can get soggy after freezing, so freeze the soup with noodles separate if you want the best texture.

Q How long does this keep in the fridge?
A About 3 to 4 days. Reheat gently on the stove to avoid overcooking the noodles.

Q Can I use fresh herbs instead of dried?
A Absolutely. Use about three times the amount of fresh herbs for the same impact. Add them near the end so they stay bright.

Q Do I have to thicken with flour?
A Nope. The flour gives a slight body, but if you prefer a brothy soup skip it. Use cornstarch instead for a gluten free option.

Q Can I double the recipe?
A Yes. Use a bigger pot and extend simmer times slightly. More bones equals more flavor, easy math.

Q Any tips for a clearer broth?
A Skim foam during the first boil and strain the broth through a fine sieve or cheesecloth. Chill the broth and remove the hardened fat for a super clear finish.

Final Thoughts

This soup is cozy, honest, and slightly smug in the best way. You get real broth, tender chicken, and noodles that soak up happiness. Make it on a rainy day, a sick day, or a celebrate-you day. It will not judge you for seconds.

Now go impress someone or yourself with your new culinary skills. You earned it.

Conclusion

If you want another take or inspiration from a classic source, check out Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch. It is a great companion idea and worth a peek for more tips and variations.

Homemade Chicken Noodle Soup

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• Author: admin
• Total Time: 105 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A cozy and easy chicken noodle soup that soothes and warms with minimal effort.

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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 (add more if needed)
• ½ tsp turmeric
• ¼ tsp white pepper (or black 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 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

For a gluten-free option, swap the flour with cornstarch. Adjust cooking times if using different types of noodles.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg

Keywords: chicken noodle soup, comfort food, easy recipe, homemade soup, cozy meal