The Ultimate Homemade Chicken Noodle Soup Recipe

chicken noodle soup

You know what I'm craving after our first winter storms? Some good old-fashioned chicken noodle soup. That just sounds like the coziest, most soothing food I could have right about now. And it feels like exactly what I need to get myself ready for this winter that's just around the corner.


Here's a chicken noodle soup recipe that'll warm you to your bones. The recipe calls for egg noodles and I love that -- but of course, you can use just about any other kind of pasta. And you can use canned or boxed chicken broth. But I've included my own recipe for homemade chicken broth -- and it couldn't be easier. The secret is to roast the bones first. That gives you an extra-rich flavor. 

More from CafeMom: The 7 Best Soups to Help Get Over Colds & Flu

Chicken Noodle Soup Recipe via Food Network


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Adriana's Roasted Chicken Broth


  • 1 Roasted Chicken (roast chicken recipe)
  • 1/2 onion
  • 2 carrots
  • 1-2 stalks celery
  • 2 bay leaves
  • Salt and pepper to taste


Remove meat from chicken and set aside. Roast just the bones with onion and carrot for 30 minutes at 350 degrees. (Roasting bones step can be skipped.)

Put bones, onion, carrots, celery, bay leaves, salt, and pepper in large stock pot. Cover completely with water and bring to a simmer. Do not boil. Allow to simmer gently for about an hour and a half to two hours. Skim any foam or scum that forms on the top. Strain and use.

Read More >