Cozy Classic Chicken Noodle Soup from Scratch Easy Homemade Recipe

Let me tell you, the aroma of simmering chicken, fresh herbs, and tender noodles filling the kitchen is enough to make anyone’s mouth water. The first time I made this cozy classic chicken noodle soup from scratch, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma’s chicken noodle soup was the ultimate comfort on chilly days, and recreating that nostalgic flavor at home has been a warm, rewarding journey.

Honestly, there’s something about making this soup from scratch that feels like pure, nostalgic comfort wrapped in a bowl. My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). Whether it’s a rainy weekend, a sick day, or a potluck needing a heartwarming dish, this cozy classic chicken noodle soup from scratch has become the go-to recipe that always delivers. I wish I’d discovered this recipe years ago—it’s dangerously easy yet packed with layers of flavor that you won’t find in canned versions.

This recipe has been tested multiple times in the name of research, of course, and it’s now a staple for family gatherings and gifting. You’re going to want to bookmark this one—the kind of soup that feels like a warm hug and brightens up any meal. Let’s get cooking!

Why You’ll Love This Cozy Classic Chicken Noodle Soup from Scratch

Having made this soup more times than I can count, I can honestly say it’s one of those recipes that wins hearts every single time. Here’s why it’s a keeper:

• Quick & Easy: Ready in about an hour, perfect for busy weeknights or last-minute comfort food cravings.
• Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy trips needed.
• Perfect for Any Occasion: Whether it’s a family dinner, a cozy solo meal, or a potluck contribution, this soup fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the tender chicken and perfectly seasoned broth.
• Unbelievably Delicious: The balance between the savory broth, fresh herbs, and tender noodles is next-level comfort food.

What sets this recipe apart? It’s the way the broth is slowly simmered to develop deep flavors, plus the homemade egg noodles that soak up every bit of that goodness. I blend in a touch of fresh thyme and rosemary for that subtle earthy note that you don’t always find. And the chicken? Juicy, tender, and shredded just right—no dry bites here.

This isn’t just soup; it’s the kind of dish that makes you close your eyes after the first bite. It’s comfort food reimagined to be wholesome and satisfying without fuss. Perfect for impressing guests or just treating yourself after a long day.

What Ingredients You Will Need

This cozy classic chicken noodle soup from scratch uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most ingredients are pantry staples, with a few fresh items that bring the whole dish together beautifully.

• For the Broth and Soup Base:
• 1 whole chicken (about 3-4 pounds / 1.4-1.8 kg), giblets removed (for rich homemade stock)
• 2 large carrots, peeled and chopped (adds sweetness and color)
• 2 celery stalks, chopped (classic flavor base)
• 1 large onion, quartered (adds depth)
• 4 garlic cloves, smashed (for subtle aroma)
• 2 bay leaves (essential for that savory undertone)
• 5-6 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary (optional, but recommended)
• Salt and freshly ground black pepper, to taste
• 8 cups (1.9 liters) cold water (for broth)
• For the Noodles:
• 2 cups (250g) all-purpose flour (or whole wheat flour for a nuttier flavor)
• 2 large eggs, room temperature (for binding and richness)
• 1/2 tsp salt
• Water as needed (to bring dough together)
• For the Soup Finish:
• 2 medium carrots, sliced thinly (for texture)
• 2 celery stalks, sliced thinly
• Fresh parsley, chopped (for garnish and freshness)

Pro tip: I recommend using organic, free-range chicken if possible for the best flavor and ethical sourcing. For the noodles, you can find great all-purpose flour brands like King Arthur or Bob’s Red Mill. If you need a gluten-free option, swapping with almond or chickpea flour works, though the noodles will be a bit different in texture.

Equipment Needed

• Large stockpot or Dutch oven (at least 6-quart / 5.7 liters) — essential for simmering the broth and soup in one pot.
• Medium mixing bowl (for noodle dough preparation).
• Rolling pin or pasta machine (a rolling pin works fine if you don’t have a pasta maker).
• Sharp knife and cutting board (for chopping veggies and slicing noodles).
• Slotted spoon or tongs (to remove chicken from broth).
• Fine mesh strainer or cheesecloth (optional, for straining broth if you want extra clarity).
• Measuring cups and spoons (for accuracy).

If you don’t have a pasta machine, don’t worry—the rolling pin and a sharp knife get the job done just fine. I’ve found that a heavy-bottomed stockpot retains heat best for even cooking. For a budget-friendly option, a large soup pot from any kitchen store will work perfectly.

Preparation Method

1. Make the Broth: Place the whole chicken in your stockpot. Add chopped carrots, celery, onion, smashed garlic, bay leaves, thyme, rosemary, and 8 cups (1.9 liters) of cold water. Season lightly with salt.
2. Simmer: Bring to a boil over medium-high heat, then reduce to low. Skim any foam or impurities off the surface during the first 10 minutes. Cover partially and let simmer gently for about 45 minutes to 1 hour, until the chicken is cooked through and the broth is flavorful. (You’ll smell that rich, soothing aroma filling your kitchen.)
3. Prepare the Noodle Dough: While the broth simmers, combine 2 cups (250g) flour and 1/2 tsp salt in a bowl. Make a well in the center and crack in 2 eggs. Using a fork, gradually mix the eggs into the flour, adding a splash of water if needed, until a dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes (this lets the gluten relax and makes rolling easier).
5. Shred Chicken & Strain Broth: Once the chicken is cooked, carefully remove it from the pot with tongs or a slotted spoon. Let cool slightly, then shred the meat, discarding skin and bones. Strain the broth through a fine mesh strainer if desired to remove veggies and herbs, returning the clear broth to the pot.
6. Roll & Cut Noodles: Roll out the rested dough on a floured surface to about 1/8 inch (3 mm) thickness. Use a sharp knife to cut into thin strips, about 1/4 inch (6 mm) wide. Toss noodles lightly in flour to prevent sticking.
7. Cook Veggies & Noodles: Bring the broth back to a gentle boil. Add sliced carrots and celery, cooking for about 5 minutes until slightly tender. Then add fresh noodles and cook for 3-5 minutes until they float and are tender but still have a slight bite.
8. Combine & Finish: Stir in the shredded chicken and fresh parsley. Taste and adjust seasoning with salt and pepper. Keep warm until ready to serve.

