Homemade Chicken Noodle Soup Recipe


This homemade chicken noodle soup recipe made from scratch is so comforting and packed with chicken, vegetables, homemade broth, and noodles. Ingredients for this recipe: • 2 whole roasting chickens • 2 pounds peeled sliced ​​carrots • 3 tablespoons oil • 1 bunch sliced ​​celery • 2 small peeled small diced yellow onions • 3 finely minced cloves of garlic • 2 pounds of egg noodles • ¼ cup chopped chopped fresh parsley • sea salt and fresh cracked pepper to taste Serves 24 Prep Time: 25 minutes Cook Time: 90 minutes Procedures: 1. Add the chickens to a very large pot and cover them with water so that it is 4 inches over the chicken. 2. Cook over medium heat for 60-80 minutes or until the chicken is cooked throughout and the thigh meat registers over 165° using a thermometer. 3. Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones. 4. Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for the soup aside. 5. While the chicken is cooking add 1 tablespoon of oil to a large rondeau or Dutch oven style pot over low heat and sweat the onions, celery, carrots, and garlic for 10-15 minutes or until slightly tender. 6. Add the cooked vegetables to the pot with the chicken broth and also add in the cooked pulled chicken as well. Cook for 10-15 minutes over low heat. 7. Finish the soup with the parsley, salt, and pepper. 8. In the meantime, add the noodles to a large pot of boiling salted water and cook until al dente, or slightly crunchy, according to the package cooking time directions. 9. Remove the noodles and completely cool in a colander under cold running water until the noodles are cold. Keep them in a plastic bag and toss with the remaining 2 tablespoons of oil so that they do not stick together. 10. Serve by adding a small amount of cooked, cooled noodles to a bowl along with the soup. Chef Notes: Make-Ahead: Soup will always taste better the next day as flavors will have the chance to infuse. You can make this soup up to 2 days ahead of time. How to Reheat: Place your desired amount into a saucepot and cook over low heat until hot. Likewise, you can add your desired amount to a microwave-safe bowl and heat until hot. How to Store: Cover and refrigerate for up to 5 days. This soup makes a lot so to freeze, cover and store in the freezer for up to 3 months. Thaw for 1 day in the fridge before reheating. Cook, cool and keep the noodles separate so that they do not turn mushy in the soup over time. Simply add them to the bowl with the soup and serve. Freeze up to 1/3 of the pulled chicken meat as all of it will not be needed. .





  1. I'm recovering from covid (day 11) and just found out today I have pneumonia too. I'm going to be making this for myself tonight. I can't tell you HOW much I appreciate these recipes. Although I can't taste anything today (I have made the matzo ball a few times) and in my head I know it taste good and is good for me. I can't wait to make your play on apple-pie once my taste/smell comes back. Keep up the AMAZING work. You are awesome. Thank you, thank you!!!

    PS. I had NO idea about the bones. I have been throwing them away and buying my stock. This is a GAME changer!!

  2. This looks completely delicious and very much like the chicken and _ soup i have made for the last 50 years give or take. The blank can be filled in with noodles or rice or potatoes or whatever starchy substance you can afford at the moment. I have used several sorts of grains and it was still wonderful. My issue with your instructions is if you don't like warmed over noodles /pasta why would you make more than you can eat for that meal? and why would you ever cook your pasta in water when you could set aside however much soup you think you won't use tonight so that you can cook the noodles in how ever much soup you plan to use tonight. The pasta would absorb the flavor of the broth/soup and make everything that much better. What am I doing wrong?

  3. Any negative comments and 👎 dislikes you get are from restaurant owners lol. With the pandemic inspiring so many people to step their cooking game up, the restaurant owners are about to start the R.O.M (restaurant owners matter) movement.

    You wanna know what's even worse than eating out…ordering from home (Uber Eats, Grubb ect) Hot food doesn't travel well, and you end up paying MORE (delivery fee and tip) for food that doesn't taste as good out of a to-go container as it does when you dine in-person and the food is freshly delivered to your table on a plate.

    Home cooking is the way to go. Easier on the wallet and 100× better as longbad you know what you need, what to do with it and how to do it! Only downside is the post meal clean up lol. I need a housekeeper….or some kids!

  4. Seriously, you're Italian and didn't mention grated pecorino – romano on this 🤦🏼‍♀️ White pepper is a nice touch, also but maybe not so much with the grated cheese. Nothing better for a storm coming in from the Atlantic, up here, providing chilly gusts. Warm bathrobe, bowl of egg noodle chicken noodle with big orange carrots 🎯
    Thank you for the great upload and great video presentation 👍👏

  5. New subscriber here, man you have a gorgeous kitchen. I'm crushing on it pretty seriously. Thanks for the great recipe, making the stock is so important. There's always a debate: how long for a proper stock? I always say 6 hours, after that you've exhausted all the goodness. What do you think?