Classic Homemade Chicken Noodle Soup from Scratch

Name: Classic Homemade Chicken Noodle Soup from Scratch
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole (3–4 lb) Whole chicken; 12 cups Cold water; 1 large Yellow onion, halved; 3 medium Carrots, peeled and cut into large chunks; 3 stalks Celery stalks, cut into large chunks; 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 bundle Herb bundle (parsley stems, thyme sprigs, 1 bay leaf); 2 cups All-purpose flour (for noodles); 2 large Large eggs (for noodles)

A clear, comforting stovetop chicken noodle soup with tender shredded chicken and from-scratch egg noodles. This definitive guide walks you through making a clean homemade stock, simple hand-cut noodles, and finishing the soup for bright, homey flavor.

0.0(0 reviews)

Prep: 25m · Cook: 60m · Total85 mins

DifficultyMedium

Serves6

AuthorJake

Classic Homemade Chicken Noodle Soup from Scratch

This is the kind of chicken noodle soup that lives up to its name: clear, honest broth, tender shredded meat and pillowy fresh egg noodles that actually taste like something. Using a whole chicken gives you more flavor and natural gelatin than plain breast meat, which translates to broth that feels silky on the mouth rather than thin. The home-rolled noodles cook in minutes and soak up the savory, aromatic stock so each spoonful has a satisfying mix of liquid, soft pasta and bits of carrot and celery.

What sets this recipe apart is its attention to technique: start in cold water so the proteins release slowly, skim regularly for a clear finish, and roll the dough thin so the noodles cook quickly without turning gluey. It’s a little more work than grabbing cans and boxes, but the payoff is a soup with brightness and depth — add a squeeze of lemon or chopped parsley at the end and it becomes unexpectedly lively. This version is built for weeknight comfort, convalescence, and anyone who wants a bowl that feels made with care rather than convenience.

Plan your timing

Enter your target meal time:

5:31 pm–5:45 pm→Build a clear chicken stock

5:45 pm–5:59 pm→Remove chicken and strain the stock

5:59 pm–6:13 pm→Make simple egg noodles from scratch

6:13 pm–6:27 pm→Cook carrots/celery and the noodles in the broth

6:27 pm–6:41 pm→Shred chicken and finish the soup

6:41 pm–6:55 pm→Serve and garnish

Ingredients

Yield

Instructions

Build a clear chicken stock

Place the whole chicken in a large heavy pot and cover with 12 cups cold water. Add the halved onion, carrot and celery chunks, kosher salt, black pepper, and the herb bundle. Bring gently to a simmer over medium heat—do not boil—and as foam rises skim it off with a spoon to keep the broth clear. Lower heat to maintain a bare simmer and cook uncovered for 45–55 minutes until the chicken is cooked through and the broth is fragrant.

For this step

1 whole (3–4 lb)Whole chicken
12 cupsCold water
1 largeYellow onion, halved
3 mediumCarrots, peeled and cut into large chunks
3 stalksCelery stalks, cut into large chunks
2 tspKosher salt
1 tspFreshly ground black pepper
1 bundleHerb bundle (parsley stems, thyme sprigs, 1 bay leaf)

Remove chicken and strain the stock

Carefully lift the chicken from the pot and set on a cutting board to cool slightly; cover to keep warm. Strain the broth through a fine mesh sieve into a clean pot or large bowl, discarding solids (reserve a few cooked carrot pieces if you like for the finished soup). Chill briefly or skim the top of the broth with a fat spoon until most fat is removed, then return the clear stock to the stove and bring back to a gentle simmer.

Make simple egg noodles from scratch

On a clean work surface, mound the flour and make a well; crack the eggs into the center and add a pinch of salt (from the salt listed). Mix with a fork until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. Roll the dough thin with a rolling pin, dust with flour, and cut into your desired noodle width; toss lightly to separate and let rest while the broth simmers.

For this step

2 cupsAll-purpose flour (for noodles)
2 largeLarge eggs (for noodles)

Cook carrots/celery and the noodles in the broth

If you reserved cooked carrot pieces, slice them; otherwise, thinly slice the celery and one carrot (you can re-use the original vegetables if still firm) and add to the simmering stock. Add the fresh noodles directly to the hot broth and simmer until tender, 4–8 minutes depending on thickness, stirring occasionally to prevent sticking.

Shred chicken and finish the soup

While the noodles cook, remove skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the pot to warm through for 1–2 minutes, taste and adjust seasoning with additional salt and pepper as needed, and remove from heat.

