Julie Clark
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Homemade Chicken Noodle Soup with Whole Chicken
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Learn how to make a heartwarming Homemade Chicken Noodle Soup with whole chicken. Perfect for family dinners, this easy recipe is a classic comfort food.
There’s something undeniably comforting about a bowl of homemade chicken noodle soup, especially when it’s made from scratch with a whole chicken. Whether you’re a beginner or a seasoned home cook, this recipe will guide you through the simple steps to create a soup that’s brimming with flavor.
Join me in the kitchen as we whole chicken noodle soup. It’s not just delicious, it’s the ultimate comfort food for your whole family.
Need gluten free? Try our chicken potato soup.
Chicken Soup with a Whole Chicken
This homemade chicken noodle soup starts with a whole chicken, about 4-5 pounds. I find whole chickens to be one of the cheapest ways to buy chicken. And the meat is so good because you get both that dark and white meat.
The whole chicken is the star of this recipe. It’s economical, flavorful, and incredibly versatile. Using a whole chicken not only gives depth to the soup but also provides tender, juicy meat that’s unbeatable in texture and taste. Stock up on those whole chickens when they are on sale in your favorite grocery store.
Pro Tip
If whole chickens aren’t available, feel free to use chicken thighs or chicken breasts. Remember, the chicken bones add flavor, so bone-in cuts are preferable to make a rich bone broth.
Ingredients
This soup only takes 10 ingredients.
- Whole Chicken. Look for a chicken that is labeled “roasting hen” or “stewing hen”. They have more fat and will make a more flavorful homemade stock.
- Carrots, celery and onion. Our Kroger store sells a frozen mix of carrots, celery and onions that are already chopped for you. It’s called mirepoix and is a great shortcut to keep in your freezer. Or chop your own fresh veggies.
- Egg noodles. Dry egg noodles or Reames homestyle egg noodles are both great options. Wide egg noodles are fun, or homemade egg noodles are a great option, too.
✨ See the recipe card for the full list of ingredients. ✨
How to Make Chicken Noodle Soup
To cook the soup, choose a dutch oven or large stockpot with a lid so that you can simmer the soup with the lid on.
- Place the raw chicken in the pot on the stove top. Pour about 8 cups of water over the top. This will depend on the size of your dutch oven or stock pot, but be sure to cover the chicken at least ¾ of the way. Add the onion, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat. Simmer, covered, until the chicken is tender, 60-90 minutes.
- Remove the chicken from the broth and allow it to cool. Measure the broth to make sure you have at least 6 cups of liquid. If you don’t, add additional chicken broth to make 6 cups. (We had to add about 1 cup, but this will vary.) Add the carrots, celery and onion to the broth. Bring it to a boil.
- Once the broth is boiling, add the noodles and cook about 8 minutes until the noodles are tender. (Check the instructions on back of the bag of noodles you chose. Frozen noodles take about 20 minutes, dried noodles take about 8 minutes.)
- While the noodles are cooking, remove the meat from the bones and cut into bite-size pieces. You’ll have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
- After the noodles are cooked, stir in the chicken and fresh parsley.
What can I add to my chicken noodle soup for flavor?
We like adding just a sprinkle of parsley, onions salt and pepper for a very mild flavor. If you’d like more of a kick, here are a few other spices or additions to try:
- Minced garlic. Garlic is always a good idea, right?
- Add a splash of lemon juice or a handful of fresh herbs like thyme or rosemary for an aromatic twist.
- Basil gives an Italian flair.
- Cayenne pepper adds a little heat.
- A teaspoon of Worcestershire sauce is enough to boost the flavor slightly.
Frequently Asked Questions
Can you freeze chicken noodle soup?
Noodles can become mushy if you freeze the soup after you’ve cooked it all. If you want to freezer prep some soup for future meals, I recommend putting the soup together EXCEPT for the noodles and storing in a freezer-safe container. When you want to cook the soup, allow the soup base to defrost, then add in the noodles and serve. This method will yield the best results.
Can you make whole chicken soup in the slow cooker?
If you’d like to make this homemade chicken noodle soup recipe in the slow cooker, you can! You’ll need to plan a full day and be there to remove the chicken & add other ingredients. It’s not exactly a “fix and forget” meal in the slow cooker, but it is still delicious.
Place the whole chicken in the slow cooker and cover with water. Add the salt, pepper and onion. Cover and set on high to cook for at least 2 hours or until the meat is fall off the bone tender.
Remove the chicken from the broth and allow it to cool. (Shred the chicken once it is cool. Then cover and refrigerate it until later.)
Measure the broth to make sure you have at least 6 cups of liquid. If you don’t, add additional chicken broth to make 6 cups. Add the carrots, celery and onion to the broth. Cook for 3-4 hours on low.
Add the noodles and shredded chicken meat back into the soup slow cooker.
Allow the soup to heat through and the noodles to cook on low for about 30 minutes or until the noodles are al dente.
Make it a Meal.
This easy chicken noodle soup pairs wonderfully with a crusty bread roll or a light salad.
For a more filling meal, consider serving it with a side of mashed potatoes or a simple grilled cheese sandwich.
Try our chicken potato soup if you need a gluten free version.
Homemade Chicken Noodle Soup with Whole Chicken
Learn how to make a heartwarming Homemade Chicken Noodle Soup with whole chicken. Perfect for family dinners, this easy recipe is a classic comfort food.
Servings 8
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Ingredients
- 4-5 pound whole chicken (roasting hen or stewing hen)
- 8 cups water
- ½ cup chopped onion
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 bay leaf
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups egg noodles (frozen or dried)
- 2 tablespoon fresh snipped parsley
- Additional salt and pepper to taste
Instructions
- Place the raw chicken in the pot on the stove top. Pour about 8 cups of water over the top. This will depend on the size of your dutch oven or stock pot, but be sure to cover the chicken at least ¾ of the way.
- Add the onion, salt and pepper. Bring to a boil over medium-high heat, then reduce the heat. Simmer, covered, until the chicken is fork tender, about 60-90 minutes. Remove the chicken from the broth and allow it to cool.
- Measure the broth to make sure you have at least 6 cups of liquid. If you don’t, add additional chicken broth to make 6 cups. (We had to add about 1 cup, but this will vary.) Add the carrots, celery and onion to the broth. Bring it to a boil.
- Once the broth is boiling, add the noodles and cook until the noodles are tender. (Check the instructions on back of the bag of noodles you chose. Frozen noodles take about 20 minutes, dried noodles take about 8 minutes.)
- While the noodles are cooking, remove the meat from the bones and cut into bite-size pieces. You’ll have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
- After the noodles are cooked, stir in the chicken and fresh parsley.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the soup serving 8, with 1 serving being ⅛ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 291kcal | Carbohydrates: 12g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 694mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2890IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
I tried this recipe for Chicken Noodle Soup and it’s the best I’ve ever had. I used breasts & thighs I had on hand rather than roasting a whole hen. This one is a keeper!
My husband and I just LOVE this recipe. He’s a fantastic cook and he simmers his stock slowly and painstakingly, but he says my soup (made from this recipe) is better! One question for you: I see a bay leaf in the ingredient list, but I don’t see any mention in the instructions for when it goes into the pot. I’m thinking it’s probably right at the beginning, to give that distinctive flavor to the stock, but if that’s not right, please let me know. Thanks for this great recipe!