soup

Chicken Noodle Soup

Homemade Chicken Noodle Soup is pure comfort—simple, nourishing, and perfect for cold winter nights or when you're feeling under the weather. This version uses chicken backs, necks, wings, and flavorful scraps to create a rich, homemade broth from scratch. Tender carrots, celery, and onion round out the classic base, while hearty egg noodles turn it into a complete, soul-warming meal. It’s the kind of soup your grandmother would make: warm, restorative, and deeply satisfying.

Servings: 6 servings
Total Time: 140 min

Ingredients

Broth & Chicken
  • Chicken back, neck, wings, and discards (enough to fill a large pot)
  • 6 cups chicken broth (or enough water to cover chicken parts)
  • 2 cups cooked cubed chicken
Soup Vegetables
  • 1 medium onion, cut into medium dice
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 2 celery stalks, sliced 1/4-inch thick
Noodles & Seasoning
  • 1 cup hearty egg noodles
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Place the **chicken back, neck, wings, and discards** into a large kettle and pour in enough **water** or **6 cups chicken broth** to fully cover the chicken parts. Bring to a boil, then reduce to a simmer and cook for **1 hour** to create a rich broth.
  2. Turn off the heat and allow the chicken parts and broth to cool until they can be handled safely. Keep all broth in the kettle. Remove the chicken parts, pick off any usable meat, and return the picked meat to the pot. Discard the **fat, skin, and bones**.
  3. Add the **1 medium diced onion**, **1 large sliced carrot (1/4-inch thick)**, **2 sliced celery stalks (1/4-inch thick)**, and **2 cups cooked cubed chicken** to the broth. Season with **salt** and **black pepper** to taste.
  4. Heat the soup over medium-low heat until the vegetables are tender, about **30 minutes**.
  5. During the last **30 minutes** of cooking, add **1 cup hearty egg noodles** and simmer until the noodles are fully cooked and the soup has thickened slightly from the starch.

Notes

  • For deeper flavor, allow the broth to simmer longer than 1 hour—up to 2 hours for richer stock.
  • Add more broth or water if the soup becomes too thick after adding noodles.
  • Fresh herbs such as parsley, thyme, or dill can be added during the final few minutes for extra aroma.
  • Leftover rotisserie chicken works well for the 2 cups cooked chicken.

Tags

soup chicken noodle comfort food winter