Old Fashioned Chicken Noodle Soup Recipe

Old-Fashioned Chicken Noodle Soup is the ultimate comfort food. My son was recovering form a cold this weekend so I made him this soup. He gobbled it up and asked for refills. After 2 bowls, he told me that his Mama is “the best cooker.” I about melted. I hope your family gives you the same reviews! 🙂

I learned to make ‘real’ homemade chicken noodle soup from Angelina, my husbands cousin. She actually seasons and roasts her bird first and then slow cooks the broth longer. I wanted this to be ready for my boy when he got home from school so I figured out a way to make it quicker and it turned out amazing. If you’re looking for a really speedy version, try our EASY Chicken Noodle Soup.

There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

Old-Fashioned Chicken Noodle Soup Recipe:

Let me tell you the tale of the young rooster used for this chicken noodle soup. Maybe it’s rooster noodle soup, eh? This year, my parents decided they wanted to keep chickens so my mom bought about 20 chicks from a local farmer, built them a baby chicken “sauna” (heat lamps, the works!) and kept them in the shower of the guest bathroom since they were too tiny to be outdoors.

Their Jack Russell terrier made it into the bathroom and basically annihilated every single one of the chicks. Poor babies. My mom was so upset, but the dog was curious, got in and temptation overtook him I guess. So Mom went back to the farmer for more chicks but by then, all of the female chicks had been bought up so she ended up with about 50% roosters.

Something had to be done with the roosters who had a little too much testosterone to co-exist in the same coup. So the rooster that you see in the ingredient picture below, well…

There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

Ingredients or the Chicken Broth:

2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck..) I used a whole small rooster
2 bay leaves
1 small onion, halved (or 1/2 medium onion)
2 garlic cloves, pierced
1 tsp dried thyme or 2 sprigs fresh thyme
5 Quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)

Chicken Noodle Soup Recipe

Ingredients for Homemade Chicken Noodle Soup:

3 celery sticks, finely diced
2 large carrots, quartered and thinly sliced
1 medium onion, finely diced
salt & ground black pepper, to taste
4 Tbsp Fresh Parsley, chopped
4 Tbsp Fresh Dill, chopped

Chicken Noodle Soup Recipe-2

How to Make the Original Chicken Noodle Soup:

1. Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.

Chicken Noodle Soup

2. In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.

Chicken Noodle Soup-2

3. Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you’ll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.

Chicken Noodle Soup-7

4. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel. Angelina shared this tip and it’s brilliant; it catches all of the excess fat in the soup. Mine didn’t have much fat since it was a young rooster.

Chicken Noodle Soup-3

5. Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. I love my celery and onion finely chopped but if you like it coarsely chopped/diced; by all means! 🙂 Saute over medium heat for 5 minutes or until vegetables are softened.

Chicken Noodle Soup-8

6. Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.

Chicken Noodle Soup-4

7. Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles – mine took 20 min). Thank you to Ree Drummond who recommended these egg noodles from the freezer section. They only have 3 ingredients (flour, water and eggs) and they remind me of the dough used for pelmeni (dumplings). So homey.

Chicken Noodle Soup-9

8. Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

Chicken Noodle Soup-5

There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

Old-Fashioned Chicken Noodle Soup Recipe

5 from 19 votes
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

Homemade Old-Fashioned chicken noodle soup with a homemade chicken stock and plump egg noodles, is the ultimate comfort food.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$14
Keyword: Old Fashioned Chicken Noodle Soup
Calories: 232 kcal
Servings: 12 servings

Ingredients

For the Chicken Broth:

  • 2 lb chicken pieces bone-in, skin-on*
  • 2 bay leaves
  • 1 small onion halved (or 1/2 medium onion)
  • 2 garlic cloves pierced
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 5 Quarts water
  • 12-16 oz egg noodles keep in mind they expand as they cook

For the Chicken Noodle Soup:

  • 3 celery sticks finely diced
  • 2 large carrots quartered and thinly sliced
  • 1 medium onion finely diced
  • 1 Tbsp sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 4 Tbsp fresh parsley chopped
  • 4 Tbsp fresh dill chopped

