There’s nothing more comforting than a warm bowl of chicken noodle soup. Using a whole chicken gives the broth rich flavor, tender meat, and natural nourishment. This recipe is simple, hearty, and perfect for cold days or when you need a boost. With step-by-step instructions, tips, and variations, you’ll learn how to make the best chicken noodle soup from scratch. Let’s get started.

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Why This Chicken Noodle Soup Recipe Whole Chicken is the Best

Chicken noodle soup is a classic comfort food, but making it with a whole chicken takes it to another level. Instead of using pre-cut pieces or store-bought broth, simmering a whole chicken creates a naturally rich, golden stock packed with nutrients and deep flavor. The bones, skin, and meat all work together to release collagen, minerals, and a full-bodied taste that you simply can’t get from shortcuts.

Not only does this method give you the most flavorful broth, but it also makes the chicken incredibly tender and juicy. Once cooked, the meat shreds easily and blends perfectly with the noodles and vegetables. The result is a hearty soup that’s warming, nourishing, and satisfying.

This soup is more than just a meal—it’s a go-to remedy for cold weather, sore throats, or days when you need something wholesome and soothing. Families have been making chicken soup this way for generations because it’s budget-friendly, comforting, and naturally healthy.

Ingredients You’ll Need

The beauty of chicken noodle soup is its simplicity. With just a few fresh ingredients and pantry staples, you can create a nourishing pot of soup that tastes homemade every time.

Main Ingredients:

Whole chicken (about 3–4 lbs / 1.3–1.8 kg): Using a whole chicken gives the broth rich flavor and tender shredded meat.
Carrots (2–3 medium, sliced): Add natural sweetness and color to the soup.
Celery (2–3 stalks, chopped): Provides earthy flavor and balances the broth.
Onion (1 large, quartered): Deepens the broth’s base flavor.
Garlic (3–4 cloves, smashed): Adds warmth and aroma.
Egg noodles (6–8 oz / 170–225 g): Traditional choice for classic chicken noodle soup.

Herbs & Seasonings:

Bay leaves (1–2): Essential for depth of flavor.
Fresh thyme or parsley (a few sprigs): Adds freshness and fragrance.
Salt & black pepper: To season and balance the broth.

Optional Flavor Boosters:

Lemon juice (1–2 tsp): Brightens the soup before serving.
Fresh dill or rosemary: For extra herbal notes.
A dash of chili flakes: If you like a little heat.

Notes on Substitutions:

Noodles: You can swap egg noodles for rice, pasta shells, or gluten-free noodles.
Chicken: If you don’t have a whole chicken, use bone-in chicken thighs or drumsticks for a similar result.
Vegetables: Add parsnips, leeks, or corn for variation.

Tools and Equipment

Making chicken noodle soup with a whole chicken doesn’t require fancy tools—just a few kitchen essentials. Having the right equipment on hand will make the process smoother and ensure your soup turns out perfect.

Essential Tools:

Large stockpot or Dutch oven (at least 6–8 quarts): Big enough to hold a whole chicken, water, and vegetables without boiling over.
Sharp chef’s knife: For cutting vegetables and preparing the chicken.
Cutting board: A sturdy board for safe chopping.
Tongs: Useful for lifting the chicken in and out of the pot.
Wooden spoon or ladle: For stirring and serving.
Fine-mesh strainer or slotted spoon: Helps skim off foam and remove vegetables or bones when needed.

Helpful Extras:

Measuring cups and spoons: To keep seasoning balanced.
Kitchen shears: Handy for trimming extra fat or skin from the chicken.
Mixing bowls: For holding shredded chicken or prepped vegetables.
Soup storage containers: If you plan to refrigerate or freeze leftovers.

How to Prepare a Whole Chicken for Soup

Cooking with a whole chicken may sound intimidating, but it’s simple once you know the steps. Preparing it properly ensures your broth is flavorful and clean while giving you tender meat for the soup.

Step 1: Rinse and Clean

Remove the chicken from its packaging and check the cavity for giblets (heart, liver, or neck). Take these out and set aside if you’d like to add them to the broth for extra flavor. Rinse the chicken lightly under cold water, then pat it dry with paper towels. This helps remove excess blood or residue.

Step 2: Trim Excess Fat or Skin

Using kitchen shears or a sharp knife, trim away any large pieces of excess fat or loose skin around the cavity. This prevents your broth from becoming overly greasy.

