The Ultimate Chicken Noodle Soup Recipe

What is the one dish everybody loves? Chicken Noodle Soup of course! This hearty veggie loaded rustic soup is perfect for cold nights. Freezer friendly too.

chicken noodle soup recipe 1Every family, every generation has a chicken noodle soup recipe. My family was more like chicken gumbo or chicken and dumplings (my Louisiana side) and my mom made a lighter version with egg noodles, but we really didn’t have a tried and true lick the bottom of the bowl version. So I had to come up with a recipe that got my kids away from the canned versions you find at the store and eating one we could stake some heritage into, at least from here on out.

chicken noodle soup in freeszer

Freezer Bliss

By the way, I am a self confessed freezer addict. There! No special meetings necessary to admit it. I love my deep freeze and I’m proud of it! Mainly because instead of eating OUT, we eat IN by way of dishes I froze weeks ago and give us a wide variety when we need a “TO-GO” dinner.

So to start a good chicken soup, you have to start with… yep, you guessed it: CHICKEN! (you’re so smart)

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Put 2 happy 7 plump chickens in a large stock pot and cover with COLD water (hot water will turn the broth cloudy)

stock for chicken noodle soup recipe

Boil chicken and strain the broth through a cheese cloth lined colander

You’re gonna want a very, very large batch of this soup! The most you can fit in your freezer, the better. I freeze mine without the noodles (we’ll discuss that later).

Prep your veggies while the stock bubbles away.

You’ll need the traditional 3: Carrots, Celery, and Onions.

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Carrots and Celery, chopped in bite sized pieces (this might be the only time I ever bother to cut things so tiny)

I add a 4th to the mix: Leeks

Leeks have to be soaked in a large bowl of water after they’re chopped. They grow in sandy soil and the grains will fall to the bottom of the water bath as they soak. Use a spider or slotted spoon to pull them from the water. DO NOT pour them into a colander. It will just dump the sand right back on top of them.

tools for chicken noodle soup recipe

This is a SPIDER. I love love love them. Buy both sizes. Great for blanching veggies, frying foods like okra, and straining things really well.

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Pull the leeks from the top of the water so the grit stays on the bottom of the bowl

chicken noodle soup recipe ingredients

Onions and Leeks

All the veggies join the party. Into the pot pretty veggies….

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And a one…

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And a two…

We can’t forget about the chicken! He’s the star of the show!

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Once the chicken is cool enough to handle, pull the meat and discard the bones & skin.


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Add the chicken and a lovely list of spices

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Chicken Base, Herbs de Provence, Turmeric, Salt & Pepper flavor the soup

Here’s where you let the soup cook and get happy. Place the amount you plan to eat right away in a smaller pot. This will be the batch you’ll boil the noodles with. Don’t add the noodles to the whole batch because they’ll be mushy when you defrost the batches from the freezer. This can be done the day before (soup is always better the day after, isn’t it?). Leave the rest in the big pot to fully cool before putting up in freezer containers. I use 1 QT plastic cylinders with screw lids. Leave at least 2″ space at the top so the cap doesn’t bust when the soup expands as it freezes. Label each container with shorthand of the dish (CHK SOUP/ADD NDLS) and a date.

chicken noodle soup recipe pasta

Add old school yellow egg noodles to the batch you plan to eat tonight

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You’re left with the perfect blend of happiness in a pot

Chicken Noodle Soup
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Average: 3.5/5
11 ratings

Prep Time: 10 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10 servings

Chicken Noodle Soup

Everyone has their own version of this classic soup. This one is full of veggies and flavor.


  • 2 Whole Chickens
  • 24 cups Water
  • 3 tablespoons Chicken Base (a paste found in the soup aisle -like bouillon but WAY better)
  • 4 cups Celery, diced
  • 4 cups Carrots, diced
  • 4 cups Onions, diced
  • 4 cups Leeks,sliced
  • 1 1/2 teaspoon Turmeric
  • 1 tablespoon Herbs de Provence
  • 1 1/2 tablespoon Kosher Salt
  • 1/2 tablespoon Black Pepper, freshly ground
  • 1/2 - 1lb Dried Egg Noodles
  • 3 tablespoons Fresh Italian Parsley, minced


  • In a huge stock pot, place the chicken, chicken base and water.
  • Bring to a boil, then lower to simmer for 45 minutes.
  • Meanwhile cut your veggies. Remember to float the leeks in a bath of water and scoop off the top (the grit will stay in the bottom).
  • Remove chicken to tray to cool.
  • Strain the broth through a cheese cloth lined colander.
  • Return broth to the pot.
  • Pull the chicken apart with a fork.
  • Add veggies, spices, and chicken to the pot. Simmer for 20 minutes.
  • Into a smaller pot, pull out the soup you wish to eat today or tomorrow (soup is always better the next day).
  • Leave the rest to cool to put up to freeze in 1 QT screw lid containers (leave 2" space at the top for expansion during freezing).
  • Label containers in shorthand (CHK SOUP/ADD NDLS) along with the date.
  • In the smaller stock pot, bring soup to a boil.
  • Add egg noodles (1/3 noodles to soup ratio or whatever you fancy).
  • Let simmer for 10 minutes.
  • Add fresh parsley, and taste for seasoning.
  • Don't be afraid to adjust! Make it your own!

  • Anne

    This is the best chicken soup EVER! I will never go back to Swanson broth again. So happy to have lots in my freezer , my new winter staple:)

    • Anne, So excited you loved the soup as much as we do AND that you are part of the “Good Broth” Club now! Now I want to go pull some from my freezer… you made me hungry 🙂

  • Mom

    Thanks for sharing is awesome recipe My family and I enjoyed this recipe very much. This recipe is simple and very delicious. I made it with boneless chicken breast and I can’t wait to try it using whole chicken. Thanks again!! I love your freezer Goals

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