Instructions

  1. Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
  2. In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
  3. Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
  4. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
  5. Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
  6. Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.
  7. Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
  8. Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

Recipe Notes

*Use chicken drum sticks, thighs, wing, neck, or a whole small chicken

Nutrition Facts
Old-Fashioned Chicken Noodle Soup Recipe
Amount Per Serving
Calories 232 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 651mg 27%
Potassium 232mg 7%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 13g 26%
Vitamin A 38.1%
Vitamin C 5.7%
Calcium 3.9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Max Jordan
    November 27, 2018

    I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success! Reply

    • Natashas Kitchen
      November 27, 2018

      Thank you for that great feedback, Max!! Reply

  • Katrina
    November 27, 2018

    i made this and it was YUMMO!! so good and not super heavy!! Reply

    • Natashas Kitchen
      November 27, 2018

      I’m so happy to hear that, Katrina!! Reply

  • Kate
    November 24, 2018

    This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this. Reply

    • Natashas Kitchen
      November 24, 2018

      Awww that’s the best! Thank you so much for sharing that with me 🙂 Reply

  • Georgia
    October 27, 2018

    This was my first time making soup. This recipe is delicious and easy to follow. My family loved it! 🥣
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing! 💙 Reply

    • Natashas Kitchen
      October 27, 2018

      I love that! Thank you for sharing this with me Georgie!! I’m all smiles 🙂 Reply

  • Mary
    April 21, 2018

    Not sure if I already submitted a comment in the past or not but this is AMAZING!!!! Made some for my hubby who isn’t feeling too well and he was looking forward to it all day. My sister was over and had some as well and said it was the best- she doesn’t even like chicken noodle soup but loved this! And thank you for the noodle suggestion- they are so yummy!! Thank you!! Reply

    • Natasha's Kitchen
      April 22, 2018

      You’re welcome Mary! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Irina
    March 3, 2017

    Amazing chicken noodle soup!!! It is the best I’ve had. I added a whole medium tomato when I was making the broth (for extra flavor) and I also used whole wheat rotini pasta instead of egg noodles. It came out perfect! Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Wow the addition of tomato sounds great! A creamy tomato soup. MMMM!!! Reply

  • Alina
    September 8, 2016

    Thanks for another amazing recipe. Love this soup and now I can make it 😉
    I ate 2 bowls:) Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Alina, you are very welcome, thank you for sharing such a nice review 😀. Reply

  • Cathy
    January 19, 2016

    This was my first time making chicken soup. This recipe is delicious and easy to follow. My family loved it! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Cathy, thank you for such a nice review and you are welcome 😁. Reply

  • smita kullu
    November 1, 2015

    Love your blog and this recipe was an absolute hit with my kin.

    Thank you Natasha for sharing it. Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      That is great news! Thank you so much for sharing that with me. Reply

  • Kathy
    September 29, 2015

    I’ve been making chicken soup for decades, but this one is THE best. Cooking the chicken as described makes all the difference in the world n the flavor- no a bit comparable to buying a rotisserie chicken or adding broth to cooked chicken breasts. I normally modify recipes, add ingredients, but this one I followed exactly. It is excellent ! A lot of work, to cut up the chicken, mess up the kitchen and clean up but the taste is well worth it. Thanks for such an excellent recipe. Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      Thank YOU for such an excellent review! 🙂 Reply

  • Barbara
    January 9, 2015

    Hi Olga,

    Quick question…did you season the chicken before putting it to boil or just season the broth afterward. You didnt mention to add salt or pepper to the main broth but I’m thinking chicken would be flavorless without salted water…no? Sorry for the silly question 🙂

    Thanks Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      It’s a fair question :). I usually don’t salt until the end and the chicken still ends up being super flavorful and tender. The Tbsp of salt at the end is plenty to make the entire soup taste amazing :). Reply

