Name: Homemade Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 4 h 5 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 pounds (900g/about 10) chicken wings; 2 boneless, skinless chicken breast halves (about 1 pound/450g); 1 large (8-ounce/225g) yellow onion; Kosher salt and freshly ground pepper, to taste; 1 1/2 quarts water (for stock); Reserved chicken fat from wings; 1 1/2 cups (4 ounces/115g) dried orecchiette pasta (or other shape of choice); 1/4 bunch (1/2 ounce/15g) fresh dill sprigs, roughly chopped; 1 lemon, cut into wedges

If you’re craving the comfort of a warm, nourishing soup that truly tastes like it was made with love, this Homemade Chicken Noodle Soup Recipe is exactly what you need. I absolutely love how this turns out—it’s rich, flavorful, and way better than any canned version. Whether you’re fighting a cold or just want a cozy meal, you’ll find that making it from scratch is totally worth the extra effort. Stick with me, and I’ll walk you through everything to help you succeed with ease.

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Why You’ll Love This Recipe

Deep, Homemade Flavor: Roasting the chicken wings and simmering the stock for hours builds a rich broth that’s truly next-level.
Tender, Juicy Chicken: Cooking the breasts sous vide keeps them perfectly tender—no dry bites here!
Customizable Comfort: You can swap pasta shapes or add your favorite herbs, making this soup your own feel-good meal.
Simple Yet Impressive: Despite the long simmer time, the steps are straightforward, and the end result will impress everyone at your table.

A woman's hand is squeezing a bright yellow lemon wedge over a bowl of soup. The soup is in a white bowl with a yellow rim, filled with light brown broth and visible bits of herbs and small white pasta pieces floating on top. The background includes a blurred white marbled surface with some greenery and a red cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Homemade Chicken Noodle Soup Recipe balances fresh poultry, aromatic veggies, and herbs with tender pasta to create that perfect bowl of cozy goodness. When shopping, look for high-quality chicken wings and fresh dill—these really lift the soup’s flavor.

Chicken wings: Roasting these brings out that deep, savory flavor you don’t get from just boiling.
Yellow onion: Charred to add smoky undertones that deepen the broth’s complexity.
Boneless, skinless chicken breasts: Cook them sous vide (or low and slow) to keep them juicy and tender.
Kosher salt and freshly ground pepper: Season to taste and enhance every ingredient’s natural flavor.
Dried orecchiette pasta: It holds onto the broth nicely, but feel free to swap for your favorite noodle.
Fresh dill sprigs: Adds a bright, herby finish that’s so refreshing in chicken soup.
Lemon wedges: A squeeze of lemon waking up all those warm, comforting flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep the base classic, but you can easily play around with this Homemade Chicken Noodle Soup Recipe to suit your mood or diet. It’s your kitchen, after all—make it yours!

Add root vegetables: I sometimes toss in diced carrots and celery for extra texture and sweetness, which my family absolutely adores.
Gluten-free noodles: If you’re avoiding gluten, swap in rice noodles or spiralized veggies instead—just cook accordingly!
Spicy twist: For a little kick, adding a pinch of red pepper flakes or a dash of hot sauce brightens things up nicely.
Herb swaps: Tried parsley or thyme instead of dill? Each herb brings a fresh personality to the broth.

How to Make Homemade Chicken Noodle Soup Recipe

Step 1: Roast the Chicken Wings for Maximum Flavor

Preheat your oven to a sizzling 550°F (290°C). This high temp is key—it crisps and browns the wings beautifully, which adds layers of rich flavor to your stock. Spread the chicken wings evenly on an unlined rimmed baking sheet and roast for about 30 minutes until they’re golden and irresistible. Don’t skip this step; it’s a game changer for the broth.

Step 2: Make the Rich, Flavorful Stock

Once the wings are roasted, transfer them with some water from the pan (scraped to get all those tasty browned bits) into a 3-quart pot. Add 1 1/2 quarts of water and bring it to a hard boil for 15 minutes—this helps to remove impurities and clarifies the broth. Then simmer this gently for 2 hours, topping up the water if it evaporates too much. This long simmer is what makes the broth silky and deep.

Step 3: Cook the Chicken Breasts Sous Vide (or Alternative)

I swear by sous vide for juiciest chicken breasts—season them well with salt, add some reserved chicken fat into the bag, seal, and cook at 140°F (60°C) for 2 hours. If you don’t have sous vide gear, no worries: poach the breasts gently in the broth or simmer in a covered pan with a bit of water on the stove at low heat until cooked through, about 20 minutes. Just keep them moist and tender!

