The Best Homemade Chicken Noodle Soup
The Best Homemade Chicken Noodle Soup is a medium American recipe that serves 4. 380 calories per serving. Recipe by Tasty on YouTube.
Prep: 1 hr 30 min | Cook: 1 hr 50 min | Total: 3 hrs 40 min
Cost: $22.89 total, $5.72 per serving
Ingredients
- 4 lb Whole Chicken (raw, giblets removed, cut into pieces for stock)
- 1 large Onion (peeled and quartered)
- 2 Carrot (peeled and cut into 2‑inch pieces)
- 2 Celery Stalks (cut into 2‑inch pieces)
- 3 Garlic Cloves (minced)
- 2 sprigs Fresh Thyme
- 1/4 cup Fresh Parsley (chopped, plus extra for garnish)
- 2 Bay Leaves
- 1 tsp Whole Black Peppercorns (crushed)
- 2 tsp Salt (plus to taste)
- 2 tbsp Olive Oil (for sautéing vegetables)
- 2 cup All‑Purpose Flour (sifted)
- 2 Eggs (large, room temperature)
- 1 Egg Yolk (extra yolk for noodle structure)
- 2 tbsp Water (for dough) (cold)
- 8 cup Chicken Stock (homemade, strained)
- 3 cup Shredded Chicken Meat (from the cooked chicken, skin removed)
- 1 tbsp Lemon Juice (freshly squeezed)
Instructions
Prepare the Stock Ingredients
Trim any excess fat from the whole chicken, break it into pieces, and place the pieces, onion, carrots, celery, garlic, thyme, parsley, bay leaves, peppercorns, and salt into the pressure cooker. Add 8 cups of cold water.
Time: PT15M
Cook the Stock
Seal the pressure cooker and bring to high pressure. Cook for 45 minutes, then quick‑release the pressure.
Time: PT45M
Temperature: High pressure
Remove Chicken for Shredding
Using tongs, remove the chicken pieces from the pot. Let cool slightly, then pull the meat off the bones, discarding skin and bones. Set the shredded meat aside (you’ll need about 3 cups).
Time: PT10M
Second Stock Extraction
Chop the cooked bones and any remaining skin into smaller pieces and return them to the pressure cooker. Add a splash more water if needed to keep the liquid covering the bones. Cook under pressure for another 45 minutes.
Time: PT45M
Temperature: High pressure
Strain the Stock
Release pressure, then pour the stock through a fine mesh strainer into a large bowl. Discard solids. Let the stock cool slightly before using or storing.
Time: PT10M
Make the Egg Noodle Dough
In the bowl of a stand mixer, combine flour, salt, eggs, extra yolk, and water. Mix on low speed with the dough hook until a shaggy dough forms, then increase to medium and knead for about 5 minutes until smooth and elastic.
Time: PT10M
Rest the Dough
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20‑30 minutes to relax the gluten.
Time: PT25M
Roll and Cut Noodles
Divide the dough into 4 pieces. On a lightly floured surface or using a pasta machine, roll each piece to a thickness of about 1 mm (four‑to‑five on the machine). Cut into ¼‑inch wide strips. Dust lightly with flour to prevent sticking.
Time: PT15M
Sauté Vegetables
Heat olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Season with a pinch of salt and sauté until softened, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Aromatics
Stir in minced garlic and thyme leaves. Cook for another 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Combine Stock and Chicken
Pour the strained chicken stock into the pot, add the shredded chicken, and bring to a gentle boil.
Time: PT10M
Temperature: Medium‑high
Cook Noodles
Add the fresh egg noodles to the boiling soup. Cook for 1‑2 minutes, or until the noodles float to the surface and are al dente.
Time: PT2M
Temperature: Medium‑high
Finish the Soup
Remove the pot from heat. Stir in lemon juice, fresh parsley, and a grind of black pepper. Taste and adjust salt if needed.
Time: PT1M
Serve
Ladle soup into bowls, optionally with crusty bread on the side. Enjoy while hot!
Time: PT0M
Nutrition Facts
- Calories
- 380
- Protein
- 25 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy‑free, High protein
Allergens: Eggs, Wheat
Ingredient Substitutions
- Instead of Whole Chicken: Chicken thighs, Chicken legs
- Instead of Onion: shallot
- Instead of Carrot: parsnip
- Instead of Celery Stalks: fennel stalks
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Fresh Thyme: dried thyme (1 tsp)
- Instead of Fresh Parsley: flat‑leaf parsley
- Instead of Bay Leaves: dried thyme
- Instead of Whole Black Peppercorns: ground black pepper
- Instead of Salt: sea salt
- Instead of Olive Oil: vegetable oil
- Instead of All‑Purpose Flour: bread flour
- Instead of Eggs: egg substitute (2 tbsp each)
- Instead of Egg Yolk: additional whole egg
- Instead of Water (for dough): milk (1 tbsp)
- Instead of Chicken Stock: store‑bought low‑sodium chicken broth
- Instead of Shredded Chicken Meat: rotisserie chicken meat
- Instead of Lemon Juice: white wine vinegar (1 tsp)
Equipment Needed
- Pressure Cooker
- Large Stockpot
- Fine Mesh Strainer
- Stand Mixer with Dough Hook (optional)
- Rolling Pin or Pasta Machine (optional)
- Sharp Knife
- Cutting Board
- Plastic Wrap
- Measuring Cups and Spoons
- Ladle
- Large Soup Pot
- Colander (optional) (optional)
Critical Steps — Do Not Skip
- Removing the chicken early to shred the meat
- Second extraction of bones for a silky stock
- Kneading and resting the noodle dough
- Rolling noodles to the proper thickness
- Cooking noodles only 1‑2 minutes to avoid mushiness
Chef Tips from the Video
- Add a splash of white wine to the sautéed vegetables for extra depth
- Use a kitchen scale for precise noodle dough ratios","Reserve a cup of the hot stock to loosen the dough if it feels too stiff
- Toast the bay leaves briefly before adding to release aroma
Troubleshooting
Stock is cloudy
Skim fat and impurities during cooking, and strain through a fine mesh or cheesecloth. Avoid adding miso or soy sauce which can cloud the broth.
