Homestyle Chicken Noodle Soup from Scratch


Is there anything more comforting than homemade chicken noodle soup?  It’s soup-er good for you and easy to make.  Since most of the ingredients are leftover, it feels a little like a free wholesome dinner.  Love it!

Homemade Chicken Noodle Soup starts with a roasted chicken. I usually buy the biggest chicken I can find.  Rotisserie Chicken in the CrockPot is one of my most popular recipes, and it works very well as the base of this soup.  Just follow the recipe as written and enjoy your dinner.  When your bellies are full, remove any white meat and veggies and refrigerate for a later meal.

Leave the chicken carcass, remaining scraps and juices in the crock pot.  Add an optional onion for more flavor.  Fill the crock with water.   Turn your slow cooker on low and leave it alone overnight and through the next day.   There are more thorough directions at How to Make Chicken Stock and Why You Should.

Turn the crockpot off a few hours before dinner so the chicken and stock are cool enough to handle.  Strain the stock into a very large bowl and set aside. You should be able to pick several cups of meat off of the chicken carcass.  This is the least appetizing part of the process.  If you can’t get enough meat off the carcass, use some of the white meat you set aside last night.

Now that you have your stock and chicken ready, the rest of the recipe is self-explanatory.  Feel free to adjust the amounts to what you have available or your taste. For instance, I’m not a big fan of celery, so there is not a lot of celery in this recipe.  If you love celery, add an extra stalk!

Homemade Chicken and Noodle Soup


  • Gluten-Free Noodles, cooked
  • 1 small Onion or 1/2 very large Onion, diced
  • 1 Celery Stalk, chopped
  • 6 Carrots, peeled and chopped
  • 8-10 cups Homemade Chicken Stock
  • 4 cups Chicken, chopped
  • 2 cups Frozen Peas
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • Salt and Pepper to taste


  1. Cook and drain noodles as directed on package and set aside.
  2. Add onions, carrots and celery to a large stockpot.  Cook in a little chicken stock stirring often until veggies are tender.
  3. Add remaining ingredients and bring to a boil.  Salt and pepper to taste.
  4. Serve soup over noodles.

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3 Responses to “Homestyle Chicken Noodle Soup from Scratch”

  1. Jana Hartley says:

    Isn’t rotisserie chicken a mom’s best friend. I make left over enchiladas with it too. So easy and delicious. Thanks for sharing this great soup recipe. I know my family with love it. Jana

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