Recipe: Homemade Chicken Noodle Soup

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The key to making killer chicken noodle soup is homemade stock. And in case you aren’t aware – it takes a little time to make homemade stock, but it is super easy! There are a few different methods for making chicken stock from scratch. You can use a whole raw chicken, bones from a chicken that has already been eaten, or raw chicken parts that people don’t normally eat (like the back, feet, etc.). I’ve tried just about all of these methods and my favorite stock is hands down made with the bones from the leftover “The Best Whole Chicken in a Crock Pot” recipe. It gives you the darkest, richest stock full of so much flavor that I could just eat/drink it plain.

So since you need chicken for this recipe anyway, I highly recommend that you make the whole chicken in the crock pot recipe and eat about half the chicken with one meal the first night. Then make the stock with the leftover bones overnight, and you will be all set to make the soup the next day/evening with your freshly made stock and leftover chicken meat. If you can’t eat all the soup at once then just freeze the leftovers. Trust me – you do not need to be an expert chef to make this plan work, and I guarantee you will NOT be disappointed with the outcome! And hopefully it will convince you to never buy chicken noodle soup out of a can again. :)

4.3 from 8 reviews

Homemade Chicken Noodle Soup
Serves: 6-7
  • 9 cups chicken stock/broth
  • 3 cups dry whole-grain noodles
  • 10 carrots, peeled and chopped
  • 5 celery stalks, washed and chopped
  • 2 cups cooked chicken, shredded or diced
  • Salt & pepper, to taste
  • Bonus: If you want to go the extra mile make and add whole-wheat matzo balls to this soup. Just make sure you boil the matzo balls in a separate pot of water and not the stock!
  1. Bring chicken stock to a boil.
  2. Add dry whole-grain noodles to stock and set the timer according to pasta package directions.
  3. When there are 5 minutes left in the cooking time throw in the chopped carrots and celery. Keep the stock boiling.
  4. When there is about 1 minute left add the cooked chicken to the stock so it can heat up thoroughly.
  5. Taste the soup and add salt and pepper as needed.
    Serve warm and store the leftovers in the fridge or freezer. Enjoy!

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98 comments to Recipe: Homemade Chicken Noodle Soup

  • Shelby

    Hello. I recently discovered your site and I LOVE IT! I am psyched to get my school lunches in even Bette reorder. Already reread the smoothie containers and cupcake holders as well as the glad containers. My question is about the chicken noodle soup. I have done the chicken in the crock pot before and made my own stock several times and it’s amazing. But when you freeze kid portions of that for lunches do you freeze it with the noodles and all in the c.jar then reheat in the am? Just wondering how the noodles do with the freezing? Thanks and keep up your good work! Loving it.

  • Jill S.

    Just made the whole thing – the whole chicken, followed by the overnight broth, and the soup (finally) today. It was fantastic! I froze 9 thermos sized portions for my daughter’s lunches. Like another commenter, I didn’t have enough broth at the end (and I measured exactly 9 cups to start.) I followed the recipe exactly. I ended up having to add one whole box of chicken broth to get enough liquid at the end. Any thoughts on why it used so much liquid? Otherwise I am very pleased and appreciate the recipes you post!

  • This looks so delicious! I love the idea of using the crockpot for the chicken. I believe nothing is more comforting that homemade chicken soup. I will give this a try this season. I make lots of chicken soup, and love trying new recipes! Thanks.

  • Shawna

    Can you give me a rough idea how many pounds (or cups of “penny” chopped) of baby carrots I would use in this recipe? I buy my organic baby carrots in 5 pound bags at Costco. Thank you!!!

    • Assistant to 100 Days (Amy)

      Hi Shawna. Not sure about weight but the conversion I use for carrots to baby carrots is 6 baby carrots=1 medium carrot. So according to this recipe, you would need about 60 penny sliced baby carrots. Hope that helps. ~Amy

  • Julia

    I just made stock last night after roasting a chicken for dinner yesterday. I froze it in quart size bags to use later. Thank you so much for all of your great tips, recipes, and info. I love your site! :)

  • Petra Schwaberger

    Any type of grains are bad for you, whole grains are just a consumer blind fold, so we get tricked into believing we are actually eating a healthier version of grains…There are a lot of substitutes you can use instead of wholegrain. Also the bought pasta is quite processed…don’t fall for it! Please educate yourself more on wholegrain products! Short blog i found online and I am sure there are more

  • [...] was also surprising to me and I actually made my very first home-made batch the other day and made homemade chicken noodle soup with it. The results were amazing. I didn’t realize how easy it was to make your own stock [...]

  • [...] and spices. Thank you to the blog 100 Days of Real Food for the whole chicken, chicken stock, and chicken noodle soup recipe. I find a lot of meal ideas/inspiration from that site so I definitely recommend checking it [...]

  • Steve

    Is 5 minutes enough time for the vegetables to cook?

  • [...] about chicken when you’re feeling icky. Moms know this, it’s why we perfect our homemade chicken noodle soup recipes before our babies can even [...]

  • Jamie Dunson

    I used elbows and it came out ok.

  • Ali

    My kids are asking for bowl after bowl of this soup. So simple, but the homeade stock is key. Delicious and easy. Thank you!

  • Alexia

    Hi, I have a question about the chicken broth, which I made and froze after my last slow cooker chicken. Today, I used the frozen broth to make your chicken noodle soup (which was so good by the way, thank you for this delicious recipe). Is it safe to keep the leftovers in the fridge for a few days, given the broth has been made, frozen, and now heated and used in the soup? Thank you :)

  • Assistant to 100 Days (Amy)

    Hi there. The soup should be fine in the fridge for 3 days or so. Just reheat the portion you need to a safe temperature. Here is more info from the experts: ~Amy

  • Seosaimhin (Sho-sa-veen/Josephine)

    I don’t know if you get a lot of teenagers on this wonderful website or not, but I’m seventeen years old, and definitely going to make this for my boyfriend. I absolutely love this recipe and made it for the first time a few weeks ago. Please keep up the amazing work.

    Slainte. :)

  • My family has been following your recipes and meal plans since the end of December. We are hooked! I made this soup yesterday and it was a hit. My husband hates chicken noodle soup, but he loved this recipe so much he had two servings. I made some slight modifications- I didn’t have a whole chicken so I boiled organic chicken breasts in water with minced garlic. I used the water as the stock base and supplemented it with organic chicken stock. I also included chopped onion when I added the vegetables. The recipe was a success!

  • Jamie

    Hi! I love this site so much but after making it quite a few times I am wondering if everyone else’s stock ends up as fatty (greasy looking) as mine? The taste is amazing but I am just wondering if I am missing a step (like maybe skimming it at some point) or if this is just typical of this recipe. Either way, I will continue to make because it is a real crowd pleaser in my house :) Thank you so much for all you do!

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