Step 3: Tie or Leave Whole

You don’t need to truss (tie up) the chicken like you would for roasting. Simply leave it whole so it cooks evenly and releases maximum flavor into the broth.

Step 4: Season the Chicken Lightly

Sprinkle the chicken with a little salt and pepper before placing it in the pot. This begins layering flavor from the very start.

Step 5: Submerge in Cold Water

Place the chicken in your stockpot and cover it completely with cold water. Starting with cold water helps extract more flavor from the bones and skin as it slowly comes to a boil.

Pro Tip: If you’re worried about excess fat, you can chill the broth after cooking. Once cooled, the fat will solidify on top, making it easy to skim off before reheating.

Making the Homemade Broth from Scratch

The heart of chicken noodle soup is its broth. When you start with a whole chicken, you don’t need store-bought stock—the meat, bones, and skin naturally create a flavorful, nourishing base. Here’s how to make it right every time.

Step 1: Place Chicken in the Pot

Add your cleaned whole chicken to a large stockpot. Pour in enough cold water to cover the chicken by 2–3 inches.

Step 2: Add Aromatics

Toss in onion (quartered), carrots, celery, garlic, bay leaves, and fresh herbs like thyme or parsley stems. These vegetables and herbs will infuse the broth with flavor as it simmers.

Step 3: Bring to a Gentle Boil

Set the pot over medium-high heat and slowly bring it to a boil. As the water heats, foam will rise to the surface—skim this off with a slotted spoon or strainer. This step keeps your broth clear and clean-tasting.

Step 4: Simmer Low and Slow

Once it reaches a gentle boil, reduce the heat to low. Cover partially with a lid and let it simmer for 1–1.5 hours, until the chicken is fully cooked and tender.

Step 5: Remove and Shred the Chicken

Carefully lift the chicken out of the broth using tongs or a slotted spoon. Place it on a cutting board to cool slightly. Once cooled enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Set aside for later.

Step 6: Strain and Adjust

Strain out the vegetables and herbs, leaving behind a clear golden broth. Taste and adjust seasoning with salt and black pepper as needed.

Pro Tips for the Best Broth:

Keep the simmer gentle—boiling too hard makes the broth cloudy. Leave the skin and bones in during cooking; that’s where the deep flavor comes from. For extra richness, let the broth simmer up to 2 hours.

Cooking the Chicken Noodle Soup

With your flavorful homemade broth ready, it’s time to bring everything together into a hearty, comforting soup. This step combines tender shredded chicken, fresh vegetables, and noodles for a complete one-pot meal.

Step 1: Return Broth to the Pot

After straining, pour the golden broth back into the stockpot. Bring it to a gentle simmer over medium heat.

Step 2: Add Fresh Vegetables

Dice 2 carrots and 2 celery stalks, then add them to the simmering broth. Cook for about 10–12 minutes, or until the vegetables are tender but not mushy.

Step 3: Cook the Noodles

Add egg noodles (about 6–8 oz / 170–225 g) directly into the broth. Simmer according to package directions (usually 6–8 minutes) until just al dente. Stir occasionally to prevent sticking.

Tip: Cooking noodles directly in the broth gives them flavor, but if you plan to store soup for later, cook noodles separately and add them to bowls before serving. This prevents them from getting too soft.

Step 4: Add Shredded Chicken

Stir the shredded chicken back into the pot. Let it heat through for about 5 minutes so the flavors blend together.

Step 5: Adjust Seasoning

Taste the soup and season with additional salt, black pepper, and fresh herbs (parsley or dill) as needed. For brightness, add a splash of fresh lemon juice just before serving.

Step 6: Serve and Enjoy

Ladle the soup into bowls, making sure each serving has a good balance of broth, noodles, vegetables, and chicken. Garnish with fresh parsley or a sprinkle of black pepper.

Tips, Tricks, and Flavor Boosters

Making chicken noodle soup with a whole chicken is simple, but a few small details can take it from good to unforgettable. Here are expert tips and flavor boosters to help you perfect your soup.

For the Broth:

Start with cold water: This helps extract maximum flavor from the chicken as it heats gradually.
Skim the foam: Remove the grayish foam that rises in the first 15–20 minutes to keep your broth clear.
Low and slow: Keep the broth at a gentle simmer, not a rolling boil, to prevent cloudiness and bitterness.
Use the skin and bones: They release collagen and fat, creating a richer, more nourishing broth.

