Homemade Chicken Noodle Soup Recipe

A bowl of homemade chicken and noodles over a bed of mashed potatoes.

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5 from 3 reviews

Big chunks of chicken and tender noodles are in this full-flavored dish. Serve these chicken and noodles over garlic mashed potatoes and you have the "Ultimate Comfort Food."


  • 6-8 ribs of celery, with leaves
  • 1 1/2 large Sweet Onions, skins on and quartered
  • 4 large Carrots, unpeeled
  • 6 large Garlic Cloves, crushed, paper still on
  • 4 large Bone-In Chicken Breasts, skin on
  • 2 - 32 oz Chicken Stock
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Pepper
  • 1/2 cup All Purpose Flour mixed with 1/2 cup Water (use as needed)
  • 1 stick of Butter


  • Preheat oven to 450° F.
  • Add 6-8 ribs of celery (with leaves), 1 1/2 large onions (skins on and quartered), carrots (unpeeled), garlic (crushed with the paper still on), 4 large bone-in chicken breasts (skin on), 2 teaspoons salt, 1 teaspoon black pepper and 2 - 32 ounce packages of chicken stock to a large Dutch oven.
  • Cook for 50-50 minutes or until an instant-read thermometer is 160°.
  • Remove the Chicken from the Dutch oven. When the chicken has cooled, cut into cubes and set aside.
  • Strain the stock through a cheesecloth and discard the veggies.
  • Bring the stock to a rapid boil and add homemade egg noodles. Return to a boil and stir occasionally while cooking for 15-20 minutes or until tender.
  • Add one stick of butter.
  • To thicken the broth, whisk 1/2 cup flour and 1/2 water until smooth. Begin with a small amount of the flour/water mixture, about 1/4 cup. Add it to the broth and stir constantly but gently so as to not break up the noodles. Continue with more flour/water mixture until you achieve the desired consistency.  It should be more like gravy than soup.
  • Add the cubed chicken.
  • Serve over roasted garlic mashed potatoes. (optional)
  • ENJOY!


  • 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.
  • 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.
  • When cooking the noodles, stir occasionally so they do not stick to the bottom of the pan but stir gently so as to not break the noodles apart.
  • When you are thickening the broth, start with a small amount of the flour/water mixture, maybe 1/4 of a cup.
  • Make sure the broth is hot when you add the flour mixture as this is what helps thicken the Chicken and Noodles.
  • 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.
  • Chicken and Noodles 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 ready to serve you may need to add additional chicken stock.
  • To freeze, let the soup 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.


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