Easy Homemade Chicken Noodle Soup Recipe – From Scratch!
Elevate your comfort food game with this classic chicken noodle soup from scratch, featuring homemade broth and tangy sourdough noodles. This soul-warming soup combines tender chicken, fresh vegetables, and aromatic herbs in a rich, clear broth that’s miles above store-bought versions. Perfect for cozy nights, cold season comfort, or weekend meal prep!
There’s nothing quite like a steaming bowl of homemade chicken noodle soup on a chilly day to warm you from the inside out. I’ve been making this classic chicken noodle soup recipe for years, and it’s become our family’s go-to during cold and flu season — and well beyond! The rich bone broth created by simmering a whole chicken with aromatic vegetables creates an incredibly nourishing base that simply can’t be matched by store-bought alternatives.
If making everything from scratch feels too much, use store-bought egg noodles, but don’t skip the homemade broth. The depth of flavor you get from making the chicken broth from scratch is absolutely worth every minute.
What makes this chicken soup recipe truly special is the addition of homemade sourdough noodles, which add a delightful tang to this ultimate comfort food. These rustic noodles provide the perfect opportunity to use your sourdough discard while creating something extraordinary. The texture of homemade egg noodles with that subtle sourdough flavor pairs beautifully with the tender chicken and fresh vegetables.
On particularly cold nights, we love to pair this soup with our easy overnight bread or homemade yeast rolls for a complete comfort meal. There’s something deeply satisfying about serving a pot of homemade chicken noodle soup made entirely from fresh ingredients—from the rich flavor of the homemade chicken stock to the al dente texture of the sourdough noodles. It’s truly the best chicken noodle soup recipe for gathering family around the table and creating warm memories, even on the coldest winter days.
Why You’ll Love This Recipe
- Rich, homemade broth. Making broth from a whole chicken creates an unmatched depth of flavor that store-bought broth simply can’t replicate. The overnight rest allows the flavors to develop fully and makes skimming excess fat easy.
- Tangy sourdough noodles. These homemade noodles add a subtle tang and rustic texture that elevates this soup beyond ordinary chicken noodle soup. Plus, it’s a great way to use your sourdough discard! Don’t want to make noodles? No problem. Use wide store-bought egg noodles!
- Nutrient-dense healing. This isn’t just comfort food—it’s a powerhouse of nutrition. The slow-simmered bone broth is rich in collagen and minerals, while fresh vegetables add vital vitamins and fiber. I love how the fresh thyme and bay leaf infuse the clear broth with aromatic goodness as it simmers gently on medium heat.
- Versatile and forgiving. You can easily adapt this recipe to what you have on hand—use a rotisserie chicken to save time, swap in different vegetables, or adjust the thickness of your noodles to your preference.
What Is Chicken Noodle Soup from Scratch?
Chicken noodle soup from scratch is the ultimate comfort food made the old-fashioned way, starting with a whole chicken that’s slowly simmered with aromatic vegetables to create a rich, flavorful broth. Unlike quick versions that use store-bought broth and pre-cooked chicken, this method extracts maximum flavor and nutrition from the chicken bones, creating a clear, golden broth that forms the foundation of this nourishing soup.
What makes this recipe truly special is the addition of homemade sourdough noodles, which bring a subtle tanginess and delightful chewiness that perfectly complements the rich broth. These rustic noodles have more character than store-bought varieties and provide a wonderful way to use sourdough discard. The two-day process—making broth one day and assembling the soup the next—allows flavors to develop fully and gives you the opportunity to remove excess fat for a cleaner-tasting soup.
Chicken Noodle Soup Ingredients
- Whole chicken: Using a whole chicken rather than just breasts or thighs gives you a richer, more complex broth while providing plenty of meat for the soup.
- Onion, garlic, carrots, celery: These aromatic vegetables create the flavor foundation for your broth. I like to use organic vegetables whenever possible for the cleanest flavor.
