This homemade chicken noodle soup is the one I reach for when someone in the house is sick, or when I just want a bowl of something deeply warm and familiar. It builds a rich, golden broth from a whole chicken, then loads it with tender vegetables and wide egg noodles.

No canned stock, no shortcuts, just a pot of soup that tastes like you let it simmer all afternoon, even though most of the work is hands-off. It is simple home cooking that always feels like a reset button.

Why This Soup Always Works

Cooking a whole chicken in water with a few aromatics gives you a broth that is miles ahead of anything from a box. The meat stays moist because it simmers gently, and the bones release gelatin that makes the finished soup silky without feeling heavy.

I love that the same pot delivers both the stock and the shredded chicken. You pull out the bird, strain the liquid, then add back fresh vegetables and noodles so every spoonful has a clean, just-cooked brightness. Fresh dill at the very end lifts the whole bowl.

Ingredients

1 whole chicken (4 to 5 lbs): removed from packaging, giblets discarded
2 large yellow onions, quartered (peel and all): the skins add color to the broth
3 medium carrots, peeled and halved crosswise: one half for the broth, the rest for the soup
3 celery stalks, halved crosswise: leaves are fine
1 head garlic, halved horizontally: no need to peel
5 sprigs fresh parsley: plus more for garnish
5 black peppercorns: whole
2 bay leaves: dried
1 tbsp kosher salt: plus more to finish
12 cups cold water: enough to cover
2 cups wide egg noodles: about 4 oz dry
2 tbsp chopped fresh dill: a generous handful

Variations and Substitutions

Chicken cuts instead of whole: Use 3 lbs of bone-in, skin-on thighs and drumsticks. Simmer for 45 minutes instead of 90.
Noodle shape: Any short pasta works. Rotini, shells, or even broken spaghetti will hold their shape well.
More vegetables: Stir in a cup of frozen peas or corn during the last 3 minutes of cooking.
Gluten free: Swap the egg noodles for a gluten-free short pasta or cooked rice, added just before serving.
Dried dill: If fresh is not an option, use 2 teaspoons dried, but add it with the broth so it has time to bloom.

If you like this, you will probably also love my classic chicken and rice soup.

How to Make Homemade Chicken Noodle Soup

Step 1: Simmer the Whole Chicken for Broth

Place the 1 whole chicken, 2 quartered onions, half of the carrots and celery (the pieces for the broth), the halved garlic head, 5 parsley sprigs, 5 peppercorns, 2 bay leaves, and 1 tablespoon of salt in a large stockpot. Pour in 12 cups of cold water. The water should cover the chicken by about an inch; add a little more if needed.

Set the pot over high heat and bring it to a boil. As soon as bubbles break the surface, reduce the heat to low so the liquid barely simmers. You will see foam and gray scum gathering at the top during the first 10 minutes. Use a spoon to skim away as much as you can. A clear broth starts here, but if you miss some it will still taste wonderful. Let it simmer gently, uncovered, for about 1 hour and 30 minutes. The chicken should be very tender and the broth will smell richly savory, with a golden fat shimmering on top.

Step 2: Remove and Shred the Chicken

Turn off the heat. With tongs, lift the whole chicken out of the pot and set it on a cutting board to cool until you can handle it. While the chicken rests, set a large colander or strainer over a second large pot or a big bowl. Pour everything remaining in the stockpot through the strainer. You will capture the spent vegetables and aromatics, and the deep amber broth will collect underneath. Discard the solids.

When the chicken is cool enough to touch, pull the meat from the bones, discarding the skin, bones, and cartilage. Shred the meat into bite-size pieces. It will fall apart easily, some in long strands and some in chunky pieces. You should have about 4 to 5 cups of shredded chicken.

Step 3: Cook the Carrots, Celery, and Noodles

Wipe out the original stockpot and pour the strained broth back into it. Set it over medium-high heat and slice the remaining carrot and celery into thin coins. Add them to the pot along with the 2 cups of egg noodles. Give the liquid a taste and add another pinch of salt if it needs one.