  • Vika
    November 30, 2014

    This was so good! My 3 year old daughter was sick, so of course I turned to you for chicken noodle soup recipe. She hasn’t been eating well last couple days, but she ate this soup! 🙂 I used a whole young chicken and regular wide egg noodles, but would like to try to find noodles you used for this recipe next time. Do you know by any chance if Winco or any other store in Sacramento sells those frozen noodles?
    P.S. My husband also liked the soup 🙂
    Thank you! Reply

    • Natasha
      natashaskitchen
      November 30, 2014

      I’m not too familiar with Cali grocery stores so I’m just not sure. I’m so happy you liked the soup and I hope your little girl is feeling better 🙂 Reply

    • Elina
      February 26, 2018

      Hey Vika,
      I looked it up and both Bel Air and Raleys carry the noodles 😊 Reply

  • Yelena
    October 11, 2014

    Hi Natasha, I don’t have a whole chicken. But I’m trying to make chicken noodle soup with boneless chicken thighs. How long should I cook my meat for? Any tips? Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      You can cook it the same amount of time – it’s nice to have a long cooking time to get the most benefit from the marrow in the bones; rich in iron and flavor. Reply

  • olga
    October 2, 2014

    Let me tell you the tale of a gal that searched high and low for the “perfect” chicken noodle soup. more specifically, chicken noodle soup broth.
    So there was once this gal who LOVED chicken noodle soup, always ordered it when she was eating out, but, she could not recreate it at home… she searched different websites, blogs, even pintrest 🙂 but was out of luck. The broth tasted off. Then one day she saw that natashas kitchen posted a new post, (shes always cooking from that blog!) and, lo and behold, it was a chicken noodle recipie. She didnt waste a minute, bought the ingredients and the chicken was in the pot. needless to say, she made it two weeks in a row. 🙂

    a couple things she changed to her own personal preferance
    * used only half of one whole chicken. ( she really likes to sip on that yummy broth) used the other half for quesadias
    * used reg egg noodles. — the ones you mentioned are a bit too thick for her liking.
    * used lots and lots of fresh parsly. that stuff is bomb.

    the end. Thanks natasha. xoxo Reply

    • Natasha
      natashaskitchen
      October 2, 2014

      I love it! You should publish your story. I guess you already have by sharing it here! 😉 I’m so happy you enjoyed the soup and your modifications sound very very good 🙂 And you lived happily ever after. Reply

      • olga
        January 3, 2015

        Natasha what knife do you use to expose the bone? I just want to make sure im not dulling my knives…. Reply

        • Natasha
          natashaskitchen
          January 3, 2015

          A cleaver would be ideal, but I used my chefs knife. 🙂 Reply

  • Dasha
    September 24, 2014

    I love the very first photo. It feels quite rustic and appropriate for the dish being served. The positioning of the carrots and the overall color schematic really enhanced a viewers visual enjoyment!

    I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success! Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      Awww thanks Dasha. Your compliment means alot to me. I’m so glad you like the photos and the recipes 🙂 Reply

  • Inga
    September 24, 2014

    Thank you foe another great recipe, your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good (:
    Have you tried to use turmeric spice in this recipe? I’ve seen other using it in chicken noodle soup and it is very good for health but I was wondering if I can mess up the flavor using it Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      I think 1/2 tsp turmeric would be a nice addition! 🙂 Reply

  • September 23, 2014

    Thank you.. Natasha for another yummy recipe. I will definitely going to try your chicken noodle soup this weekend. Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      I hope you LOVE it as much as we do. My son keeps requesting it now that the last pot is gone 🙂 Reply

  • Yelana
    September 22, 2014

    Hi Natasha, would taking the skin off first make it less fatty? Would it change the taste of the broth? Reply

    • Natasha
      natashaskitchen
      September 22, 2014

      Straining it through a papertowel like I did removes the fat from the soup so it won’t be fatty at all. If you are using an organic chicken, it would be a good idea to leave the skin on, but if it’s not organic chicken, I’d probably take it off. It shouldn’t affect the flavor of the broth which mostly comes from the meat and bones. Reply

