30 Minutes or Less, Beginner, Poultry, Soups and Stews

Homemade Chicken Noodle Soup

Classic, from scratch homemade chicken noodle soup is made with roasted chicken, homemade broth, celery, and carrots.

Classic, from scratch homemade chicken noodle soup recipe is made with roasted chicken, homemade broth, celery, and carrots.

white mug filled with chicken noodle soup on a checkered tablecloth
If you can’t tell, I am super excited that it’s soup season.  Time to drag out all the recipes I’ve hidden away since spring – pumpkin chili, tomato tortellini soup, gumbo.  Hungry yet?  Homemade chicken noodle soup has been on my mind a lot lately, and while I know there is no rule against making chicken noodle in the summer, my heart wasn’t in it back in August.

Two Meals with One Bird

I always save this recipe for when I know I’ll have some leftover chicken on hand. Either from roasting my own chicken, or a rotisserie chicken from the local grocery store or deli. Once we’ve had our fill of the roast chicken that I’ve served for dinner, I dice up the meat and put it in a baggie for later.

Don’t throw away the bones! That pile of bones may look like a pile of garbage to you, but it makes the BEST chicken broth. I haven’t purchased chicken broth in years because I always make my own several times a year.

How to Make Homemade Chicken Noodle Soup

If you haven’t already, go ahead and boil those chicken bones. Place the bones in a large stock pot, cover them with water, then bring the water to a boil. Reduce the heat to medium, cover the pot and simmer for about 45 minutes. After that, carefully remove the chicken bones from the broth and discard them. The homemade chicken broth can be made up to four days in advance and stored in the fridge until you’re ready to use.

If you already have the broth ready, this recipe will be ready in no time flat. Start by bringing the broth to a boil. Add two cups of sliced carrots and cook for three minutes. Then add two cups of sliced celery and cook for 10 minutes. Add 1/3 cup of cooking sherry and 1 1/2 tablespoons of dried parsley. Cook for an additional seven minutes.

ladling the chicken noodle soup from the pot

Why I don’t Cook my Noodles in the same pot

Whenever I make chicken noodle soup, or any soup that calls for noodles, I always cooks the noodles in a separate pot. One, it allows everyone to fix their soup to their preference. My kids and I like all the stuff in soup, whereas my husband is the complete opposite. He likes more broth.

Two, noodles tend to absorb all the broth, both during cooking and after. This can be problematic if you have soup you want to store for later as leftovers. When reheating, you’ll need to add additional chicken broth to compensate for the broth that was lost. Don’t even think about freezing. The process of thawing and reheating completely changes the texture of the noodles, turning them into complete mush.

While the soup is cooking, heat approximately six cups of salted water in a medium saucepan. Add 2 1/2 cups of wide egg noodles, or pasta of your choice, and cook the noodles according the the package directions. Drain the noodles and add them to the individual bowls just before serving.

two mugs of chicken noodle soup on burlap squares on a checked tablecloth

More Soup Recipe Ideas:

Classic, from scratch homemade chicken noodle soup recipe is made with roasted chicken, homemade broth, celery, and carrots.
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5 from 1 vote

Homemade Chicken Noodle Soup from Scratch

Classic, homemade chicken noodle soup from scratch is made with shredded chicken thighs, homemade broth, celery, and carrots.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 21 minutes
Servings 8 people
Calories 124kcal
Author Lisa B.


  • 4-5 pieces uncooked chicken
  • 8 cups water
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 ½ tablespoons dried parsley or 3 tablespoons fresh
  • 1/3 cup cooking sherry
  • Salt and pepper to taste
  • 2 ½ cups uncooked egg noodles or other pasta


  • Place the chicken pieces in a large stock pot. Cover with water.
  • Bring the water to a boil over medium-high heat. Cover the pot, reduce the heat to medium-low and boil for 20-30 minutes until the chicken pieces are cooked through.
  • Remove the chicken from the broth and set aside to cool. Once the chicken is cool enough to handle, remove the meat from the bone and shred it.
  • Return the chicken stock to a boil over medium high heat.
  • Add the carrots and cook for 3 minutes.
  • Add the celery and cook for an additional 10 minutes.
  • Add the parsley and sherry.
  • Return the chicken to the pot. Cook for an additional 7 minutes until chicken is heated through.
  • Season the soup with salt and pepper to your preference.
  • In the meantime, bring six cups of salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions.
  • Drain the pasta. Add noodles to individual bowls before serving.


Storing: Store leftover chicken noodle soup, without the noodles, in an airtight container for up to four days.
Freezing: Transfer leftover chicken noodle soup, without the noodles, in an airtight container. Be sure to leave a few inches of space between the soup and the top of the container to give the soup room to expand as it freezes. Consume within three months.
Likewise, the soup can also be transferred to a freezer bag. Again, leave some room for expansion. Carefully fold the top of the bag down to remove any air, then seal. I like to lay my bags flat on a level surface until they are frozen solid. Once frozen, they can be stacked, which takes up less room. Allow the frozen soup to thaw in the refrigerator overnight.
Canning: This method will require a pressure canner. Transfer leftover chicken noodle soup, without the noodles, into clean glass quart jars. Leave one inch of headspace. Wipe the rims with a clean cloth. Place a lid on the top of each jar and secure with a ring. Process at 10 pounds of pressure for 90 minutes adjusting for altitude, according to your pressure canners directions.
Allow the canner to cool until the pressure releases. Cool the jars in canner overnight. Remove jars and check the seal after 24 hours. Lid should not flex up and down when center is pressed. Remove the rings before storing. Canned soup will last up to 18 months.
Reheating: Pour the contents of the soup into a medium saucepan, cover and reheat over medium heat. Cook noodles separately according to package directions.


Serving: 2cups | Calories: 124kcal | Carbohydrates: 15g | Protein: 6.3g | Fat: 4.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.1g | Cholesterol: 25mg | Sodium: 1731mg | Potassium: 109mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 20IU | Calcium: 2.3mg | Iron: 18mg


  1. I love soup season! And even without Paula Dean recipe, that’s usually what I do – keeping scraps of roasted chicken and using them in a soup. This is so much more flavorful.

  2. this soup looks great!

  3. The Doggie Meets Yummy Chicken pic is classic; priceless!

  4. Otis is a beautiful dog, and he looks like a capable right hand for your kitchen. This is a wonderful and classic recipe, one that I will use the next time I make chicken.

  5. Such a fabulous picture “doggy & the soup” 🙂 and the recipe sounds wonderful!

  6. 5 stars
    Love the ‘dog helper’ pic! Oscar is always on high alert when I’m in the kitchen…hoping something hits the floor! This looks like a delicious classic chicken soup.

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