The Ultimate Comfort Food Homemade Chicken Noodle Soup Recipe

There’s something truly comforting about a bowl of homemade chicken noodle soup, isn’t there? Growing up in the rolling countryside of Devon, my mum’s kitchen was often filled with the scent of simmering broth and fresh herbs — the kind of aroma that wraps around you like a warm blanket on a chilly day. This Homemade Chicken Noodle Soup Recipe is one I’ve treasured since childhood, a recipe that’s as much about the memories as it is about the flavours. It’s the kind of dish that invites you to slow down, gather around the table, and share stories with those you love. So, whether you’re nursing a cold or simply craving a taste of home, this recipe will bring a little Devonshire magic to your kitchen.

Why You’ll Love This Homemade Chicken Noodle Soup Recipe

When I think back to my earliest kitchen adventures — sneaking out of bed at dawn to whisk eggs — I realise how important these simple, soulful dishes have been in shaping my love of cooking. This Homemade Chicken Noodle Soup Recipe is not just a meal; it’s a warm embrace. It’s fresh, wholesome, and brimming with the kind of tender, slow-cooked flavour that only homemade broth can provide.

Unlike those canned or instant versions we sometimes reach for in a pinch, this soup is made with real ingredients — honest chicken, fresh vegetables, and noodles cooked just right. It’s easy enough for a weeknight supper but special enough to serve when friends pop by unexpectedly. And the best part? The leftovers taste even better the next day, as if the soup has had time to gather stories of its own overnight.

From the bubbling pot on the stove to the final spoonful, this recipe captures that timeless feeling of home. It’s a dish that reminds me of my mum’s steady hands stirring a pot while the rain tapped gently on the cottage windows, and the house smelled like comfort itself.

Ingredients You’ll Need for This Homemade Chicken Noodle Soup Recipe

• 1 whole free-range chicken (about 3 to 4 pounds), cut into pieces
• 2 large carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 8 cups cold water (or enough to cover the chicken)
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 1 teaspoon dried thyme or a few fresh sprigs
• Salt, to taste
• 150g egg noodles or your favourite pasta
• Fresh parsley, chopped (for garnish)
• Optional: 1 parsnip, peeled and sliced (for extra sweetness)

Substitution tips: If you can’t find a whole chicken, use 4 bone-in, skin-on chicken thighs for richer flavour. For gluten-free noodles, swap in rice noodles or spiralized vegetables like courgettes. If fresh herbs aren’t available, dried thyme works wonderfully here.

Nutrition Facts

• Calories: Approximately 280 per serving
• Protein: 25g
• Fat: 8g (mostly from chicken skin and broth)
• Carbohydrates: 20g (from noodles and vegetables)
• Fiber: 3g (from carrots, celery, and optional parsnip)
• Sugar: 5g (natural sugars from vegetables)
• Sodium: Variable, depending on added salt; approximately 600mg per serving when lightly salted

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Steps to Create Your Homemade Chicken Noodle Soup Recipe

1. Place the chicken pieces in a large stockpot and cover with the cold water. This slow start is key — it draws out the deepest flavour from the chicken, just like my mum taught me.
2. Bring the water to a gentle simmer over medium heat. As it heats, skim off any foam or impurities that rise to the surface. This keeps your broth clear and clean-tasting, much like the calm mornings in the Devon countryside.
3. Add the carrots, celery, onion, garlic, peppercorns, bay leaves, and thyme to the pot. Season lightly with salt — you can always add more later.
4. Reduce the heat to low and let the broth simmer gently for about 1 hour, partially covered. This slow simmer is where the magic happens, allowing all the flavours to mingle and deepen. While stirring occasionally, let the kitchen fill with that familiar, soothing scent.
5. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve into another pot or large bowl, discarding the cooked vegetables and herbs. This step ensures your soup stays silky and smooth.
6. When the chicken is cool enough to handle, gently shred the meat from the bones, discarding skin and bones. Keep the meat tender and bite-sized; I often think of these moments as the quiet, gentle parts of cooking that make all the difference.
7. Return the strained broth to the stove and bring it back to a simmer. Add the egg noodles and cook according to the package instructions, usually around 6 to 8 minutes, until tender but not mushy.
8. Once the noodles are nearly done, stir in the shredded chicken to warm through. Taste and adjust seasoning with salt and freshly ground black pepper.
9. Ladle the soup into warm bowls and sprinkle with chopped fresh parsley. Serve immediately, perhaps with a crusty slice of bread or warm buttered scones — just as we did on those cosy Sunday afternoons around a too-small kitchen table.

