Homemade Chicken Noodle Soup from Scratch

A delicious and very comforting homemade chicken noodle soup recipe. It's a hearty soup to make all year round, especially during cold and flu season.

This homemade chicken soup from scratch is packed with flavors and vegetables that help build a healthy immune system to fight off common colds.

Based on studies, a warm bowl of chicken soup may help clear nasal congestion and ease cold symptoms. It's a true comfort food that always makes us feel better.

Jump to:

• About This Homemade Chicken Noodle Soup:
• Homemade Chicken Noodle Soup Ingredients:
• How to Make Homemade Chicken Noodle Soup From Scratch:
• Can I use Leftover Rotisserie Chicken to Make Chicken Noodle Soup?
• How to Store Leftover Chicken Soup:
• How To Reheat Frozen Soup:
• 📖 Recipe
• 💬 Comments

About This Homemade Chicken Noodle Soup:

The clear-broth is made of chicken thighs and vegetables simmered together for about 25 minutes to create a rich flavor.

This cold-fighting chicken soup is so easy to make. It definitely tastes better and less artificial than canned soup! And most importantly, you can control the amount of salt you put in this recipe.

Homemade Chicken Noodle Soup Ingredients:

To make the chicken soup from scratch, you will need the following ingredients:

• Chicken thighs. Chicken is high in tryptophan, which helps your body produce serotonin that stabilizes your mood and feelings. For a quicker cooking time, you can use rotisserie chicken.
• Onion
• Celery
• Carrots
• Garlic
• Bay leaves
• Ginger
• Thyme sprigs
• Chicken stock or broth
• Egg noodles
• Salt and black pepper to taste

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How to Make Homemade Chicken Noodle Soup From Scratch:

Step 1. Brown the Chicken Thighs

Heat oil in a large soup pot. Brown the chicken thighs for about 4 minutes over moderately high heat. Set aside.

Step 2. Cook the Aromatic Flavor Base 

Use about 2 tablespoons of chicken grease to cook onion and garlic over medium-high heat for about 4-5 minutes or until translucent but not browned.

Step 3. Simmer

Add chicken stock, stirring to loosen browned bits from pan. Add diced carrots, celery, bay leaves, thyme, and browned chicken thighs into the pot. Bring to a boil, lower the heat, cover, and simmer for 25 minutes.

Step 4. Add Egg Noodles and Ginger

Remove the chicken thighs from the pot. Add egg noodles and ginger. Cook, uncovered for about 4-5 minutes.

Step 5. Add Shredded Chicken Thighs

Shred the chicken thighs and put them back into the pot. Cook for 2 minutes or until the noodles are al dente.

If the broth is too little, you can add 1-2 cups of hot chicken broth into the soup. Adjust seasoning with salt and pepper if needed.

Remove bay and thyme leaves from the soup before serving.

Can I use Leftover Rotisserie Chicken to Make Chicken Noodle Soup?

Absolutely! And here's how to make homemade chicken noodle soup with leftover rotisserie chicken.

Step 1. Cook the Mirepoix

Cook the onion, carrots, and celery over medium-high heat for about 7 minutes. Add garlic and cook for 1 minute.

Step 2. Simmer

Add chicken broth, thyme, and bay leaves. Bring to a boil then lower the heat, simmer for 5 minutes or until the vegetables are tender.

Step 3. Add Egg Noodles and Ginger

Add egg noodles and ginger into the pot. Cook the pasta for about 4-5 minutes.

Step 4. Add Leftover Chicken

Add about 4 cups of shredded chicken into the pot, cook for about 2 minutes. Adjust seasoning with salt and pepper if needed.

Remove bay and thyme leaves from the soup before serving.

How to Store Leftover Chicken Soup:

First, let soup cool at room temperature but no longer than 2 hours. After it is completely cool, store it in an airtight container and transfer it to the refrigerator.

Properly stored, this chicken soup can last up to 3-5 days in the fridge or up to 4-6 months in the freezer. Make sure that you freeze the soup in individual servings so you can reheat it easily.

How To Reheat Frozen Soup:

The frozen soup should be defrosted overnight in the fridge. You can reheat the leftover:

1. In the microwave. Place the soup into a microwave-safe individual serving container. Microwave for about 20-30 seconds, open the microwave's door, stir the soup and cook for 20-30 seconds or until the center of the soup is at least 165°F.
2. On the stove. Bring to a boil on high heat, reduce to medium-low heat, and simmer for a few minutes or until the center of the soup is at least 165°F.

Make sure to use up your leftovers within three or four days or freeze them again in meal-size portions.

Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it. 

📖 Recipe