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Home / American Recipes

Homemade Chicken Noodle Soup

Nothing says comfort like a steaming bowl of Homemade Chicken Noodle Soup.  With this recipe, satisfaction is guaranteed!

Erren Hart

|

last Updated:

03/25/2025
5 from 14 votes
Jump to Recipe
Serves: 6 servings
Prep: 30 minutes mins
Cook: 2 hours hrs 20 minutes mins
a bowl of chicken noodle soup ready to eat
a bowl of chicken noodle soup ready to eat
A big bowl of chicken noodle soup with chicken, carrots, celery, and noodles.
a bowl of chicken noodle soup ready to eat

A bowl of Chinese noodle soup with crackers

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This Homemade Chicken Noodle Soup makes a flavorful soup that will warm you up on a chilly day. Truly comfort food at its finest.

a bowl of chicken noodle soup ready to serve with crackers
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I have been making this soup since I was old enough to cook.  It’s how my grandmother made it and it’s how my mother taught me.  It’s always been a much-loved recipe and I am so pleased to be able to share it with you.

This soup is a staple in our house and I confess, it is something I always make when anyone is sick, it’s just a comforting hug in a bowl when you don’t feel 100%.

Why This Recipe Works

  • Making the stock with chicken wings is cost-effective and creates less waste.
  • The flavor from the chicken wing bones makes this soup extra tasty.
  • Using bay leaves and parsley adds a subtle flavor to this soup.

I discard the wings and add boneless thighs to the soup its self, so it’s super simple.  If you don’t want to waste what meat is on the wings, feel free to take the extra time to remove the meat before throwing away the bones.

How to make homemade chicken noodle soup

  1. Prepare the stock.
  2. Fry onion, garlic, carrots, celery. Add a bay leaf.
  3. Add stock, chicken wings, and parsley. Bring to a boil.
  4. Simmer whilst cooking pasta or noodles.
  5. Remove chicken from the thighs and return meat to the soup.
  6. Serve and enjoy!
A ladle of Homemade Chicken Noodle Soup over a soup pot

I didn’t state how much pasta or noodles to use because everyone is different.  I like a lot of noodles and my husband likes it soupy so I’m leaving it up to you.

The stock is really flavorful and it’s a really wonderful soup.  I hope you like it and it becomes a family favorite in your house too.

a bowl of chicken noodle soup ready to eat

Other Great Soup Recipes

  • Potato Leek Soup
  • Homemade Tomato Soup
  • Creamy Celery Soup
  • Split Pea & Ham Soup
  • White Bean Soup

Rate This Recipe

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A bowl of Chinese noodle soup with crackers

Recipe

Homemade Chicken Noodle Soup

Nothing says comfort like a steaming bowl of Homemade Chicken Noodle Soup.  With this recipe, satisfaction is guaranteed!
5 from 14 votes
Print
Prep Time: 30 minutes mins
Cook Time: 2 hours hrs 20 minutes mins
Total Time: 2 hours hrs 50 minutes mins
Serves 6 servings

Ingredients

For the stock:
  • 2 pounds of chicken wings
  • 2 carrots (cut into large chunks)
  • 3 celery stalks (cut into large chunks)
  • 2 large white onions (peeled and halved)
  • 5 cloves of garlic (peeled and crushed)
  • a good handful fresh parsley
  • 1 bay leaf
  • 1 teaspoon of whole black peppercorns
For the soup:
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (chopped)
  • 2 garlic cloves (minced)
  • 3 medium carrots (sliced)
  • 3 celery ribs (sliced)
  • 1 bay leaf
  • 8 cups of chicken stock (from above recipe)
  • 8 boneless skinless chicken thighs
  • 1 good handful fresh flat-leaf parsley (finely chopped)
  • Salt & pepper to taste
  • Pasta or noodles of your choice

Instructions

For the stock:
  • Place the chicken wings and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the parsley, bay leaves, and peppercorns, and allow it to slowly come to a boil.
  • Lower the heat to medium-low and gently simmer for about 1-½ hours, partially covered. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • When the stock is finished cooking, you can either discard the chicken wings with the vegetables or remove them to a bowl, wait until they are cool enough to handle, and remove the meat to add to the soup. Discard the skin and bones.
  • Carefully strain the stock through a fine colander into another pot to remove the vegetables. At the point, you can use the stock immediately for the soup or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
For the soup:
  • Place a soup pot over medium heat and add the oil and coat the pan.
  • Add the onion, garlic, carrots, celery, and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned.
  • Add the stock, chicken thighs, and parsley. Stir to combine and bring to a boil.
  • Lower the heat and simmer for 15-20 minutes until or until the chicken is cooked through and the vegetables are tender.
  • Meanwhile, cook the pasta or noodles of your choice and drain.
  • Carefully remove the chicken to a cutting board and using a fork and knife, cut the chicken into bite-sized pieces and carefully, return to the soup.
  • Discard the bay leaf from the soup.
  • Add the pasta to bowls and cover with soup to serve.
Show Nutrition Hide Nutrition

Nutrition

Calories: 647 | Carbohydrates: 39g | Protein: 56g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 722mg | Potassium: 1243mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8850IU | Vitamin C: 10.8mg | Calcium: 92mg | Iron: 3.4mg
Created by Erren Hart
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5 from 14 votes (6 ratings without comment)

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14 responses

  1. Michael Curatola Avatar
    Michael Curatola
    04/01/2020

    Made the stock. Waiting to make soup in next day or two. Delicious thus far.

    Reply
  2. Erin | Dinners,Dishes and Dessert Avatar
    Erin | Dinners,Dishes and Dessert
    09/08/2019

    This soup looks incredibly delicious! Love this so much!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/09/2019

      Thank you, Erin!

      Reply
  3. Sara Welch Avatar
    Sara Welch
    09/07/2019

    I know what I am making for dinner tonight! This looks amazing!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/09/2019

      That is awesome to hear Sara!

      Reply
  4. Lora Avatar
    Lora
    09/07/2019

    Chicken soup is on rotation here all year round! Yours is a really good recipe!!!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/09/2019

      I’m glad you think so Lora, Thank you!

      Reply
  5. Catalina Avatar
    Catalina
    09/06/2019

    I love this season for these kind of soups! This is such a delicious dish!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/09/2019

      I know, Soup is so satisfying isn’t it!

      Reply
  6. Katerina @ diethood .com Avatar
    Katerina @ diethood .com
    09/06/2019

    Such a hearty and delicious soup!! YUM!!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      09/09/2019

      Thank you, Katerina!

      Reply
  7. Melanie Avatar
    Melanie
    09/06/2019

    The perfect cure for anything that ails you!

    Reply
  8. Vik Avatar
    Vik
    09/06/2019

    This soup tastes amazing! Definitely making this again

    Reply
  9. April @ Girl Gone Gourmet Avatar
    April @ Girl Gone Gourmet
    01/29/2016

    Old family recipes are the best, right? I love your tip about using wings for making the stock – a lot more manageable then dealing with a whole chicken carcass. Beautiful soup!

    Reply
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