Homemade Chicken Noodle Soup: One Chicken, Two Pots, and a Bowl of Comfort
I've always thought chicken noodle soup has a rather remarkable reputation.
Nobody expects it to be particularly glamorous. And yet, when the weather turns miserable, someone develops a cold, or the day has been thoroughly unpleasant, it's often the first thing we want. Preferably hot, generously filled with tender chicken and noodles, and served by someone who doesn't mind if we stay in our slippers.
I have a particular fondness for making it with a rotisserie chicken. There's something wonderfully practical about bringing home a beautifully roasted bird and turning it into two things: tender meat for the soup, and a deeply savoury stock from the carcass and bones that would otherwise be thrown away.
A good chicken noodle soup begins with a good stock. Because the soup is mostly broth, there's really nowhere for a disappointing stock to hide. That's where this recipe becomes rather special.
TIME About 2 hours | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START This recipe uses skills from my Kitchen School. Each lesson takes about five minutes to read. |
Why You'll Love It
ONE CHICKEN, TWO JOBS Tender meat for the soup, bones for the stock | GOLDEN HOMEMADE STOCK Made in 45 minutes in a pressure cooker |
NOODLES THAT STAY SOFT Cooked separately, so they never go mushy | A SQUEEZE OF LEMON Brightens the broth without tasting lemony |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Homemade Chicken Noodle Soup
Serves 4 to 6 | Prep: 20 minutes | Cook: about 1 hour 30 minutes | Total: 1 hour 45 minutes to 2 hours
Ingredients
For the Rotisserie Chicken Stock
1 store-bought rotisserie chicken
5 ounces (150 g) yellow onion, thinly sliced
2½ ounces (75 g) carrot, thinly sliced
2 garlic cloves, crushed
1 tablespoon chicken fat or neutral cooking oil
8½ cups (2 litres) cold water
For the Chicken Noodle Soup
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 medium carrots, peeled and cut into small pieces
2 celery stalks, cut into small pieces
2 garlic cloves, finely minced
8½ cups (2 litres) homemade rotisserie chicken stock, topped up with water if needed
2 fresh thyme sprigs
1 bay leaf
¼ cup (15 g) finely chopped fresh flat-leaf (Italian) parsley, stems reserved
6 ounces (170 g) dried wide egg noodles
About 3 cups (400 g) shredded rotisserie chicken
1 to 2 teaspoons fresh lemon juice, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
Extra fresh parsley, for serving
Instructions
STEP 1 OF 9
Strip the Chicken
Remove the meat from the rotisserie chicken, separating it from the bones and skin. Shred about 3 cups (400 g) into bite-sized pieces, then cover and refrigerate until needed.
Keep the carcass, bones, skin and any remaining scraps of meat for the stock.
STEP 2 OF 9
Brown the Stock Vegetables
Heat the chicken fat or oil in a pressure cooker on the sauté setting. Add the sliced onion, carrot and crushed garlic and cook for 4 to 5 minutes, stirring now and then, until lightly browned around the edges and fragrant.
You'll know it's right when the vegetables have a little golden colour at the edges, not deep brown, and smell sweet. |
STEP 3 OF 9
Pressure Cook the Stock
Add the chicken carcass, bones, skin and scraps. Pour in the 8½ cups (2 litres) of cold water, keeping everything below the pressure cooker's maximum fill line.
Lock the lid and cook at high pressure for 45 minutes. Let the pressure release naturally, following the manufacturer's instructions.
Chef Jon's tip: No pressure cooker? Put the browned vegetables, bones and water in a large saucepan and simmer gently, uncovered or partly covered, for 2 to 3 hours. Add a little water if needed to keep the bones covered. |
STEP 4 OF 9
Strain and Measure
Carefully open the pressure cooker and strain the stock through a fine sieve into a clean pot or heatproof container. Discard the bones and vegetables, and skim off any excess fat if you like.
Measure the stock and add a little water if needed to bring it to about 8½ cups (2 litres). Taste it, but don't add salt yet. The rotisserie chicken may already have seasoned it.
You'll know it's right when the stock is golden and tastes good enough to sip from a cup. |
STEP 5 OF 9
Soften the Vegetables
Melt the butter in a large, heavy pot or Dutch oven over medium heat. Add the chopped onion, carrots and celery, season lightly with salt and pepper, and cook gently for 7 to 8 minutes, stirring now and then, until the vegetables soften and the onion turns translucent.
Add the minced garlic and cook for about 30 seconds, until fragrant.
If something's off: if the vegetables start to brown, turn the heat down. You want them soft and sweet, not coloured. |
STEP 6 OF 9
Simmer the Soup
Pour in the homemade stock and add the thyme sprigs, bay leaf and reserved parsley stems. Bring to a gentle boil, then lower the heat and simmer for 10 to 12 minutes, until the carrots and celery are tender.
STEP 7 OF 9
Cook the Noodles Separately
Meanwhile, bring a separate pot of salted water to the boil. Cook the egg noodles according to the package instructions until just al dente, then drain.
If you're making the soup ahead, cool the noodles and refrigerate them separately.
Chef Jon's tip: Left in the soup overnight, noodles keep drinking the broth. By morning your lovely soup has quietly turned into something closer to a pasta casserole. |
STEP 8 OF 9
Add the Chicken and Finish
Add the shredded chicken to the simmering soup and heat gently for 2 to 3 minutes, until thoroughly hot.
