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Cozy Classic Chicken Noodle Soup from Scratch

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A warm, comforting homemade chicken noodle soup featuring rich broth, tender shredded chicken, and fresh homemade egg noodles. Perfect for cozy meals and family gatherings.

Ingredients

Scale
  • 1 whole chicken (about 3–4 pounds / 1.4–1.8 kg), giblets removed
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large onion, quartered
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 5–6 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 sprig fresh rosemary (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 cups (1.9 liters) cold water
  • 2 cups (250g) all-purpose flour (or whole wheat flour)
  • 2 large eggs, room temperature
  • 1/2 tsp salt
  • Water as needed (to bring dough together)
  • 2 medium carrots, sliced thinly
  • 2 celery stalks, sliced thinly
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the whole chicken in a large stockpot. Add chopped carrots, celery, onion, smashed garlic, bay leaves, thyme, rosemary, and 8 cups (64 fl oz) of cold water. Season lightly with salt.
  2. 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.
  3. While the broth simmers, combine 2 cups flour and 1/2 tsp salt in a medium mixing bowl. Make a well in the center and crack in 2 eggs. Gradually mix the eggs into the flour, adding a splash of water if needed, until a dough forms.
  4. 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.
  5. 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, returning the clear broth to the pot.
  6. Roll out the rested dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut into thin strips about 1/4 inch (6 mm) wide. Toss noodles lightly in flour to prevent sticking.
  7. Bring the broth back to a gentle boil. Add sliced carrots and celery, cooking for about 5 minutes until slightly tender.
  8. Add fresh noodles and cook for 3-5 minutes until they float and are tender but still have a slight bite.
  9. Stir in the shredded chicken and fresh parsley. Taste and adjust seasoning with salt and pepper. Keep warm until ready to serve.

Notes

Use organic, free-range chicken for best flavor. For gluten-free noodles, substitute flour with almond or chickpea flour or use store-bought gluten-free noodles. Avoid overcooking noodles to prevent mushiness. Skim foam during simmering to keep broth clear and bright. Resting dough makes rolling easier.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, classic chicken soup, homemade noodles, easy chicken soup, cozy soup

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