Mom's Chicken Noodle Soup

Chicken Noodle Soup

Homemade Chicken Noodle Soup (Better Than Grandma’s!)

There’s nothing more comforting than a big bowl of homemade Chicken Noodle Soup! Whether you’re fighting off a cold or just craving something warm and cozy, this classic recipe is the ultimate comfort food. Umm-Umm Good!

Also known as “Mom’s Penicillin,” this soup is the best remedy for whatever ails you—it’s soothing, nourishing, and tastes even better than medicine! I love serving it with my Red Lobster Biscuit Copycat Recipe for the perfect comfort meal combo.

You can use a whole chicken or cut it into pieces if needed to fit your pot. Either way, the flavor from simmering it low and slow makes the broth rich and satisfying.

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Chicken Noodle Soup Recipe

Ingredients

• 3 lb. whole broiler-fryer chicken

• 4 ½ cups water

• 1 teaspoon salt

• ½ teaspoon pepper

• 3 medium stalks celery with leaves, divided

• 3 peeled carrots, divided

• 2 small onions, divided

• Fresh parsley

• 1 cube chicken bouillon

• 1 cup uncooked medium egg noodles (about 2 ounces)

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Directions

1. Make the Broth:
   Remove the giblets and neck from the chicken cavity. Discard the pouch (if any). Place the chicken, giblets, and neck into a large stockpot or Dutch oven.
   Add 1 chopped stalk of celery, 1 chopped carrot, 1 onion (cut into wedges), and a few sprigs of parsley. Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for about 45 minutes, skimming any foam that forms on top.

2. Prepare the Chicken:
   Remove the chicken from the pot and let it cool for about 10 minutes, or until easy to handle. Strain the broth and discard the cooked vegetables.

3. Shred the Chicken:
   Remove and discard the skin and bones. Cut or shred the chicken into ½-inch pieces and set aside. Skim fat from the broth, then add enough water to make 5 cups total.

4. Add Fresh Vegetables:
   Combine the broth with the remaining 2 diced carrots, 2 diced celery stalks, 1 chopped onion, and the chicken bouillon cube. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the vegetables are tender.

5. Add Noodles and Chicken:
   Stir in the noodles and the cooked chicken. Bring back to a boil, then reduce heat and simmer for 7–10 minutes, or until noodles are fully cooked. Sprinkle with fresh parsley before serving.

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Serves: 4 (about 1 ½ cups each)

This classic chicken noodle soup is perfect for chilly days, sick days, or any day you need a little comfort in a bowl. It freezes beautifully, so you can make a double batch and save some for later!

Try these other great soup recipes you are sure to love!

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Chicken Noodle Soup