Classic Homemade Chicken Noodle Soup from Scratch

How to Make Classic Homemade Chicken Noodle Soup from Scratch

1. 1

   Step 1: 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)
   
2. 2

   Step 2: 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.
   
3. 3

   Step 3: 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)
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.