Making a hearty Chicken Noodle Soup from scratch is easier than you think! Tender chunks of chicken, egg noodles, plenty of vegetables and a secret ingredient that takes the flavor to the next level: you’ll never want canned soup again!
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Why This Easy Chicken and Noodles Soup Is So Great:
Everyone should have a good chicken soup recipe up their sleeves. I mean, is there anything more comforting than a big bowl of homemade chicken noodle soup? I'm pretty sure there isn't. Perhaps that's why it’s a go-to meal when you’re sick?
Making a healthy chicken noodle soup from scratch can sound intimidating but it’s actually pretty easy, and the flavor cannot be beat. It’s a light and delicious meal that is perfectly cozy. Here are some of my favorite things about it:
- Super easy to make
- Eliminates food waste- you use the carcass of a chicken and it’s a great way to use up leftover chicken and vegetables
- Perfect to make ahead and freeze
- Great to bring to a friend or family member (sick, grieving, new baby etc.)
- A special secret ingredient that takes the flavor to another level
- A balanced and nutritious meal option
Ingredient Information And Substitutions
- Chicken- I’m all about working smarter and not harder, so I will typically buy a whole rotisserie chicken- the carcass makes a delicious broth and there’s plenty of meat to add to the soup. And any leftover chicken can be used to make my Copycat Panera Bread Chicken Salad Sandwich (who doesn’t love soup and sandwich?). You can also chop up leftover chicken or use whatever chicken pieces you have on hand- thighs, drums etc. This is also a great way to use leftover holiday turkey like my killer Lemon Herb Roasted Turkey.
- Noodles- Any small to medium pasta will work, but my favorite is egg noodles.
- Vegetables- Many great soups begin with mirepoix, which is a mix of onion, carrots and celery. I also include garlic, because who doesn’t love a little garlic? You could totally add any other veggies you have hanging out in your fridge- it’s a great way to avoid food waste. Some vegetables I’ve added in the past include green beans, diced tomatoes, peas, various beans, spinach- the possibilities are really endless!
- Flavoring- Whole peppercorns, fresh parsley and fresh thyme round out the traditional flavor ingredients. I like to wrap them in cheesecloth to avoid having to fish them out one-by-one. You can totally mix up the fresh herbs and add your favorites. I often add a bay leaf when I remember for an even better flavor.
- The Secret Ingredient: I add something special to really bring the flavor to the next level: a parmesan rind. Now hear me out. I know we typically cut the rind off many cheeses before we eat them. But the rind that is cut off the parmesan will infuse an insanely delicious flavor into your soup, the more it sits in there. My grocery store actually sells them on their own and they are super cheap. This is totally optional but trust me, you won’t regret this addition.
How To Make Dutch Oven Chicken Noodle Soup
Step 1- Brown the chicken carcass
Brown the chicken carcass over medium-high heat in a little olive oil. Once it’s browned on all sides, remove from the pan and set aside for later.
Step 2- Caramelize vegetables.
In the same pan add the onion, carrots and celery and sauté until they begin to caramelize.
Step 3- Return the carcass to the pan and cover with water.
Add the carcass back into the pan and cover it all with water, about 8-10 cups. Bring to a boil.
Step 4- Wrap the flavorings in cheesecloth and add to the pan.
Place the garlic, herbs, peppercorns and parmesan rind into the cheesecloth and tie it off to make a sachet. Add to the pan.
Step 5- Simmer the soup
Add the chicken and simmer the soup for at least an hour. When done, remove the sachet and season to taste with salt.
Step 6- Serve with hot noodles
Ladle the soup into a bowl over hot egg noodles and serve with Romano Cheese on top.
Frequently Asked Questions
Yes! It’s packed with nutrients and balanced in terms of ingredients.
Yes- it will freeze well for up to 3 months in an airtight container. Make sure you leave a little space at the top of the container, since liquid expands when it freezes. I also don’t add the noodles until just before I eat it.
