How to Make Best Ever Homemade Chicken Noodle Soup - MattangE

Learn how to create the ultimate comfort food from scratch with this comprehensive guide to Easy Homemade Chicken Noodle Soup. From simmering a rich, golden broth to choosing the perfect egg noodles, we explore the science, history, and culinary techniques behind this universal "Jewish Penicillin." Whether you are fighting a cold or just seeking a warm hug in a bowl, this detailed recipe ensures a flavorful result every single time.

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The Universal Comfort: Why We Love Chicken Noodle Soup

A steaming bowl of homemade chicken noodle soup with golden broth, thick egg noodles, carrots, and celery on a rustic wooden table.

📋 Recipe Card: Classic Scratch Chicken Noodle Soup

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Servings: 6-8 servings

Ingredients:

• 1 whole chicken (approx. 3.5-4 lbs / 1.6-1.8kg), or bone-in chicken thighs and breasts
• 2 tablespoons (30ml) extra virgin olive oil or unsalted butter
• 1 large onion (approx. 200g), diced
• 3 large carrots (approx. 250g), sliced into rounds
• 3 stalks celery (approx. 150g), sliced
• 4 cloves garlic, minced
• 10 cups (2.4L) cold water or low-sodium chicken stock for extra depth
• 2 teaspoons (10ml) kosher salt (adjust to taste)
• 1 teaspoon (5ml) freshly ground black pepper
• 1 teaspoon (5ml) dried thyme or 3 sprigs fresh thyme
• 1 bay leaf
• 8 oz (225g) wide egg noodles
• 1/4 cup (60ml) fresh parsley, chopped
• 1 tablespoon (15ml) fresh lemon juice (optional, for brightness)

Instructions:

1. Sear and Sauté: In a large pot (8 quarts / 7.5L), heat the oil over medium heat. Add onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until the onions are translucent. Add garlic and cook for 1 more minute.
2. Build the Broth: Place the chicken pieces into the pot. Add the water/stock, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then immediately reduce heat to low.
3. Simmer: Cover partially and simmer for 45-60 minutes, or until the chicken is tender and falling off the bone. Skim any foam that rises to the top.
4. Prep Chicken: Remove the chicken to a cutting board. Let it cool for 10 minutes, then shred the meat, discarding bones and skin.
5. Cook Noodles: While shredding, bring the broth back to a simmer. Add the egg noodles and cook according to package directions (usually 6-8 minutes) until al dente.
6. Combine: Stir the shredded chicken back into the pot. Remove the bay leaf. Add fresh parsley and lemon juice. Taste and add more salt if needed. Serve hot!

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There is perhaps no dish more universally recognized as a symbol of care and recovery than chicken noodle soup. Across cultures—from the Jewish goldene yoich to the Chinese ji tang—the combination of poultry broth and starch has been a staple for centuries. It is often referred to as "Jewish Penicillin," a nickname that carries weight not just in folklore but in mild scientific backing, as the warm liquid and steam help clear nasal passages while the chicken provides essential amino acids like cysteine.

Making it from scratch isn't just about feeding the body; it’s about the ritual. The slow simmer of bones, the aroma of sautéing celery and onions, and the golden hue of a well-crafted broth are sensory experiences that canned alternatives simply cannot replicate. In this guide, we will break down the techniques that transform basic ingredients into a culinary masterpiece.

1. The Secret to Liquid Gold: Mastering the Stock

The foundation of any great soup is the stock. While you can use store-bought broth, creating your own broth using bone-in chicken is the single most important step for deep flavor. When you simmer bones, you extract gelatin and collagen, which gives the soup a rich, "velvety" mouthfeel that water alone cannot provide.

Fresh raw ingredients for chicken noodle soup including chicken, carrots, celery, onion, and egg noodles.

💡 Pro Tip: Use a mix of dark meat (thighs/legs) and white meat (breasts). Thighs provide more fat and flavor, while breasts provide the lean, meaty chunks most people love in their soup.

To achieve a clear broth, start with cold water. Cold water allows the proteins to release slowly and rise to the surface as foam, which you can easily skim off. If you start with hot water, the proteins lock in and cloud the liquid. Keep the temperature at a "lazy simmer" (just a few bubbles breaking the surface). Boiling too hard will emulsify the fats into the water, resulting in a greasy, cloudy soup.

2. The Holy Trinity of Aromatics: Mirepoix

In French cuisine, the combination of onions, carrots, and celery is called a mirepoix. The traditional ratio is 2:1:1 (two parts onion to one part each of carrot and celery). These vegetables are the aromatic engine of the soup.

