There’s something deeply comforting about a big pot of chicken noodle soup simmering on the stove, especially when the weather takes a turn. It’s been cold and rainy the last few days here in Sydney, and my whole family has come down with the sniffles — which means it’s time to make this old-fashioned chicken noodle soup. It’s a recipe I come back to every winter, and it never fails to make everyone feel a little better.
This version starts with a whole raw chicken, simmered slowly to create a rich, nourishing broth. It’s packed with garlic, ginger, fresh herbs and vegetables — everything you need to warm the soul and give your immune system a little boost. The finishing touch is a handful of tiny pasta like stellini or risoni, which I much prefer over bigger shapes like macaroni.
A Little History
Chicken soup has been around for thousands of years, with early references found in ancient Chinese and Egyptian cultures, where it was valued for its healing properties. The idea of combining chicken broth with noodles developed later in various parts of the world.
The more modern version with vegetables and pasta, like the one in this recipe, gained popularity in the 20th century, especially in North America. But no matter where it’s made, the essence of chicken noodle soup remains the same: simple, nourishing, and made to make you feel better.
Why You’ll Love This Recipe
- Nourishing and restorative: Perfect for cold weather or when you’re feeling run down.
- Made from scratch: Starting with a whole chicken means the broth is rich, deeply flavoured, and full of goodness.
- Family-friendly: Mild, comforting, and always a hit with the kids.
- Freezer-friendly: Great to portion and freeze (just leave out the pasta before freezing).
Ingredients
- 1 whole raw chicken
- Olive oil
- Onion
- Garlic
- Fresh ginger
- Carrots
- Celery
- Bay leaves
- Black peppercorns
- Fresh thyme
- Fresh parley
- Chicken stock (homemade or store bought)
- Small pasta such as stellini, risoni, or soup pasta
- Soy sauce
- Salt and pepper
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions without the pasta for best texture. Add freshly cooked pasta when reheating.
Serving Suggestions
Pair with buttered sourdough toast or some garlic bread. For a little zing add a squeeze of lemon or a drizzle of chilli oil.
FAQ: Old-Fashioned Chicken Noodle Soup
Can I use chicken thighs or breasts instead of a whole chicken?
Yes, you can — but using a whole chicken gives you a richer, more deeply flavoured broth. If using pieces, opt for bone-in, skin-on thighs and simmer them gently to avoid dryness.
What type of pasta works best in chicken noodle soup?
Stick with small pasta shapes like stelini, risoni (orzo), or soup pasta. Avoid large shapes like macaroni or spirals, which can overwhelm the delicate broth.
Can I freeze this soup?
Yes — it freezes well, but it’s best to freeze it without the pasta to prevent it from going mushy. Add freshly cooked pasta when reheating.
Do I need to use homemade chicken stock?
Homemade stock gives the best flavour, but good-quality store-bought stock is absolutely fine. Just don’t substitute water — it won’t be flavourful enough for this soup.
Is this soup suitable for kids?
Definitely. It’s mild, nourishing, and easy to eat — perfect for little ones who are under the weather (or just fussy about textures).
What can I serve with chicken noodle soup?
Crusty sourdough bread, toast with butter, or my Garlic Butter Dinner Rolls all make great accompaniments. For a heartier meal, pair with a simple salad or a grilled cheese sandwich.
Can I make this in advance?
Yes, and it tastes even better the next day. Store it in the fridge for up to 4 days. Just remember to give it a good stir when reheating, and check the seasoning again before serving.
Final Thoughts
This old-fashioned chicken noodle soup is a staple in my kitchen whenever the cold weather hits. It’s simple, healing, and deeply satisfying — the kind of recipe that reminds you of being looked after. I hope it brings as much comfort to your home as it does to mine.
Looking for more warming recipes? Try:
Old-Fashioned Chicken Noodle Soup
Equipment
- 1 large stock pot or Dutch oven
- 1 large bowl
- 1 Sieve
Ingredients
- 1 whole raw chicken about 1.5–2 kg
- 2 tablespoons olive oil
- 1 large brown onion peeled and halved
- 4 garlic cloves crushed
- 1 thumb-sized piece of ginger sliced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 1 bay leaf
- 8 black peppercorns
- A few sprigs of thyme
- 1 small bunch flat-leaf parsley stalks and leaves separated
- 2 litres chicken stock or water or a mix of both
- 200 g small pasta such as stelini risoni, or soup pasta
- 1 tablespoon soy sauce
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Make the broth
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion halves cut side down and cook for a few minutes until just softened. Stir in the garlic, grated ginger, parsley stalks, thyme, bay leaf, and peppercorns. Cook for 1–2 minutes until fragrant.
Add chicken & simmer
- Place the whole chicken in the pot and pour over the chicken stock to mostly submerge it. Bring to the boil, then reduce heat to a gentle simmer. Skim off any foam or impurities that rise to the top, then cover and cook for 1 hour.
Prep the vegetables
- While the broth simmers, prepare the carrots and celery.
Strain & shred
- Carefully remove the chicken and set aside to cool slightly. Strain the broth into a large bowl or jug, discarding the aromatics. Return the clear broth to the pot.
Cook the vegetables and pasta
- Bring the broth back to a simmer. Add the carrots and celery and cook for 5–6 minutes. Then add the pasta and continue cooking for another 6–8 minutes, or until the vegetables are tender and the pasta is al dente.
- Give the soup a gentle stir every few minutes while the pasta cooks to stop it sticking to the bottom of the pot.
Shred and return the chicken
- Remove the skin and bones from the chicken and shred the meat. Return the chicken to the soup. Stir in the chopped parsley leaves and a tablespoon of soy sauce. Season with salt and freshly cracked black pepper to taste.
Serve
- Ladle into bowls and serve hot. A slice of buttered sourdough or toast on the side is perfect for dipping.