There’s something truly special about a warm bowl of soup. It feels like a hug from the inside, especially when it’s a classic. And it doesn’t get more classic than this incredible Chicken Noodle Soup Homemade.
If you’ve only ever had the kind from a can, you are in for a real treat. Making it yourself is so much easier than you think, and the flavor is just worlds apart. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, the biggest reason is the taste. When you make Chicken Noodle Soup From Scratch, you control everything. The broth is the star of the show here. We build it from the ground up, so it’s rich and deeply savory.
Forget watery, salty broths. This one has layers of flavor from ginger, garlic, and even lemongrass. It’s a little different, and it’s completely amazing. It gives the soup a fresh, aromatic quality that is so soothing.
This recipe is also wonderfully flexible. You can add your favorite vegetables or use different kinds of noodles. It’s a great way to clean out the refrigerator. You get a wholesome, satisfying meal that the whole family will enjoy.
Plus, making a big pot of Chicken Noodle Soup Homemade is a great feeling. It’s the kind of cooking that feels both productive and nurturing. It’s a simple joy that fills your home with the best smells.
Ingredients
Here is what you will need to gather for this recipe. The list might seem long, but each ingredient plays a key role in building that amazing flavor. Don’t worry, it comes together beautifully.
- 1 whole small chicken, 2 1/2 to 3 pounds
- 3 quarts water
- 4 ounces smoked beef or smoked turkey
- 1 (3 inch) knob ginger, roughly chopped
- 4 whole garlic cloves, smashed
- 1 stalk fresh lemongrass, pale section only, chopped fine
- 1 small bunch cilantro, leaves and stems reserved separately
- 1 small bunch mint, leaves and stems reserved separately
- 6 scallions, greens and whites reserved separately
- 1 medium yellow onion, finely sliced
- 2 medium carrots, finely sliced
- 1 small head Napa cabbage, finely sliced
- 1 Thai bird chile, very finely sliced
- 1 cup dried egg noodles or rice noodles
- 3 tablespoons fish sauce
- 1/4 cup juice from 2 to 3 limes
- 1 tablespoon soy sauce
- Kosher salt to taste
Step-By-Step Instructions
Ready to see just How To Make Chicken Noodle Soup? I’ll walk you through every part of the process. Just take it one step at a time, and you’ll have a wonderful soup ready before you know it.
Step 1: Prepare The Chicken And Broth Base
First things first, let’s get our chicken ready. You’ll need a sharp knife. Carefully remove the breasts from the chicken, following the bone. You can discard the skin. Set the breast meat aside for later.
Next, remove the legs and set those aside as well. Now for the chicken body. Using a heavy knife, carefully chop the body into smaller pieces. This helps release all that good flavor into our broth.
Place the chopped chicken body and the legs into a large saucepan or pot. Add the smoked beef or turkey. This adds a wonderful, subtle smokiness that really makes the broth special. It’s a simple touch with a big impact.
Step 2: Build And Simmer The Broth
Now it’s time to add our aromatics. Toss in the chopped ginger, smashed garlic, lemongrass, cilantro stems, mint stems, and the white parts of the scallions. These are the foundation of our broth’s flavor.
Cover everything with the water and bring it to a simmer over high heat. Once it starts bubbling, reduce the heat to low. Let it gently simmer for about 45 minutes. It’s a key step for any great Chicken Noodle Soup Homemade.
During this time, you might see some scum rise to the surface. Just use a spoon to skim it off. If the water level drops, you can top it up with a little hot water. For the last 10 minutes, add the chicken breasts to the pot to cook through.
Step 3: Strain And Shred
Once the simmering is done, strain the broth through a fine mesh strainer into a large measuring cup or another pot. We want a nice, clear broth. Remove the cooked chicken legs and breasts and place them on a plate to cool.
You can discard all the other solids from the strainer. Add enough hot water to your beautiful broth to bring the total volume up to two quarts. Give the original pot a quick rinse and pour the broth back in.
While the broth is resting, let’s handle the chicken. Once it’s cool enough to touch, shred the meat from the breasts and legs into bite sized pieces. Discard any bones and skin.
Step 4: Cook The Veggies And Noodles
Bring the broth back to a simmer. Add the sliced onion, carrots, cabbage, and the Thai chile. Let these vegetables cook until they are tender, which should take about 15 minutes. Your kitchen is probably smelling amazing right now!
For the last 5 minutes of cooking, add in your noodles. Be sure to check the package directions for your specific type of noodle, as cooking times can vary. You want them to be soft but not mushy.
Step 5: Finish And Serve
Almost there! Once the noodles and veggies are soft, it’s time to add the finishing touches. Stir in the fish sauce, fresh lime juice, soy sauce, and all that shredded chicken. This is what brings the whole Chicken Noodle Soup Homemade together.
Give it a taste and season with salt if you think it needs it. The soy sauce and fish sauce add a lot of saltiness, so you might not need any extra. Serve your soup immediately while it’s nice and hot.
Garnish each bowl with the fresh mint leaves, cilantro leaves, and the sliced green parts of the scallions. The fresh herbs at the end add a wonderful brightness that cuts through the richness of the broth. Enjoy every spoonful!
How To Store Leftovers
If you have any leftover Chicken Noodle Soup Homemade, you can store it in an airtight container in the refrigerator. It should stay fresh for up to 3 or 4 days. The flavors can actually get even better the next day!
