Name: Homemade Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 whole cut-up fryer chicken; 4 quarts water; 1 tsp. salt; 1/2 tsp. turmeric; 1/4 tsp. white pepper (more to taste); 1/4 tsp. ground thyme; 2 tsp. parsley flakes; 2 whole carrots, diced; 2 stalks celery, diced; 1/2 whole medium onion, diced (optional); 16 oz. frozen “homemade” egg noodles; 3 tbsp. all-purpose flour

If you’re searching for the ultimate cozy dish that feels like a warm hug on a chilly day, this Homemade Chicken Noodle Soup Recipe is exactly what you’ll want in your kitchen repertoire. I absolutely love how this soup comes together with tender chicken, rich broth, and hearty homemade-style noodles that practically melt in your mouth. It’s one of those recipes that’s simple, satisfying, and downright comforting every single time.

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Why You’ll Love This Recipe

Rich, Flavorful Broth: Simmering the chicken bones low and slow really unlocks deep, comforting flavors that you won’t get from store-bought soup bases.
Hearty Homemade Noodles: Using frozen homemade-style egg noodles gives a rustic touch that feels just like grandma’s kitchen.
Customizable & Nourishing: You can tweak the veggies and spices to your liking while still keeping it wonderfully healthy and satisfying.
Perfect Comfort Food: Ideal for sick days, family dinners, or anytime you want that classic warmth in a bowl.

The image shows a close-up of a spoon held by a woman's hand, lifting a portion of yellow noodle soup from a pot. The soup has thin, flat yellow noodles mixed with small pieces of light brown meat and tiny red chunks, all floating in a clear, slightly oily yellow broth. The background is a large pot filled with the same soup, showing more noodles and ingredients in the warm, golden broth. The surface beneath the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients all work beautifully together, creating a soup with perfect balance between savory broth, tender chicken, and just the right amount of veggies and herbs. I always recommend fresh veggies for the brightest flavor, and frozen homemade-style egg noodles for that authentic touch without extra effort.

Whole fryer chicken: A whole cut-up chicken packs way more flavor than just breasts or thighs, providing a fantastic base for the broth.
Carrots: Diced carrots add a subtle sweetness and classic color to your soup.
Celery: Gives a lovely aromatic crunch and depth to the broth.
Onion (optional): If you love a richer base, a diced onion is a great addition; I like to use half for a lighter touch.
Salt: Essential to bring all the flavors to life; I always start with 1 teaspoon and adjust later.
Turmeric: Adds warmth and a gorgeous golden hue; plus, it’s a great anti-inflammatory!
White pepper: Milder than black pepper, perfect for seasoning without overpowering the broth.
Ground thyme: A classic herb that pairs beautifully with chicken and veggies.
Parsley flakes: For brightness and freshness in every bite.
Frozen homemade egg noodles: A convenience that saves time but still delivers that rustic, comforting noodle texture.
All-purpose flour: Used to thicken the broth just enough—no gloopy soup here.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Homemade Chicken Noodle Soup Recipe is. Depending on what you have in your kitchen or your family’s taste preferences, you can easily tweak it to make it your own. Here are a few ways I’ve played around with it over the years.

Vegetable swap: When I want a heartier soup, I add diced parsnips or turnips — they add earthiness and a little texture variation.
Gluten-free version: You can swap the flour for a gluten-free alternative and use gluten-free noodles; this keeps the soup just as comforting without the gluten.
Spicy twist: I sometimes add a pinch of smoked paprika or a dash of cayenne for a gentle heat that wakes up the classic flavors.
Herbs variation: Fresh rosemary or dill instead of thyme and parsley can add a bright, garden-fresh vibe.

How to Make Homemade Chicken Noodle Soup Recipe

Step 1: Build Your Flavorful Broth

Start by covering the whole cut-up chicken with about 4 quarts of water in a large stockpot. Bring it to a boil, then turn the heat down to low so it’s just gently simmering. I set my timer for 30 minutes—this is when all the chicken and bones begin releasing their magic into the broth. Remember, no rushing here—the low simmer is key to clear, tasty broth without cloudiness.

Step 2: Shred the Chicken & Keep Simmering

Use a slotted spoon to remove the chicken pieces and set them aside. Grab two forks and start shredding the meat right off the bones—it’s so satisfying to get as much as possible for a hearty soup! Toss the bones back in and simmer for another 45 minutes. At this point, you’ll be extracting every bit of flavor, so patience pays off. Once done, scoop out every bone carefully; no one wants surprise crunches!

Step 3: Add Veggies & Seasonings

Next, stir in your diced carrots, celery, and onion if you’re using it. Add the salt, turmeric, white pepper, thyme, and parsley flakes. I like to simmer this vegetable-herb mix for about 10 minutes so those fresh flavors meld into that already-rich broth. You can almost taste the layers building here!

