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Homestyle Chicken Noodle Soup

This chicken noodle soup features a slow-simmered, rich broth infused with tender chicken and aromatic vegetables, finished with chewy noodles and fresh herbs. Its comforting, clear appearance and layered flavors make it a perfect cozy meal for any day. The process emphasizes gentle simmering and precise noodle cooking to achieve a balanced, hearty dish.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably a whole chicken or chicken thighs
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 parsnip parsnip optional, peeled and chopped
  • 8 oz egg noodles or thin pasta
  • 1 bunch parsley chopped, for garnish
  • 2 tsp fresh thyme or 1 tsp dried
  • to taste salt
  • to taste black pepper

Equipment

  • Large stockpot
  • Sharp chef’s knife
  • Slotted spoon
  • Colander
  • Ladle

Method
 

  1. Place the whole chicken or chicken thighs into a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Let it simmer gently for about 1.5 hours until the broth is fragrant and the chicken is cooked through.
  2. Carefully remove the chicken from the broth using a slotted spoon or tongs, and set it aside to cool slightly. Strain the broth through a fine sieve into another pot, discarding solids. Return the clear broth to the stove and keep warm over low heat.
  3. While the broth simmers, peel and chop the carrots, celery, and parsnip into bite-sized pieces. Add these vegetables to the broth and let them cook gently for about 10 minutes until tender but not mushy.
  4. Meanwhile, shred the cooked chicken into bite-sized pieces, discarding skin and bones. Once the vegetables are tender, add the shredded chicken back into the broth, stirring to combine. Season with salt, pepper, and thyme, tasting as you go.
  5. Bring a separate pot of water to a boil and cook the egg noodles until just al dente, following package instructions. Drain the noodles and set aside.
  6. Add the cooked noodles to the simmering broth, stirring gently to combine. Let it cook for an additional 2 minutes to allow flavors to meld.
  7. Taste the soup and adjust seasoning with more salt and pepper if needed. Stir in chopped fresh parsley for a bright, herbal finish.
  8. Serve the hot chicken noodle soup in bowls, ensuring each portion has a good mix of broth, vegetables, noodles, and tender chicken. Enjoy the comforting aroma and rich layers of flavor.

Notes

For a clearer broth, skim off foam regularly during simmering. Feel free to add leftover vegetables or a splash of lemon for extra brightness. This soup tastes even better the next day after flavors meld.