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Homemade Chicken Noodle Soup From Scratch Recipe

This amazing homemade chicken noodle soup isn't a 30 minute meal, but I promise you, the time is worth it!
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Soup
Cuisine: American
Keyword: chicken noodle soup, chicken noodle soup from scratch, chicken soup, homemade chicken noodle soup, homemade pasta, slow food, soup ideas
Servings: 10 servings
Author: Amy- A Red Spatula

Equipment

  • 12 quart stock pot, cutting board, sharp knife

Ingredients

Chicken Stock

  • 1 whole broiler Mine was about 4 pounds. If your's is a little bigger or smaller, not a big deal.
  • 2.5 gallons water
  • 2 cups onions, rough chop
  • 2 cups celery, rough chop
  • 2 cups carrots, rough chop
  • 3 tablespoons minced garlic

Chicken Noodle Soup

  • 12 quarts chicken stock
  • 4-6 cups cubed chicken If you aren't making your own stock, you can just as easily use a rotisserie chicken instead. I like a rustic looking soup, so I kind of just tore up my chicken, as shown in photos.
  • 1.5 cups onions, medium dice Again, I love a rustic soup, so my veggies are a bigger dice
  • 1 cup celery, medium dice
  • 1.5 cup carrots, medium dice
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 4 cups noodles We like a lot of noodles, but this is a measurement for fresh pasta. If you are using dry, only use about 1.5 cups
  • 1-2 tablespoon parsley This is better fresh, but I only had dried...so it is what I used.

Instructions

Chicken Stock

  • Add all ingredients to a large stock pot. Bring to a boil on high heat. Reduce heat to medium high and continue to boil for about 1.5 hours. I rotate the chicken about halfway through to make sure it is cooked well both sides. Once the chicken is fall off the bones tender, remove from heat.
    Strain out the chicken and veggies, reserving the stock. Place stock back in stock pot for soup.
    Discard the veggies, they will be mush, and reserve the chicken for the soup.

Chicken Noodle Soup

  • Add onions, celery and carrots, thyme and parsley to stock and bring to a boil over high heat. Once it is to a rolling boil, reduce heat to medium and continue to boil until veggies are al dente,meaning a little firm.
    Add back in chicken chunks and continue to cook another 5-10 minutes. If you are using dry pasta, throw it in with the chicken. If using fresh pasta remember, it only takes 2-3 minutes for it to cook, so throw it in at the very end. Now, once the soup has cooked down, add in salt and pepper. Adjust seasoning as needed.
    We love ours fairly salty and with quite a bit of pepper, which is why I am not putting in measurements. You might die when you saw how much I added :).
    This is best served piping hot! It is also really good as a leftover. Make sure and cool properly before placing in the fridge in an airtight container. I always use mason jars for storage.
    Now, sit back and enjoy. You deserve it.