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Chicken Noodle Soup From Scratch

White bowl filled with chicken noodle soup made from scratch and a spoon.
Recipe At-A-Glance
Comfort Food2 hours
Skip the can, and instead make the best Chicken Noodle Soup you've ever had—completely from scratch!

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Chicken Noodle Soup From Scratch

When I have a cold, I tend to just power through without any drugs. For me, if I take anything that makes me feel better, I tend to use that newfound energy to overexert myself. Which leads to my cold sticking around for even longer. It’s best if I just stay away from the medicine cabinet and stick to more comforting type of remedies, like herbal teas and soups.

Chicken Noodle Soup From Scratch in a red Dutch oven, with a wooden spoon set in the soup.

If I’m feeling well enough to hit the kitchen, I always try make myself up a giant batch of chicken noodle soup when I’m sick. And I do it the old-fashioned way—100% from scratch.

It may sound like a crazy undertaking when you’re fighting off a virus, but I actually find making soup from scratch to be super relaxing (weirdo, right?). And it’s really low stress. Nothing is going to suddenly burn. You’re not going to ruin your soup because you had to go blow your nose (and then wash your hands). I get to do some chopping and some simmering and some stirring. And it’s such a slow and lazy process, I can just park myself on the nearby couch if I need a break.

Cutting board with finely cut onions, celery, and carrots.

There are two parts of this recipe that really make it “from scratch”—the first is using a whole chicken to create the stock, right in the same pot that you cook the soup in. It gives you so much incredible flavor that you’ll never be able to recreate using a store-bought broth. You can make some darn good soup using the boxed stuff (and the stuff you make at home), but for the best ever chicken noodle soup, make it fresh using a whole chicken. You’ll be happy you did. It’s also cheaper. Around here, you can get a whole, free range, organic chicken for about $15. You’d spend that much on organic broth alone!

Two white bowls filled with chicken noodle soup made from scratch.

The other from scratch aspect is the egg noodles. You can definitely pick up a bag of egg noodles from your store (especially if you have access to the yummy Amish-made egg noodles they sell around here), but there is something really nice about making your own egg noodles. It sounds time intensive, but it really isn’t. And man, are they yummy.

Metal mixing bowl filled with flour, with cracked eggs in the middle.

These noodles are remarkably similar to dumplings, but they are just rolled out thinner and sliced smaller. If you’ve never made your own egg noodles before, my one big bit of advice is to roll them as thin as you possibly can. Like, paper, see-through thin. They will expand like those growing dinosaur sponges you used to get from the dollar store as a kid (just me?).

Uncooked homemade noodles sliced into thin ribbons.

Other than making the broth and the noodles, all the rest of the recipe really requires is some chopping and simmering. You can do that! Even with a head cold!

And the best part about chicken noodle soup—it makes a ton. So you can eat on it throughout your entire illness, giving you plenty of time to rest and recover. Hopefully by the time your leftover soup is gone, you’re feeling much better.

Overhead shot of two bowls of Chicken Noodle Soup Made From Scratch

If you aren’t feeling up to making your own noodles from scratch, or if you can’t eat grains or gluten, you could also make my Chicken Zoodle Soup.

If you aren’t sick yourself (I hope you aren’t!), you probably know someone who is, and I literally can’t think of something sweeter than bringing your sick friend a bowl of chicken noodle soup made from scratch. You always see people doing that on TV shows and in the movies, and it always seems like such a nice thing to do. Plus, it makes enough that you can keep some at home for yourself, because chicken noodle soup isn’t just for when you have the crud. Everyone wins.


Chicken Noodle Soup From Scratch

Chicken Noodle Soup From Scratch

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Skip the can, and instead make the best Chicken Noodle Soup you've ever had—completely from scratch!


