Name: Homemade Chicken Noodle Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 rotisserie chicken carcass (bones + skin); 10 cups water; 1 large yellow onion (halved (skin on)); 3 garlic cloves (smashed (peel on)); 2 medium carrots (roughly chopped); 2 celery stalks (roughly chopped (leaves included)); 1 bay leaf; 1 tsp whole black peppercorns; 1 tbsp apple cider vinegar; For the Soup:; 2 tbsp unsalted butter (or olive oil); 1 medium yellow onion (diced); 3 medium carrots (sliced into ¼-inch coins); 3 celery stalks (sliced ¼-inch thick); 3 garlic cloves (minced); 1 tsp dried thyme (or 1 tbsp fresh); 1 tsp dried parsley; 1 lb cooked chicken (shredded (rotisserie meat)); 2 cups wide egg noodles (uncooked); 1 ½ tsp kosher salt (plus more to taste); ½ tsp black pepper

Let’s talk about real comfort food (Homemade chicken noodle soup). Not the kind that comes with a hashtag or a 5-star influencer review. I’m talking about the stuff that fixes bad days, mends broken hearts, and cures the common cold (or at least makes you feel like it does). This isn’t just soup. This is liquid therapy—the kind that simmers on your stove while you stare blankly at the pot, wondering if adulthood is just a series of doing dishes and paying taxes.

I’ll never forget the first time I tried making this soup. I was 22, living off microwave ramen, and convinced cooking was for people with “free time.” Then my roommate got the flu, and I decided to play hero. I tossed a chicken carcass (yes, from a gas station rotisserie chicken) into a pot with whatever veggies were wilting in my fridge. Three hours later, we had something that tasted like a hug from someone who loves you. She cried. I cried. The cat knocked over the salt. It was perfect.

This recipe isn’t about perfection. It’s about throwing on sweatpants, turning up Stevie Nicks, and pretending you’re a kitchen wizard. Let’s make magic.

In the photo, there is chicken noodle soup with green peas and orange slices of fresh oranges on top.

More Recipes:

Why This Soup is Better Than Your Ex’s Apology Text

Cheap thrills: Costs less than takeout.
Customizable: Add noodles, rice, or that forgotten bag of quinoa.
Freezer gold: Stash it for days when cooking feels like running a marathon.
Instant nostalgia: Tastes like childhood snow days and your mom’s questionable haircuts.

A bowl of chicken soup with noodles, carrots, and green vegetables

What You’ll Need To Make This Homemade Chicken Noodle Soup

(Feeds 6–8 humans or 1 very stressed person for a week)

For the Broth (aka “Liquid Gold”):

1 sad-looking rotisserie chicken carcass (or bones from last night’s dinner—no judgment)
10 cups water (tap’s fine, but if you’re bougie, use filtered)
1 onion, hacked in half (skin ON—it’s like makeup for broth)
3 garlic cloves, smashed with your fist (rage optional)
2 carrots, roughly chopped (save the pretty slicing for Instagram)
2 celery stalks, leaves included (they’re the unsung heroes)
1 bay leaf (or skip it and pretend you’re a rebel)
1 tsp peppercorns (or just crack some pepper like a normal person)
1 tbsp apple cider vinegar (don’t ask why—just do it)

For the Soup (The Main Event):

2 tbsp butter or olive oil (butter = flavor, oil = “I’m too tired to wash dishes”)
1 onion, diced (crying optional but recommended for drama)
3 carrots, sliced into coins (channel your inner sous chef)
3 celery stalks, sliced (crunchy is better than sad)
3 garlic cloves, minced (or use the pre-minced stuff—your secret’s safe)
1 tsp dried thyme (or fresh if your windowsill herb garden’s thriving)
1 tsp dried parsley (or skip it and say you’re “minimalist”)
1 lb cooked chicken, shredded (rotisserie leftovers FTW)
2 cups egg noodles (or whatever pasta’s hiding in your pantry)
Salt + pepper (to taste—aka until your inner Italian grandma says “BASTA”)
Optional flair: Lemon wedges, hot sauce, dill, or a Parmesan rind (for ✨depth✨)

How To Make This Homemade Chicken Noodle Soup

Step 1: Broth Bootcamp (Where Flavor is Born)

Time: 1.5 hours (aka 1 episode of The Office)

