There’s nothing quite like a bowl of chicken noodle soup made entirely from scratch. Once you experience the depth of flavor and heartwarming comfort it brings, you’ll never want to go back to canned or pre-made versions again. My mom’s recipe has always stood out from the rest—simple, wholesome, and filled with love. What makes it extra special is the use of homemade stock paired with tender, fresh egg noodles that come together in just minutes. The result is a rich, nourishing soup that truly earns the title of the best chicken noodle soup you’ll ever have.
The real secret lies in starting with a rotisserie chicken. Not only does it provide juicy, flavorful meat for the soup itself, but the leftover carcass and bones transform into a homemade broth that’s unmatched in taste and nutrition. It’s surprisingly easy to do, and the payoff is a broth with incredible depth that makes every spoonful of the soup feel like comfort in a bowl.
Beyond the taste, homemade chicken noodle soup is undeniably healthier than store-bought alternatives. Most packaged soups are overloaded with sodium, preservatives, and artificial flavors, but when you make it yourself, you’re in control of every ingredient. Fresh vegetables, tender chicken, and nourishing broth combine to create a dish that’s both restorative and satisfying.
Whether you’re fighting off a cold, warming up on a chilly evening, or simply craving a wholesome meal, this homemade chicken noodle soup is a timeless classic that heals the body and soothes the soul.
Ingredients :
- 1/2 Tablespoon butter
- 2 ribs celery , diced
- 3-4 large carrots diced
- 1 clove garlic , minced
- 10 cups chicken stock , or broth*
- 1 teaspoon salt , to taste
- ½ teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon dried rosemary ,or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles , or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken *
- 1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon granules
Instructions
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.