Recipe: Homemade Chicken Noodle Soup

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 12 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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  • Comments

    1. Jeannette |

      Hi There, I would like to make this soup with brown rice instead of noodles. Any suggestions on how to best make that work?

      Should I cook the rice ahead of time and add it to the soup at the end or should I add the rice uncooked and let it simmer for 45 minutes? If I do the latter I am assuming I will need extra broth but not sure.

      Thanks for your help! :)

      • Amy Taylor (comment moderator) |

        Hi Jeannette. Yep, you can do it either way. You would need to add more broth or water because the rice will absorb the liquid. :)

      • Courtney |

        I have often made this with pre-cooked brown rice.

    2. |

      The Chicken Noodle Soup is delicious. I don’t know what happened! If I made it again, I will cut the vegetables in half. Also cut the noodles in half. Thanks for your reply.

    3. Courtney |

      I’m printing this for the 4th or 5th or 10th time because I keep misplacing the recipe after I use it. You’d think I’d have it memorized by now! Yum!!

      • Vincent Reagan |

        Hi Courtney. I’m glad you like this recipe! I think it’s a great endorsement of the recipe itself! I can’t figure out WHY you’d waste ink and paper printing the recipe when you could just save the recipe to your computer!? Good luck.
        Vincent Reagan
        BTW I’m the same guy who wants to buy an E-book Version of the cookbook!?!?

        • Courtney |

          You’re right! Our computer isn’t in our kitchen and the iPad met an untimely demise. But, never fear, I now have a new Fire and the recipe is Pinned, so I’m good to go.

    4. Andrea |

      Cn you somehow convert this to crockpot? I’d like to make it while at work so I have an awesome, WARM dinner to come home to in this crazy polar vertex. :-)

    5. Jenn |

      I just made this after making the chicken in a crock pot and homemade chicken stock recipes. So delicious! I will say that I did modify the recipe a tad, as I like my veggies tender is soup. I sauteed them, plus some parsnips and onion, in olive oil. Once they were tender, then I added the broth and some fresh chopped parsley. When it came to a boil, I added the noodles and chicken and simmered until the noodles were done. I have no doubt the recipe as is would have been wonderful, but I was worried that the carrots and celery would be too crispy for soup. :)

    6. Pam |

      I assume that the turkey stock that I made after our Christmas dinner will work as well? Also, on a different matter what would I use the turkey drippings for that I saved as well? We love soup!

      • Amy Taylor (comment moderator) |

        Yes, turkey stock should work, too. You can use drippings for gravy or to add flavor to a stuffing or veggies, like green beans.

    7. Eileen Miller |

      I made the chicken in a crock pot yesterday and the stock overnight. I was surprised that it was darker than what I am used to. Is that normal?

      • Phyllis A |

        Hi Eileen, just wanted to say mine turned out dark too…maybe it is the spice mixture? It tastes great…but definitely way darker than when I use the bones and skin from a deli rotisserie chicken.

      • Amy Taylor (comment moderator) |

        Hi there. A darker, richer broth is perfectly normal for this recipe. :)

    8. Eileen Miller |

      Thanks for your answers. I ended up making chicken rice soup with the stock. Put everything in the slow cooker in the am and it was ready for my family to eat at lunch. They were recovering from the stomach virus and it was easy for them to eat. It turned out delicious!

    9. Amanda |

      Another great recipe to add to the collection. Definitely the best way to use the chicken leftovers from the crock pot chicken recipe. Super easy and delicious made per the recipe.

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