Homemade Chicken Noodle Soup: Comforting Classic Recipe

This homemade chicken and noodles recipe features tender white meat in a rich, flavorful stock and thick, from-scratch noodles that make it heartier than an ordinary soup. Serve it over a bed of roasted garlic mashed potatoes for the ultimate comfort meal. This old-fashioned dish was passed down from my grandmother — rich, nourishing, and perfect for feeding a hungry crowd.

Certain foods carry us back to specific moments in life, and chicken and noodles is one of those dishes for me. My mother made it regularly while we were growing up, and its warm, familiar flavors are the essence of comfort food. If you’re looking for similarly cozy meals, try a puff pastry chicken pot pie, crockpot lasagna, or a slow-cooker chuck roast — all easy recipes that warm the soul.

The Best Chicken and Noodle Soup

Ingredients you will need

• Vegetables for the stock: celery (with leaves), onions, and carrots. These aromatics build the deep base flavor for the soup.
• Chicken stock: I prefer stock over broth for a richer body; simmering bones releases gelatin for a fuller mouthfeel.
• Chicken breasts: bone-in, skin-on breasts add the most flavor while roasting and making the stock.
• Butter
• Kosher salt
• Freshly ground black pepper
• All-purpose flour mixed with water: use to thicken the soup to a gravy-like consistency if desired.
• Homemade egg noodles: from-scratch noodles make this dish particularly hearty; frozen egg noodles work in a pinch.

How to make old-fashioned chicken and noodles

1. Build a full-flavored chicken stock

Place the celery, onions, carrots, and crushed garlic (paper on) in a large Dutch oven. Pour chicken stock over the vegetables, nestle bone-in, skin-on chicken breasts on top, and season generously with salt and pepper. Leaving onion skins, carrot skins, and celery leaves in the pot adds extra color and depth to the stock.

• The chicken bones and skins contribute a lot of body and flavor to the resulting stock.

2. Roast until the chicken is done

Roast in a 450°F oven for about 40–50 minutes, or until the thickest part of the chicken reaches 160°F on an instant-read thermometer. Remove the chicken, tent with foil and keep warm. When cool enough to handle, cube the meat and set aside to add back in later.

3. Strain the stock and discard the veggies

Strain the stock through a fine mesh sieve lined with cheesecloth into a large bowl. This yields a clear, clean stock without the cooked vegetable pieces — the aromatics have already infused the liquid.

4. Make noodles while the chicken roasts

Take advantage of the oven time to make a batch of homemade egg noodles. They are easier than they seem and produce tender, satisfying noodles ideal for this recipe. If you need convenience, frozen egg noodles work well; dry packaged noodles are less hearty for this style of dish.

5. Cook the noodles in boiling stock

Bring the strained stock to a rapid boil and add the uncooked noodles. Return to a boil, stir occasionally to prevent sticking, and cook uncovered for 15–20 minutes or until the noodles are tender. Stir gently to keep noodles intact.

6. Thicken the stock if desired

The flour dusted on the noodles helps a bit, but whisk ½ cup flour into ½ cup stock or water until smooth to create a slurry. Once the noodles are cooked, add a small amount (about ¼ cup) of the slurry to the hot pot and stir gently. Continue adding until you reach the desired consistency — more like a thickened gravy than a thin broth.

7. Finish with butter and cubed chicken

Stir in cubed chicken and a stick of butter to enrich the finished dish. The butter adds a silky, savory finish that complements the thickened stock and noodles.

Variations

Cheese tortellini: For a quicker twist, replace the noodles with a bag of frozen cheese tortellini; cook until tender in the strained stock.

What to serve with chicken and noodles

Roasted garlic mashed potatoes: Serving the chicken and noodles over garlic mashed potatoes is a nostalgic favorite and makes the meal extra comforting. Give it a try if you haven’t — it’s deeply satisfying.

Garlic bread: A loaf of French bread brushed with melted butter and minced garlic, broiled briefly and sprinkled with parsley, pairs nicely for dipping and adds a crunchy contrast.

Make-ahead and freezing tips

You can prepare both the noodles and the soup in advance. Noodles can be made ahead and stored separately. The soup keeps in the refrigerator for three to four days, though the noodles will absorb stock and thicken the dish over time — add extra stock when reheating to loosen it.

To freeze, cool completely, portion into freezer bags, and store up to three or four months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring carefully to avoid breaking the noodles. Add additional stock to achieve the right consistency.

This recipe makes a generous pot that feeds a crowd and is ideal for potlucks. Cleanup is simple since it’s a one-pot dish, and you’ll likely return to this tried-and-true comfort recipe again and again.

Other soup recipes:

Chicken and Rice Soup

Tomato Basil Bisque

Chicken Tortilla Soup