For the Soup

  • 1 whole chicken, 3-4 pounds
  • 3 quarts water
  • 1 large onion, diced
  • 3 large carrots, peeled and sliced
  • 3 large stalks of celery (including leaves), diced
  • 4 cloves garlic, diced (more if you're really sick, garlic is a good cold killer!)
  • 2 bay leaves
  • 2 teaspoons dried sage
  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • Salt and pepper, to taste

For the Noodles

  • 2 cups flour
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1 whole egg
  • 1/4-1/2 cup water


  1. Place the chicken in a large Dutch oven or soup pot. Cover with water. Bring to a boil, reduce heat and simmer until the chicken is falling off the bone, about an hour. Remove the chicken, and let cool to touch. Remove the meat from the bones.
  2. Add the onion, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth. Bring back to a boil, reduce heat and simmer until the veggies are tender, 15-20 minutes.
  3. While the broth is simmering, make your egg noodles by mixing together the flour and salt in a medium-sized mixing bowl. Make a well in the center, and add in the egg yolks and egg. Using clean fingers, mix together until it is lumpy and yellow (it should look a bit like scrambled eggs). Add in water a few tablespoons at a time, kneading after each addition, until the dough comes together to form a ball.
  4. Flour a work surface, and roll out the dough until paper-thin. Using a sharp knife or a pizza cutter, cut into 1/4" x 2" pieces.
  5. Add the noodles, just a few at a time, to the simmering broth. Once all noodles are added, also add in the chicken. Boil noodles for 3-5 minutes until they are tender and no longer doughy. Season with salt and pepper, and serve.


Depending on how much broth your noodles absorb, you might need to add a cup or two of water to thin out the soup after the noodles are finished cooking (or just eat it thick!).

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

37 Responses
  1. Christy

    Hi there, I’m excited to try this recipe! Do you think I could still use the chicken carcass to make stock afterward since it only cooked for one hour? Have you tried that? Thanks!

    1. Cassie

      It won’t be as flavorful (because so much of the flavor is in the soup), but you can definitely do it. I’d actually just mix it with another chicken carcass and maybe make a 1-1/2 size batch.

  2. Yum!!! Thank you for making chicken soup from scratch seem not so intimidating, I didn’t think that was possible! I can’t wait for the next snowy day when I can stay in and simmer the day away. 🙂

  3. Mallory

    I didn’t have a whole chicken, but I did have a bunch of skin on, bone-in thighs that I used and they did the trick nicely! I LOVE egg noodles and while I used the dried stuff this time, I’ll have to try out the fresh ones next go around.

    I also like to use vadouvan spice as my main herb seasonings – not quite what grandma used for chicken noodle soup, but it definitely adds a nice pop of flavor.

  4. Bridget

    I did it! Made it today for a dinner party we were having. I can’t believe I made homemade noodles! I never would have attempted but you made it seem easier than I thought. You were right. Not hard at all! Thanks for a great recipe and some cooking confidence!:)

    1. Patty Shelton

      I just roasted a chicken using fresh Thyme and Marjoram, which I would like to use to make this wonderful sounding recipe. Do you know how much fresh finely chopped Thyme and Marjoram I would use in place of the dried? Don’t want to over or under do it! Thanks, I’m getting another chicken today to make the recipe just as you recommend. Besides, the chicken roast chicken was so good that there wasn’t anything but the carcass left the day I made it!

      1. Julie @ Wholefully

        I think generally, you want three times the amount of fresh herbs as you do dried, because the dried are so concentrated. So 4 1/2 teaspoons thyme, and 3 teaspoons marjoram!

  5. Malinda

    In the bowl it shows 4 egg yolks but the recipe doesn’t call for that many is that a triple batch or do you add extra egg yolks

  6. Eric

    Your ads cause me to jump around the page while I am trying to read the instructions. As a result, I added this site to my “block ads” list.

    I love this recipe. Hate the ads. I understand that they are necessary to keep the site running, but when they interfere with the usability of the site then I have no choice but to block them.

