This Chicken Noodle Soup (From Scratch) is made with homemade or store-bought chicken stock, tender egg noodles, and fresh herbs for restorative comfort in every spoonful.
Building this soup from scratch means softening the vegetables yourself, simmering everything in good chicken stock, and finishing with a squeeze of fresh lemon juice. Homemade stock simmered with bone-in chicken gives the deepest flavor and the richest body, and it leaves you with cooked chicken ready for the pot. When you’re short on time, a high-quality store-bought stock works well too. Just season carefully as you go. Either way, you end up with a nourishing, warming bowl that’s especially welcome when you’re under the weather.
This version leans on classic wide egg noodles, a gentle sauté of onion, celery, and carrot, and a handful of fresh dill and parsley stirred in at the end to brighten everything. It’s the soup you want when you need real comfort, not just convenience.
Gather Everything for Chicken Noodle Soup from Scratch
The ingredient list is short, and each item plays a clear role in the soup’s flavor and texture.
- Chicken stock, homemade or store-bought – the foundation of the soup. Homemade stock brings the deepest savory flavor and body. If you buy it, choose a high-quality, low-sodium version.
- Avocado or olive oil – for gently softening the vegetables and building the aromatic base.
- Yellow onion – adds sweetness and depth as it softens in the pot.
- Celery ribs – contribute an earthy, vegetal flavor and a bit of texture.
- Carrots – bring natural sweetness and color to the broth.
- Garlic cloves – give the soup aromatic warmth.
- Cooked chicken meat – saved from making the stock, or any leftover cooked chicken, shredded or diced for tender bites throughout.
- Salt and black pepper – essential for balancing every other flavor.
- Fresh parsley – adds a clean, grassy brightness.
- Fresh dill weed – gives the soup a distinctive herbal note that sets it apart from a basic version.
- Lemon juice – a final squeeze that sharpens the flavors and adds a subtle citrus lift.
- Wide egg noodles – classic and tender, and good at soaking up broth.
Step-by-Step: Making Fresh Chicken Noodle Soup
STEP 1: Preheat a large pot over medium-low heat, add the oil, and stir in the diced onion, celery, and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Raise the heat to medium.
STEP 2: Add the minced garlic and cook just until fragrant, about 30 seconds. Shred or dice the cooked chicken, then add it to the pot and stir to combine.
STEP 3: Pour in the chicken stock and season with salt and black pepper. Taste as you go and adjust the salt until the broth tastes balanced.
STEP 4: Let the soup simmer over medium heat for about 15 minutes so the flavors can meld and deepen.
STEP 5: Add the egg noodles, parsley, and dill. Stir and cook just until the noodles are tender, about 8 to 10 minutes depending on the noodle brand.
STEP 6: Squeeze in the juice of half to one whole lemon, depending on your taste. Stir well and taste one more time for seasoning.
STEP 7: Serve the soup hot, making sure each bowl gets a good balance of broth, noodles, chicken, and vegetables.
Secrets for Extra-Flavorful Chicken Noodle Soup
- Give the vegetables enough time to soften in step one. If you rush this step, you’ll end up with crunchy carrots and raw-tasting onion, which weakens the whole base of the soup.
- Taste the broth before adding the noodles. Both homemade and store-bought stocks vary in saltiness, so adjust the seasoning early to avoid a bland result.
- Add the noodles toward the end and watch them closely. Overcooked noodles turn mushy and absorb too much liquid, leaving you with a dense, starchy soup instead of a light, brothy one.
- Don’t skip the lemon juice. That final squeeze of citrus brightens the entire pot and sharpens every flavor without making the soup taste lemony.
What Goes Well with Chicken Noodle Soup?
Serve this soup with crusty bread or warm dinner rolls for dipping into the broth. A simple green salad with a light vinaigrette balances the soup without competing with it. For something more substantial, grilled cheese sandwiches or buttered toast make a nostalgic, comforting pairing.
Chicken Noodle Soup FAQs: Stock, Noodles, and More
Can I use store-bought chicken stock if I’m short on time?
Yes. Homemade stock gives the richest flavor and body, but a high-quality, low-sodium store-bought stock still makes a very good soup. Taste carefully as you season. You may need extra salt, pepper, or even a splash of soy sauce to boost the depth. If you don’t have chicken left over from making stock, use any cooked chicken you have on hand.
What kind of noodles work best for chicken noodle soup?
Wide egg noodles are the classic choice because they hold up well in broth and have a tender texture. Tagliatelle, small shells, or ditalini also work if you prefer a different shape. Avoid delicate pasta that breaks down quickly.
How do I keep the noodles from getting mushy?
Cook the noodles just until tender, then serve the soup right away. If you’re making the soup ahead, store the noodles separately and add them to individual bowls when reheating. This keeps them from soaking up the broth and turning soft and bloated.
Is it possible to freeze chicken noodle soup?
Yes, but freeze it without the noodles. The broth, vegetables, and chicken freeze well for up to three months. When you’re ready to eat, thaw and reheat the soup, then cook fresh noodles directly in the pot before serving.
How do I adjust the seasoning if my soup tastes bland?
Start by adding salt in small amounts, tasting after each addition. If it still tastes flat, add a pinch of black pepper, a squeeze of lemon juice, or a few more fresh herbs. A splash of soy sauce or a small spoonful of chicken bouillon paste can also deepen the flavor.
How to Store and Reheat Homemade Chicken Noodle Soup
Store leftover soup in an airtight container in the fridge for up to four days. If the noodles are already in the soup, they’ll keep absorbing liquid and softening, so expect a thicker consistency when you reheat. Warm the soup gently on the stovetop over medium-low heat, adding a splash of water or extra stock if it has thickened too much. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through for even heating. Either way, reheat leftovers until they’re steaming hot throughout (165°F / 74°C).
For longer storage, freeze the soup without noodles in freezer-safe containers for up to three months. Thaw it overnight in the fridge, then reheat on the stovetop and cook fresh noodles directly in the pot before serving.
Chicken Noodle Soup (From Scratch)
Ingredients
Equipment
Method
- Warm the oil in a large pot over medium-low heat. Add diced onion, celery, and carrots, and cook for about 10 minutes, stirring occasionally until the vegetables soften. Increase the heat to medium.
- Stir in the minced garlic and cook just until fragrant. Add the shredded or diced cooked chicken into the pot.
- Pour in the homemade stock and season with salt and freshly cracked black pepper. Taste and adjust the seasoning as needed.
- Simmer the soup over medium heat for roughly 15 minutes to let the flavors meld.
- Add the wide egg noodles, parsley, and dill. Stir well and cook just until the noodles are tender.
- Squeeze in the juice from half to one lemon (to taste), stir, then serve hot.
