Classic Chicken Noodle Soup from Scratch

Name: Classic Chicken Noodle Soup from Scratch
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Bone-in chicken (thighs and/or breasts); 1 tbsp Olive oil; 1 large Yellow onion, coarsely chopped; 3 medium Carrots, halved lengthwise (about 3 medium); 3 stalk Celery stalks, halved (about 3); 3 clove Garlic cloves, smashed; 2 leaf Bay leaves; 2 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 8 oz Dry egg noodles

A comforting, from-scratch chicken noodle soup with a clear, flavorful broth and tender shredded chicken — perfect for weekday dinners or packing for lunch. This stovetop method teaches simple stock-making, gentle shredding, and finishing techniques so the soup stays bright and portable.

0.0(0 reviews)

Prep: 20m · Cook: 50m · Total70 mins

DifficultyMedium

Serves6

AuthorJake

Classic Chicken Noodle Soup from Scratch

This is the kind of chicken noodle soup that tastes like someone took the time to remember all the little things that make a simple bowl sing: bone-in chicken for depth and mouthfeel, gently browned aromatics for a whisper of caramelized flavor, and a clear, clean broth that’s bright rather than heavy. The result is a broth-forward soup where the shredded meat is tender and the noodles are al dente — comforting but not cloying, and easy to portion for lunches or weeknight dinners.

What makes this version work is technique over fuss. Starting the chicken in cold water and keeping the pot at a gentle simmer encourages slow extraction of flavor and collagen without emulsifying fat into the liquid, while regular skimming and a final strain deliver that pantry-showcase clarity. Finishing the soup by briefly warming the shredded chicken with the noodles prevents overcooking, and the option to add a squeeze of lemon or a grind of pepper preserves brightness and portability when you need it most.

Plan your timing

Enter your target meal time:

5:45 pm–5:59 pm→Brown aromatics and add chicken to build the broth

5:59 pm–6:13 pm→Simmer gently and skim impurities

6:13 pm–6:27 pm→Remove, strain and shred the chicken

6:27 pm–6:41 pm→Cook noodles and finish the soup

6:41 pm–6:55 pm→Adjust seasoning and serve or store

Ingredients

Yield

Instructions

Brown aromatics and add chicken to build the broth

Heat the olive oil in a large stockpot over medium heat. Add the chopped onion, carrots, celery and smashed garlic and cook, stirring occasionally, until onions are translucent, 4–6 minutes. Add the bone-in chicken, bay leaves, kosher salt and black pepper, then cover with cold water until the chicken is submerged (about 10–12 cups).

For this step

3 lbBone-in chicken (thighs and/or breasts)
1 tbspOlive oil
1 largeYellow onion, coarsely chopped
3 mediumCarrots, halved lengthwise (about 3 medium)
3 stalkCelery stalks, halved (about 3)
3 cloveGarlic cloves, smashed
2 leafBay leaves
2 tspKosher salt
0.5 tspFreshly ground black pepper

Brown aromatics and add chicken to build the broth

Simmer gently and skim impurities

Bring the pot to a gentle simmer (not a rolling boil) and reduce heat to maintain a gentle bubble. Simmer uncovered for 35–40 minutes, skimming any foam or excess fat from the surface with a ladle for a clearer broth. Check doneness by ensuring the chicken reaches 165°F (74°C) and is easily pierced.

Remove, strain and shred the chicken

Use tongs to transfer the chicken to a cutting board and let cool slightly; remove and discard skin and bones, then shred the meat into bite-sized pieces. Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding solids and returning the clear broth to the stovetop. Taste and adjust seasoning with more salt if needed.

Cook noodles and finish the soup

Bring the strained broth to a gentle boil, add the dry egg noodles and cook until al dente according to package instructions (usually 6–8 minutes). Reduce heat to low and stir the shredded chicken back into the pot to warm through for 2–3 minutes so it stays tender without overcooking.

For this step

8 ozDry egg noodles

Adjust seasoning and serve or store

Turn off the heat and taste; finish with a grind of black pepper or a squeeze of lemon if desired. Serve hot in bowls, or cool quickly and refrigerate up to 3 days (or freeze up to 3 months) — for portability, pack broth and noodles separately if making ahead to keep noodles from getting soggy.