Serve and garnish

Ladle the soup into bowls, making sure each serving gets a good mix of broth, noodles, vegetables and chicken. Finish with chopped fresh parsley or a squeeze of lemon if desired and serve hot.

Tips from the kitchen

Start with cold water

Placing the chicken in cold water and bringing it up slowly helps draw out flavor and collagen evenly, producing a clearer, richer stock.

Skim frequently

Use a spoon or small skimmer to remove foam as it appears during the first 10–15 minutes of simmering to keep the broth bright and clean-tasting.

Roll noodles thin

Roll your dough as thin as you can handle—about 1/16 inch—so the noodles cook through in 4–6 minutes and stay tender rather than gummy.

Reserve a few carrots

Save a couple of the cooked carrot chunks when you strain the stock; slicing them and adding back gives texture and avoids overcooking the fresh vegetables.

Degrease for clarity

Chill the strained stock briefly or use a fat separator to remove excess fat; less surface oil keeps the flavor clean and lets herbs and lemon shine.

Season at the end

Salt and pepper taste different after reduction, so always taste and adjust seasoning after the noodles and chicken return to the pot.

Variations & substitutions

Thighs for deeper stock

Substitute 3–4 lb bone-in, skin-on chicken thighs for richer flavor and slightly more gelatin; simmer 35–45 minutes until cooked through.

Store-bought noodles

Use packaged egg noodles or pasta if short on time—cook them separately to al dente and add to bowls before ladling hot broth to avoid sogginess.

Asian-inspired twist

Add a thumb of smashed ginger and two cloves garlic to the stock, swap in rice noodles, and finish with sliced scallions and a drizzle of sesame oil.

Gluten-free option

Replace the hand-cut noodles with cooked rice noodles or gluten-free pasta; keep the stock method identical for full flavor.

Bright lemon-dill finish

Stir in 1–2 tablespoons lemon juice and a tablespoon of chopped fresh dill at the end for a fresher, Eastern European–style lift.

Storage & make-ahead

Leftovers keep well for 3–4 days in the refrigerator but note that fresh noodles will soak up broth and become soft. For best texture, store soup components separately—strain and refrigerate the stock and cooked chicken, and keep noodles in a separate container if possible. Reheat gently over low heat with a splash of water to loosen the broth; frozen stock (without noodles) keeps for 2–3 months.

What to serve with it

Serve with buttered crusty bread or a simple whole-grain roll to sop up the broth, and a crisp green salad dressed with lemon vinaigrette to cut the richness. For drinks, try a light white wine like Pinot Grigio or a hot cup of chamomile or green tea for a soothing accompaniment.

Frequently asked questions

Can I use chicken parts instead of a whole chicken?

Yes—bone-in, skin-on thighs or a mix of thighs and breasts work well and can shorten handling. Adjust simmering time: thighs need about 35–45 minutes, while breasts cook faster and can dry if overcooked.

Why did my broth turn cloudy?

Cloudiness usually comes from boiling too vigorously or not skimming the initial foam; maintain a bare simmer and remove scum early to keep the stock clear.

How long can I keep the homemade noodles?

Fresh noodles will keep 1–2 days refrigerated in an airtight container dusted with flour; they can also be frozen spread on a tray and then bagged for up to 2 months.

Can I make the stock ahead of time?

Absolutely—make the stock and shred the chicken a day or two ahead, chill and skim the fat, then reheat and add freshly cooked noodles when ready to serve.

How do I prevent noodles from sticking together?

Toss cut noodles lightly in a little flour or semolina and give them a stir as they go into the simmering broth; if cooking separately, shake them in a colander under cold water after cooking.

Is it okay to skip skimming the fat?

You can leave some fat for mouthfeel, but removing most of it yields a cleaner flavor and better presentation; chilling briefly makes fat removal much easier.

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: Build a clear chicken stock

Whole chicken1 whole (3–4 lb)
Cold water12 cups
Yellow onion, halved1 large
Carrots, peeled and cut into large chunks3 medium
Celery stalks, cut into large chunks3 stalks
Kosher salt2 tsp
Freshly ground black pepper1 tsp
Herb bundle (parsley stems, thyme sprigs, 1 bay leaf)1 bundle

Step 3: Make simple egg noodles from scratch

All-purpose flour (for noodles)2 cups
Large eggs (for noodles)2 large

Nutrition Facts

Per serving: about 2¼ cups

Calories643

Total Fat50.7g

Saturated Fat9.2g

Trans Fat0g

Polyunsaturated Fat13.6g

Monounsaturated Fat6.7g

Total Carbohydrates51.7g

Dietary Fiber3g

Total Sugars3.7g

Protein58.5g

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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