This Homemade Chicken Noodle Soup is comforting, flavorful, and perfect for cold-and-flu season. It’s a recipe I grew up with—my mother made it whenever I was sick, and she still brings it over when I’m under the weather. Simple ingredients and a slow-simmered broth give this soup depth while the tender shredded chicken, sautéed vegetables, and pasta make it a satisfying meal for the whole family.
ingredients:
- Bone-in, skin-off split chicken breasts (about 4)
- 8 cups water
- 4 celery stalks, divided
- 2 large carrots, divided
- 3 garlic cloves
- 1 large yellow onion, divided
- 1 bay leaf
- 1 tablespoon whole black peppercorns
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 3 cups baby spinach
- 12 ounces fusilli (or your favorite pasta)
- Freshly ground black pepper, to taste
step-by-step:
step one: build the broth
Place the bone-in chicken breasts in a large pot and pour 8 cups of water over them so the chicken is fully submerged. Add 2 celery stalks, 1 carrot (halved), half the onion, the garlic cloves, bay leaf, peppercorns, and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer gently for about 2 hours to extract maximum flavor.
step two: remove the chicken
Use tongs to transfer the chicken to a cutting board and let it cool until you can handle it comfortably.
step three: strain the broth
Set a strainer over a large bowl or pot and pour the broth through it. Press the cooked vegetables gently with a spatula to release any remaining liquid. Discard the solids and reserve the clear broth.
step four: shred the chicken
Pull the meat from the bones by hand and shred into bite-sized pieces. Carefully check for and remove any small bones. Set the shredded chicken aside.
step five: prep the vegetables
Dice the remaining half onion, 2 celery stalks, and 1 large carrot.
step six: sauté the vegetables
In the same stock pot, heat the olive oil over medium-high heat. Add the diced carrots, onion, and celery with a pinch of salt and some freshly ground black pepper. Sauté until the vegetables are softened and fragrant, about 8 minutes.
step seven: add the broth and chicken
Pour the strained broth back into the pot with the sautéed vegetables. Add the shredded chicken—use as much as you’d like. If you have extra shredded chicken, reserve a cup or so for salads or other meals.
step eight: cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente following the package instructions. Drain and set aside.
step nine: add the spinach
Stir the baby spinach into the hot soup until wilted. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
step ten: assemble and serve
Place a portion of cooked pasta in the bottom of each soup bowl. Ladle the hot broth, vegetables, and shredded chicken over the noodles. Serve immediately and enjoy.
recipe faqs:
Store the broth, vegetables, and chicken separately from the pasta to avoid the noodles becoming overly soft. Refrigerate both components for up to five days. If freezing, leave an inch or two of headspace in the container to allow for expansion.
Swap the fusilli for a compliant brown rice or cassava pasta alternative. Cook according to the package directions and add to the soup just before serving.
Whether you’re feeling under the weather or looking for a warm, nourishing dinner, this Homemade Chicken Noodle Soup is easy to make and full of comforting flavor. Give it a try and enjoy the cozy, homemade goodness.
looking for more soup recipes? try these!
Tuscan Ribollita Soup
Miso Chicken Noodle Soup
Pesto Meatball and Pastina Soup
Homemade Chicken Noodle Soup
Print Recipe
Ingredients
- 4 bone-in, skin-off split chicken breasts
- 8 cups water
- 4 celery stalks, divided
- 2 large carrots, divided
- 1 large yellow onion, divided
- 3 garlic cloves
- 1 bay leaf
- 1 tablespoon whole black peppercorns
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- 3 cups baby spinach
- 12 ounces fusilli pasta
- freshly ground black pepper, to taste
Instructions
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Place bone-in chicken breasts in a large pot. Pour 8 cups of water over the chicken so it’s fully submerged. Add 2 celery stalks, 1 carrot (halved), half the onion, garlic, peppercorns, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for about 2 hours.
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Remove the chicken with tongs and let cool on a cutting board until you can handle it.
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Strain the broth into a separate pot or bowl, pressing on the solids to extract all the liquid. Discard the solids and reserve the broth.
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Shred the chicken meat from the bones and remove any small bones. Set the shredded chicken aside.
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Dice the remaining half onion, 2 celery stalks, and 1 large carrot.
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Heat olive oil in the same stock pot over medium-high heat. Sauté the diced vegetables with salt and pepper until tender, about 8 minutes.
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Return the strained broth to the pot. Add the shredded chicken and warm through. Reserve any extra chicken for other uses if desired.
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Cook pasta in a large pot of salted boiling water until just shy of al dente, then drain.
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Stir the baby spinach into the soup until wilted. Adjust seasoning with salt and freshly ground black pepper.
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Place cooked pasta into bowls and ladle the soup over the noodles. Serve hot and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.