Remove the thyme sprigs, bay leaf and parsley stems. Stir in the chopped parsley and 1 teaspoon of lemon juice, then taste and adjust with salt, pepper and a little more lemon juice if needed.
You'll know it's right when the broth tastes brighter and fresher, but not of lemon. |
STEP 9 OF 9
Serve
Divide the warm noodles between 4 to 6 bowls. Ladle the hot soup over the top, making sure each bowl gets plenty of chicken, carrots and celery. Finish with a little extra parsley and serve straight away.
Tips & Chef's Notes
Serving the whole pot at once? You can cook the noodles directly in the simmering soup instead. They'll absorb some of the liquid, so have a little extra stock to hand.
Short on time? Use 8½ cups (2 litres) of good-quality store-bought chicken stock. Taste it first: if you wouldn't enjoy a small cup of it on its own, it won't make the soup you're hoping for.
Season at the end. Rotisserie chickens are often already salted, so taste before adding more.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Key Ingredients
Rotisserie Chicken: The meat is already cooked and tender, and the roasted bones give the stock a deep chicken flavour.
Homemade Stock: Chicken noodle soup is mostly broth, so a stock that tastes wonderful on its own makes all the difference.
Wide Egg Noodles: Soft, comforting and substantial enough to make the soup a proper meal.
Onion, Carrots and Celery: Cooked gently in butter until soft and sweet, without taking on colour.
Thyme, Bay and Parsley Stems: Simmered in the broth for a quiet, savoury depth, then lifted out before serving.
Lemon Juice: Just a teaspoon or two balances the richness of the stock and butter.
Why This Soup Works
Browning the onion, carrot and garlic before the bones go in gives the stock a gentle sweetness and a little more character. Not deeply browned, just a touch of colour at the edges.
The pressure cooker pulls the flavour from the bones in a fraction of the time of traditional simmering, and a natural release avoids the vigorous bubbling that comes with releasing the pressure too quickly.
Keeping the noodles separate means the broth stays clear and the noodles stay tender, even on day three.
New to making stock? My stock lesson walks you through it step by step.
Common Mistakes to Avoid
Salting the stock too early: the rotisserie chicken may already be seasoned, so wait and season the finished soup.
Browning the soup vegetables: cook them gently until soft and translucent, and turn the heat down if they start to colour.
Overfilling the pressure cooker: keep the bones and water below the maximum fill line.
Boiling the chicken: it's already cooked, so just warm it through for 2 to 3 minutes to keep it tender.
Storing the noodles in the soup: they soak up the broth and turn soft. Keep them separate if you're making it ahead.
Skipping the lemon: a teaspoon brightens the whole pot without making it taste of lemon.
What to Serve with Chicken Noodle Soup
A slice of good bread, like my Daily Bread
Soft, golden Tomato Focaccia for dunking
A crisp Greek Salad on the side
How to Store
Fridge: Cool the soup promptly and keep it in shallow, airtight containers for 3 to 4 days. Store the noodles separately.
Freezer: Freeze the soup without the noodles, leaving a little space for expansion. The broth keeps its best quality for up to 3 months.
Reheating: Thaw in the fridge, reheat until thoroughly hot, then serve over freshly cooked or reheated noodles.
Frequently Asked Questions
Can I make chicken noodle soup with rotisserie chicken?
Yes. Rotisserie chicken is an excellent choice because the meat is already cooked and the bones can be used to make a flavourful homemade stock.
How do I make chicken stock from a rotisserie chicken?
Remove the meat and place the carcass and bones in a pressure cooker with lightly browned onion, carrot, garlic and water. Cook at high pressure for about 45 minutes, allow the pressure to release naturally, and strain.
Can I use store-bought chicken stock?
Absolutely. Replace the homemade stock with 8½ cups (2 litres) of good-quality chicken stock. Choose one with a rich chicken flavour and adjust the seasoning as needed.
What noodles are best for chicken noodle soup?
Wide egg noodles are a traditional and particularly comforting choice. Their soft texture works beautifully with tender chicken and vegetables.
Should I cook the noodles separately?
If you plan to store the soup, yes. Cooking the noodles separately stops them absorbing too much broth and becoming overly soft.
Can I make chicken noodle soup without a pressure cooker?
Yes. Simmer the chicken bones and vegetables gently in a large saucepan for about 2 to 3 hours, adding water if needed. Strain before making the soup.
Can I freeze homemade chicken noodle soup?
Yes. For the best texture, freeze the soup without noodles and add freshly cooked noodles when reheating.
How long does homemade chicken noodle soup last in the refrigerator?
Store the soup promptly in airtight containers in the refrigerator and use within three to four days.
One Last Thing
I think chicken noodle soup is best served in a generous bowl, with plenty of broth and enough chicken and noodles to make it a proper meal. A little fresh parsley scattered over the top. Perhaps a slice of good bread alongside.
There's no elaborate presentation, no expensive garnish, and certainly no reason to spend half an hour arranging the carrots with tweezers. Just a bowl of good soup, preferably eaten while it's still steaming.
And if someone happens to be feeling a little under the weather, I'd make them an extra portion. It's a small kindness. And sometimes that's precisely what a bowl of chicken noodle soup is for.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Stock Pot and Chef's Knife.
You Might Also Like
If you enjoyed this recipe, you might also love my Smoky Roasted Tomato Soup, White Chicken Chili and Roasted Butternut Squash Soup.
Comments