Ingredient	Role in Soup	Best Prep Method
Onion	Sweetness & depth	Small dice (1/4 inch / 6mm)
Carrot	Color & earthiness	Rounds or half-moons
Celery	Salty, herbal notes	Thinly sliced

Sautéing these vegetables in butter or oil before adding liquid is a crucial technique called sweating. This softens the vegetables and coaxes out their natural sugars. If you simply boil them, they will have a "raw" vegetable taste rather than a complex, integrated flavor.

3. Choosing the Right Chicken

While a whole chicken (approx. 4 lbs / 1.8kg) is ideal for the best stock, many modern home cooks prefer convenience. If you don't want to break down a whole bird, use bone-in, skin-on thighs. Thighs are much more forgiving than breasts; they contain more connective tissue, which translates to a more gelatinous and flavorful broth.

⚠️ Warning: Avoid using boneless, skinless breasts alone for the broth. They lack the collagen and fat needed to create a satisfying base and will often become dry and stringy during the simmering process.

Whole chicken simmering in a large pot to create homemade golden broth.

4. The Noodle Dilemma: When to Add Them?

The most common mistake in homemade chicken noodle soup is overcooking the noodles. Wide egg noodles are the gold standard because their high egg content helps them stand up to the hot broth without turning into mush. However, noodles continue to absorb liquid even after the heat is turned off.

If you plan to eat the entire pot in one sitting, cook the noodles directly in the broth for the last 7-8 minutes. The starch from the noodles will slightly thicken the soup, which many people enjoy. However, if you expect leftovers, cook the noodles separately in a different pot of salted water. Store the noodles and soup in separate containers. This prevents the noodles from drinking all the broth and becoming bloated and soggy overnight.

Shredding cooked chicken meat for the soup on a wooden board.

5. Elevating Flavor: Herbs and Finishing Touches

A classic soup relies on thyme and bay leaves during the simmer, but the real magic happens at the very end. Fresh parsley added in the final minute provides a burst of green color and a grassy freshness that cuts through the rich chicken fat.

Adding wide egg noodles to a simmering pot of chicken soup.

Another "chef's secret" is the addition of an acid. A squeeze of fresh lemon juice (about 1 tbsp / 15ml) or a teaspoon of apple cider vinegar right before serving can wake up all the other flavors. It doesn't make the soup taste sour; rather, it highlights the salt and the savory chicken notes. Think of it like turning up the brightness on a photograph.

6. Variations for Every Mood

Once you master the base, you can adapt the soup to your preferences:

• Immune Booster: Add 1 tablespoon (15ml) of grated fresh ginger and 1/2 teaspoon (2.5ml) of turmeric with the garlic.
• Creamy Version: Stir in 1/2 cup (120ml) of heavy cream at the very end.
• Low Carb: Replace egg noodles with zoodles (zucchini noodles) or extra cabbage.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to your individual bowl.

Adding fresh parsley and lemon juice to the finished chicken noodle soup.

💡 Key Summary

• ✅ Start with Cold Water: Crucial for a clear, sediment-free broth with maximum protein extraction.
• ✅ Bone-In is Best: Use whole chicken or bone-in thighs to get that essential gelatinous body.
• ✅ Noodle Management: Cook noodles separately if you want to store leftovers to avoid sogginess.
• ✅ The Finishing Acid: A splash of lemon juice at the end elevates the entire flavor profile.

Tip: This soup freezes beautifully (without the noodles) for up to 3 months!

❓ Frequently Asked Questions (FAQ)

Q1: Can I make this in an Instant Pot or Slow Cooker?

A: Yes! For an Instant Pot, cook the chicken and broth on high pressure for 25 minutes, then quick release. For a Slow Cooker, cook on low for 6-8 hours. In both cases, add the noodles at the very end after shredding the meat.

Q2: Why is my broth cloudy?

A: Cloudiness usually happens if the soup was boiled too vigorously or if the foam wasn't skimmed. Always maintain a gentle simmer and skim off the grey impurities that rise to the top early on.

Q3: How long does homemade soup last in the fridge?

A: It will stay fresh for 3 to 4 days. If the noodles are in the soup, they will continue to soften, so eat it quickly or store noodles separately!

In conclusion, making Homemade Chicken Noodle Soup from scratch is a rewarding culinary journey. By respecting the process—sweating the mirepoix, simmering the bones gently, and seasoning with care—you create more than just a meal; you create a legacy of comfort. Share a bowl with a friend, or freeze a batch for a rainy day. Your kitchen will thank you, and your soul will too.