Noodles become mushy
Roll noodles to at least 1 mm thickness and cook only 1‑2 minutes. If using dried noodles, add them later or cook separately and combine just before serving.
Soup tastes bland
Taste after adding stock; increase salt by ½ tsp, add extra lemon juice, or a splash of soy sauce for umami.
Chicken is dry
Do not over‑cook the chicken in the stock. Remove the meat after the first 45‑minute pressure cycle and shred while still warm.
Storage
Refrigerator: Store soup in airtight containers for up to 4 days. Reheat gently on the stove.
Freezer: Freeze stock separately in freezer‑safe bags for up to 6 months. Cooked soup freezes well for 3 months; thaw before reheating.
Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.
Make-Ahead Tips
- Make the chicken stock up to 2 days ahead and refrigerate or freeze
- Dry the rolled noodles on a floured tray and freeze; cook directly from frozen
- Shred the cooked chicken and store in an airtight container for quick assembly
Frequently Asked Questions
What is the cultural significance and history of chicken noodle soup in American comfort food cuisine?
Chicken noodle soup has long been considered a classic American comfort dish, often associated with home cooking, family gatherings, and recovery from illness. Its roots trace back to European broth traditions that immigrants adapted with locally available chicken and noodles, creating a soothing, nourishing staple.
What are the traditional regional variations of chicken noodle soup in the United States?
In the Midwest, hearty versions often include thick egg noodles and root vegetables. In the South, you might find a lighter broth with rice or dumplings. Some New England families add barley or use homemade broth with fresh herbs, reflecting regional ingredient availability.
How is chicken noodle soup traditionally served in American households?
It is typically served hot in deep bowls, garnished with fresh parsley and a squeeze of lemon, accompanied by crusty bread or biscuits. Some families add a dash of black pepper at the table for extra heat.
During what occasions is chicken noodle soup traditionally enjoyed in American culture?
It is a go‑to dish for cold winter evenings, family brunches, and especially when someone is feeling under the weather. It also appears at pot‑luck gatherings and as a comforting starter for holiday meals.
What makes this chicken noodle soup special or unique in American cuisine?
The recipe uses a whole raw chicken for a clear, rich stock and incorporates a homemade egg‑noodle dough, giving the soup a velvety mouthfeel and a tender, chewy noodle that holds up even after reheating—features not always found in shortcut versions.
What are the most common mistakes to avoid when making this chicken noodle soup?
Common errors include over‑cooking the chicken (resulting in dry meat), letting the stock become cloudy by adding soy‑based ingredients, and overcooking the fresh noodles which makes them mushy. Follow the timing steps and skim the stock for clarity.
Why does this chicken noodle soup recipe use a pressure cooker for the stock instead of a traditional stovetop method?
A pressure cooker extracts flavor and collagen from the chicken bones in half the time, producing a richer, clearer broth without the bitterness that can develop during long stovetop simmering. It also reduces the overall cooking time for busy home cooks.
Can I make this chicken noodle soup ahead of time and how should I store it?
Yes. Prepare the stock up to two days ahead and refrigerate, or freeze for up to six months. Cook the noodles fresh when serving, or freeze the rolled noodles and add them directly to the hot broth. Store the assembled soup in airtight containers for up to four days in the fridge.
What texture and appearance should I look for when the stock is finished?
The finished stock should be clear, amber‑gold in color, with a silky mouthfeel and a thin layer of skimmed fat on top. It should smell deeply of chicken and herbs without any off‑notes or cloudiness.
How do I know when the fresh egg noodles are done cooking in the soup?
The noodles are ready when they float to the surface and are still slightly firm to the bite (al dente). This usually takes 1‑2 minutes; overcooking will cause them to dissolve and thicken the broth.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that focus on easy‑to‑follow, home‑cooking techniques across a wide range of cuisines, often highlighting shortcuts, hacks, and step‑by‑step visual guides.
How does the YouTube channel Tasty's approach to American comfort food differ from other cooking channels?
Tasty emphasizes quick, visually driven tutorials with clear overhead shots and minimal narration, making classic comfort dishes like chicken noodle soup approachable for beginners, whereas many other channels provide longer, talk‑heavy formats with more detailed culinary theory.
Last updated: September 6, 2026
