If there’s a dish that brings comfort and nostalgia all in one warm bowl, it has to be the Old-Fashioned Chicken Noodle Soup Recipe. This timeless recipe is a delicious celebration of simple, wholesome ingredients that meld together to create rich, savory broth infused with tender chicken, fresh herbs, and perfectly cooked egg noodles. It’s the kind of soup that feels like a hug from the inside, conjuring up memories of family meals, cozy evenings, and that unmistakable aroma that fills the kitchen with love. Whether you’re chasing away a chill or just craving a soothing, hearty meal, this soup stands out as a beloved classic that never fails to satisfy.
Ingredients You’ll Need
For this Old-Fashioned Chicken Noodle Soup Recipe, the magic lies in the simplicity and quality of the ingredients. Each one plays a crucial role, lending depth, flavor, and texture that make this soup soul-satisfying and beautifully balanced.
- 2 lb chicken pieces (bone-in, skin-on): The bones and skin contribute essential richness and flavor to the broth.
- 2 bay leaves: They add a subtle herbal note that deepens the soup’s aroma.
- 1 small onion (halved): This infuses the broth with gentle sweetness and complexity.
- 2 garlic cloves (pierced): Adds a mellow but flavorful kick without overpowering the broth.
- 1 tsp dried thyme (or 2 sprigs fresh thyme): Thyme brings earthy warmth that perfectly complements chicken.
- 5 quarts water: The base that pulls together the broth’s delicious character.
- 12-16 oz egg noodles: Classic, chewy noodles soak up the broth wonderfully and provide hearty substance.
- 3 celery sticks (finely diced): Offer a crisp texture and fresh vegetal flavor when sautéed.
- 2 large carrots (quartered and thinly sliced): They add sweetness, color, and subtle crunch.
- 1 medium onion (finely diced): Sautéed onion creates a savory, fragrant base alongside celery and carrots.
- 1 Tbsp sea salt (or to taste): Essential for seasoning, it enhances every element.
- 1/4 tsp black pepper (or to taste): Provides a hint of warmth and balance.
- 4 Tbsp fresh parsley (chopped): Brightens the soup with fresh herbal notes when stirred in at the end.
- 4 Tbsp fresh dill (chopped): Dill adds a lovely, delicate flavor that elevates the final touch.
How to Make Old-Fashioned Chicken Noodle Soup Recipe
Step 1: Prepare the Chicken
Start by carefully separating the chicken into pieces such as wings and drumsticks, keeping the skin on for richer broth. Trim any excess fat, then use a heavy knife to cut along the center of the bones. This step lets the marrow and nutrients seep into the soup, giving it that perfectly robust flavor we all crave in an Old-Fashioned Chicken Noodle Soup Recipe.
Step 2: Simmer the Broth
In a large 8-quart soup pot, combine the chicken pieces with halved onion, bay leaves, garlic cloves, and thyme. Pour in 5 quarts of water and bring it to a boil. As the broth heats, skim off any foam that collects on top to keep it clear and clean in flavor. Lower the heat to a gentle simmer, cover partially, and let it cook for one and a half hours. This slow simmer transforms simple ingredients into a fragrant, deeply flavorful broth.
Step 3: Remove and Shred Chicken
Once the chicken is tender, remove the pieces and allow them to cool just enough to handle safely. Separate the meat from the bones, discard the bones, and cover the shredded chicken with foil to keep it moist. This tender chicken will be added back later for the perfect texture in your soup.
Step 4: Strain the Broth
Pour the broth through a sieve lined with a large paper towel or cheesecloth into a heat-proof bowl. This filters out any solids, resulting in a smooth, clear broth that’s ready for the next flavorful step.
Step 5: Sauté the Vegetables
After rinsing your pot, heat 2 tablespoons of olive oil over medium heat. Add the diced celery, thinly sliced carrots, and diced onion. Sauté for about 5 minutes until the vegetables soften and release their natural sweetness, building a rich foundation for your soup.
Step 6: Combine Broth and Vegetables
Return the strained broth to the pot. Season generously with sea salt and black pepper, adjusting to your taste. Bring the soup to a gentle boil and let it cook for an additional 15 minutes. This melding time allows the flavors to integrate fully, making for an ideal homemade chicken broth.
Step 7: Add Chicken and Noodles
Stir the shredded chicken back into the soup, then add egg noodles. Cook according to your noodle’s package instructions, typically around 20 minutes, until the noodles are perfectly tender but still hold their shape. This step finishes off the heart of the soup just right.
Step 8: Final Touches
Turn off the heat and gently stir in fresh parsley and dill. These fresh herbs add a bright, fragrant finish that makes every spoonful sing. Now, ladle your homemade Old-Fashioned Chicken Noodle Soup Recipe into bowls and get ready to enjoy the warmth and comfort you just created.
How to Serve Old-Fashioned Chicken Noodle Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill right before serving adds color and freshness. For an extra luscious touch, you can add a squeeze of lemon or a drizzle of good-quality olive oil to elevate the flavors even more.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls, perfect for dipping and soaking up every bit of that savory broth. A simple green salad with a light vinaigrette can also complement the richness of the soup for a balanced meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls accompanied by a small ramekin of freshly grated Parmesan or grated sharp cheddar. You could also top with crispy fried onions or croutons for some delightful texture contrast that guests will love.
