If you’re craving a bowl of warmth and comfort, nothing satisfies quite like this Homemade Chicken Noodle Soup Recipe. It’s a heartwarming blend of tender chicken, fresh vegetables, and perfectly cooked noodles swimming in a fragrant, savory broth. What makes this soup truly special is the homemade stock made from a rotisserie chicken carcass, giving it layers of rich flavor that store-bought broth can’t match. Whether you’re battling a chilly day or just need a nourishing meal, this recipe delivers a bowlful of pure cozy joy that’s both easy to make and incredibly rewarding.
Ingredients You’ll Need
The magic of this soup comes from simple, wholesome ingredients that you probably already have in your kitchen. Each one enhances the soup’s comforting taste, vibrant color, and satisfying texture, making every spoonful unforgettable.
- Rotisserie chicken carcass: The backbone of a deeply flavorful homemade stock that adds unmatched richness.
- Rotisserie chicken meat: Tender, juicy pieces ready to warm your soul.
- Onion, quartered: Adds subtle sweetness and depth to the broth.
- Celery stalks, chopped and diced: Brings a refreshing crunch and herbal brightness.
- Carrots, chopped and diced: Infuse sweetness and vibrant color.
- Garlic, smashed and minced: Boosts savory aroma and flavor complexity.
- Bay leaf: Adds a gentle earthiness that rounds out the stock.
- Butter or olive oil: Helps sauté the veggies, enriching their taste and texture.
- Dried rosemary and sage: Introduce warm, aromatic notes perfect for comforting soup.
- Crushed red pepper (optional): A pinch for subtle heat and extra depth.
- Salt and pepper: Season to taste and enhance all natural flavors.
- Egg noodles or favorite pasta: Choose homemade for a tender, delicate touch, or store-bought for convenience.
- Flour, eggs, milk, and salt: For making fresh noodles that make the soup even more special.
How to Make Homemade Chicken Noodle Soup Recipe
Step 1: Make the Stock
Start by assembling your homemade chicken stock using the rotisserie chicken carcass, onion, celery, carrots, garlic, and bay leaf. Place them all in a large pot with 10 cups of water, bring it to a boil, and then reduce the heat to simmer for about one hour. This slow simmer extracts every bit of flavor and body from the ingredients, crafting a rich foundation for the soup.
Step 2: Strain and Season the Broth
Once the stock has developed that beautiful depth of flavor, carefully remove the carcass and vegetables, straining the liquid into another bowl. Season the resulting broth generously with salt and pepper to bring out the layers of taste. Don’t rush this step—well-seasoned broth is the heart of any great soup.
Step 3: Sauté the Vegetables
Next, melt butter or heat olive oil in a large soup pot over medium-high heat. Add the diced celery and carrots, and sauté them until slightly softened—about three minutes—unlocking their natural sweetness. Toss in the minced garlic and cook for another 30 seconds to release its aroma without browning. This step adds freshness and complexity to your soup.
Step 4: Add the Stock and Seasonings
Pour 6 to 8 cups of your homemade or store-bought chicken stock into the pot with the sautéed veggies. Sprinkle in dried rosemary, sage, salt, pepper, and that optional pinch of crushed red pepper if you fancy a little kick. Taste and adjust the seasoning—this is where your soup really sings, teetering between herbal warmth and vibrant spice.
Step 5: Cook the Noodles
Bring this savory mixture to a boil, then add your choice of egg noodles. Whether you’re using fresh, homemade noodles or the store-bought kind, timing is key. Cook them until al dente—still tender but with a nice bite—so they hold up wonderfully in the soup without turning mushy. This usually takes 3 to 5 minutes depending on your noodles.
Step 6: Stir in the Chicken
Now, fold in those gorgeous pieces of cooked rotisserie chicken meat, letting them heat through gently. This step transforms your soup from simple broth and veggies into an irresistible, protein-packed meal that comforts and satisfies in every spoonful.
Step 7: Make the Homemade Noodles Dough
If you’re feeling adventurous, making homemade noodles takes your soup to a whole new level of deliciousness. In a medium bowl, mix flour and salt, then create a well in the center to add eggs and milk. Stir until a dough forms, then knead on a floured surface until smooth and elastic. The tactile experience is half the fun, promising fresh noodles with perfect texture.
Step 8: Roll and Cut the Dough
Roll the dough out until it’s about 1/8-inch thick, then use a knife or pizza cutter to slice it into thin strips. This step is where your homemade noodles start taking shape, ready to lend a tender bite that complements the broth beautifully.
Step 9: Boil the Fresh Noodles in Soup
Drop your freshly cut noodles into the simmering soup and let them cook for 3 to 5 minutes until tender. The noodles will soak up the flavors of the broth, creating a harmonious bite with every spoonful that fills your kitchen with that unbeatable scent of comfort.
Step 10: Serve Hot and Enjoy
Ladle this soul-soothing Homemade Chicken Noodle Soup Recipe into bowls, inviting all the warmth and nourishment it offers. For an extra touch, serve alongside crusty bread or homemade rolls for dipping, making it an unforgettable meal that feels like a hug from the inside out.
How to Serve Homemade Chicken Noodle Soup Recipe
Garnishes
For a fresh, bright finish, consider garnishing your soup with a sprinkle of chopped parsley or a few thinly sliced green onions. A squeeze of fresh lemon juice can also add an unexpected zesty lift, balancing the rich broth with brightness.
Side Dishes
Pairing your soup with crusty French bread, flaky biscuits, or soft homemade rolls lets you soak up every drop of that flavorful broth. For a heartier meal, a simple green salad with a tangy vinaigrette complements the soup’s warm flavors perfectly.
