Chicken Noodle Soup


Homemade chicken noodle soup is soul-warming food at its best.

chicken noodle soup
Photo: Jennifer Causey
Hands On Time:
35 mins
Total Time:
1 hrs 40 mins
12 servings

Homemade chicken noodle soup is soul-warming food at its best. While there are several go-to chicken recipes to choose from, consider this homemade chicken soup if you're craving some comfort food. It might seem like a lot of work to cook an entire chicken, pick the meat off, and return it to the broth, but rest assured that using a whole chicken is worth the effort. Not only is the flavor from an entire chicken much more delicious, but it is significantly cheaper than buying chicken parts.

Once poached, the meat is easy to pick off the bones, and you can save the bones and skin to make a batch of homemade chicken stock—bonus points for buying an organic chicken raised on an antibiotic-free, vegetarian diet. To make a gluten-free version of this soup, you can use rice noodles instead of egg ones or even swap in brown rice for a whole-grain option.


  • 1 (4-lb.) whole chicken

  • 8 cups low-sodium chicken broth

  • 2 dried bay leaves

  • 1 head garlic, halved

  • 6 teaspoons kosher salt, divided

  • 3 tablespoons unsalted butter

  • 5 carrots, thinly sliced

  • 4 stalks celery, thinly sliced

  • 1 yellow onion, chopped

  • 1 tablespoon chopped fresh thyme

  • 1 pound egg noodles

  • 3 tablespoons chopped fresh flat-leaf parsley

  • ¾ teaspoon freshly ground black pepper


  1. Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups water in a large pot. Bring to a boil, then reduce to a simmer. Cover and simmer until chicken is cooked through, 35 to 40 minutes. Remove from heat. Transfer chicken to a cutting board. Strain stock into a large bowl and discard solids. Remove meat from chicken and shred; discard skin and bones.

  2. Wipe the pot clean. Melt butter over medium-high. Add carrots, celery, onion, and thyme and cook, stirring occasionally, until softened, about 8 minutes. Add reserved stock and remaining 4 teaspoons salt; bring to a boil, stirring occasionally. Add noodles; cook according to package directions. Remove from heat and stir in shredded chicken, parsley, and pepper.

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