Table of Contents
  1. Watch how to make this chicken noodle soup recipe
  2. Homemade Chicken Noodle Soup Recipe

In Iowa, when January hits, winter really sinks in. The wind often howls, and the snow I was dreaming of at Christmas starts to fall. When I say I hibernate during the winter, I mean that I stay in and crave to cook food that warms my soul. These urges to cook are often what inspire comfort food: those foods that bring warmth, but also somehow relax as well.

Often, comfort foods are heavy on starch and literally leave us wanting a nap from the intensity. But comfort comes in a variety of ways: with memories and even nourishment.

Top down view of red colored bowl filled with chicken noodle soup filled with chunks of chicken and carrots and celery with wood board all on white countertop

Chicken noodle is my go-to soup. I say go-to but I often inadvertently overlook it and forget how good it really can be. The ingredients are simple enough that I always have them on hand… and I bet you do too! Growing up, Mom would often make chicken noodle soup for a quick supper and my dad, sister, and I all loved it.

Homemade is the only way to make it as the flavor is full and the soup is hearty. The stand out flavor needs to be chicken, though. Purchased chicken stocks can be good, but most times they have too much salt.

Top down view of white bowl filled with broth filled chicken noodle soup with chunks of carrots and celery on wood surface

So rather than using purchased chicken stock, just as easy is cooking a whole chicken in the soup to create and retain all the necessary flavor. A small fryer is reasonable and is full of flavor with plenty of meat, some that can even be kept as a leftover for another dish.

Chicken soup does not have many ingredients so each one needs to be extraordinary. I find presliced baby carrots are often the easy default, but they lack real carrot flavor. This soup calls for the use of organically-grown carrots and celery. The flavor and nutrients of the vegetables will be at the forefront and will complement the chicken.

Close up view of pieces of chicken with chunks of carrot and celery surrounding in red bowl

To add even more vegetal presence, this recipe uses one bulb of fennel. Raw, fennel can be strong, but when added to the soup, it becomes a quiet undertone that lifts up all the other flavors.

At the end of cooking, I add some egg noodles, just like Mom always did. They soak up some of the stock but also give the hearty comfort that soup needs. All of these components make this soup a comfort that satisfies and nourishes.

Watch how to make this chicken noodle soup recipe

YouTube video

More soup recipes

Top down view of red bowl filled with chicken noodle soup with big chunks of chicken and carrots all on white surface

Homemade Chicken Noodle Soup

4.22 from 37 votes
This homemade chicken noodle soup is made from pantry staples and that's the best part! Every ingredient is simple, wholesome, and delicious!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings


  • 1 cup diced onion
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 ½ cups chopped fennel (one bulb)
  • 2 sprigs thyme
  • 1 tbsp salt
  • 1 ½ tsp black pepper
  • 1 cup egg noodles
  • 3-4 lb whole chicken


  • Heat a 6- or 8-quart Dutch oven over medium heat with 2 tbsp olive oil. Add the onion, salt, and pepper and cook until the onion is soft and translucent, 3 minutes.
    1 cup diced onion, 1 tbsp salt, 1 ½ tsp black pepper
  • Add the carrot, celery, fennel, chicken, and thyme. Cover with 2 quarts of water. Bring to a boil and reduce to a simmer. Cook until the chicken registers 165°F.
    2 cups chopped carrot, 1 cup chopped celery, 1 ½ cups chopped fennel (one bulb), 3-4 lb whole chicken, 2 sprigs thyme
  • Remove the chicken from the soup and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin. Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to one week.
    1 cup egg noodles


Serving: 1servingCalories: 193kcalCarbohydrates: 11.9gProtein: 27.3gFat: 3.6gSaturated Fat: 0.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.9gTrans Fat: 0gCholesterol: 88.5mgSodium: 965.6mgPotassium: 625.2mgFiber: 2.3gSugar: 3.3gVitamin A: 289.8IUVitamin C: 6mgCalcium: 39.5mgIron: 0.9mg
Course Soup
Cuisine American
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Kaleb, your soup looks delicious! I love your idea of putting fennel in your chicken soup and using fennel fronds and celery leaves as a garnish. Ironically I bought prepackaged chicken soup at Whole Foods today (before I saw your video). Yours looks much fresher and better, ha! I will be making your recipe in the near future. Thanks for sharing. BTW, I love all your videos and recipes – I am totally hooked!