Step 4: Char the Onions for Depth

Cut the onion into thick slices, then char them in a hot pan until blackened on both sides (don’t worry—it’s supposed to look almost burnt). Pop those smoky rounds into the simmering stock and let them steep for an additional hour. That caramelized taste adds this wonderful, mellow depth that lifts the soup from ordinary to extraordinary.

Step 5: Strain Stock, Cook Pasta, and Assemble

After about three hours of simmering total, strain the stock through a fine mesh to discard wings and onions, then season with salt and pepper to your liking. Boil your pasta until just al dente, drain, and toss it in the reserved chicken fat for extra flavor and silkiness. Dice your sous vide chicken, portion it into bowls with pasta and fresh dill, then ladle the hot stock on top. Add a splash of lemon juice for brightness—trust me, it wakes everything up.

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Pro Tips for Making Homemade Chicken Noodle Soup Recipe

Maximize Roasting Flavor: Don’t overcrowd the wings on the baking sheet to make sure they brown evenly and release enough fond for a rich stock.
Save That Chicken Fat: I always reserve the rendered fat—it adds amazing silkiness when tossed with pasta or added to the soup at the end.
Use Fresh Herbs Last: Adding dill right before serving keeps its fresh, bright flavor without wilting it into nothingness.
Avoid Overcooking Pasta: Cook it al dente since it gets quite soft sitting in the hot broth at the end; this way, your noodles won’t mush up.

How to Serve Homemade Chicken Noodle Soup Recipe

A woman's hand is squeezing a bright yellow lemon wedge over a white bowl with yellow edges filled with clear soup that has small pasta shells, herbs, and small bits of vegetables. The bowl is placed on a pink cloth, and in the blurred background, there is some green leafy vegetables and part of another lemon wedge on a white marbled surface. The light is soft, highlighting the droplets of lemon juice falling into the soup photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh dill here because it adds a pop of herbal brightness, but a sprinkle of chopped green onions or a few fresh parsley leaves also work beautifully. And don’t forget the squeeze of lemon juice on top—that little citrus zing pulls all the comforting flavors together perfectly.

Side Dishes

Serving this soup with a crusty baguette or fresh sourdough bread is my go-to. Sometimes, I’ll whip up a side salad with crisp greens and a light vinaigrette to balance out the warmth and richness of the soup. It makes for a well-rounded, satisfying meal.

Creative Ways to Present

If you want to impress guests or make lunchtime feel special, try serving the soup in mini soup crocks with a dollop of crème fraîche or a swirl of pesto on top. For a rustic vibe, carve out a small round loaf of bread to turn it into an edible bowl—so fun and charming!

Make Ahead and Storage

Storing Leftovers

I like to store leftover soup in airtight containers in the fridge for up to 3 days. To keep the noodles from getting too soggy, you can refrigerate pasta and broth separately and combine them when reheating.

Freezing

I always freeze the broth and chicken separately without noodles—pasta tends to get mushy after freezing. When you’re ready to enjoy, thaw the broth and chicken, then cook fresh noodles to toss in. This method keeps your soup tasting fresh and delicious even weeks later.

Reheating

The best way to reheat chicken noodle soup is gently on the stovetop over low-medium heat. If the soup has been refrigerated with noodles, add a splash of water or broth to loosen it up. Stir occasionally to heat evenly without overcooking the pasta.

FAQs

Can I make this Homemade Chicken Noodle Soup Recipe without sous vide equipment?

Absolutely! If you don’t have sous vide gear, you can poach the chicken breasts gently in the simmering stock or in a separate pot of water over low heat until cooked through, about 20 minutes. Just avoid boiling them vigorously so they stay tender and juicy.
What pasta can I use instead of orecchiette?

Feel free to swap with any small or medium pasta shapes like egg noodles, small shells, or even elbow macaroni. Just keep in mind cooking times and aim for al dente to prevent mushiness in the final soup.
How do I avoid a cloudy soup broth?

Starting with roasted chicken wings and boiling the stock hard for a short time helps. Also, avoid stirring the stock too much and strain it through a fine mesh to keep it clear and flavorful.
Can I prepare this soup in advance?

Yes! You can make the stock and chicken up to 3 days ahead and store them separately. Assemble and heat the soup with fresh cooked noodles just before serving for the best texture and flavor.

Final Thoughts

Making this Homemade Chicken Noodle Soup Recipe is one of those cooking projects that feels like a labor of love—and trust me, it pays off in every spoonful. It’s my go-to when someone’s feeling under the weather or when I just want to wrap myself up in something warm and satisfying. Give it a try and watch how it becomes a favorite in your household too. I’m cheering you on from my kitchen to yours—happy cooking!