  • Valentina
    September 22, 2014

    So is this more of a Russian style chicken noodle soup or more of the American style? I’ve been looking for a more of an American style recipe and by the celery and thyme this kinda looks like it is.. Reply

    • Natasha
      natashaskitchen
      September 22, 2014

      It also doesn’t have potatoes which makes it more of an American-style soup. I add celery to some of my Russian soups too; If you haven’t tried it, it really enhances the flavor of soups. 🙂 Reply

      • Valentina
        September 22, 2014

        I am writing this while eating this delicious goodness. It is definitely an American style chicken noodle recipe. It is so much better than I expected! I used home style noodles from the Winco bulk section. The only thing I would do next time is add the thyme after taking all that foamy stuff off because I used dried thyme and it was all floating on top so it all came off with the foamy stuff so I had to add another teaspoon. But wow! Amazing flavors! Definitely a keeper! Reply

        • Natasha
          natashaskitchen
          September 22, 2014

          I’m so glad you liked it! I wished I had fresh thyme on hand too, but it still works out since you strain the soup so you get all the floating herbs out of there anyway 🙂 Reply

  • September 20, 2014

    Love homemade chicken noodles and soups in general! Your Split Pea Soup is by far my favorite and a regular in our household 🙂 Reply

    • Natasha
      natashaskitchen
      September 20, 2014

      I’m so happy to hear you like the split pea soup 🙂 Thanks Katya! Me too; I love going to my Mom’s house and finding a big pot of homemade soup 🙂 Reply

  • Veronika
    September 20, 2014

    Wonderful recipe, thank you for sharing it.Did you use dutch oven, as a pot for it? Reply

    • Natasha
      natashaskitchen
      September 20, 2014

      I put it into my dutch oven at the end because my dutch oven was more photogenic, but not quite as large as my 8 qt stainless pot. You just need a pot that’s big enough. it could be a dutch oven or a regular pot. Reply

  • Geri
    September 19, 2014

    Yum! Delicious! Had everything on hand and decided to make it right after reading your post. My daughter’s words were “this is soooo good Mom!” Thanks for another great recipe! Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      Geri, thank you for great feedback, I’m glad you guys enjoyed the recipe :). Reply

  • September 19, 2014

    Great story and I hope your son feels better! Home made chicken broth is the best and that’s exactly how I prepare mine. I’m curious to try these noodles. Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      He is much better now; he has his usual energy and he isn’t coughing anymore. Thank you 🙂 Reply

  • mike
    September 19, 2014

    Just the way my Nana and mother made this. Thanks as I can make some since I was missing a few tips they used to do it . You helped bring back good memories on how to enjoy a good soup. Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      I’m so happy to hear that 🙂 Thanks Mike! Reply

  • Luba
    September 19, 2014

    I think my son would love this. It has all of his favorites and no potatoes (he’s not a fan of potatoes) thanks! Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      My son isn’t a potato lover either; unless it has gravy on it ofcourse! 🙂 Reply

  • Olga Gavrilyuk
    September 19, 2014

    What store did you find these frozen noodles in and what section?? I’ve looked for them before and couldn’t find them. I’ve tried Fred Meyer and Walmart. I may just not be “looking” This looks delicious by the way. 🙂 Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      My husband found them in Fred Meyer in the freezer section near the ravioli. 🙂 Reply

  • September 18, 2014

    Yum, yum, yum!! Love your rooster story))

    Did you know that keeping the pot partially covered while cooking (not completely) and cooking it over very low heat (like you did) – is what makes the broth clear? If you cover the pot, forget about clarity 😀

    As I look at this recipe I can’t help but feel sad for my step by step and final pictures of chicken soup that were accidently deleted from my camera… Reply

    • Natasha
      natashaskitchen
      September 19, 2014

      I didn’t know that but I guess it’s a good thing I kept it partially covered! It always seems to simmer/bubble over when I keep the lids on anything :). What a bummer about your pics. I’ve had that happen before; entire recipes too! 🙁 Reply

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