Bring the broth to a gentle boil, then reduce the heat to a steady simmer. Cook for about 7 to 9 minutes, stirring once or twice, until the noodles are tender but still have a little chew and the vegetables are just shy of soft. A noodle fished out and bitten should give in the center without being mushy. Watch the clock, because the noodles will keep cooking from residual heat.

Step 4: Return the Chicken and Finish the Soup

Once the noodles are cooked, slide all that shredded chicken back into the pot. Stir it together and let everything heat through for another 2 minutes. The broth will immediately look heartier as the chicken disperses. Tear in the 2 tablespoons of fresh dill and stir once more.

Give the soup a final taste and adjust the salt. If it has lost its brightness after adding the chicken, a quick squeeze of lemon juice can wake it right up.

Step 5: Ladle and Serve

Ladle the hot soup into wide, shallow bowls, making sure each gets a good mix of noodles, chicken, and vegetables. Scatter a little more fresh dill over the top and grind a few turns of black pepper right before serving. The broth should be glossy and flecked with tiny golden oil droplets, and the steam will carry the scent of sweet carrot and dill.

Tips for a Better Broth

Use cold water to start.: Cold water draws out flavor and gelatin more slowly than hot, giving you a richer body without the chicken seizing up.
Skim early, then leave it alone.: Remove the foam that rises during the first simmer, then let the pot do its thing. Stirring too much makes the broth cloudy.
Salt in layers.: Adding salt with the raw chicken helps season the meat from inside. Then add more to the finished broth after tasting, since the noodles will absorb some.
Add the noodles just before serving.: They swell fast. If you plan on leftovers, cook the noodles separately and ladle the hot soup over them in each bowl.

A rough guide for how long to simmer a whole chicken:

Chicken Weight	Approximate Simmer Time
3 to 4 lbs	about 75 minutes
4 to 5 lbs	about 90 minutes
5 to 6 lbs	about 105 minutes

Storing Leftover Soup

Refrigerator: Cool the soup quickly in a shallow container, then cover and refrigerate for up to 4 days. The broth may gel, which is a good sign.
Reheating: Warm gently on the stove. The noodles will have soaked up some liquid. Thin the soup with a splash of water or broth if needed.

What to Serve With Homemade Chicken Noodle Soup

Thick slices of crusty sourdough are my first choice, toasted and buttered so you can swipe up every last bit of broth. For something a little sharper, a simple arugula salad dressed with lemon and olive oil cuts through the soup’s richness without competing. Saltine crackers or even a warm flour tortilla on the side also work if you want something quicker.

Frequently Asked Questions

Can I use boneless, skinless chicken breasts?

You can, but you will miss the deep flavor and body that bones and skin provide. Simmer 2 large breasts in store-bought chicken broth with the aromatics for about 20 minutes, then shred and proceed. The result will be lighter but still comforting.

Why did my soup turn out cloudy?

Cloudiness often comes from boiling the broth too hard or stirring too much once the chicken is in. A gentle simmer and an early skim keep it clearer, but cloudy soup still tastes great so do not worry if it happens.

How do I keep the noodles from getting mushy overnight?

Cook them separately and add them to each bowl only when you serve. If the noodles are already in the pot, do your best to rescue them with a spoon before refrigerating and add fresh cooked noodles the next day.

Can I make this in a slow cooker?

Yes. Place the chicken, aromatics, salt, and 8 cups of water in a slow cooker. Cook on low for 6 to 7 hours, then shred the chicken and strain the broth. Return both to the slow cooker with the fresh vegetables and noodles on high for 20 to 30 minutes until tender.

Is there a substitute for fresh dill?

Fresh tarragon adds a similar sweet, faintly licorice note. Flat-leaf parsley works as a more neutral alternative. Dried dill can stand in, but I stir it in while the broth simmers to soften its flavor.