Go Back

Homemade Chicken Noodle Soup

This chicken noodle soup features a rich, slow-simmered broth infused with roasted garlic and fresh herbs, combined with homemade noodles that have a chewy, satisfying texture. The dish showcases tender shredded chicken, tender vegetables, and al dente noodles in a clear, flavorful broth, resulting in a comforting and layered final appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole whole chicken or chicken parts preferably with skin for flavor
  • 4 cloves garlic roasted until fragrant
  • 2 tablespoons olive oil for roasting garlic
  • 2 carrots carrots peeled and diced
  • 2 stalks celery chopped
  • 1 large onion chopped
  • 8 cups chicken broth preferably homemade or low-sodium
  • 1 lemon lemon zest and juice
  • 1 teaspoon fresh thyme chopped
  • 8 oz egg noodles or homemade noodles
  • Salt and pepper to taste

Equipment

  • Large Stockpot
  • Wooden spoon

Method
 

  1. Roast whole garlic cloves with a drizzle of olive oil in a small oven-proof dish at 400°F (200°C) until soft and fragrant, about 30 minutes.
  2. Meanwhile, place the whole chicken or chicken parts in the large stockpot, cover with water if using fresh, and bring to a gentle simmer. Cook until meat is tender—about 45 minutes to an hour. Skim off any foam to keep the broth clear.
  3. Remove the cooked chicken and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding solids, then return it to a simmer.
  4. While the broth simmers, sauté chopped carrots, celery, and onion in a tablespoon of olive oil in a separate pan until vegetables are tender and slightly caramelized, about 10 minutes. Add these to the simmering broth along with the chopped roasted garlic and thyme.
  5. Shred the cooled chicken into bite-sized pieces and add it back into the broth. Season with salt and pepper to taste, and let everything simmer gently for another 15 minutes to meld flavors.
  6. While the soup simmers, cook the noodles in boiling salted water until just al dente, following package instructions. Drain and set aside.
  7. Stir lemon zest and lemon juice into the broth to brighten the flavors. Taste again and adjust seasoning as needed.
  8. Add the cooked noodles directly into the soup, allowing them to soak up some of the flavorful broth and reheat for a couple of minutes.
  9. Serve the soup hot, garnished with a sprig of fresh herbs or extra lemon if desired, and enjoy its layered, comforting textures and flavors.

Notes

For extra depth of flavor, roast the chicken bones along with the garlic. Adjust salt and lemon to taste for brightness. Homemade noodles add a special touch but store-bought work well.