Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup starts with a vegetable-infused chicken stock to create a totally classic and comforting soup in just one pot.

Course Soup
Cuisine American
Keyword chicken noodle soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 277 kcal


  • 2 split chicken breasts with ribs and skin on
  • 2 chicken drumsticks with skin
  • 1 yellow onion peeled and cut into quarters
  • 1 head of garlic unpeeled and cut in half crosswise
  • 6 carrots leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into 1/4 inch rounds
  • 6 ribs celery two of them cut in half and the remaining cut into 1/4 inch slices
  • 1 parsnip unpeeled cut into 3-inch chunks
  • 1 bunch fresh Italian parsley
  • 1 bunch fresh thyme
  • 3 chicken bouillon cubes
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1-2 tablespoons kosher salt
  • 6 ounces extra wide egg noodles


  1. Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stock pot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen string and add to the pot.
  2. Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt.

  3. Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1 1/4 to 1 1/2 hours or until chicken is cooked through and tender and stock is well flavored. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.

  4. Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard.

  5. Place a strainer over a large bowl and strain the broth. Return the broth to the stock pot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes.

  6. Add the egg noodles and cook for another 8 minutes or until noodles are tender but chewy.

  7. Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding 3/4 of the shredded chicken to the soup then add more if you have enough broth or reserve for another use.

  8. Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.

Nutrition Facts
Homemade Chicken Noodle Soup
Amount Per Serving
Calories 277 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 1745mg76%
Potassium 566mg16%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 6g7%
Protein 18g36%
Vitamin A 10292IU206%
Vitamin C 10mg12%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.