Classic herbed chicken noodle soup

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Homemade chicken noodle soup is a crowd favorite. It’s comfort in a bowl, enough to fill your belly, but light enough to keep on going. I think this is why so many people love it. There’s a lot of variations but I tend to stick with more of a grandmas kitchen kind of feel. With that being said grandma never really follows an exact recipe she just kind of knows. This recipe will give you a great base to start making chicken noodle soup then in time you’ll develop your own favorite variants. Maybe some lemon juice and dill, a different type of pasta, more veggies, the possibilities are endless.


Start by prepping all of your veggies. Save all of the peels and ends of the vegetables, they will help flavor the broth and reduce waste. In your biggest stock pot, add a whole chicken, the vegetable scraps, and about half of the herbs from each package. Fill the pot with water until its about one inch above all of the contents. Turn the heat up, boil the pot for about 2 hours. The chicken should temp 165 in the thickest part. At this point turn the heat off, then remove the chicken from the pot with a pair of grill tongs. Strain the broth using a colander.

Using the same stock pot that you cooked the chicken in sauté the diced veggies in a neutral oil for about 10 minutes. Then add the chicken stock and bring to a simmer. While the pot is heating up pick the meat off of the chicken, add the picked chicken once the pot is simmering. After the pot has been simmering for 10 minutes add the remainder of the rosemary and thyme, simmer for 10 more minutes then cut the heat off. Add a handful of chopped parsley and season with salt to taste. This is a good time to cook the egg noodles. Add the noodles to each bowl individually. If you add all the noodles to the pot they will become very soft and does not make for a pleasant eating experience.


Stock pot
Chef knife
Cutting board


1 whole chicken
4 small carrots, peeled and diced
5 celery ribs, diced
1 parsnip, peeled and diced
1 leek, white/light green part cut in half then sliced
1 package of fresh thyme
1 package fresh rosemary
2 bay leaves
Egg noodles


  1. Start by placing the whole chicken, half of the package of herbs and all of the vegetable scraps you’ve accumulated from prep into a large stock pot. Fill the stock pot with water is about an inch above the contents of the pot. Boil for about 2 hours , make sure to temp chicken to 165 degrees.
  2. Once the chicken is fully cooked remove it from the pot then strain the liquid. Set the strained chicken stock aside for the next step.
  3. In the same large stock pot that you cooked the chicken in, add the neutral oil, celery, leek, carrot, and parsnip. Sauté for about 10 minutes. Then add the chicken stock, bring to a simmer.
  4. While the pot is heating up, pick the meat off of the chicken.
  5. Add the shredded chicken and remainder of the herbs to the pot, simmer for about 10 minutes then cut the heat off.
  6. This is a great time to cook the egg noodles according tot he package directions
  7. Season with salt to taste and add a handful of chopped parsley

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