You don’t have to but I prefer to cook and serve the noodles separately from the soup because the noodles tend to absorb too much of the broth and get over-cooked and mushy after sitting.
It’s all a matter of personal preference, but I really like egg noodles best for this soup.
First and foremost, I love a nice piece for fresh, homemade bread if you have the time (this bread recipe is super fast!). Round the meal out with my No-Mayo Italian Tuna Salad and you’ve got a killer lunch or supper!
Tips For Making Chicken & Noodles:
- Use leftovers or a rotisserie chicken- this is a great way to use up leftover cooked chicken and its bones. My favorite way to make it is with a rotisserie chicken.
- Stir the veggies often as they caramelize and manage the heat so they don’t burn.
- Don’t forget the secret ingredient! Trust me when I say, the parmesan rind really take the flavor to the next level
- Use a cheesecloth to hold your flavorings together and make it easier to remove the fresh herbs, garlic, peppercorns and parmesan rind.
- Serve the noodles on the side. Add the noodles directly to the soup causes them to absorb too much broth and get mushy. Cook the noodles to al dente and ladle the soup over them in your bowl for the perfect balance and texture.
- Add the salt last and season by taste! Start with a teaspoon, stir it in and taste the soup. If it needs more, add some more and taste again until it’s just right.
Other hearty soups to try
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Hearty Chicken Noodle Soup
Equipment
- cutting board
- chefs knife
- Cheesecloth
- Dutch oven
- wooden spoon
Ingredients
- Olive oil cooking spray
- 1 chicken carcass
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 8-10 cups water, enough to cover all ingredients
- 3 sprigs fresh Parsley
- 3 springs fresh Thyme
- 2-3 cloves fresh garlic
- ½ teaspoon black peppercorns
- 1 Parmesan rind optional but amazing!
- 2 cups diced chicken meat
- 2 cups cooked egg noodles cooked to al dente as per package directions
- 1 teaspoon Kosher salt or more to taste
- Romano cheese for garnish
Instructions
- Spray a large heavy bottom dutch oven with cooking spray and heat over medium high heat.
- Brown the chicken carcass on all sides, around 5-6 minutes and remove from the pan.
- Add the onions, carrots and celery and saute for 5-6 minutes to soften and begin caramelizing (reduce the heat if you need to so as not to burn them and stir often).
- Return the carcass to the pan and fill the pan with water (about 6-8 cups). Bring to a boil.
- While you're waiting for the soup to boil, lay out a piece of cheese cloth (around a square foot) and in the middle place the parsley, thyme, garlic cloves, black peppercorns and parmesan rind. Roll it up into the cheesecloth and tie the ends together to seal it in and make a small packet. Place this into the water along with the chicken meat..
- Once it's boiling, reduce the heat to medium low. Simmer for around one hour (or more), partially covered, stirring periodically. You can add water as needed (or even broth at the end if you really need to).
- Once you're done simmering the soup, remove the carcass and the herb packet from the pot.
- Add the cooked noodles and salt the soup to taste (make sure you're started with a small amount, stirring it in and tasting. Repeat this process until it's reached the right flavor).
- Ladle into bowls and sprinkle with Romano cheese. Serve with crusty bread.
Video
Notes
- Use leftovers or a rotisserie chicken- this is a great way to use up leftover cooked chicken and its bones. My favorite way to make it is with a rotisserie chicken.
- Stir the veggies often as they caramelize and manage the heat so they don’t burn.
- Don’t forget the secret ingredient! Trust me when I say, the parmesan rind really take the flavor to the next level
- Use a cheesecloth to hold your flavorings together and make it easier to remove the fresh herbs, garlic, peppercorns and parmesan rind.
- Serve the noodles on the side. Add the noodles directly to the soup causes them to absorb too much broth and get mushy. Cook the noodles to al dente and ladle the soup over them in your bowl for the perfect balance and texture.
- Add the salt last and season by taste! Start with a teaspoon, stir it in and taste the soup. If it needs more, add some more and taste again until it’s just right.
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