- Bay leaves and thyme: These herbs add a subtle earthy flavor that’s classic in chicken soup. Fresh thyme is wonderful if you have it, but dried works well, too.
- Sourdough starter: A perfect way to use your discard! The starter adds a subtle tang to the noodles that elevates the entire soup. If you don’t have a starter yet, check out my sourdough starter guide.
- Olive oil or butter: Either works well in this recipe. I like to use butter for a richer flavor in the noodles, but olive oil makes a great dairy-free option.
- Bone broth: While we’re making our own broth with this recipe, you can supplement with additional bone broth if needed. I like to add bone broth for extra nutrients! My go-to brand is Kettle & Fire from Thrive Market.
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
- Large Dutch oven: A heavy-bottomed pot like a Dutch oven is ideal for making the broth as it conducts heat evenly and helps maintain a gentle simmer.
- Fine-mesh sieve: Essential for straining the broth to ensure it’s clear and free of small bone fragments and vegetable pieces.
- Rolling pin: For rolling out the sourdough noodle dough to your desired thickness.
- Sharp knife or pizza cutter: For cutting the noodle dough into strips.
- Cutting board: For slicing and cutting vegetables for the broth.
How To Make Chicken Noodle Soup From Scratch
1. Prepare the Broth
- Place the chicken, onion, garlic, whole carrots, celery, bay leaf, thyme, salt, and pepper into a large Dutch oven with about 12 cups of water.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 1 ½ to 2 hours. Skim off any foam or impurities that form during simmering.
- After the simmering time, carefully remove the chicken pieces from the pot. Let the chicken cool slightly, then shred the meat off the bones and set aside.
- Strain the broth through a fine-mesh sieve into another large pot, discarding the vegetables and aromatics. You should be left with a clear, flavorful broth.
2. Make the Sourdough Noodles
1. Prepare the Dough:
- In a medium-sized bowl, combine the flour, sourdough starter, egg, salt, and olive oil or butter. Stir the ingredients together until they start to come together into a dough.
- If the dough feels too dry, add warm water a tablespoon at a time until it forms a smooth, slightly tacky dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the noodles easier to roll out.
2. Roll and Cut the Noodles:
- After resting, divide the dough into two portions. Roll each portion out on a lightly floured surface into a thin sheet (about 1/8-inch thick).
- Use a sharp knife or a pizza cutter to slice the dough into thin strips (about ¼-inch wide) to form the noodles.
- Let the noodles rest for a few minutes to dry slightly, which will help them hold their shape while cooking.
3. Assemble the Soup
1. Cook the Soup:
- In a large pot, heat the olive oil or butter over medium heat. Add the sliced carrots and celery, sautéing for about 5 minutes until they start to soften.
- Add the shredded chicken, fresh thyme, and the prepared broth. Bring the soup to a gentle simmer.
2. Cook the Sourdough Noodles:
- Once the broth is simmering, add the freshly made sourdough noodles. Let them cook for 5-7 minutes, or until tender but still al dente. Stir occasionally to prevent the noodles from sticking.
3. Season the Soup:
- Taste the soup and adjust the seasoning with salt and pepper as needed
Recipe Tips
- Skim the fat from your chilled broth before reheating for a clearer, cleaner-tasting soup. The solidified fat is easy to remove after overnight refrigeration.
- For the most flavorful broth, make sure to simmer rather than boil. A gentle simmer extracts flavor without making the broth cloudy.
- The noodles will absorb broth as they sit. If making this soup ahead of time, consider cooking and storing the noodles separately, then adding them to individual bowls when serving.
- Let the noodle dough rest sufficiently before rolling. This relaxes the gluten and makes the dough much easier to roll thin.
- Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. For best results, store noodles separately from the broth to prevent them from becoming soggy. This soup freezes beautifully for up to 3 months. For best results, freeze the broth and chicken without the noodles, then make fresh noodles when reheating.