Tips from the kitchen

Use cold water start

Cover the bones with cold water before heating; this draws out gelatin and maximizes flavor without overcooking the meat.

Keep a gentle simmer

Avoid a rolling boil — a soft, steady bubble extracts flavor while minimizing cloudiness and breaking apart the chicken.

Skim often and early

Use a ladle or fine mesh skimmer to remove foam during the first 10–15 minutes for a clearer broth.

Let chicken rest

Allow the cooked chicken to cool a few minutes before shredding to keep the meat from tearing and becoming stringy.

Separate noodles for storage

If making ahead, cook or store dry noodles separately so they don’t absorb too much broth and get soggy.

Variations & substitutions

Rotisserie chicken shortcut

For a quicker version, use 4 cups of pre-made rotisserie chicken and simmer the aromatics in stock for 15 minutes; add shredded chicken at the end to warm through.

Gluten-free noodles

Swap egg noodles for brown rice pasta or gluten-free fusilli and add them toward the end, checking frequently since cook times vary.

Herbed lemon finish

Stir in a tablespoon of chopped flat-leaf parsley, a teaspoon of chopped dill, and a squeeze of lemon to brighten the broth just before serving.

Vegetable-forward option

Add a handful of sliced leeks, diced parsnip, or a cup of chopped kale during the final 10 minutes for extra texture and nutrients.

Storage & make-ahead

Cool the soup quickly by transferring to shallow containers and refrigerate within two hours; it will keep 3 days in the fridge. For freezing, leave out the noodles and freeze the strained broth and shredded chicken in airtight containers for up to 3 months; thaw overnight in the fridge and add freshly cooked noodles when reheating. Reheat gently on the stovetop over medium-low heat to avoid breaking down the chicken and clouding the broth.

What to serve with it

Serve with crusty country bread or buttermilk biscuits to sop up the broth, and a simple green salad with a lemon vinaigrette to cut the richness. For drinks, a dry white wine like unoaked Sauvignon Blanc or a hot cup of ginger tea complements the soup’s bright notes without overpowering it.

Frequently asked questions

Can I use boneless chicken instead of bone-in?

You can, but you’ll lose depth and body in the broth; if using boneless, consider simmering with a couple of chicken carcass pieces or add a tablespoon of homemade or good-quality store-bought chicken stock to boost flavor.

Why is my broth cloudy and how can I make it clearer?

Cloudiness is usually from boiling or not skimming the scum; start with cold water, maintain a gentle simmer, and skim the surface frequently, then strain through a fine-mesh sieve to finish.

How do I prevent the chicken from drying out when reheating?

Reheat gently in the broth over medium-low heat just until warmed through; avoid prolonged simmering which will further break down the meat.

Can I add more vegetables or herbs?

Yes — robust vegetables like parsnips or leeks can simmer with the chicken, while delicate herbs and quick-cooking greens should be added at the end to preserve texture and color.

Should I cook the noodles in the broth or separately?

Cooking them in the broth concentrates flavor but will absorb liquid and get softer over time; for make-ahead or portable meals, cook and store noodles separately and combine just before serving.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Brown aromatics and add chicken to build the broth

Bone-in chicken (thighs and/or breasts)3 lb
Olive oil1 tbsp
Yellow onion, coarsely chopped1 large
Carrots, halved lengthwise (about 3 medium)3 medium
Celery stalks, halved (about 3)3 stalk
Garlic cloves, smashed3 clove
Bay leaves2 leaf
Kosher salt2 tsp
Freshly ground black pepper0.5 tsp

Step 4: Cook noodles and finish the soup

Dry egg noodles8 oz

Nutrition Facts

Per serving: about 370g (340g)

Calories291

Total Fat7.6g

Saturated Fat1.3g

Trans Fat0g

Polyunsaturated Fat1.6g

Monounsaturated Fat1.4g

Total Carbohydrates44.5g

Dietary Fiber5g

Total Sugars8.9g

Protein12.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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