soup / the main course

Classic Chicken Noodle Soup

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Chicken noodle soup isn’t just for cold winter nights or when you have a sore throat. It’s an easy-to-make staple that’s universally satisfying, no matter the time of year. This delightfully simple recipe will convert you from salty, one-dimensional, store-bought broth to homemade. Give it a shot, and you’ll taste the difference. Just remember to taste as you go to create the perfect balance of flavors!

Recipe and photo by Cooks Venture

Serves 2-4


  • 3-4 Pound pasture-raised whole chicken
  • 2 Yellow onions, diced
  • 1 Pound carrots, cut into ½-in rounds
  • ½ Pound celery, diced
  • 1 Head garlic, roughly chopped
  • ½ Pound egg noodles
  • Kosher salt or sea salt
  • Parsley for garnish, roughly chopped


  1. In a large pot, combine the chicken, onion, carrots, celery, and garlic. 
  2. Add enough water to fill the pot and completely cover the chicken. Heat on high until boiling. 
  3. Reduce the heat to medium-low and simmer uncovered until the chicken is fully cooked and the meat easily falls off the bone when pierced with a fork or tongs, about 2 hours. 
  4. Remove from heat.
  5. Very carefully strain the chicken and vegetable mixture through a colander and into another pot. 
  6. Let the cooked chicken and vegetables cool for about an hour, or until cool enough to touch; then, carefully transfer the chicken and bones to a cutting board. 
  7. Remove any chicken from the bones; save the bones for a stock or bone broth. Roughly chop or shred the cooked chicken, if desired. 
  8. Add the chicken, vegetables, and egg noodles to the pot of broth. 
  9. Return to medium heat. Cook, stirring occasionally, until the noodles are tender and the soup is completely heated through, about 8 to 10 minutes (or as specified on the noodle package). 
  10. Turn off the heat. Season to taste with salt. 
  11. Divide the soup among bowls and garnish with parsley just before serving.

Recipe Notes and Variations

  • If necessary, continue to add water to the pot to keep the chicken covered while boiling.
  • Be careful adding salt too early in this recipe, as the water in the pot will boil off but the salt will not, creating an extra concentrated salty broth if you’re not careful. Remember to taste as you go. You can always add more salt later on! 
  • If you are making this soup to soothe a sore throat or cold, try adding a few coins of fresh ginger and a stalk of lemongrass for a delightfully soothing broth that could also become the base of a rich coconut soup
  • You can eat this chicken noodle soup right away, store it in the fridge for a couple of days, or freeze it. If you’re planning on freezing the soup, we recommend holding off on adding the noodles, as they don’t hold up well when defrosted. While reheating the soup, boil the pasta separately and add directly to the rewarmed soup.

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