Chicken Noodle Soup Whole Chicken

This Chicken Noodle Soup with whole chicken 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 Whole Chicken - 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 Chicken Noodle Soup Whole Chicken

1. Make Broth - into a large Stockpot, place Whole Uncooked Chicken, Onions, Carrots, Celery, Garlic, Whole Peppercorns, Bay Leaf, Thyme and Salt. Bring to a boil, reduce to simmer for 1½ - 2 hours.
2. Strain - carefully strain Chicken Broth through a Colander into a large bowl. For a second strain, pour through a cheesecloth to remove fine impurities.
3. Shred Chicken - once chicken cools enough to handle, shred into bite sized pieces (without skin). Set aside. Throw away the skin and chicken bones.
4. Prepare Vegetables - cut peeled Carrots into round slices, dice Celery and Onions, Mince Garlic.
5. 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.
6. Pour Broth - carefully pour strained Chicken Broth into the pot of vegetables. Bring to a boil.
7. Cook Noodles - add Egg Noodles and cook for 6 minutes
8. Add Chicken - place Shredded Chicken into the soup and simmer for 5 minutes.
9. Season - taste and add with Salt and Pepper. Mix through chopped Parsley.
10. Serve - ladle into bowls and serve with bread or crackers.

Chicken Noodle Soup Flavor Ideas

• 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
• Smoked Chicken Soup - make soup broth with a Smoked Chicken, or save the bones when smoking chicken, to add smoky flavor to your soup

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 (al dente) or they will get soggy as they absorb liquids. For storing, can remove noodles from broth and add back in when reheating for more solid noodles
• Adjust Thickness - if soup is too thick as noodles absorb liquid, add more Water or Chicken Stock or adjust by adding more Noodles
• Time Saving Hack - use and Instant Pot to make flavorful broth in 45 minutes
• Use Vegetable Scraps - add peelings from the Carrots and Celery Leaves to your Chicken Broth for extra flavor

How Can I Make This Soup Heartier?

Add diced Potatoes, Sweet Potatoes, Green Beans, Peas, Mushrooms or Canned Beans to make soup thicker and heartier when serving. Versatile, so you can choose your favorite vegetables.

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.

Can I Use Rotisserie Chicken Instead of Whole Raw Chicken?

Yes, but the flavor of the broth won't be as tasty. Simmer the chicken carcass and chicken bones (after meat has been pulled) with aromatics for 1 hour. Use the meat for the soup as directed.

Can I Make This In A Slow Cooker?

Yes. Cook the raw Chicken and broth ingredients in a slow cooker on LOW for about 8 hours (or HIGH for 3-4 hours). Ensure the chicken reaches an internal temperature of 165°F (74°C) when cooking. Strain and shred the Chicken. Continue with the soup steps on the stovetop or in the slow cooker.

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

• Solyanka - Meat and Pickle Soup
• Roasted Tomato Soup
• Beet Borscht
• Italian Minestrone
• Instant Pot Bone Broth
• Chicken and Corn Chinese Soup
• Finnish Salmon Soup
• Shchi - Russian Cabbage Soup
• Ukha - Fishermans Soup

Chicken Noodle Soup with Whole Chicken feels like a warm hug from your mom. Full of nutrients from a 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!

©PetersFoodAdventures.com *originally posted July 2015, updated December 2024