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Why I Love This Chicken Noodle Soup
When January settles into Iowa, the cold really digs in—howling wind, drifting snow, and the kind of chill that makes you crave something warm from the inside out. That’s when I hibernate and head to the kitchen for true comfort food, and chicken noodle soup always tops the list.
It’s a classic I often forget, then fall back in love with—simple ingredients I always have on hand, just like Mom did when we were growing up. She’d whip it up for a quick supper, and we all loved it. But homemade is the only way to do it right. The flavor should come from the chicken itself, not an overly salty store-bought stock.
That’s why I simmer a whole chicken right in the pot. It’s easy, affordable, and makes a rich broth while giving you plenty of meat, some of which you can even save for another meal.
What sets this version apart is how deeply flavored and nourishing it is, without relying on shortcuts. I build it from the bottom up—sautéing onion and garlic, layering in fennel, carrot, and celery, and simmering the whole chicken with fresh herbs and bouillon for even more flavor. The result is a broth that’s golden, egg noodles that soak it all up (just like my mom always did), and tender chicken that’s welcome in every spoonful.
Here are 5 reasons to love this soup recipe:
- Whole chicken for depth – Simmered directly in the pot for a flavorful, homemade broth.
- Fresh aromatics – Onion, garlic, and fennel give this soup a warm, slightly sweet base.
- Herb bundle – Bay leaf and thyme bring a cozy, woodsy note.
- Bouillon paste – Adds richness and umami to round out the broth.
- Bright finish – Fennel fronds and lemon juice wake up the whole dish.
Chicken Noodle Soup Ingredients
This cozy soup comes together with simple ingredients that build deep flavor. Here are a few important ones to note:
- Onion, carrot, and celery – Savory and aromatic, they’re the essential starting point for any good soup.
- Fennel and fennel fronds – Adds a gentle licorice flavor that makes the broth even better. The fronds are used as a garnish at the end for a bit of fresh taste and a pop of green.
- Fresh thyme and bay leaves – They work to give the broth a warm, herbal note as well as a deeper flavor profile.
- Chicken bouillon paste – Adds concentrated richness and savory base.
- Egg noodles – Hearty and satisfying, they soak up the broth beautifully.
- Whole chicken – The heart of the soup, creating a rich, deeply flavored stock.
- Lemon – A squeeze over the soup at the end adds a bright finishing touch that lifts each bite.
The full amount of each ingredient can be found in the recipe card below.
How to Make Chicken Noodle Soup
This soup goes together all in one pot, with just a little prep!
Sauté the aromatics – Heat a Dutch oven over medium heat with olive oil. Add the onion, garlic, salt, and black pepper, and cook until soft and translucent, about 3 minutes.
Add vegetables and bouillon – Stir in the carrot, celery, fennel, and bouillon paste. Cook for 5 minutes to develop flavor.
Add the chicken – Place the whole chicken on top of the vegetables and cover with water.
Add herbs and simmer – Tie the bay leaves and thyme with kitchen twine and add to the pot. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities.
Cook until tender – Let simmer until the chicken reaches an internal temperature of 165°F. Once cooked, take out the chicken and herb bundle and add the egg noodles to simmer.
Shred the chicken – Once cool enough to handle, shred the meat.
Finish the soup – Return some or all of the shredded chicken to the pot to warm through. Top with chopped fennel fronds and a squeeze of fresh lemon juice for brightness.
Recipe Tips
- Tie your herbs – Bundling bay leaves and thyme makes them easy to remove later, so there’s no fishing around for elusive herbs! Just make sure to use kitchen twine to tie them up.
- Don’t skip the bouillon – It adds a savory backbone without needing hours of simmering. A secret weapon for tasty soups!
- Use fennel fronds – They’re tender and bright, which is the perfect finishing touch.
- Squeeze lemon at the end – It lifts the broth and cuts the richness for balance.
- Save any extra chicken – Depending on your bird’s size, you may have leftovers, which are perfect for sandwiches or another soup! You can, of course, add all of the meat for a meat-packed hearty soup (which is probably what I would choose).
Serving
Serve hot, with extra fennel fronds sprinkled over the top and lemon wedges on the side. A slice of homemade sourdough bread or a buttery cracker adds the perfect texture contrast.
Storage Tips
Refrigerate – Store in an airtight container for up to 5 days. Keep extra chicken meat separately if you don’t use it all.
Freeze – Broth and veggies freeze well for up to 3 months. For the best results, if you’re planning on freezing the soup, leave out the noodles and cook them fresh when reheating.
Reheat – Warm the soup on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened. For a quicker option, microwave in a covered, microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.
More Chicken Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Chicken Noodle Soup
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 ½ cups sliced fennel (1 bulb)
- 3 cloves garlic
- 1 bunch fresh thyme
- 3 bay leaves
- 3 tbsp chicken bouillon paste
- 1 tbsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 1 cup egg noodles
- 3-4 lb whole chicken
- 1 bunch fennel fronds to serve
- 1 lemon to serve
Instructions
- Heat a 6- or 8-quart Dutch oven over medium heat with olive oil. Add the onion, garlic, salt, and black pepper and cook until the onion and garlic are soft and translucent, 3 minutes.1 cup diced onion, 3 cloves garlic, 1 tbsp kosher salt, 1 ½ tsp freshly ground black pepper, 2 tbsp olive oil
- Add the carrot, celery, fennel, and chicken bouillon. Mix together and cook for an additional 5 minutes. Place chicken on top of the vegetables. Cover with 2 quarts of water.2 cups chopped carrot, 1 cup chopped celery, 1 ½ cups sliced fennel (1 bulb), 3 tbsp chicken bouillon paste, 3-4 lb whole chicken
- Tie the bay leaves and fresh thyme together with kitchen twine and place in the pot.3 bay leaves, 1 bunch fresh thyme
- Bring to a boil and reduce to a simmer. Skim off any foam or any impurities that come to the surface while simmering. Cook until the internal temperature of the chicken registers 165°F.
- Remove the chicken and tied herbs 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. Garnish with fennel fronds and fresh lemon juice. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to 1 week.1 bunch fennel fronds, 1 cup egg noodles, 1 lemon
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Looks so good I’m going to have to try this .
I’m newly retired and want to eat healthier so this is a great start. Thank you!
So delicious!!!
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!!!!
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!
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!
Love this recipe. It is 5:30 am and I am counting down the hours till lunch time so I can eat the leftovers 💕
Love your recipes and really enjoy your videos! And I love, love, love your house!!
You are fabulous, I love ❤️ watching what you bring to the table & garden. Please keep it up. Aloha Debbie 👏🌈🤩
Hi Kaleb happy New year! I make this soup but never used fennel always used ginger root! Thank you!