• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
  • Start Here
  • Recipes
  • Blog
    • School Lunches
    • Slow Cooker
    • Budget Tips
    • Food Allergies
    • Special Diets
    • Videos
  • About
    • Our Story
    • Real Food Defined
    • Meal Ideas & Resources
  • Shop
    • My Cookbooks
    • Meal Plans
    • Amazon Favorites
  • Free Resources
Home » Blog » Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

 Updated: March 24, 2017    Lisa Leake    147 Comments

7.5Kshares
  • Facebook2.8K
  • Pinterest4.7K
  • Email

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 chicken noodle souphomemade 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. :)

Homemade Chicken Noodle Soup
4.34 from 15 votes

Course: Dinner, Soups
Cuisine: American
Keyword: hearty warm soup
Dietary Restriction: Dairy Free, Egg Free, Peanut/Tree-Nut Free
Category: Freezer Friendly

Active Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings (Adjust to suit): 6 people
Calories: 211 kcal

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!

Print

Chicken Noodle Soup from 100 Days of Real Food

Ingredients

  • 9 cups chicken broth
  • 3 cups whole-grain noodles
  • 10 carrots, peeled and chopped
  • 5 stalks celery, washed and chopped
  • 2 cups chicken, cooked, shredded or diced
  • salt, to taste
  • pepper, to taste

Instructions

  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!

Recipe Notes

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!

7.5Kshares
  • Facebook2.8K
  • Pinterest4.7K
  • Email

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Recipes

Previous Post: «Butternut Squash Soup from 100 Days of Real Food Butternut Squash Soup
Next Post: Real Food Tips: 20 Ways to do Halloween without candy! »

Other Posts You Might Like

  • Chicken Stock from 100 Days of Real Food
    Homemade Chicken Stock
  • Homemade Chicken Nuggets
    Homemade Chicken Nuggets
  • Cream of Mushroom Soup Used in Casserole from 100 Days of Real Food
    Homemade Cream of Mushroom Soup
  • Homemade Chicken Pot Pie
    Homemade Chicken Pot Pie

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Sarah Dickison

    November 11, 2016 at 2:44 pm

    Used 1 – 16oz frozen broccoli Normandy left overs from dinner, 12 C broth, 5 C whole wheat noodles 3 C left over chicken. All 12 of the kids ate lunch today ! Yay !

    Reply
  2. Doreen Duggan

    November 29, 2015 at 10:24 am

    This is my favorite chicken, chicken stock and chicken soup recipe. I’ve made it at least 15 times over the past 4 years and my kids love it. I add 2 cloves of garlic and a pinch of cumin to the stock. Awesome. Thank for sharing!

    Reply
  3. Cathy

    November 13, 2015 at 6:33 pm

    Homemade stock is definitely the key. I had given up a few years ago on making my own chicken noodle soup, but will not ever buy a can again after this recipe! I do saute the carrots and celery beforehand as we like a softer texture. I have added water at the end, too, if more liquid is needed. Thanks for another great recipe!

    Reply
  4. Monique Callagy

    September 15, 2015 at 4:53 pm

    I have made this soup twice and we use small mason jars to freeze portions for lunch boxes (a great tip, btw, so thanks!). However, once the soup cools down, the pasta absorbs most of the chicken stock and there is very little liquid compared to the amount of pasta. I even tried cooking the pasta and veggies in a separate pot of water but no luck. Any ideas? Thanks!

    Reply
    • shawn

      September 19, 2015 at 12:36 pm

      Hi Monique, I often just boil my noodles fresh because my kids like it better that way. You can boil a small amount of noodles the night before and add them as you are heating the soup up in the morning.

      Reply
  5. Amanda

    May 1, 2015 at 10:47 am

    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.

    Reply
  6. Eileen Miller

    February 24, 2015 at 9:48 am

    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!

    Reply
  7. Eileen Miller

    February 16, 2015 at 4:51 pm

    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?

    Reply
    • Amy Taylor (comment moderator)

      February 18, 2015 at 9:03 pm

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

      Reply
    • Phyllis A

      February 16, 2015 at 10:53 pm

      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.

      Reply
  8. Pam

    January 10, 2015 at 1:47 pm

    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!

    Reply
    • Amy Taylor (comment moderator)

      January 12, 2015 at 4:41 pm

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

      Reply
  9. Jenn

    January 8, 2015 at 7:01 pm

    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. :)

    Reply
  10. Andrea

    January 8, 2015 at 4:43 pm

    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. :-)

    Reply
    • Amy Taylor (comment moderator)

      January 12, 2015 at 10:04 am

      Hi Andrea. This might help as a reference point: http://www.chow.com/recipes/30868-slow-cooker-chicken-soup.

      Reply
  11. Courtney

    November 27, 2014 at 7:40 pm

    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!!

    Reply
    • Vincent Reagan

      April 20, 2015 at 7:14 pm

      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!?!?
      :-)

      Reply
      • Courtney

        April 20, 2015 at 8:20 pm

        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.

        Reply

more comments

1 2 3 … 6 Next »

Tell us what you think by leaving a comment below! Cancel reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Primary Sidebar

Lisa Leake

Hi, I'm Lisa Welcome to my blog about cutting out processed food! Learn more →

Join 2 Million Followers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
100 Days of Real Food On A Budget

Real Food is More Affordable Than You Think

All 100 recipes in my latest cookbook (#3 in the series!) are $15 or less to make.

Learn More

Popular Posts

85 Snack Ideas for Kids (and Adults)!

Great tips for making a green smoothie

How to Make a Perfect Green Smoothie

School Lunch Roundup!

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About

  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Policies

  • Comment Policy
  • Terms of Use
  • Privacy Policy

Quick Links

  • Free Resources
  • Start Here
  • Recipe Index
  • Blog
  • Our Team
  • Partner with Us
  • Contact
  • Speaking Engagements

Copyright © 2010 100 Days of Real Food · All Rights Reserved · 100 Days of Real Food® is a registered trademark of Leake, LLC.