How to Make Homemade Chicken Noodle Soup in 90 Minutes

The best homemade chicken noodle soup starts with simmering chicken bones and vegetables for 1-2 hours to create a rich golden broth, then adding cooked noodles and tender chicken. Total time: 90 minutes with simple ingredients you likely have in your pantry.

Why This Recipe Beats Canned Soup Every Time

Forget salty canned versions. Homemade chicken noodle soup delivers clean, balanced flavors and customizable nutrition. Our method solves the two biggest pitfalls: cloudy broth and mushy noodles. The secret? Simmering bones gently without boiling, and adding noodles only at the end. You'll get restaurant-quality results with pantry staples.

Essential Ingredients Checklist

These 10 core ingredients create depth without specialty items. Quantities serve 6:

Ingredient	Amount	Smart Substitutions
Chicken bones (carcass or wings)	2 lbs	Rotisserie chicken bones (save from 2 birds)
Yellow onions	2 medium	1 large leek (white part only)
Carrots	3 medium	Parsnips for earthier flavor
Celery stalks	3 stalks	Fennel bulb (adds subtle anise note)
Egg noodles	8 oz	Rice noodles (gluten-free) or orzo

Step-by-Step: Building Flavor Layers

Phase 1: The Foundation (45-60 min)

1. Toast bones: Roast chicken bones at 400°F (200°C) for 20 minutes until golden. This caramelizes proteins for deeper flavor.
2. Simmer gently: Cover bones with 12 cups cold water. Add 1 chopped onion, 2 carrots, 2 celery stalks, and 4 parsley sprigs. Bring to just below boiling (small bubbles at edges), then reduce heat to low. Skim foam immediately.
3. Strain smartly: After 45 minutes, strain broth through cheesecloth. Discard solids. Never boil broth – this makes it cloudy.

Phase 2: Final Assembly (20 min)

4. Cook chicken: Poach 1 lb boneless chicken thighs in strained broth for 15 minutes until tender. Shred with forks.
5. Perfect noodles: Cook noodles separately in salted water until al dente. Rinse under cold water to stop cooking. This prevents mushiness in leftovers.
6. Final simmer: Add shredded chicken, 1 cup diced carrots, 1 cup diced celery, and noodles to broth. Heat 5 minutes. Season with salt, pepper, and 1 tsp lemon juice.

Pro Chef Techniques You Need

• Clear broth trick: Add 1 beaten egg white per quart of broth during last 10 minutes of simmering. It traps impurities for crystal-clear results.
• Flavor boost: Stir in 2 tbsp nutritional yeast at the end for umami depth (great for low-sodium versions).
• Noodle hack: Undercook noodles by 2 minutes if serving later – they'll finish cooking in hot broth.

Customize Your Bowl

For Busy Weeknights

Use rotisserie chicken bones and pre-chopped veggies. Simmer broth 30 minutes while chicken shreds. Cook noodles while broth simmers.

Gluten-Free Version

Swap egg noodles for rice noodles. Add them directly to hot broth for 3 minutes – no pre-cooking needed.

Extra Hearty Option

Add 1 cup chopped kale and 1 can white beans during final simmer. Boosts protein and fiber without changing core flavor.

Storage Secrets for Perfect Leftovers

Store broth and noodles separately in airtight containers. Broth keeps 5 days refrigerated or 3 months frozen. Noodles last 3 days refrigerated. Reheat broth first, then add noodles to prevent sogginess. Never freeze soup with noodles – they turn to mush.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Roast bones first, then add to slow cooker with cold water and veggies. Cook on LOW 6-8 hours. Strain, then add shredded chicken and pre-cooked noodles during last 30 minutes.

Why is my broth oily?

Chill broth overnight. Solidified fat will lift off easily with a spoon. For immediate use, skim fat with a fat separator while broth is warm.

How do I fix bland soup?

Add 1 tsp apple cider vinegar or lemon juice – acidity brightens flavors. A Parmesan rind simmered in broth adds umami depth without saltiness.

Can I use chicken breast instead of thighs?

Thighs stay juicier during long simmering, but breasts work. Poach at 165°F (74°C) only – overcooking makes them dry. Shred immediately.

Can I make homemade chicken noodle soup in a slow cooker?

Yes! Roast bones first, then add to slow cooker with cold water and veggies. Cook on LOW 6-8 hours. Strain, then add shredded chicken and pre-cooked noodles during last 30 minutes.

Why is my chicken broth oily and how do I fix it?

Chill broth overnight. Solidified fat will lift off easily with a spoon. For immediate use, skim fat with a fat separator while broth is warm.

How do I fix bland homemade chicken soup?

Add 1 tsp apple cider vinegar or lemon juice – acidity brightens flavors. A Parmesan rind simmered in broth adds umami depth without saltiness.

Can I use chicken breast instead of thighs for soup?

Thighs stay juicier during long simmering, but breasts work. Poach at 165°F (74°C) only – overcooking makes them dry. Shred immediately.