Once you taste this Homemade Chicken Noodle Soup recipe, you’ll realize why you can never go back! Featuring rich homemade chicken stock made entirely from scratch, tons of noodles, and, of course, fluffy matzo balls! This delicious chicken soup is the real deal. It’s the best cozy comfort food that does much more than cure the common cold!
Homemade Chicken Noodle Soup
This Chicken Noodle Soup Recipe is my grandma’s actual recipe, the one she lovingly made every week for Friday night Shabbat dinners. She always kept extra in her freezer, ready to heat up when we were feeling under the weather—it was her way of taking care of us, even when she wasn’t there.
Her Matzo Ball Soup recipe requires a little patience, but there’s truly nothing like a hot bowl of this classic chicken noodle soup made completely from scratch. I’ve tried plenty of recipes, but none compare to this one—it’s rich, savory, and the ultimate Jewish penicillin soup.
Sure, some recipes promise shortcuts, but why rush perfection? Taking the time to simmer your soup from scratch unlocks an incredible depth of flavor that no canned version can match. Trust me, it’s worth every minute, and it’s easier than you think!
I love this recipe so much. I can’t count the number of times I’ve made it, but at least twice a month! My only tweaks are I use bone in breasts instead of whole chicken, and I add an extra sprig of dill (my favorite herb). This recipe is absolutely perfect. The Osem Consomme rules! Thank you so much!!ent goes here
Ingredients for Homemade Chicken Noodle Soup
- Whole chicken: To make the most flavorful chicken noodle soup, using the whole, bone-in chicken with the skin left on is essential. You can remove the skin to reduce the extra fat, but I prefer to leave it on while simmering and remove it later for extra-rich soup.
- Vegetables: Onion, celery, and carrots are the classic mirepoix trio that forms a flavorful base for the broth.
- Fresh dill: Feel free to use fresh parsley, fresh thyme sprigs, bay leaves, or your other favorite fresh herbs in addition or instead of the dill.
- Osem Chicken Style Consomme: You can use any type of chicken broth base for this recipe.
- Kosher salt and freshly ground black pepper to taste
- Egg noodles: I use wide egg noodles for my chicken noodle soup because I love their light texture, but you can use just about any pasta shape you prefer.
- Matzo balls: Many Jewish chicken soup recipes are served with matzo balls in the bowl. Don’t complicate things, just use a matzo ball mix. Read below to see how to make chicken soup with matzo balls.
See the recipe card for full information on ingredients and quantities.
Step-by-Step Instructions for Chicken Noodle Soup
- Simmer The Stock: Place the chicken and onion in a large stock pot and fill with cold water. Bring to a boil over high heat, then simmer and skim the fat from the top before adding in the remaining ingredients.
- Continue To Cook: Add in the carrots, celery, herbs, and seasoning. Simmer partially covered for at least an hour to an hour and a half until the chicken is tender and begins to fall off the bones. Continue to cook for another 1/2 hour.
- Prepare The Pasta: Remove the chicken, onion, celery, and dill from the pot. Add in egg noodles and cook as directed on the package.
- Combine The Contents: Remove the chicken from the bones and add it back to the pot with the veggies if desired.
- Serve: Serve your chicken soup with matzo balls to make this a Jewish chicken soup recipe. Enjoy!
Make It A Matzo Ball Soup Recipe
What’s my secret to making this an extra easy homemade matzo ball soup recipe? Use the packaged Manischewitz matzo ball mix! I have had many homemade matzoh balls in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother trying to start from scratch. Save yourself the aggravation and follow the directions on the package for the perfect ball!
Serving Suggestions
There is nothing quite like the cozy comforts of a big bowl of chicken soup to warm you up in cold winter weather. From Jewish holidays, Friday night dinners, or simply when you’re feeling under the weather, chicken soup is always our family favorite!
Fun fact: Chicken soup helps to clear the nasal passages, and it acts as an anti-inflammatory, which helps with cold symptoms. It really is Jewish Penicillin!
