This comforting savory Chicken Noodle Soup With Whole Chicken is made with a whole bird, fresh carrots, and ready in 2 hours. The rich golden broth fills the kitchen with warmth as the tender chicken falls right off the bone. I always look forward to making a big batch on chilly weekend afternoons.
Why This Classic Works
I used to rely on boxed broth and leftover rotisserie pieces for my soup out of convenience. The biggest surprise was realizing how a single whole chicken creates both tender meat and a deeply flavored stock at the exact same time.
The secret to getting it right is simmering gently rather than boiling rapidly. A slow, steady bubble keeps the breast meat remarkably juicy instead of turning it dry and stringy.
Chicken Noodle Soup With Whole Chicken Ingredients
- 1 whole chicken (3 to 4 lbs)
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 10 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz wide egg noodles
- 1/4 cup fresh parsley, chopped
How To Make Chicken Noodle Soup With Whole Chicken
- Sear the vegetables: Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes until softened, then add the garlic and cook for 1 minute.
- Simmer the chicken: Place the whole chicken into the pot breast side up and pour in the water. Add the bay leaves, thyme, salt, and pepper, bringing the liquid to a gentle boil.
- Cook the broth: Reduce the heat to low, cover, and let it simmer for 1 hour and 15 minutes. The chicken should be fully cooked and very tender.
- Shred the meat: Carefully remove the whole chicken from the pot and place it on a large cutting board. Once cool enough to handle, discard the skin and bones, then shred the meat with two forks.
- Cook the noodles: Return the shredded chicken to the pot and bring the broth back to a simmer over medium heat. Add the egg noodles and cook for 8 minutes until tender, then stir in the parsley.
Recipe Tips
- Skim the fat: Use a large spoon to skim off any excess fat that rises to the top of the pot during the first 30 minutes of simmering for a clearer broth.
- Do not overcook noodles: If you plan on having leftovers, cook the noodles separately and add them to individual bowls so they do not soak up all the broth in the fridge.
- Check internal temperature: Ensure the thickest part of the chicken thigh registers at least 165 degrees Fahrenheit before removing it from the pot.
- Use fresh herbs: Stirring in the fresh parsley at the very end preserves its bright color and flavor.
What To Serve With Chicken Noodle Soup
A rustic loaf of sourdough bread or warm buttered dinner rolls is ideal for dipping into the savory broth. You can also pair this with a crisp green salad tossed in a sharp vinaigrette to cut through the richness.
How To Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it for up to 3 months, freeze the broth and chicken mixture without the noodles to prevent them from turning mushy when thawed.
FAQs
Can I use chicken broth instead of water?
Yes, swapping the water for low-sodium chicken broth will give you an even richer, deeper flavor. Just be careful with adding extra salt if your boxed broth is heavily seasoned.
Do I need to roast the chicken first?
No, boiling the raw chicken directly in the pot creates a wonderful homemade stock. Roasting first is an extra step that changes the flavor profile entirely.
How do I easily remove the chicken from the pot?
Use two large slotted spoons or a pair of sturdy tongs inserted into the cavity of the bird to lift it out securely. Let it drain over the pot for a few seconds before moving it to a cutting board.
Nutrition
- Calories: 320 kcal
- Total Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 85 mg
- Sodium: 650 mg
- Total Carbohydrate: 22 g
- Protein: 28 g
Try More Recipes:
- Whole 30 Chicken Soup Recipe
- Carabbas Sicilian Chicken Soup Recipe
- Mama Mandola’s Sicilian Chicken Soup Recipe
Chicken Noodle Soup With Whole Chicken
6
servings15
minutes2
hours10
minutes2
hours25
minutesSavory comforting Chicken Noodle Soup With Whole Chicken uses a whole bird, fresh carrots, and egg noodles for a 2-hour simmering classic. This simple one-pot meal is ideal for lazy Sundays or when you need a hearty, warm dinner.
Ingredients
1 whole chicken (3 to 4 lbs)
1 tbsp olive oil
1 large yellow onion, chopped
3 large carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
10 cups water
2 bay leaves
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
8 oz wide egg noodles
1/4 cup fresh parsley, chopped
Directions
- 1. Sear the vegetables: Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes until softened, then add the garlic and cook for 1 minute.
- 2. Simmer the chicken: Place the whole chicken into the pot breast side up and pour in the water. Add the bay leaves, thyme, salt, and pepper, bringing the liquid to a gentle boil.
- 3. Cook the broth: Reduce the heat to low, cover, and let it simmer for 1 hour and 15 minutes. The chicken should be fully cooked and very tender.
- 4. Shred the meat: Carefully remove the whole chicken from the pot and place it on a large cutting board. Once cool enough to handle, discard the skin and bones, then shred the meat with two forks.
- 5. Cook the noodles: Return the shredded chicken to the pot and bring the broth back to a simmer over medium heat. Add the egg noodles and cook for 8 minutes until tender, then stir in the parsley.