Step 4: Toss in Noodles and Chicken

Now comes the fun part — time to add those frozen egg noodles along with your shredded chicken back into the pot. Turn up the heat to medium-high so the noodles cook through in about 8 to 10 minutes. Watch closely so your noodles stay tender but not mushy. I always stir gently here to keep the noodles intact.

Step 5: Thicken Your Soup Just Right

Mix 3 tablespoons of flour with a little water to make a smooth slurry. Pour this slowly into the soup and stir well. Let it simmer for about 5 minutes until the broth thickens to a lovely, slightly creamy consistency. Give it a taste test — feel free to adjust salt and pepper to suit your palate. This step gives the soup a comforting body without feeling heavy.

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Pro Tips for Making Homemade Chicken Noodle Soup Recipe

Low & Slow Broth: I’ve found that simmering the chicken gently helps keep the broth clear and flavorful without turning cloudy or greasy.
Noodle Timing: Add noodles last and watch the time carefully—overcooked noodles turn mushy quickly and can ruin the texture.
Flour Slurry Magic: Mixing flour with water first prevents lumps and helps the broth thicken evenly, trust me, this trick saved my soup from going gloopy!
Taste as You Go: Adjust seasoning toward the end, so your soup is perfectly balanced; it’s easy to add more but hard to fix over-salting.

How to Serve Homemade Chicken Noodle Soup Recipe

A close-up image shows a silver spoon holding two thick, yellow noodle strands, a piece of light brown cooked chicken, and a small red bell pepper cube. In the background, there is a blurry pile of similar yellow noodles mixed with more pieces of chicken and small red and green vegetables, all inside a white bowl. The surface beneath is white marble, softly lit with warm light making the colors of the food look bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like sprinkling fresh chopped parsley or a few extra dried parsley flakes on top, just for a fresh pop of green. If you want a bit of brightness, a squeeze of fresh lemon juice can really brighten the flavors without overpowering the richness. A little cracked white pepper on top finishes it off nicely, especially when serving piping hot bowls to the fam.

Side Dishes

Homemade crusty bread or buttery garlic toast are my go-to sides. When I’m in a pinch, simple saltine crackers work wonders for dipping. For a heartier meal, you can serve a crisp green salad tossed with a light vinaigrette—it balances the richness perfectly.

Creative Ways to Present

For special occasions, I like serving individual portions in mini soup tureens or rustic mugs with a sprig of thyme resting on top. It feels extra homey and thoughtful. You can even layer the soup with a swirl of cream and a touch of fresh cracked pepper right before serving for a restaurant-level impression.

Make Ahead and Storage

Storing Leftovers

I cool my soup to room temperature and then store it in airtight containers in the fridge, where it keeps well for up to 3 days. I’ve found that the noodles soak up some broth over time, so it’s a good idea to add a splash of broth or water when reheating to keep it nice and soupy.

Freezing

This soup freezes well, but I prefer to freeze the broth and shredded chicken separately from the noodles. That way, when reheating, you can add fresh or thawed noodles so they don’t turn mushy. It keeps the texture much better and still delivers all those comforting flavors.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If your soup feels too thick or the noodles have swollen, stir in a bit more warm broth or water. Avoid microwaving unless you cover the bowl well and pause to stir, so it heats evenly without drying out.

FAQs

Can I use chicken breasts instead of a whole chicken for this Homemade Chicken Noodle Soup Recipe?

You can, but I really recommend using a whole chicken because the bones add incredible depth and richness to the broth that breasts alone can’t provide. If you only have breasts, consider adding chicken bones or wings to the pot for extra flavor.
Is it okay to use dried noodles instead of frozen homemade egg noodles?

Dried noodles can be used, but they often cook faster and can absorb more broth, which might change the soup’s texture. Frozen homemade-style egg noodles are ideal for that soft, hearty bite, but if you go with dried, add them toward the end and watch cooking times carefully.
How can I make this Homemade Chicken Noodle Soup recipe quicker?

If you’re short on time, you can use pre-cooked rotisserie chicken and a good-quality store-bought broth, then add your veggies and noodles. While not quite the same as simmering your own broth, this shortcut still makes a delicious soup.
Can I freeze the whole soup together?

Freezing the whole soup is possible, but I’ve learned noodles tend to get mushy. To keep the best texture, freeze the broth and chicken separately, and add fresh or thawed noodles when you reheat.
What’s the best way to thicken this soup without making it gloopy?

The trick I learned is making a smooth slurry by mixing flour with cold water before adding it to the hot soup. Stir vigorously and simmer gently — this gives you a perfectly thickened broth with no lumps or gummy clumps.

Final Thoughts

This Homemade Chicken Noodle Soup Recipe has been one of those dishes that comforts me no matter what—whether I’m feeling under the weather or just craving something hearty after a long day. It’s simple to make, packed with loving flavors, and fills the house with that irresistible aroma of home cooking. I truly hope you’ll take a big pot of this to your table and enjoy it as much as my family and I do—it’s the kind of recipe that becomes part of your soul food collection.