By This Chef John’s Homemade Chicken Noodle Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chef John’s Homemade Chicken Noodle Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chef John’s Homemade Chicken Noodle Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 whole chicken (about 3-4 pounds)
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 bay leaf
8 cups chicken broth
2 cups water
2 teaspoons salt (or to taste)
1 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups egg noodles
Fresh parsley, chopped (for garnish)
PREPARATION STEPS
Cook the Chicken: Place the whole chicken in a large stockpot
Add diced onion, garlic, bay leaf, chicken broth, and water
Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam that rises to the top.
Shred the Chicken: Remove the chicken from the pot and let it cool. Shred the meat, discarding the skin and bones. Set the meat aside.
Add Vegetables: Add the carrots, celery, salt, pepper, and thyme to the broth. Simmer for 10-15 minutes until the vegetables are tender.
Cook the Noodles: Stir in the egg noodles and cook according to package directions, about 5-7 minutes.
Combine: Add the shredded chicken back to the pot and heat through. Adjust seasonings as needed.
Serve: Ladle into bowls, garnish with fresh parsley, and enjoy this warm and comforting soup.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 300 kcal per serving | Servings: 6 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