Tips for Making the Best Homemade Chicken Noodle Soup Recipe

• Use a whole chicken or bone-in pieces: The bones and skin add richness to your broth that store-bought stock can’t match.
• Simmer gently: A slow, low heat helps keep the broth clear and the chicken tender — rushing this step leads to cloudy broth and tougher meat.
• Skim often: Removing scum from the surface during the first 30 minutes ensures a clean flavour.
• Don’t overcook the noodles: Add them near the end so they stay firm and don’t absorb all the broth.
• Make it ahead: Like many of my mum’s recipes, this soup tastes even better the next day when the flavours have had time to marry.
• Personal touch: Add a squeeze of lemon juice or a sprinkle of fresh herbs like tarragon or dill for a bright lift just before serving.

Serving Suggestions and Pairings

In my family, chicken noodle soup was never just about the soup — it was an experience. I remember those Sunday lunches when the table groaned under the weight of roast potatoes, buttery greens, and my mum’s homemade chutneys. For a lighter pairing with this soup, I love a simple green salad dressed with a sharp vinaigrette, or even pickled vegetables to cut through the richness. Learn more: Savor the Flavor: Easy Ground Beef Delights in Your Crock Pot

For bread, nothing beats a warm, crusty baguette or a slice of toasted sourdough, slathered with butter. If you’re feeling indulgent, serve this soup alongside a cheese toastie — the kind with melting cheddar and a hint of mustard — which always brings a smile to hungry faces.

And when the weather turns cooler, I find a pot of tea is the perfect companion to this soup, just as it was in that Devon cottage kitchen where I learned that food is much more than fuel — it’s a story told over and over again.

Storage and Reheating Tips

Leftovers from this Homemade Chicken Noodle Soup Recipe are a blessing — the flavours deepen overnight, making each spoonful even more comforting. To store, let the soup cool to room temperature and transfer to an airtight container. It will keep in the fridge for up to 3 days.

When reheating, gently warm the soup on the stovetop over low heat. If the noodles have soaked up too much broth and swollen, add a splash of water or chicken stock to loosen the soup back to the perfect consistency.

If you want to freeze the soup, it’s best to keep the noodles separate or leave them out entirely and add fresh noodles when you reheat. Freeze the broth and shredded chicken in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. This way, you can always have a taste of home ready when you need it most.

Frequently Asked Questions

What are the main ingredients for Homemade Chicken Noodle Soup Recipe?

The main ingredients for Homemade Chicken Noodle Soup Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Homemade Chicken Noodle Soup Recipe?

The total time to make Homemade Chicken Noodle Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Homemade Chicken Noodle Soup Recipe ahead of time?

Yes, Homemade Chicken Noodle Soup Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Homemade Chicken Noodle Soup Recipe?

Homemade Chicken Noodle Soup Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Homemade Chicken Noodle Soup Recipe suitable for special diets?

Depending on the ingredients used, Homemade Chicken Noodle Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

As someone who grew up in a small Devon cottage surrounded by the scents of baking and slow-cooked meals, I believe every recipe carries a memory — a warm corner of the heart to return to. This Homemade Chicken Noodle Soup Recipe is one of those recipes for me. It’s simple, honest, and filled with the kind of goodness that makes you feel wrapped in a soft woollen jumper on a rainy day.

Whether you’re cooking it to soothe a weary soul, to bring your family together, or just to enjoy a quiet moment, I hope this recipe becomes one of your favourites too. Like the notebooks I filled with scribbled recipes and tea stains, this soup is a little piece of home you can make anytime you want to feel that same comfort and joy.