Pro tip: Keep an eye on the noodles—they cook fast and you want them tender but not mushy. If broth becomes too salty during simmering, add a splash of water to balance it out. And don’t rush the dough resting step; it really makes rolling easier!

Cooking Tips & Techniques

Making cozy classic chicken noodle soup from scratch can feel like a labor of love, but a few tips will help you nail it every time. First off, patience is key when simmering your broth—slow and steady wins the flavor race. Don’t rush the skim; those little foam bits carry bitterness and removing them keeps your broth clean and bright.

When kneading your noodle dough, you want it smooth but not sticky. If it feels too dry, add water a teaspoon at a time. If it’s sticky, sprinkle flour sparingly. Rolling the dough evenly is another trick—thinner noodles cook faster and have better texture, but too thin and they might fall apart.

One common mistake is overcooking the noodles. Fresh noodles cook within minutes, so keep a close watch. Also, shredding chicken while it’s warm but not hot helps keep the meat tender and juicy. I’ve learned the hard way that adding herbs like thyme early in the simmering process gives the broth that subtle, fresh flavor instead of overpowering it.

Multitasking by preparing your noodles and shredding chicken while the broth simmers saves time. Lastly, always taste and adjust seasoning at the end—sometimes a pinch more salt or pepper makes all the difference.

Variations & Adaptations

This cozy classic chicken noodle soup from scratch is flexible and easy to customize for different tastes and dietary needs:

• Gluten-Free: Swap all-purpose flour for a gluten-free blend or use store-bought gluten-free noodles instead of homemade.
• Low-Carb: Replace noodles with spiralized zucchini or shirataki noodles for a lighter option.
• Vegetarian: Skip the chicken and use vegetable broth with hearty mushrooms or tofu for protein. Roasted chickpeas add a nice texture too.
• Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce to the broth for a warming kick.
• Herb Variations: Try swapping rosemary for sage or adding a bay leaf blend to change up the flavor profile.

I once tried adding a squeeze of fresh lemon juice at the end, which brightened the soup beautifully—definitely something to try if you like a little tang! Feel free to experiment with your favorite veggies or herbs to make this soup your own.

Serving & Storage Suggestions

Serve this cozy classic chicken noodle soup from scratch piping hot, garnished with fresh parsley or a sprinkle of cracked black pepper for that final touch. It pairs wonderfully with crusty bread, a simple green salad, or even a grilled cheese sandwich for a nostalgic meal.

Leftovers store beautifully in the refrigerator for up to 3 days. Keep the noodles separate if possible to avoid them getting mushy. To reheat, warm gently on the stovetop or in the microwave until steaming. The flavors actually deepen after sitting overnight, so sometimes the next-day soup tastes even better!

If you want to freeze, cool the soup completely, then store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove, adding extra broth or water if needed to loosen up the noodles.

Nutritional Information & Benefits

This cozy classic chicken noodle soup from scratch is not just comforting—it brings real nutrition to the table. A serving typically contains around 250-300 calories, with a good balance of protein from the chicken, fiber from the veggies, and moderate carbs from the noodles.

Chicken provides lean protein essential for muscle repair and satiety, while carrots and celery add vitamins A and K plus antioxidants. Making your broth from scratch means you get collagen and minerals that support joint and gut health. The fresh herbs aren’t just for flavor—they bring small doses of anti-inflammatory compounds too.

This recipe is naturally gluten-containing unless you swap the noodles, and includes eggs in the dough, so keep that in mind for allergies. Overall, it’s a wholesome, nourishing dish that’s low in fat and free from preservatives, making it a healthier choice than canned or instant soups.

Conclusion

Cozy classic chicken noodle soup from scratch is truly a recipe worth trying if you want real comfort in a bowl. It’s easy enough for a weeknight but special enough to impress guests or soothe a sick day. You can customize it easily, and it rewards you with rich, homemade flavor that canned soups just can’t match.

I love this recipe because it connects me to family memories while feeling fresh and homemade. It’s the kind of dish that warms your heart and your belly. Give it a go, tweak it to your taste, and let me know how it turns out!

Don’t forget to share your adaptations or stories in the comments—I’d love to hear how this cozy classic chicken noodle soup from scratch fits into your kitchen. Happy cooking!

FAQs About Cozy Classic Chicken Noodle Soup from Scratch

How long does it take to make chicken noodle soup from scratch?

From start to finish, including making broth and noodles, it takes about 1 to 1.5 hours. Most of that time is simmering the chicken and broth.

Can I use leftover chicken instead of cooking a whole chicken?

Absolutely! You can use leftover cooked chicken and just make the broth separately or use store-bought broth to save time.

What’s the best way to store leftover soup?

Store leftovers in an airtight container in the fridge for up to 3 days. Keep noodles separate if you want to avoid sogginess.

Can I freeze homemade chicken noodle soup?

Yes! Freeze fully cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

How do I prevent homemade noodles from sticking together?

Toss freshly cut noodles with a little flour before cooking and stir gently while boiling. Cook them just until tender to avoid clumping.

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