This Homemade Chicken Noodle Soup is comforting, flavorful, and perfect for cold and flu season or any time you want a simple, nourishing meal. It’s the same recipe my mother made for me when I was growing up, and it still makes appearances whenever someone in the family is under the weather. The long-simmered broth, tender shredded chicken, sautéed vegetables, and just-right pasta combine into a hearty soup that’s easy to make and freezes well.
Ingredients:
- 4 bone-in, skin-off split chicken breasts
- 8 cups water
- 4 celery stalks, divided
- 2 large carrots, divided
- 3 garlic cloves
- 1 large yellow onion, divided
- 1 bay leaf
- 1 tablespoon whole black peppercorns
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 3 cups baby spinach
- 12 ounces fusilli (or your favorite short pasta)
- Freshly ground black pepper, to taste
Step-by-step:
Step one: build the broth
Place the bone-in chicken breasts in a large stockpot and pour in 8 cups of water so the chicken is fully submerged. Add 2 celery stalks, 1 carrot (halved), half of the yellow onion, the garlic cloves, bay leaf, whole peppercorns, and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and let the broth gently simmer for about 2 hours. Low, slow simmering extracts rich flavor from the bones without clouding the broth.
Step two: remove the chicken
When the chicken is cooked through and tender, use tongs to transfer the pieces to a cutting board. Let them cool until you can handle them safely. Keep the pot on the stove for the next step.
Step three: strain the broth
Set a fine-mesh strainer over a large bowl or a clean pot. Carefully pour the simmered liquid through the strainer, pressing gently on the vegetables to extract every bit of flavor. Discard the solids and return the strained, clear broth to the pot. Taste and adjust salt as needed.
Step four: shred the chicken
Remove the meat from the bones and shred it with your hands or two forks. Be thorough in checking for any small bones and discard them—this makes the soup safe and easy to eat. Reserve the shredded chicken.
Step five: prep the vegetables
Dice the remaining half of the onion, 2 celery stalks, and 1 large carrot into uniform pieces so they cook evenly. Small dice helps the vegetables soften quickly and blend into the broth.
Step six: sauté the vegetables
Heat 2 tablespoons of extra virgin olive oil in the same stockpot over medium-high heat. Add the diced onion, celery, and carrot along with a pinch of salt and freshly ground black pepper. Sauté until the vegetables are tender and fragrant, about 6–8 minutes, scraping up any browned bits from the bottom of the pot.
Step seven: add the broth and chicken
Pour the strained broth back into the pot with the sautéed vegetables. Stir in the shredded chicken and simmer briefly to allow the flavors to meld. Depending on how much chicken you ended up with, you may want to reserve a cup or so for salads or sandwiches.
Step eight: cook the pasta
Bring a large pot of salted water to a boil and cook the fusilli until just shy of al dente, according to the package instructions. Cooking the pasta separately prevents it from absorbing too much broth and getting mushy, especially if you plan to store leftovers.
Step nine: add the spinach
Stir the baby spinach into the hot soup and cook until it just wilts, about 1–2 minutes. Taste and adjust seasoning with salt and pepper. Adding the spinach at the end preserves its color and nutrients.
Step ten: assemble and serve
Place a portion of cooked pasta in the bottom of each soup bowl and ladle the hot soup and chicken over the noodles. Serve immediately for the best texture. Leftovers can be stored separately (see FAQs) for reheating later.
Recipe FAQs:
What’s the best way to store this soup?
Store the broth, chicken, and vegetables in one airtight container and the cooked pasta in a separate container. Keeping them separate prevents the noodles from soaking up all the liquid and becoming overly soft. Refrigerate for up to five days. If freezing, leave an inch or two of headspace to allow for expansion.
How can I make this Whole30-friendly?
Swap the fusilli for a compliant brown rice or other approved grain-free pasta alternative. You can also omit the pasta and serve the soup over roasted vegetables or spiralized zucchini for a lower-carb option.
Whether you’re tending to a cold or simply craving something warm and restorative, this Homemade Chicken Noodle Soup is reliable, easy to adapt, and full of comforting flavor. Experiment with herb additions like fresh parsley or a squeeze of lemon for brightness. If you try the recipe, leave a note with any adjustments you made and how it turned out.
Nutrition (per serving)
- Calories: 485 kcal
- Carbohydrates: 48 g
- Protein: 34 g
- Fat: 17 g
- Sodium: 512 mg
- Fiber: 4 g
- Vitamin A: 4926 IU
Additional Info
- Author: Alex Snodgrass
- Servings: 6
- Calories per serving: 485