For the Chicken:

Don’t overcook the meat: Once tender, remove the chicken, shred it, and add it back later. Overcooking will make it stringy.
Shred, don’t chop: Shredded chicken absorbs broth better and feels more comforting in each bite.

For the Noodles:

Cook separately if storing: If you’re planning leftovers, boil the noodles separately and add them when serving to avoid sogginess.
Choose the right pasta: Wide egg noodles are traditional, but any sturdy pasta like rotini, shells, or even rice works well.

Flavor Boosters:

Fresh herbs: Add parsley, dill, or thyme right before serving for a burst of freshness.
Acid balance: A squeeze of lemon juice or splash of apple cider vinegar brightens the soup.
Umami depth: A dash of soy sauce, miso paste, or even a parmesan rind simmered in the broth can add richness.
Spices: Try a pinch of turmeric for golden color or chili flakes for gentle heat.

Variations and Cooking Methods

One of the best things about chicken noodle soup is its flexibility. You can keep it classic or adjust it to suit dietary needs, cooking style, or flavor preferences. Here are some easy variations and cooking methods.

Variations:

Chunky Chicken Noodle Soup: Add extra vegetables like parsnips, corn, or zucchini for a heartier bite. Use thicker egg noodles or even homemade pasta for added texture.
Light and Clear Soup: Strain the broth carefully and use fewer noodles for a lighter, broth-forward soup that’s soothing and gentle.
Gluten-Free Option: Swap egg noodles with gluten-free pasta, rice noodles, or even white rice. Adjust cooking time accordingly.
Low-Carb Version: Replace noodles with spiralized zucchini, shirataki noodles, or cauliflower rice.
Herb-Infused Soup: Add rosemary, sage, or dill during the last 10 minutes of cooking for a flavor twist.
Spiced-Up Soup: Add a pinch of cayenne pepper, chili flakes, or even curry powder for a warming kick.

Cooking Methods:

Stovetop (Classic Method): The traditional approach, simmering a whole chicken slowly to develop a rich, golden broth. Best for deep flavor.
Slow Cooker (Crockpot): Place the whole chicken, vegetables, and aromatics in the crockpot. Cook on low for 6–8 hours or high for 4–5 hours. Shred chicken and add noodles in the last 20–30 minutes.
Pressure Cooker (Instant Pot): Speeds up the process while still extracting flavor. Cook the chicken, vegetables, and aromatics on high pressure for 25–30 minutes, then natural release. Remove chicken, shred, and add noodles on sauté mode for 6–8 minutes.
One-Pot Shortcut: If short on time, use pre-cooked shredded chicken (like from a rotisserie) and boxed broth. It won’t be as rich as whole chicken broth, but it still makes a quick and tasty soup.

Storage and Leftovers

Chicken noodle soup made with a whole chicken keeps well and often tastes even better the next day. Proper storage helps maintain flavor, texture, and freshness.

Refrigeration:

Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. If noodles are cooked in the broth, they may soften over time. To avoid this, store noodles separately and add them when reheating.

Freezing:

For best results, freeze the soup without noodles (they can turn mushy after thawing). Ladle cooled soup into freezer-safe containers or zip bags. Leave a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm gently on the stovetop over medium heat until heated through. If frozen, reheat the thawed broth and add freshly cooked noodles before serving. Add a splash of water or broth if the soup thickened too much in storage.

Leftover Ideas:

Chicken Salad: Use extra shredded chicken in sandwiches or wraps.
Broth Base: Reuse leftover broth as a base for risotto, gravy, or other soups.
Rice Soup: Stir in cooked rice instead of noodles for a different texture.
Vegetable Boost: Add fresh spinach, peas, or corn to leftover soup when reheating for extra nutrition.

Nutrition & Final Thoughts

Nutrition Benefits:

Chicken noodle soup made with a whole chicken isn’t just comforting—it’s nourishing too.

Protein-rich: The shredded chicken provides lean protein that helps repair muscles and keep you satisfied.
Nutrient-dense broth: Simmering bones and skin releases collagen, minerals, and amino acids that support joint and gut health.
Vegetables: Carrots, celery, and onions add vitamins, fiber, and antioxidants.
Balanced meal: With a mix of protein, carbs from noodles, and healthy fats, this soup is both filling and wholesome.