One little tip is to store the noodles separately if you can. Noodles tend to absorb a lot of broth overnight, which can make them a bit soft and leave you with less liquid. It’s not a big deal, but it’s something to keep in mind.
You can also freeze this soup. Let it cool completely, then pour it into freezer safe containers. It will last for a few months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it gently on the stove.
Tips
Want to make your soup even better? Here are a few simple ideas. If you want a Thick Chicken Noodle Soup, you can add more noodles. They will release starch as they cook, which naturally thickens the broth a bit.
Feel free to experiment with the vegetables. Celery is a classic addition. You could also add mushrooms, peas, or spinach. Just add the spinach at the very end so it can wilt into the hot broth.
If you’re short on time, you can use a store bought rotisserie chicken and a quality chicken broth. It won’t have the same depth of flavor as making Chicken Noodle Soup From Scratch, but it’s a great shortcut for a busy weeknight.
Regarding the spice, the Thai bird chile adds a noticeable amount of heat. If you prefer a milder soup, you can use a jalapeño with the seeds removed, or just leave the chile out entirely. It will still be delicious.
Conclusion
And there you have it! A truly wonderful recipe for Chicken Noodle Soup Homemade that is packed with flavor and comfort. It’s a joy to make and an even bigger joy to eat. I hope you love this recipe as much as I do.
It’s the kind of meal that makes you feel good from the inside out. So grab your ingredients, put on some music, and enjoy the process of creating this wholesome and delicious soup for yourself or your loved ones.
FAQ
Can I Use Chicken Thighs Instead Of A Whole Chicken?
Absolutely. Using bone in, skin on chicken thighs is a great alternative. The bones will still give you a flavorful broth. You might need about 2 pounds of thighs. You can also use a mix of thighs and breasts.
Is This Soup Spicy?
The Thai bird chile does add a good amount of heat. For a milder version, you can remove the seeds, use a less spicy pepper like a jalapeño, or omit the chile altogether. You can always serve some sliced chiles on the side for those who like it hot.
Can I Make This Gluten Free?
Yes, making this recipe gluten free is simple. Just use gluten free rice noodles instead of wheat noodles. Also, be sure to use a gluten free soy sauce or tamari. The rest of the ingredients should be naturally gluten free, but always check labels to be safe.
What Makes This Broth So Flavorful?
The secret to the flavorful broth in this Chicken Noodle Soup Homemade is building it from scratch with aromatics. The combination of ginger, garlic, lemongrass, and the smoked meat adds so much depth that you just can’t get from a carton.
Homemade Chicken Noodle Soup
A comforting and deeply flavorful homemade chicken noodle soup, built from scratch with aromatic ginger, garlic, and lemongrass, plus a hint of smoked meat. Easy to make and wonderfully flexible.
Requirements
Ingredients
Instructions
- Carefully remove the breasts and legs from the chicken, discarding the skin. You’ll need a sharp knife. Chop the chicken body into smaller pieces.
- Place the chopped chicken body and legs into a large saucepan or pot. Add the smoked beef or turkey.
- Add ginger, smashed garlic, lemongrass, cilantro stems, mint stems, and white parts of scallions. Cover with water and bring to a simmer.
- Reduce heat to low and simmer for 45 minutes, skimming any scum. Add chicken breasts for the last 10 minutes.
- Strain the broth through a fine mesh strainer. Cool and shred the meat from the breasts and legs. Discard bones and skin.
- Add hot water to the broth to make 2 quarts total. Rinse the pot and return the broth.
- Bring broth to a simmer. Add sliced onion, carrots, cabbage, and Thai chile. Cook for about 15 minutes until tender.
- Add noodles for the last 5 minutes of cooking, or according to package directions, until soft.
- Stir in fish sauce, fresh lime juice, soy sauce, and shredded chicken. Season with salt to taste.
- Serve immediately, garnished with fresh mint leaves, cilantro leaves, and sliced green parts of scallions.
Notes
If you have any leftover Homemade Chicken Noodle Soup, you can store it in an airtight container in the refrigerator. It should stay fresh for up to 3 or 4 days. The flavors can actually get even better the next day!
One little tip is to store the noodles separately if you can. Noodles tend to absorb a lot of broth overnight, which can make them a bit soft and leave you with less liquid. It’s not a big deal, but it’s something to keep in mind.
You can also freeze this soup. Let it cool completely, then pour it into freezer safe containers. It will last for a few months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it gently on the stove.
Want to make your soup even better? Here are a few simple ideas. If you want a thick chicken noodle soup, you can add more noodles. They will release starch as they cook, which naturally thickens the broth a bit.
Feel free to experiment with the vegetables. Celery is a classic addition. You could also add mushrooms, peas, or spinach. Just add the spinach at the very end so it can wilt into the hot broth.
If you’re short on time, you can use a store bought rotisserie chicken and a quality chicken broth. It won’t have the same depth of flavor as making Chicken Noodle Soup From Scratch, but it’s a great shortcut for a busy weeknight.
Regarding the spice, the Thai bird chile adds a noticeable amount of heat. If you prefer a milder soup, you can use a jalapeño with the seeds removed, or just leave the chile out entirely. It will still be delicious.
Nutrition
Calories
Sugar
Fat
Carbs