Creative Ways to Present
Serve your soup in charming, rustic bowls to enhance that cozy vibe, or for dinner parties, present individual portions in mini crockpots to keep them warm and special. For a fun twist, turn the soup into a hearty pot pie topping the bowl with puff pastry and melting it until golden and flaky.
Make Ahead and Storage
Storing Leftovers
Allow your soup to cool completely before transferring it to airtight containers. Stored properly, it stays fresh in the refrigerator for up to four days, making it a perfect make-ahead meal that tastes just as comforting the next day.
Freezing
This Homemade Chicken Noodle Soup Recipe freezes beautifully. To avoid soggy noodles, you might want to freeze the broth and chicken separately from the cooked noodles. When ready to enjoy, combine and reheat gently on the stove.
Reheating
Reheat your soup slowly over medium heat, stirring occasionally until heated through. Adding a splash of fresh broth or water can refresh the flavors and consistency, ensuring every spoonful is just as delightful as the first.
FAQs
Can I use store-bought chicken stock instead of making it from scratch?
Absolutely! While homemade stock adds exceptional depth, store-bought chicken stock works well for convenience and still delivers a tasty base for your soup.
How long can I keep homemade chicken noodle soup in the fridge?
When stored in airtight containers, your soup will remain delicious for up to 4 days. Always give it a sniff or small taste before reheating just in case.
Can I substitute different types of noodles?
Definitely. Egg noodles are classic, but feel free to use spaghetti, fettuccine, or even gluten-free options to suit your preferences or dietary needs.
Is it okay to add vegetables other than carrots and celery?
Yes! Feel free to get creative with additions like peas, corn, or parsnips. Just be sure to adjust cooking times accordingly to ensure everything is tender and tasty.
How can I make this soup spicier without overpowering the flavors?
A pinch of crushed red pepper or a dash of hot sauce added during Step 4 provides gentle heat that enhances the flavors without stealing the spotlight.
Final Thoughts
This Homemade Chicken Noodle Soup Recipe is one of those timeless dishes that never fails to comfort and satisfy with every bowl. From its soul-soothing homemade stock to tender chicken and fresh noodles, it’s a meal made with love and care. I encourage you to try making this at home—not only will your kitchen smell incredible, but you’ll experience firsthand the heartwarming joy of cooking and sharing this classic soup with family and friends.
Print
Homemade Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting homemade chicken noodle soup made from scratch using a rotisserie chicken, fresh vegetables, and homemade egg noodles. This recipe includes making a rich chicken stock by simmering the chicken carcass with aromatics, sautéing fresh vegetables for added flavor, and crafting tender homemade noodles to create a warm, satisfying meal perfect for any day.
Ingredients
For the Chicken Stock
- 1 rotisserie chicken carcass (use the meat for the soup and the carcass for stock)
- 10 cups water
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt and pepper, to taste
For the Soup Base
- 1 tablespoon butter or olive oil
- 3 celery stalks, diced
- 3 carrots, diced
- 2 cloves garlic, minced
- 6–8 cups chicken stock (from the homemade stock or store-bought)
- Salt and pepper, to taste
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- Pinch of crushed red pepper (optional)
- 2 cups cooked chicken (from the rotisserie chicken meat)
- Egg noodles or your favorite pasta (homemade or store-bought)
For the Homemade Egg Noodles
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup milk
Instructions
- Make the Chicken Stock: In a large pot, combine the rotisserie chicken carcass, quartered onion, chopped celery and carrots, smashed garlic, and bay leaf. Add 10 cups of water, bring to a boil, then reduce heat and let simmer gently for about 1 hour to extract deep flavors for the broth.
- Strain the Broth: Remove the carcass and vegetables from the pot and strain the broth into a large bowl through a fine sieve or strainer. Discard solids, and season the clear broth with salt and pepper to taste. Set the broth aside for later use.
- Sauté Vegetables: In a large soup pot, melt butter or heat olive oil over medium-high heat. Add diced celery and carrots and sauté for about 3 minutes until they begin to soften, then add minced garlic and cook for an additional 30 seconds to release the aroma.
- Add Stock and Seasonings: Pour in 6-8 cups of the prepared chicken stock. Season with salt, pepper, dried rosemary, dried sage, and optionally a pinch of crushed red pepper. Stir well and taste the soup to adjust seasonings if needed.
- Cook the Noodles: Bring the soup to a boil. Add egg noodles (either homemade or store-bought) and cook according to package instructions until al dente, typically 3-5 minutes, taking care not to overcook.
- Add Chicken Meat: Stir in the cooked chicken meat from the rotisserie chicken, allowing it to heat through thoroughly in the hot soup.
- Prepare Homemade Noodles Dough: In a medium bowl, combine the all-purpose flour and salt. Create a well in the center and add eggs and milk. Mix with a fork or spoon until a dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Roll and Cut Noodles: Roll the dough out on a floured surface to about 1/8-inch thickness. Use a sharp knife or pizza cutter to slice the dough into thin strips to create noodles.
- Cook Homemade Noodles: Drop the freshly cut noodles into the boiling soup and cook for 3-5 minutes until tender but not mushy.
- Serve: Ladle the hot chicken noodle soup into bowls. Serve immediately, paired with crusty bread or homemade rolls for a hearty, comforting meal.
Notes
- You can substitute store-bought chicken stock for homemade stock if short on time.
- Homemade noodles can be made in advance and dried or frozen for later use.
- Adjust the amount of red pepper flakes for a spicier kick or omit for a milder soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Ensure noodles are not overcooked to maintain a satisfying texture in the soup.