On average, a serving of homemade chicken noodle soup (about 2 cups) has roughly:

250–300 calories
20–25g protein
20–25g carbohydrates
7–10g fat

(Nutrition may vary depending on noodles, portion size, and added ingredients.)

Conclusion

Homemade chicken noodle soup made with a whole chicken is the kind of recipe that never goes out of style. It’s simple, nourishing, and packed with flavor that only comes from cooking everything from scratch. Whether you’re making it to warm up on a chilly day, to comfort someone under the weather, or just to enjoy a hearty family meal, this soup delivers every time. With rich broth, tender chicken, and perfectly cooked noodles, it’s a timeless dish worth adding to your regular cooking routine.

FAQS

Can I use a whole chicken for chicken soup?

Yes, you can use a whole chicken for chicken soup. In fact, it’s one of the best ways to create a rich, flavorful broth because the bones, skin, and meat all release nutrients and flavor as they simmer. Once the chicken is cooked, you can shred the meat and return it to the soup.

How long do I boil a whole chicken for chicken noodle soup?

A whole chicken usually takes 60–90 minutes to cook through when simmered. The exact time depends on the size of the chicken. You’ll know it’s ready when the internal temperature reaches 165°F (74°C) and the meat easily pulls away from the bones.

Do you put raw chicken in chicken noodle soup?

Yes, you can put raw chicken directly into the soup pot. It will cook in the broth, infusing it with flavor. This is the traditional method when making chicken noodle soup from scratch with a whole chicken or chicken pieces.

Do I cook chicken before adding it to soup?

It depends on the recipe. If you’re making broth from scratch, you typically start with raw chicken. But if you have pre-cooked chicken or leftover rotisserie chicken, you can add it toward the end of cooking, so it doesn’t dry out.

Can I overcook chicken in soup?

Yes, chicken can become tough and stringy if overcooked, especially chicken breast. However, when cooking a whole chicken for broth, longer simmering mainly affects texture but enhances flavor. To prevent dryness, remove the chicken when fully cooked, shred the meat, and return it at the end.

How to marinate chicken for chicken noodle soup?

Marinating isn’t necessary for classic chicken noodle soup since the chicken simmers in flavorful broth. However, if you’d like extra flavor, you can marinate the chicken (or pieces of it) with simple ingredients like lemon juice, garlic, olive oil, salt, pepper, and herbs for 30 minutes to 2 hours before cooking. This adds depth but is optional.

Chicken Noodle Soup Recipe Whole Chicken

Make a comforting chicken noodle soup recipe with whole chicken for rich flavor and tender meat. Perfect for cozy dinners, this homemade classic is hearty and delicious.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 4

Course: Appetizer, Main Course, Salad

Cuisine: American

Ingredients Method

Ingredients

Homemade Broth:

1.8 kg / 3.5 lb whole chicken rinsed and cleaned, the best quality you can afford (Note 1)
1 head of garlic cut in half horiztonally
2 carrots cut into chunks
2 celery ribs cut into chunks
2 onions peeled and cut into quarters
1 tbsp black peppercorns
2 bay leaves fresh or dried
4 thyme sprigs or 1 1/2 tsp dried thyme leaves
9 – 10 cups water enough to just cover chicken

Soup:

1 tbsp olive oil
1 large onion diced
3 garlic cloves minced
2 medium carrots cut in quarters lengthwise then chopped
2 celery ribs cut into 1 cm/ 1/2″ thick pieces
2 cups shredded chicken from homemade broth
2 litres / 2 quarts homemade chicken broth above
200 g/ 6 oz egg noodles or pasta of choice Note 3
2 – 3 tsp Vegeta or other stock powder Note 4
1/2 tsp black pepper
4 thyme sprigs optional
1 bay leaf optional
Finely chopped parsley for garnish (optional)1 tbsp olive oil
1 large onion diced
3 garlic cloves minced
2 medium carrots cut in quarters lengthwise then chopped
2 celery ribs cut into 1 cm/ 1/2″ thick pieces
2 cups shredded chicken from homemade broth
2 litres / 2 quarts homemade chicken broth above
200 g/ 6 oz egg noodles or pasta of choice Note 3
2 – 3 tsp Vegeta or other stock powder Note 4
1/2 tsp black pepper
4 thyme sprigs optional
1 bay leaf optional
Finely chopped parsley for garnish (optional)

Method

Broth:

Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
Scoop scum off surface once or twice during first 30 minutes.
Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).