  7. Tani

    Hi there!
    I’m so sorry if this is a silly question, but is the chicken raw or already cooked when it goes in the pot? ? I’d hate to get it wrong!
    I’m really excited to try this recipe, I have two kids and have been on the hunt for the perfect chicken noodle soup to make when they are unwell.
    Thank you for the recipe and for your time!

      1. Tani

        Thank you for your reply! I made my first batch today and hooly dooly, it is EXACTLY what I was after ? It is going straight into my recipe book to be whipped out whenever we get a bout of sniffles in our house.
        Really thank you so, so much again – I’ve tried a couple of other recipes but they didn’t come close to this one. And like you say, so easy (almost calming) to put together!

  8. Carmen

    Your recipe looks and sounds delicious however I will NEVER make it as I can not print the recipe without an advertisement showing in the middle of the recipe card. You may have the greatest chicken noodle soup in the universe but the recipe itself is ruined by an ad that is making you like what, a $1.50? It’s bad enough that these ads have taken over the internet but now I have to put up with them on my recipe cards? I don’t think so, I’ll take my chicken noodle soup needs elsewhere, thank you very much!

    1. Cassie

      I’m sorry you feel that way! I understand ads can get annoying, but that $1.50 adds up to pay my mortgage, feed my family, and make it to where I can afford to publish great recipes for free for you to enjoy. This is my career, and just as I’d want you to get paid a fair wage at your job, I hope you’d wish the same for me.

      If you prefer, you can download ad blocking plugins for most browsers now-a-days that will remove advertisements. There are also numerous subscription-based recipe websites where you can pay an upfront fee and then browse ad-free. Either way, I hope you find a great chicken noodle soup recipe that fits your needs!

      1. Carmen

        I think it’s great that you can make a career being a blogger and I have no issue with using ads to do so on the main pages of your blog. Once I hit the print button I don’t want an ad in the middle of what I’m trying to print, that is all. I’m sure you can leave the ads off of the pages that are print links and still make a fair wage. I don’t have the ability to use an ad blocker add-on as I us a tablet and to my knowledge they don’t have them for tablets but it is something I will look into. My previous comment was very harsh and that was due to my frustration of reloading the recipe card several times in the hopes that I might get a page to print that didn’t have an ad. I do apologize for that.

  9. Justin

    Attempted to load this on my iPad 3 different times. Cleared applications; restarted device. Refused. Not sure what you’re using for your mobile version, but it doesn’t seem to be working.
    Works fine on my laptop.
    Pretty sure that you don’t want to use the word “meanwhile” to start step-2. This indicates that you would be doing all this and adding the items to the pot during step-1. Reading through the full step you can see that this isn’t the case, but… you know… people.

  10. Justin

    Quite good. I added potatoes and green-onions. (Would recommend adding potatoes and carrots a bit later, as they tend to fall apart if you leave them in for too long.
    I used a KitchenAid mixer and a pasta-machine for the noodles. (Mixer is great… cuts down on time significantly.) Make sure to cut your noodles down to 2″ segments unless you want to eat things with a fork!
    Herb mix is good! I added 2TBS Salt & Pepper and it was quite nice.
    Thanks for the recipe.

  11. Katie

    I have a question.. So I slow cooked a whole chicken in my crock pot and now I have all the drippings from that. Would they make a good broth? I was thinking of making soup using some of the chicken and the drippings. I’m new at this (obv) and would love any suggestions anyone may have. Thanks!

  12. Parisa M

    Excellent recipe! Excellent flavor, and fantastic step-by-step explanation with appropriately-paired photographs. Thank you so much for sharing!

  13. jessica

    making this right now gunna try n make the noodles even though i have noodles in the freezer you make it sound so easy going to give it a try?

  14. Silvia

    Thanks for the recipe. I made this tonight but was disappointed in how bland and lacking in flavour the broth was, have I missed something? Should we also add stock in for added flavour or did I just have a dud chicken (it was free range?)

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