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Chicken Noodle Soup in a white bowl

Chicken Noodle Soup from a whole chicken

Chicken noodle soup from scratch starting by boiling a whole chicken with vegetables.
Prep Time 30 mins
Cook Time 2 hrs
Course Soup
Cuisine American


Chicken Broth Ingredients

  • 1 4-5 pound whole chicken
  • 2 onions peeled and quartered
  • 2 carrots cut into chunks
  • 2 ribs celery cut into chunks
  • 2 leeks cleaned and cut into chunks
  • 1 head garlic cut in half crosswise, skin left on
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 inch red chili pepper
  • 9-10 cups water

Chicken Noodle Soup Ingredients

  • 1 tbsp olive oil extra virgin
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 ribs celery sliced
  • 2 cups shredded chicken
  • 8 cups prepared chicken broth
  • 6 oz egg noodles or pasta
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 sprig fresh thyme leaves
  • 1 tbsp parsley chopped for garnish


  • In a large stock pot, add chicken, onions, carrot, celery, leeks, garlic, peppercorns, bay leaves, thyme sprigs, and chili pepper.
  • Add water, enough to just cover the chicken.
  • Cover and bring to a boil. Reduce heat, and simmer for 1 1/2 hours. Remove scum from surface several times during the first half hour.
  • Remove chicken and transfer to a pan. Discard skin and bones, flake chicken meat with fork and reserve.
  • Strain broth, discard vegetables and herbs. Refrigerate broth for a few hours until the fat sets. Scoop off solidified fat and discard.
  • Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery and cook for 5 minutes until they starts to soften. Don’t let them brown. Add garlic and cook for 1 minute until fragrant, careful not to burn.
  • Pour in 8 cups of prepared broth. Add salt, pepper, and thyme leaves.
  • When liquid starts to simmer, add noodles or pasta (I used fettuccine broken into smaller pieces), and cook until al dente.
  • Add shredded chicken and stir. Cook until heated through. Test to see if it needs more salt. It usually does.
  • Serve garnished with parsley.


Refrigerating the broth makes it easier to remove the fat. You can skim the fat without refrigerating if you want to save time.
Use egg noodles or any small pasta shape. Careful not to add too much pasta, or it will keep absorbing the liquid. 
Keyword chicken, noodles, soup