Just like my grandma used to make, this homemade chicken soup recipe with matzo balls and egg noodles is guaranteed to warm your table. Whether you prefer a classic chicken soup with noodles and veggies, a hearty chicken pot pie soup, or a creamy chicken and rice soup, homemade chicken soup always hits the spot.
Pro Tips for Perfect Chicken Noodle Soup
- Choose Your Chicken: If you choose to add the cooked chicken back into your soup, you can use all white meat from the chicken breasts, all dark meat from the chicken thighs and drumsticks, or a combination of both.
- Skip A Step: While nothing beats the homemade broth as written in this recipe, you can make your chicken noodle soup recipe even faster by using shredded rotisserie chicken instead of raw chicken. Start by removing the meat from the bones, then add the leftover carcass to the pot to simmer with the vegetables for extra flavor. Once the broth is ready, discard the bones and stir the shredded chicken into the soup just before serving.
- Vary The Veggies: Feel free to simmer your soup with some turnip or parsnip, or even add some fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
- Add Aromatics: If you like, add extra aromatics, like shallots, scallions, garlic cloves, and leeks.
How to Store and Reheat Chicken Noodle Soup
- To Store: Chicken soup can be stored in an airtight container in the refrigerator for 3-4 days. I usually keep the noodles and matzo balls separate and add them to the soup when I am ready to warm it up.
- To Freeze: For longer storage, freeze the soup in a freezer-safe container or heavy-duty freezer bags for 2-3 months. Thaw overnight in the fridge.
- To Reheat: Reheat on the stovetop until heated through.
More Easy Soup Recipes
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Chicken Noodle Soup Recipe
Ingredients
- 1 small whole chicken bones and skin left on
- 1 medium onion whole
- 1 lb carrots cut into 1-2 inch pieces
- 5-6 stalks celery with leaves left on
- 3-4 large sprigs fresh dill
- 2 -3 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
- salt and pepper to taste
- 1 lb egg noodles
- matzo balls see note below
Instructions
- Place the chicken and the onion in a large stock pot
- Fill with cold water
- Bring to simmer
- Skim fat from the top before adding in remaining ingredients
- Add in carrots, celery, dill salt and pepper
- Simmer partially covered for at least an hour to an hour and a half
- You will know when it is getting close when the chicken begins to fall apart
- Cook for another 1/2 hour after that
- Remove the chicken, onion, celery and dill from the pot
- Add in egg noodles and cook as directed on the package
- Remove the chicken from the bone and add it back to the pot if desired
- *The secret of the perfect Matzo Ball: Use the packaged stuff. Manischewitz Matzo Ball Mix. I have had many a homemade matzoh ball in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother with trying to figure it out myself. Save yourself the aggravation, follow the directions on the box and make the perfect ball!
Jenn’s Notes
- If you choose to add the cooked chicken back into your soup, you can use all white meat from the chicken breasts, all dark meat from the chicken thighs and drumsticks, or a combination of both.
- While nothing beats the homemade broth as written in this recipe, you can make your chicken noodle soup recipe even faster by using shredded rotisserie chicken instead of raw chicken. Start by removing the meat from the bones, then add the leftover carcass to the pot to simmer with the vegetables for extra flavor. Once the broth is ready, discard the bones and stir the shredded chicken into the soup just before serving.
- Feel free to simmer your soup with some turnip, parsnip, or even add some fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
- You can add extra aromatics, like shallots, scallions, garlic cloves, and leeks.
I love this recipe so much. I can’t count the number of times I’ve made it, but at least twice a month! My only tweaks are I use bone in breasts instead of whole chicken, and I add an extra sprig of dill (my favorite herb). This recipe is absolutely perfect. The Osem Consomme rules! Thank you so much!!
Should the chicken be purchased raw or cooked?
raw – enjoy!
Can’t believe no garlic in this