Rating: 4 stars
28 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

Homemade chicken noodle soup is soul-warming food at its best. While it might seem like a lot of work to cook an entire chicken, pick the meat off, and return it to the broth, rest assured that using a whole chicken is completely worth the effort. Not only is the flavor from a whole 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 that was 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.


Credit: Jennifer Causey

Recipe Summary test

35 mins
1 hr 40 mins
12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.