Make Ahead and Storage
Storing Leftovers
Your Old-Fashioned Chicken Noodle Soup Recipe keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container to preserve the fresh flavors, always keeping the noodles separate if you prefer a less soggy texture.
Freezing
This soup freezes well, but for best results, freeze the broth and chicken separately from the noodles and fresh herbs. When ready, thaw completely and combine, reheating gently to maintain the perfect noodle texture and vibrant herb flavor.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally until warmed through. If the noodles have absorbed too much broth and thickened the soup, add a splash of water or broth to loosen it up and bring back that comforting consistency.
FAQs
Can I use boneless chicken for this Old-Fashioned Chicken Noodle Soup Recipe?
While boneless chicken cooks faster, using bone-in pieces is best for this soup because the bones release collagen and marrow that enrich the broth with deep flavor and silky mouthfeel.
What kind of noodles should I use?
Egg noodles are traditional and work beautifully because they absorb the broth well without disintegrating. Wide or medium noodles are both great options depending on your preference.
Can I make this soup in a slow cooker?
Absolutely! Combine the ingredients and cook on low for 6-8 hours. Add the noodles and herbs during the last 30 minutes to avoid overcooking them.
How do I avoid mushy noodles?
To keep noodles from getting mushy, cook them separately and add them just before serving or keep cooked noodles separate and combine when ready to eat.
Can I substitute fresh herbs for dried?
Yes, but remember that dried herbs are more potent so use about one-third the amount of dried as you would fresh to avoid overpowering the soup.
Final Thoughts
There’s something utterly satisfying about making a classic like the Old-Fashioned Chicken Noodle Soup Recipe from scratch. It’s more than just a meal; it’s a heartwarming experience that brings a sense of coziness and care into your home. Once you try this recipe, you’ll understand why it’s a beloved staple — simple, nourishing, and always comforting. So go ahead, gather those humble ingredients, and treat yourself to a bowl of homemade happiness.
Print
Old-Fashioned Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Old-Fashioned Chicken Noodle Soup is a comforting and hearty homemade classic, made from scratch with bone-in chicken, fresh vegetables, fragrant herbs, and tender egg noodles. The slow-simmered broth is rich and flavorful, thanks to simmering the chicken pieces with bones and herbs for over an hour, delivering a nourishing and satisfying soup perfect for chilly days or when you need a taste of home.
Ingredients
Chicken & Broth Base
- 2 lb chicken pieces (bone-in, skin-on)
- 2 bay leaves
- 1 small onion, halved (or 1/2 medium onion)
- 2 garlic cloves, pierced
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 5 Quarts water
Vegetables & Seasoning
- 3 celery sticks, finely diced
- 2 large carrots, quartered and thinly sliced
- 1 medium onion, finely diced
- 1 Tbsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Add-Ins
- 12–16 oz egg noodles (adjust according to preference as they expand while cooking)
- 4 Tbsp fresh parsley, chopped
- 4 Tbsp fresh dill, chopped
- 2 Tbsp olive oil (for sautéing vegetables)
Instructions
- Prepare Chicken Pieces: Separate the chicken into individual pieces such as wings and drumsticks, leaving the skin on. Trim any excess fat and carefully cut along the center of the bones with a heavy knife to expose the bone marrow to enhance the broth’s flavor.
- Simmer Chicken and Aromatics: In a large soup pot (minimum 8-quart), combine the chicken pieces, halved onion, bay leaves, pierced garlic cloves, and dried thyme. Pour in the 5 quarts of water and bring to a boil. Skim off any foam from the surface using a large spoon. Reduce the heat to a low simmer, partially cover, and cook gently for 1.5 hours until the chicken is tender and the broth is richly infused.
- Remove Chicken Meat: Take the chicken pieces out of the pot and allow them to cool enough to handle. Remove the meat from the bones, discarding the bones, then cover the shredded chicken with foil or a lid to keep it moist.
- Strain the Broth: Strain the broth through a fine sieve lined with a large paper towel into a heatproof bowl to remove solids, ensuring a clear broth.
- Sauté Vegetables: Rinse the soup pot and return it to medium heat. Add olive oil, then sauté the finely diced celery, thinly sliced carrots, and diced onion for about 5 minutes or until softened and fragrant.
- Recombine Broth and Season: Pour the strained broth back into the pot with the sautéed vegetables. Add sea salt and black pepper to taste (at least 1 tablespoon salt and 1/4 teaspoon pepper suggested). Bring to a gentle boil and simmer for another 15 minutes to develop flavors.
- Add Chicken and Noodles: Stir in the shredded chicken and egg noodles. Cook according to the noodle package directions, typically around 20 minutes, until the noodles are tender.
- Finish and Serve: Turn off the heat and mix in the fresh chopped parsley and dill for a fresh herbal note. Ladle the soup into warm bowls and serve immediately.
Notes
- Using bone-in, skin-on chicken pieces adds richness and depth to the broth through marrow and collagen release.
- Skimming foam during boiling ensures a clear, clean broth.
- Cutting chicken bones exposes marrow and iron for a more nutritious and flavorful soup.
- Fresh herbs like parsley and dill added at the end keep their bright flavors intact.
- Adjust the amount of egg noodles based on preference and note they expand as they cook.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