  2. Making this today!!! Sending a lil package down the street to a favorite neighbor who is in quarantine—porch drop!
    You’ve become part of my daily routine! You don’t know it yet- but we’re going to be great friends! Warm regards from NC!

  3. Kaleb! I am raised on chicken soup in Holland. Jewish dad so life without chicken soup not possible.
    But your recipe is the BEST ever! Absolutely fabulous.
    Perfect for snowy Minnesota!
    Happy New Year!🎆

  4. 5 stars
    I’ve never made homemade chicken noodle soup, but when I saw you make it, I knew this was the time to start! Perfect timing too, since I was able to take it to a family member with COVID. It was absolutely delicious! I probably should have added more salt during the cooking process, but being my first time making this, I was timid. This was so easy to make and will be my forever go to for homemade chicken noodle soup. Thank you, Kaleb, for sharing yourself and your well loved recipes with us! You are an inspiration to me! Xoxo

  5. Making your chicken soup today. I had to substitute thyme sprigs with dry thyme. Hope that doesnt make a big difference. Love watching your videos.
    New Hampshire

  6. In your video you put three bay leaves but looking at the recipe bay leaves are not there.
    I made the bean and ham soup it was so delicious

  7. You are fabulous, I love ❤️ watching what you bring to the table & garden. Please keep it up. Aloha Debbie 👏🌈🤩

  8. 5 stars
    Love this recipe. It is 5:30 am and I am counting down the hours till lunch time so I can eat the leftovers 💕

  9. Loved your pot roast, tomato soup and today I’m making your chicken noodle soup! I know it will be just as wonderful as your other recipes! Lots of rain due here tomorrow in South Carolina and the soup will hit the spot!

  10. 5 stars
    I grew up with my Jewish mother always having chicken soup around. And then my Hugarian mother-in-law. But not like this! I make it every weekend to have for lunch all week. It is amazing, and the fennel addition is nothing short of genius!

  11. 5 stars
    Kaleb, love this soup!!!! I had always failed at adding noodles to my chicken soup because they soaked up all my broth….ended up always using rice instead. The egg noodles are the perfect addition without soaking up all the yummie broth!!!!

  12. Another delicious recipe. I have never cooked the chicken at the beginning with the most of the rest of the ingredients. Flavors are wonderful. Thank you for another great recipe!

  13. 5 stars
    Made this last week. Excellent. Best soup I’ve ever made. Making again this week but will use all the salt and pepper called for in the recipe and will use cold water not boiling. It didn’t say. I guessed wrong. Thanks Kaleb. You taught this old dog a new trick. Also, adding a bit of lemon or vinegar at the end is perfect.


  15. 5 stars
    The video shows you using Bay leaves in this recipe but the ingredient list doesn’t show bay leaves being used. Is this recipe for chicken noodle soup supposed to have bay leaves in it? If so, when do you add them to the soup?

    1. I’d put them in with the chicken, water, carrots, celery and fennel. Pulled them out with the chicken.

  16. Made this today to leave for a friend who’s returning from her vacation with a cold and sore throat. It made her whole house smell so cozy and comforting, and the taste was delicious! I didn’t have access to home grown carrots, but my grocery store had organic red carrots and they were exceptionally good. Kaleb is so right—when there are only a few ingredients in a recipe, it’s so important to use the best quality ingredients you can get!

  17. 5 stars
    This recipe was amazing! I did cheat a little and used chicken broth from a box and bought a whole rotisserie chicken. We were on the tail end of a stomach bug and I just didn’t want to do raw chicken. I did everything exactly according to the recipe adding the chopped chicken at the end. I also made homemade egg noodles. It was so good! First thing my husband had eaten in 3 days. Leftovers today as we continue to recover!