Beloved Chicken Noodle Soup
There are likely thousands of different versions of chicken noodle soup in the world (even with us, there’s this version, learned from Kirstie’s grandma, and then Jody’s version!) They differ based on how we learned to make the chicken noodle soup from whoever made it before us, perhaps making small changes along the way, as the times change.
This version of Chicken Noodle Soup comes straight from Kirstie’s mom, who made it just like her mom. Jody & Kirstie have often had a real friendly battle over their differing versions of chicken noodle soup (listen to that here, on our podcast!). One is not better than the other, just different, and we can revel in the joy that each pot brings.
This is a big batch recipe, because, why not. It takes no more time and barely any more work to make a large batch than a small batch. Absolutely nothing better than having a few containers of soup in your freezer, then all you have to do is cook some noodles, as you would never freeze or store the soup with the noodles in the broth. And when it comes to noodles, that’s a whole other story of preferences! (We grew up on a ‘Lancia Medium brand. Today I use a thin German egg noodle.).
This recipe takes a few hours, yes, but your hands-on time is under 30 minutes. So pick a rainy or chilly day, relax or fold laundry in between, and wait for the faces of joy to spark when Chicken Noodle Soup is for dinner.
- Prep Time: 30 Minutes
- Cook Time: 2-3 hours
- Total Time: 2 1/2 hours
- Yield: 6-8 L
Ingredients
- 2 whole chickens
- 4-5 L (18-20 cups) of COLD water
- 1 large onion, roughly chopped (some peel left on is fine, good for golden colour)
- 1 large carrot, peeled and roughly chopped
- 1-2 ribs of celery, roughly chopped
- 3 bay leaves
- A handful of parsley stems (save the leaves for garnish)
- Some thyme springs, if you’ve got them
- 6-7 carrots, peeled and cut into batons/sticks (that’s how my Grandma cut them, you can cut them however you like)
- 2-3 ribs celery, diced, optional
- 1-2 cups chopped parsley, either in the soup or pass at the table
- Green Onions, chopped, for garnish at the table (optional)
- Your favourite Noodle, boiled in a separate pot to package directions in salted water and drained
Kosher Salt, as needed
Instructions
- Make the broth: Place whole chickens in a large stockpot. Cover with cold water and bring to the boil over high heat.
- Once you see movement in the pot, the grey scum/foam should have risen to the top of the pot. Remove with a ladle and discard. This is excess calcium/impurities from the bones.
- Reduce heat to low and add in roughly chopped onion, carrot, celery, bay leaves, parsley stems and thyme, if using. Add in 1 tablespoon of salt.
- Cook over low heat until the chicken is very tender, approximately 2 hours. Generally the legs will be very loose and can easily pull away from the body of the chicken.
- Once chicken is tender, use a large spider or a pair of tongs and a spoon to carefully remove the chickens to a large bowl to cool. Use a slotted spoon to remove the vegetables. Discard vegetables.
- Generally I will ladle out about 1L (4 cups) of the broth and set aside, so that my ratio of broth to meat, vegetables and noodles is correct. You can always add this broth back in.
- To the remaining broth add in the fresh carrots and celery. You can now also taste the broth and season with salt. Cook over medium-low heat until carrots are tender.
- Meanwhile, remove the chicken meat from the bones. Tear or cut into large pieces (too small and the meat becomes too ‘shredded’ too quickly). Discard the carcass and the skin (we’ve extracted all of the flavour from it).
- Once carrots are tender carefully add all of the meat and heat through over medium-low heat. Do not allow soup to boil.
- At this point you can add the parsley to the soup, or pass it at the table.
- Cook your noodles, drain and add to bowls. Top with the soup and garnish as you like with more parsley, green onion and freshly ground black pepper.
- To freeze leftovers: ladle into 2 or 4 cup containers, leaving about 1” headspace. Let cool slightly before refrigerating overnight. Then you can freeze for up to 6 months. Pop frozen soup out of the containers into a pot and re-heat slowly until very hot.
Notes
Make-Ahead Tips for Chicken Noodle Soup (Perfect for Busy Weeks)
This chicken noodle soup is ideal for making ahead, in fact, it tastes even better the next day.
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The broth and chicken can be made up to 4 days in advance and stored in the fridge.
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Keep the noodles separate until serving to prevent them from soaking up too much broth.
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When reheating, warm gently over medium-low heat. Avoid boiling to keep the chicken tender.
Storage & Freezing Instructions
This soup stores and freezes beautifully with one small trick: freeze without the noodles.
To Store:
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Refrigerate soup (without noodles) in airtight containers for up to 4 days.
To Freeze:
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Ladle soup into 2- or 4-cup containers, leaving about 1 inch of headspace.
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Cool slightly, refrigerate overnight, then freeze for up to 6 months.
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To reheat, pop frozen soup into a pot and warm slowly until hot.
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Add freshly cooked noodles just before serving for the best texture.
Substitutions & Variations
This recipe is flexible — here are easy swaps that still deliver great results.
Chicken Options
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Use one whole chicken instead of two for a lighter soup.
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Swap whole chickens for bone-in chicken thighs or legs (about 2.5–3 kg total).
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Leftover roast chicken works in a pinch — just simmer the carcass for broth.
Vegetable Swaps
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Add leeks instead of onions for a softer flavour.
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Toss in parsnips or turnips with the carrots for winter depth.
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Add in slices of ginger or garlic (even lemongrass!) for a Thai-Inspired chicken soup. Season lightly with fish sauce & soy instead of salt.
Noodles
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Egg noodles are classic (we think Bechtle are king!) but rice noodles, ditalini, or broken spaghetti all work.
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For gluten-free, use rice noodles or serve over cooked rice.
How to Keep Chicken Tender (Not Shredded)
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Remove chicken from the broth as soon as it’s tender.
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Tear or cut into larger pieces — small shreds break down quickly.
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Reheat gently and never boil once the chicken is back in the soup.
This keeps the texture rich and comforting, not stringy.
How to Season Chicken Noodle Soup Properly
Chicken soup needs layered seasoning, not just salt at the end.
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Season the broth lightly at the start. We use Diamond Crystal kosher salt, which has less ‘astringency’
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Taste again after removing the chicken.
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Final seasoning happens after the fresh vegetables are cooked.
A squeeze of lemon at the table is optional but brightens everything.
FAQs
Can I freeze chicken noodle soup with noodles?
You can, but noodles will soften significantly. For best results, freeze the soup without noodles and add them fresh.
Why skim the foam from the broth?
The foam is excess calcium and impurities from the bones. Removing it gives you a cleaner, clearer broth.
Can I use store-bought broth instead?
Not for this soup. For a quickie version or other soups sure, but the essence of this soup lies in it being homemade, from a whole chicken with skin & bones 🙂