Strip that chicken: Tear off all the meat (save it for later). Toss bones/skin into a pot.
Burn the veggies (on purpose): Throw onion halves (cut-side down), carrots, celery, and garlic into a dry skillet. Let them sizzle until they get a few ✨char marks✨ (this isn’t a mistake—it’s flavor).
Simmer like a pro: Add charred veggies, bay leaf, peppercorns, and vinegar to the pot. Drown everything in water. Bring to a boil, then lower heat to a “Netflix and chill” simmer. Let it bubble for 1 hour. Skim off any foam (it’s just the broth’s dirty laundry).
Strain the magic: Pour broth through a colander—toss the bones and veggies. You’ve just made liquid gold.

Pro tip: No time? Use store-bought broth. But homemade is like a handwritten love note—corny but worth it.

Step 2: Soup Symphony (Where the Magic Happens)

Time: 30 mins (or however long it takes to fold 1 sock)

Sauté the holy trinity: Heat oil/butter in a pot. Add onion, carrots, celery. Cook 8–10 mins until onions turn see-through (aka “sweating their sins”).
Garlic’s grand entrance: Add garlic, thyme, parsley. Cook 1 min until your kitchen smells like a Tuscan grandma’s armpit (in a good way).
Broth party: Pour in your golden broth. Bring to a simmer.
Noodle chaos: Add noodles. Cook 8–10 mins (check the package—some noodles are divas).
Chicken confetti: Stir in shredded chicken. Taste. Add salt/pepper until your soul hums.

Confession: I once forgot the noodles and served “chicken tea.” We drank it with crackers. 10/10.

Step 3: The Grand Finale (Because You’re Fancy Now)

Brighten it up: Squeeze lemon or add hot sauce.
Herb confetti: Toss in dill or parsley (or both—live dangerously).
Umami bomb: Throw a Parmesan rind into the pot (fish it out later like a soup archaeologist).

When Life Gives You Bland Soup (A Survival Guide)

Bland broth? Simmer longer or add soy sauce (pretend it’s “fusion cuisine”).
Too salty? Toss in a peeled potato—it’ll soak up salt like a drama queen absorbs attention.
Soggy noodles? Cook ’em separately next time (or embrace the mush).
Burnt bottom? Call it “caramelized” and serve it to your enemies.

10 Ways to Rebel Against the Recipe (Chaos Welcome)

Vegetarian: Use veggie broth + white beans.
Gluten-free: Swap noodles for rice or quinoa.
Spicy: Add jalapeños or chili flakes (cry it out).
Creamy: Stir in coconut milk or heavy cream (live your rich aunt fantasy).
Italian: Add spinach, beans, and Parmesan (mama mia!).
Mexican: Top with avocado + crushed tortilla chips (¡olé!).
Greek: Add lemon zest + feta (opa!).
Potato chaos: Toss in diced potatoes (carbs on carbs).
Low-carb: Skip noodles—add zucchini ribbons (sure, Jan).
Breakfast soup: Crack an egg into the broth (brunch vibes).

Soup Science (For Nerds and Insomniacs)

Bones = gelatin: Makes broth silky, like a fancy night cream.
Charred veggies: Adds depth (like your ex’s Instagram captions).
Acid (lemon/vinegar): Brightens flavors—like a TikTok filter for your tongue.

How to Hoard Soup Like a Squirrel with Acorns

Fridge: Store in jars for 3–4 days (broth gets better, like revenge).
Freezer: Portion into containers (leave space for expansion—soup puberty is real).
Reheat: Warm gently on the stove (microwaves turn noodles into rubber bands).

Soup Hacks (For Overachievers)

Pot pie filling: Thicken soup, top with biscuits, bake.
Risotto base: Use broth instead of stock (fancy!).
Casserole layer: Mix with rice, top with cheese, bake until bubbly.

FAQs (From My Group Chat)

Q: Can I use raw chicken?
A: Yes! Simmer raw breasts in the broth for 20 mins, then shred.

Q: Why is my broth cloudy?
A: You boiled it too hard. Simmer gently—like a yoga instructor’s voice.

Q: Can I make this in a slow cooker?
A: Yes! Sauté veggies first, add everything except noodles. Cook on low 6–8 hrs.

Q: Help—I added too much salt!
A: Toss in a potato or uncooked rice (they’ll take one for the team).