Homemade Chicken Noodle Soup Recipe

This Homemade Chicken Noodle Soup Recipe is full of tender chunks of white meat in a thick and flavorsome stock. The noodles are made from scratch and make this dish heartier than any “regular” pot of soup. And to top it off, pile it on a bed of roasted garlic mashed potatoes and you’ve created the ultimate comfort food. This is an old-fashioned recipe handed down from my Grandma. It is rich and hearty and is sure to satisfy the hungriest of souls.

There are certain foods that make us nostalgic and sentimental. Homemade Chicken Noodles are one of those for me. It’s the dish I remember most about my childhood days. My mom would fix it at least once every couple of weeks while we were growing up. It definitely has an emotional connection to days gone by. But of course, that is what “Comfort Food” is all about, taking us back to a time and place when life was satisfying.

And speaking of “comfort” you must try my Puff Pastry Chicken Pot Pie Recipe. Not only is it a cozy dish but it is quite easy as well. Another simple and satisfying recipe is my Crockpot Lasagna Recipe along with my Crockpot Chuck Roast Recipe. All of these will warm your soul this winter. 

The Best Chicken and Noodle Soup:

Ingredients you will Need

• Veggies for the Stock. Celery, Onions, Carrots. The veggies, when you’re cooking the chicken, are what give this dish the rich, depth of flavor for the base of this soon-to-be gratifying comfort food.
  • It’s a great way to get rid of the vegetables hiding in the back of your fridge.
• Chicken Stock. I always grab stock over broth. It is made from chicken carcasses and creates a richer and fuller flavor. Gelatin is released from simmering the bones over a long period of time. 
• Chicken Breasts. Choose bone-in and skin on breasts. They add a ton of flavor when making the stock.
• Butter
• Kosher Salt
• Freshly Ground Black Pepper
• All-Purpose Flour mixed with Water. This is the thickening agent for the soup. 
• Homemade Egg Noodles. 

How to Make Old Fashion Chicken and Noodles

1. Create a full-flavored chicken stock for this Chicken and Noodle Recipe

Place the vegetables in a Dutch Oven and pour chicken stock over the vegetables. Nestle the bone-in, skin-on chicken breast on top and season with a generous amount of salt and pepper.

• When you’re making the stock for this soup, leave the skins on the onions, the carrots, the top leaves of the celery, and the paper of the garlic. Crush the garlic to release its aroma. The skins and leaves are what give the stock a robust flavor.
• Also, choose bone-in and skin-on chicken breasts. The bones and skin are where all the flavor comes from.

2. Cook all the ingredients in a 450° F oven for about 40-50 minutes

Roast in a 450°F oven for about 40-50 minutes or until the thickest part of the chicken breast registers 160° F on an instant-read thermometer.

Remove the chicken to a plate, cover it with foil and keep warm. When it is cool enough to cut, cube the chicken and set aside to add back into the pot later.

3. Strain the Vegetables and discard them

Use a large bowl with a large metal sieve for straining the chicken stock. It helps if you add a double piece of cheesecloth to the sieve to remove any additional particles that were collected while the stock was cooking.  This makes for a very clean and clear stock.

• This old-fashioned Chicken and Noodles Recipe does not have chunks of carrots, onions, and celery in the final dish but it is flavored with all those aromatics. 

4. Make a batch of Homemade Noodles while the chicken is cooking

There’s plenty of time to whip up a batch of noodles while the chicken is in the oven. I was originally intimated by making homemade noodles. But, honestly, they are so easy. You can find step-by-step instructions for my Homemade Noodles here. With just a few ingredients and a little bit of time, you can have the most tender noodles from scratch to throw in any soup.

• If you’re short on time and are looking for convenience, you can also find frozen egg noodles in the freezer section of your grocery store. I’ve used them in a pinch on a few occasions.
• I have found that the packaged dry egg noodles are not near as hearty for this “old-fashioned” recipe. You can definitely grab them if you are unable to find the frozen ones. But for me, it lacks something. 

5. Add the Homemade Noodles to the boiling pot of Chicken Stock

Bring the pot of chicken stock to a rapid boil and add the uncooked noodles. Return to a boil. Stir occasionally so the noodles do not stick to each other or the bottom of the pan but stir gently so as to not break the noodles apart. Cook uncovered for 15-20 minutes or until the noodles are tender.

6. Thicken the Stock

The flour on the noodles helps to thicken the stock but you will need an additional thickening agent. Whisk 1/2 cup of flour into 1/2 cup of stock until smooth.

Once the noodles are cooked and tender, stir a small amount of the flour mixture (maybe a 1/4 of a cup) into the pot of stock and noodles. Make sure the stock is hot when you add it as this is what helps thicken it. Continue pouring and stirring until it becomes the desired consistency.

7. Add the cubed chicken and butter to the pot of noodles.

Just for good measure, I add a whole stick of butter along with the cubed chicken into the thickened broth and noodles. Because if you’re gonna go crazy, you might as well do it with butter, right? It adds a rich and salty quality to the finished dish.

A Variation for Chicken Noodle Soup

Cheese Tortilenni. Instead of the noodles, throw in a bag of frozen tortellini from the freezer section of your grocery store. 

What to serve with Chicken and Noodles

Roasted Garlic Mashed Potatoes. The best way to enjoy the most “comfort” out of these Homemade Chicken and Noodles is to serve them over a bed of my Garlic Mashed Potatoes. This is the only way I ever ate it growing up and to this day it’s my favorite comfort food. If you’ve never had it over mashed potatoes, please give it a try. I guarantee you will find it so satisfying. 

Garlic Bread on the Side. Grab a loaf of French bread and mix together some melted butter and minced garlic. Slice the bread, brush the butter on the cut side, and pop it under the broiler for a minute or two. Sprinkle some chopped fresh parsley and you have the perfect complement to this Homemade Chicken Noodles Recipe. 

Can you make Chicken Noodle Soup Ahead of Time?

Both the soup and the noodles can be made in advance. 

For the Noodles. Click on my Homemade Egg Noodles Recipe for instructions on how to make these ahead of time and store them. 

For the Soup. This can be made three to four days ahead of time depending on how fresh the chicken is. The noodles tend to soak up the stock as they set which can thicken the soup. 

• When you’re ready to serve the dish, you can add extra chicken stock to thin it out. 

Can You Freeze this Homemade Chicken Noodle Soup Recipe?

Yes. This recipe makes a good amount for leftovers unless, of course, you’re feeding an army.  To freeze, let it cool completely and ladle it into plastic freezer bags. It will store in your freezer for three or four months. When ready to serve, thaw in the refrigerator overnight. Reheat in a saucepan over low heat. Gently stir so as to not break up the noodles. Add chicken stock as needed for the right consistency. 

This is a perfect pot-luck recipe for a group of 10-12 people that is both hearty and satisfying. And because it’s an easy one-pot dish, clean-up is a cinch. You’ll find this to be the best homey, tried and true recipe that you’ll come back to over and over. If you make this dish, please take time to leave a comment down below. I love hearing from you.

Other Soup Recipes:

Chicken and Rice Soup

Tomato Basil Bisque

Chicken Tortilla Soup

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