When it comes to comfort food, there’s nothing quite like a steaming bowl of homemade chicken noodle soup. It’s warm, nourishing, and perfect for those chilly days or moments when you need a little pick-me-up. My version is all about starting with a rich, flavorful broth made from scratch using a chicken carcass—whether from a roast chicken I’ve prepared at home or a rotisserie chicken from the store. Here’s how I do it and how you can make this classic dish a staple in your home.
Making the Broth
The key to any great chicken noodle soup is a deeply flavorful broth. Instead of reaching for store-bought stock, I use the chicken carcass to create a homemade base that’s rich in nutrients and flavor. Here’s the process:
- Prepare the Carcass: After removing all the meat from your chicken, set it aside for later. Place the bones in a large stockpot.
- Add Vegetables: This is where you can get creative with whatever you have on hand. My go-to combination includes:
- Two whole onions: I toss them in with the skins intact, as the skins add color and depth to the broth.
- Several celery stalks with leaves: The leaves bring extra flavor and aroma.
- Several carrots with tops: The tops add a subtle sweetness to the broth.
- Garlic cloves with skins: A few smashed cloves provide a mild, savory kick.
- Peppercorns: A small handful is perfect for a hint of spice.
- Fresh herbs: Parsley is a favorite, but I’ll also toss in thyme or rosemary if I have them.
- Simmer and Strain: Cover everything with water, bring it to a boil, and then reduce the heat to a gentle simmer. Let it cook for 2-3 hours, skimming any foam that rises to the top. Once done, strain the broth through a fine-mesh sieve and discard the solids.
Other Vegetable and Herb Ideas
One of the best things about homemade chicken noodle soup is its versatility. Depending on what you have in your fridge or garden, you can customize the flavor and texture with different vegetables and herbs. Here are some ideas to try:
Vegetables:
- Zucchini: Diced zucchini adds a mild flavor and soft texture that complements the broth.
- Parsnips: Similar to carrots but with a slightly sweeter, nuttier taste.
- Leeks: Swap or supplement onions with leeks for a more delicate, onion-like flavor.
- Potatoes: Cubed potatoes make the soup heartier and more filling.
- Corn: Fresh or frozen kernels add a touch of sweetness.
- Green Beans: Chop into bite-sized pieces for a bright, crisp addition.
- Peas: Stir in fresh or frozen peas at the end for a pop of color and sweetness.
Herbs:
- Basil: Fresh basil adds a sweet and slightly peppery flavor that pairs beautifully with chicken.
- Thyme: A classic choice for soups, thyme gives a warm, earthy aroma.
- Bay Leaves: Add one or two leaves while simmering the broth for depth.
- Cilantro: For a more unique twist, use fresh cilantro as a garnish.
- Oregano: A pinch of oregano enhances the savory flavors in the soup.
Feel free to mix and match based on your preferences. These additions make it easy to turn your soup into something new every time!
Recipe Tips
- Storage: This soup keeps well in the fridge for up to 4 days. For longer storage, freeze it in individual portions (just leave the noodles out and add them fresh when reheating).
- Noodle Options: Egg noodles are traditional, but feel free to use rice, orzo, or even zucchini noodles for a lighter twist.
- Vegetable Variations: Use what you have! Parsnips, leeks, or turnips can add unique flavors.
Serve with Homemade Bread
Nothing pairs better with a bowl of chicken noodle soup than warm, fresh bread. Whether it’s a crusty sourdough, buttery dinner rolls, or a simple no-knead loaf, homemade bread takes this cozy meal to the next level. Be sure to check out my Homemade Bread Recipe for the perfect sidekick to your soup. Trust me, dunking that bread into the flavorful broth is a game-changer!
Homemade chicken noodle soup is more than just a meal—it’s a hug in a bowl. Whether you’re nursing a cold, warming up after a chilly day, or simply craving something hearty and delicious, this recipe has you covered. Try it, and let me know how it turns out!
Homemade Chicken Noodle Soup
Ingredients
For the broth:
- 8 cups water
- 1 cooked chicken bones Strip the cooked chicken meat off the chicken. You can also use rotisserie chicken!
- 3 stalks of celery Leaves included
- 2 yellow onions skins included
- 2 large garlic cloves skins included
- 2 large carrots if it has the carrot tops throw those in!
- ¼ bunch of fresh parsley not necessary, you can also use basil or other fresh herbs
- 1 tbsp black peppercorns
- 1 bay leaf
For the soup:
- 2-3 cups shredded chicken I take this from the chicken carcass I used for the broth
- 3 celery stalks diced
- 3 medium carrots thinly sliced
- 1 medium yellow onion diced
- 3 cloves of garlic minced
- 3 tbsp fresh parsley, minced
- 1-2 tbsp Better Than Bouillon Chicken or chicken bouillon, add to taste
- salt & pepper to taste
- 2-3 cups soup noodles whatever kind you prefer
Instructions
For the broth:
- Place the chicken carcass in a large stockpot. Add onions, celery, carrots, garlic, peppercorns, bay leaf and herbs. Cover with water, ensuring all ingredients are submerged.
- Bring to a boil then down to simmer uncovered for 2–3 hours, occasionally skimming foam or fat from the surface. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids.
Make the soup:
- In the same pot, add back the broth as well as all the chopped vegetables. Bring to a low boil for 3-4 minutes or until the vegetables are tender but not too soft.
- In a separate pot bring salted water to a boil and cook noodles according to instructions. If not eating all the soup right away, in a separate container and add noodles to broth when making up a bowl.
- Stir in the shredded chicken and fresh parsley. Add chicken bouillon, salt, and pepper to taste. Adjust seasoning as needed. Ladle into bowls, garnish with extra parsley if desired, and serve warm.