This Hearty Chicken Noodle Soup is a classic comfort food that's thick and meaty. Perfect for those cold winter nights, or when recovering from a cold and needing extra nutrients. A cozy bowl of goodness, a soup that feeds like a meal.
Why You'll Love This Recipe
- Surprisingly Easy - in just a few simple steps to follow, even beginners can make this delicious dinner
- Thick and Hearty - with so much Chicken and Egg Noodles, you almost forget that you're eating soup
- Nutritious - the secret is the Chicken Broth made with a Whole Chicken, with extra nutrients from the fresh vegetables
- Freezer Friendly - perfect to make a large batch to freeze for later, great for meal prep!
Ingredients
Chicken Broth
- Whole Chicken - uncooked about 4 pounds (2kg)
- Onion - quartered
- Carrots - roughly chopped
- Celery - roughly chopped
- Garlic - smashed
- Herbs - Bay Leaf and Thyme
- Spices - Whole Peppercorns and Salt
- Water
Chicken Noodle Soup
- Olive Oil for frying
- Onion - diced
- Carrots - cut in rounds
- Celery Stalks - diced
- Garlic - minced
- Egg Noodles
- Parsley
- Salt and Pepper
- Juice of a Lemon
Equipment
- Stock Pot
- Colander
- Large Bowl
- Cheesecloth
- Vegetable Peeler
- Cutting Board and Knife
How to Make Hearty Chicken Noodle Soup
- Make Broth - into a large Stockpot, place Whole Chicken, Onions, Carrots, Celery, Garlic, Whole Peppercorns, Bay Leaf, Thyme and Salt. Bring to a boil, reduce to simmer for 1½ - 2 hours.
- Strain - carefully strain Chicken Broth through a Colander into a large bowl. For a second strain, pour through a cheesecloth to remove fine impurities.
- Shred Chicken - once chicken cools enough to handle, shred into bite sized pieces (without skin). Set aside. Throw away the skin and chicken bones.
- Prepare Vegetables - cut peeled Carrots into round slices, dice Celery and Onions, Mince Garlic.
- Saute - heat Olive Oil in the same Stockpot. Add Carrots, Celery and Onions and cook for about 5 minutes. Stir in Minced Garlic for another minute.
- Pour Broth - carefully pour strained Chicken Broth into the pot of vegetables. Bring to a boil.
- Cook Noodles - add Egg Noodles and cook for 6 minutes
- Add Chicken - place Shredded Chicken into the soup and simmer for 5 minutes.
- Season - taste and add with Salt and Pepper. Mix through chopped Parsley.
- Serve - ladle into bowls and serve with bread or crackers.
Hearty Chicken Noodle Soup Variations
- Creamy Chicken Noodle Soup - mix in 1 cup of Heavy Cream with a bit of grated Parmesan before serving for a creamy twist
- Low Carb Chicken Soup - substitute Noodles with Zucchini Spirals or Cauliflower Rice
- Herb Chicken Soup - be generous with your favorite herbs by adding Rosemary, Basil, Sage or Dill
- Vegetarian Soup - make Vegetable Broth and substitute Chicken with Tofu or Chickpeas
Recipe Tips and FAQs
- Make Ahead - prepare Chicken Broth and shred Chicken the day before. Keep refrigerated until ready to make soup
- Don't Overcook Noodles - keep them just cooked or they will get soggy as they absorb liquids
- Adjust Thickness - if soup is too thick as noodles absorb liquid, add more Water or Chicken Stock
- Use Less Noodles - for a less hearty soup, add less Egg Noodles to keep more liquid broth
- Use Vegetable Scraps - add peelings from the Carrots and Celery Leaves to your Chicken Broth for extra flavor
- Timesaver - save time by using leftover Rotisserie Chicken Chicken and store-bought Chicken Broth
How Can I Make This Soup Heartier?
Add diced Potatoes, Sweet Potatoes, Green Beans, Peas, Mushrooms or Canned Beans.
Can I Make Turkey Noodle Soup?
Yes, Roast Turkey Leftovers is a great addition to this soup. Follow same instructions, substituting Turkey Carcass and Bones in your Soup Base.
Storage and Reheating
- Fridge - place in an airtight container and keep refrigerated. Enjoy within 3 days.
- Freezer - for best result, freeze without Egg Noodles as they will get soggy. Cook fresh noodles when reheating. Alternatively, freeze in airtight container or Ziploc bag. Enjoy within 3 months.
- Reheating - Defrost in fridge overnight before heating. Place in saucepan and gently warm over medium heat.
Soup Recipes You'll Love
- Beet Borscht
- Italian Minestrone
- Instant Pot Bone Broth
- Chicken and Corn Chinese Soup
- Finnish Salmon Soup
- Shchi - Russian Cabbage Soup
- Ukha - Fishermans Soup
Hearty Chicken Noodle Soup feels like a warm hug from your mom. Full of nutrients from Whole Chicken Broth, a wholesome meal that will feed a crowd. Budget friendly and delicious, it's sure to be a hit every time. Bon Appetit! Приятного аппетита!
Servings: 8 people
Equipment
- large stock pot
- colander
- large Bowl
- Cheesecloth
- Vegetable Peeler
- Cutting Board and Knife
Ingredients
Chicken Soup Broth
- 4 pounds (2kg) Whole Chicken uncooked
- 12 cups Water
- 1 Onion quartered
- 2 Carrots roughly chopped
- 3 Celery Stalks roughly chopped
- 4 cloves Garlic smashed
- 1 Bay Leaf
- 1 teaspoon Whole Peppercorns
- 1 teaspoon Fresh Thyme
- 1 Salt and Pepper to taste
Chicken Noodle Soup Base
- Olive Oil for frying
- 1 Onion diced
- 3 Carrots cut into round slices
- 3 Celery Stalks diced
- 4 cloves Garlic minced
- 8 oz (250g) Egg Noodles
- fresh Parsley finely chopped
- Juice of a Lemon
- Salt and Pepper to taste
Instructions
Making Chicken Broth
- Make Broth - into a large Stockpot, place Whole Chicken, Onions, Carrots, Celery, Garlic, Whole Peppercorns, Bay Leaf, Thyme and Salt. Bring to a boil, reduce to simmer for 1½ - 2 hours.
- Strain - carefully strain Chicken Broth through a Colander into a large bowl. For a second strain, pour through a cheesecloth to remove fine impurities.
- Shred Chicken - once chicken cools enough to handle, shred into bite sized pieces (without skin). Set aside. Throw away the skin and chicken bones.
Making Chicken Noodle Soup
- Prepare Vegetables - cut peeled Carrots into round slices, dice Celery and Onions, Mince Garlic.
- Saute - heat Olive Oil in the same Stockpot. Add Carrots, Celery and Onions and cook for about 5 minutes. Stir in Minced Garlic for another minute.
- Pour Broth - carefully pour strained Chicken Broth into the pot of vegetables. Bring to a boil.
- Cook Noodles - add Egg Noodles and cook for 6 minutes.
- Add Chicken - place Shredded Chicken into the soup and simmer for 5 minutes.
- Season - taste and add with Salt and Pepper. Mix through chopped Parsley.
- Serve - ladle into bowls and serve with bread or crackers.
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©PetersFoodAdventures.com *originally posted July 2015, updated December 2024
