Mom’s Homemade Chicken Noodle Soup

I’ve been enjoying Mom’s Homemade Chicken Noodle Soup ever since I was a kid. It was about time that I documented the recipe and made it on my own!

Mom's Homemade Chicken Noodle Soup from

It’s that time of year, when all I really want to eat about 10 times a week is a warm, nurturing bowl of soup. And the soup that comforts me the most has always been Mom’s Homemade Chicken Noodle Soup.

Mom’s soup has been on my “to do” list for a couple years already, and I am embarrassed that it has taken me this long to peg down the recipe. In the back of my mind, I think I’ve really only wanted Mom to make it for me, I guess. Not out of laziness on my part, but out of pure love for my mom’s cooking and the delicious memories she has gifted to our family. Mom’s chicken noodle soup will always be the best chicken noodle soup.

But that’s not a great way to make sure recipes get passed along generation to generation, I realized. It was time for me to get this recipe documented and make this on my own.

Thank you, Mom, for taking the time to make your chicken noodle soup for me a couple weeks ago. For carefully measuring and writing down each ingredient, and taking notes of your process, when you’ve never used a written recipe to make this soup. Ever. You were crazy busy when I asked you to do this, but you took the task to heart. {thank you}

* This post is sponsored by Reames Foods.

Mom's Homemade Chicken Noodle Soup from

There is so much satisfaction in creating a pot of soup from scratch. This recipe starts with a homemade chicken stock, where a whole chicken is first cooked in a big pot of water. Carrots, celery, and onions are then tossed in, adding veggie goodness and color. I like when Mom slices whole carrots in thick rounds, but you can chop them smaller if you prefer.

Mom's Homemade Chicken Noodle Soup from

The ingredient list for this recipe is on the shorter side, giving this pot of soup a simple feel. Some dried parsley and savory bring out more of the comforting flavor and aroma that I hold so dear.

Mom's Homemade Chicken Noodle Soup with Reames Homestyle Egg Noodles - from

As I ladled this steaming chicken noodle soup into bowls for my family, the first time making it on my own, our youngest daughter’s eyes lit up, big and bright. And I knew exactly what had triggered her reaction. She saw those homestyle egg noodles. They get her every time.

When Reames Foods asked me to create a recipe featuring their frozen homestyle egg noodles, a recipe that would bring families together around a warm meal, I didn’t hesitate to say yes. Because homestyle egg noodles are what give my mom’s chicken noodle soup hearty goodness and an extra boost of homemade taste.

I especially like that these homestyle egg noodles take to leftover soup so well. Other kinds of noodles break down in the broth and turn to mush after a couple days stored in the refrigerator. But not these frozen noodles from Reames Foods. The noodles remain almost entirely unaffected in the broth, still thick, with that wonderful bit of chewy texture.

Mom's Homemade Chicken Noodle Soup from

I believe that everyone should have a basic recipe for homemade chicken noodle soup in their recipe box. If you have your own recipe handed down from a friend or family member, you already know how much I adore that. But if you don’t, or if you’d just like to try something new, give this recipe a go. It’s a beloved chicken noodle soup that I’ve been enjoying since I was kid.


Want more soup? Try my Broccoli Cheddar Soup!

Mom's Homemade Chicken Noodle Soup

My mom makes the best homemade chicken noodle soup. I’m so happy to finally have the recipe in my own recipe box!

Yield: 12 to 14 servings

Prep Time:25 minutes

Cook Time:1 hour, 35 minutes

Total Time:2 hours

Calories per serving: 122


for the chicken stock:

  • 1 whole chicken, 3 to 4 lbs. in weight
  • water
  • 1 medium onion, cut into large chunks
  • 2 ribs of celery, cut in large chunks

for the chicken noodle soup:


for the chicken stock:

Trim excess fat from chicken and clean the inside cavity very well. Place the chicken in a large soup pot or stock pot. The pot that I use holds about 7 quarts. Add water to go 2″ above the chicken. Add chopped onions and celery. Turn heat to medium-high. Once water is just starting to bubble, turn heat down to medium and cook for 1 hour, or until chicken is done.

Remove chicken from the pot to cool. When cool enough to handle, remove chicken skin and meat from bones. Discard skin and bones. Shred the chicken into bite-sized pieces and set aside. Strain or scoop out the large chunks of onions and celery from the stock and discard.

for the chicken noodle soup:

With the chicken stock still over medium heat, add the carrots, celery, onions, parsley, Mural of Flavor, salt, black pepper, savory, and celery salt. Simmer until vegetables are nearly done. Don’t let the vegetables get mushy. Add the shredded chicken back to the pot.

Now remove about 1 cup of the chicken broth to a small bowl and whisk in 1 tablespoon of chicken base until smooth. Add mixture back to the stock pot and stir to combine. Taste for flavor, adding up to 3 more tablespoons of chicken base, in the same manner, if needed. I like a very rich chicken flavored soup and find that different chickens have different levels of flavor. Flavor will also depend on the size of pot you used and how much water you used. So just keep tasting and adjusting until you reach a level of chicken flavor that you like. You may also want to add in more salt and pepper. Just trust your taste buds.

Add frozen homestyle egg noodles. Turn up the heat to medium high. Once the soup starts to bubble, turn heat down to medium and let simmer until noodles are done, about 20 minutes.

Serve hot.

a favorite family recipe from my mom


Mom's Homemade Chicken Noodle Soup from

This is a sponsored conversation written by me on behalf of Marzetti Reames Frozen Egg Noodles. The opinions and text are all mine.

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