Perfect Homemade Chicken Noodle Soup Recipe (90 Minutes)

Make restaurant-quality chicken noodle soup in 90 minutes with this foolproof method: Simmer chicken bones with aromatic vegetables for rich broth, shred cooked chicken, then add fresh veggies and noodles just before serving. Skip store-bought broth and control noodle timing for the ultimate comforting bowl.

Forget bland, canned versions. This easy homemade chicken noodle soup recipe delivers deep flavor through proper broth technique and precise timing. You'll learn why simmering bones with onion, carrot, and celery creates unmatched depth, and how to prevent mushy noodles—the two secrets most home cooks miss. Perfect for colds or weeknight dinners, this from scratch chicken noodle soup uses affordable ingredients you likely have.

Why This Method Beats Every Other Recipe

Most recipes shortcut the broth step or add noodles too early. Our approach solves both:

Broth Science Simplified

• Gelatin extraction: Simmering bones 45+ minutes releases collagen that thickens broth naturally
• Flavor layering: Onion/carrot/celery (mirepoix) added at start infuse base notes
• No salt early: Prevents over-reduction; season only after straining

Essential Ingredients Checklist

Use organic chicken for cleaner flavor. Quantities serve 6.

Core Ingredients	Why It Matters	Smart Substitutions
3 lbs chicken bones (backs/necks)	Superior gelatin vs. breast meat	Rotisserie chicken carcass (reduce salt)
8 cups cold water	Cold start extracts more flavor	Vegetable broth (for non-chicken version)
2 tbsp apple cider vinegar	Draws minerals from bones	Lemon juice (1/4 cup)
3 oz egg noodles	Traditional texture	Rice noodles (gluten-free)

Step-by-Step Cooking Process

1. BROTH BASE (45 min): Combine bones, water, vinegar, 1 chopped onion, 2 carrots, 3 celery stalks, and 1 tsp black peppercorns. Bring to gentle simmer (never boil). Skim foam first 10 minutes. Cover and simmer 45 min.
2. CHICKEN PREP: Remove bones. Strain broth into clean pot. Shred 2 cooked chicken breasts into bite-sized pieces (reserve for Step 4).
3. VEGETABLE LAYERING: Return strained broth to heat. Add 1 diced carrot, 2 celery ribs, and 1/2 cup chopped parsley. Simmer 15 min until veggies tender.
4. NODDLE TIMING (CRITICAL): Add noodles and shredded chicken. Cook 6-8 min until noodles al dente. Never add noodles earlier—they’ll absorb all broth.

Pro Flavor Mastery Tips

Avoid These Costly Mistakes

• Bland broth? Roast bones at 400°F for 20 min before simmering
• Cloudy broth? Start with cold water and never stir vigorously
• Soggy noodles? Cook separately and add to bowls when serving
• Flat flavor? Finish with 1 tbsp lemon juice and fresh dill

Variations for Every Need

• Quick version: Use rotisserie chicken + 4 cups broth + 4 cups water (simmer 20 min)
• Cold-fighter boost: Add 1 tbsp grated ginger and 2 garlic cloves with veggies
• Gluten-free: Swap egg noodles for rice noodles (add in last 5 min)
• Freezer-friendly: Omit noodles; freeze broth/chicken. Add fresh noodles when reheating.

Why This Recipe Works for Beginners

Unlike complex chicken noodle soup for colds recipes requiring special equipment, this method uses one pot and standard kitchen tools. The timed vegetable additions prevent mushiness, while the vinegar trick ensures rich broth without specialty ingredients. You’ll master how to make chicken broth for soup that rivals professional kitchens—all in under 90 minutes with minimal cleanup.

Frequently Asked Questions

Can I use chicken breast instead of bones?

Yes, but you'll miss gelatin-rich broth. Simmer 2 bone-in breasts with veggies for 30 min, then remove and shred. Add 1 tbsp unflavored gelatin to broth for body.

How do I prevent noodles from absorbing all broth?

Cook noodles separately in salted water until 1 minute shy of al dente. Rinse under cold water, then add to individual bowls before ladling hot soup over them. This quick chicken noodle soup without rotisserie chicken trick keeps noodles perfect.

Can I make this in a slow cooker?

Absolutely. Sauté mirepoix first, then add to slow cooker with bones, water, and vinegar. Cook on low 6 hours. Strain, add fresh veggies and noodles, then cook 30 min on high. Avoid overnight cooking—it makes broth bitter.