Chicken Noodle Soup Variations
- Quick version: Use a rotisserie chicken and store-bought broth and noodles to make this soup in under an hour when you don’t have time for the two-day process.
- Gluten-free option: Replace the all-purpose flour in the noodles with Bob’s Red Mill 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
- Creamy version: Add 1/2 cup of heavy cream or coconut milk at the end of cooking for a richer, creamy chicken noodle soup.
- Vegetable boost: Add diced zucchini, sweet potatoes, or spinach for extra nutrients and color.
- Herbal upgrade: Add a small bunch of fresh dill, some bay leaves, or rosemary along with the thyme for a more complex herbal profile.
Recipe FAQs
I hope you love this recipe!
Chicken Noodle Soup from Scratch
This from-scratch chicken noodle soup features rich homemade broth and tangy sourdough noodles for the ultimate comfort food experience.
Ingredients
For the Broth
- 1 whole chicken (about 3-4 lbs), cut into parts if needed to fit
- 1 large onion, peeled and quartered
- 3 cloves garlic, smashed
- 3 medium carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 12 cups water (or enough to cover the chicken and vegetables)
For the Soup
- 2 tablespoons olive oil or butter
- 2 medium carrots, peeled and sliced thinly
- 2 celery stalks, sliced thinly
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 ½ cups of cooked egg noodles or homemade sourdough noodles (recipe below)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
For the Sourdough Noodles (optional)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup sourdough starter (discard or active, room temperature)
- 1 egg
- 1 teaspoon salt
- 2 tablespoons olive oil or butter
- 2-3 tablespoons warm water (if needed)
Instructions
Make the Broth (Day Before):
- In a large pot or Dutch oven, place the chicken, onion, garlic, whole carrots, celery, bay leaf, thyme, salt, and pepper. Pour in enough water to cover everything (about 12 cups or so).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 1 ½ to 2 hours. Skim off any foam or impurities that form during simmering.
- After the simmering time, carefully remove the chicken pieces from the pot. Let the chicken cool slightly, then shred the meat off the bones and set aside.
- Strain the broth through a fine-mesh sieve into another large pot, discarding the vegetables and aromatics. You should be left with a clear, flavorful broth.
- Store the broth in the refrigerator overnight to allow the flavors to develop and the fat to rise to the top (this can be skimmed off the next day),
Make the Sourdough Noodles (Same Day or the Day Before)
1. Prepare the Dough:
- In a medium-sized bowl, combine the flour, sourdough starter, egg, salt, and olive oil or butter. Stir the ingredients together until they start to come together into a dough.
- If the dough feels too dry, add warm water a tablespoon at a time until it forms a smooth, slightly tacky dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making the noodles easier to roll out.
2. Roll and Cut the Noodles:
- After resting, divide the dough into two portions. Roll each portion out on a lightly floured surface into a thin sheet (about 1/8-inch thick).
- Use a sharp knife or a pizza cutter to slice the dough into thin strips (about ¼-inch wide) to form the noodles.
- Let the noodles rest for a few minutes to dry slightly, which will help them hold their shape while cooking.
Assemble the Soup
1. Cook the Soup:
- In a large pot, heat the olive oil or butter over medium heat. Add the sliced carrots and celery, sautéing for about 5 minutes until they start to soften.
- Add the shredded chicken, fresh thyme, and the prepared broth. Bring the soup to a gentle simmer.
2. Cook the Sourdough Noodles:
Once the broth is simmering, add the freshly made sourdough noodles. Let them cook for 5-7 minutes, or until tender but still al dente. Stir occasionally to prevent the noodles from sticking.
3. Season the Soup:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
Enjoy your delicious homemade chicken noodle soup with tangy sourdough noodles! The sourdough noodles add a unique, subtle flavor that complements the rich, comforting broth perfectly. Perfect for cozy nights and serving family and friends.
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