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A steaming bowl of homemade chicken noodle soup with fresh parsley.

Hearty One-Batch Homemade Chicken Noodle Soup

This one-batch chicken noodle soup is a comforting and flavorful meal, perfect for a cold day. It's made with tender chicken, fresh vegetables, and hearty egg noodles, all simmered in a rich, homemade broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large stockpot or Dutch oven
  • Slotted spoon or tongs
  • Fine-mesh sieve
  • Cutting board
  • Large bowl

Ingredients
  

Main Ingredients

  • 1 whole whole chicken (3-4 lbs) or 4-5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 tablespoons olive oil or butter
  • 2 chopped large yellow onions
  • 4-5 peeled and diced carrots
  • 4-5 diced celery stalks
  • 6-8 cloves, minced garlic
  • 12-14 cups cold water (or chicken broth for an even richer shortcut)
  • 2-3 bay leaves
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lb egg noodles (medium or wide)
  • 1/2 cup fresh parsley (for garnish)

Instructions
 

Preparation

  • Rinse chicken, pat dry, and season generously with salt and pepper; remove giblets if using a whole chicken.
  • Heat oil or butter in a large stockpot, then sauté onions, carrots, and celery for 8-10 minutes until softened and fragrant; add minced garlic and cook for one minute more.
  • Place seasoned chicken in the pot with vegetables, add cold water (or broth) until chicken is submerged, then add bay leaves, dried thyme, and rosemary.
  • Bring to a boil, then reduce heat, cover partially, and simmer for 1 to 1.5 hours until chicken is very tender; skim any foam.

Finishing the Soup

  • Remove cooked chicken to a plate, discard bay leaves, and then strain the broth through a fine-mesh sieve into another pot, pressing solids for extra flavor.
  • Once cool enough, remove skin and bones from chicken, then shred the meat into bite-sized pieces (about 4-5 cups).
  • Return strained broth to the stockpot, bring to a rolling boil, add egg noodles, and cook according to package directions until al dente.
  • Reduce heat to low, stir in shredded chicken, heat through for a few minutes, adjust seasoning with salt and pepper, and stir in fresh parsley just before serving.

Notes

For an even richer broth, consider using homemade chicken stock instead of water. Skim fat from the broth for a lighter soup. This soup freezes well without the noodles; add freshly cooked noodles when reheating. Adjust herb quantities to your preference or add fresh herbs like sage for more depth.