chicken noodle soup recipe homemade

Does Chicken Soup Really Heal? Science Says Yes

/15 Comments/in , , /by Mary Hunt
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They don’t call it “Jewish penicillin” for nothing. Chicken soup has been the go-to remedy for colds and flu for generations. But here’s the kicker: science actually backs it up! Homemade chicken noodle soup has real anti-inflammatory properties that can ease sore throats, clear sinuses, and give you a little immune system boost. The best part? You don’t need all day to make it. Let me show you how to get it done in under an hour.

chicken noodle soup recipe homemade

Feeling under the weather? Turns out Grandma was right all along. Chicken soup really does help you feel better and it’s not just in your head. Science actually backs it up, which means there’s more than just nostalgia floating around in that steaming bowl of broth.

The Science Behind Chicken Soup’s Healing Power

Back in the 1990s, Dr. Stephen Rennard at the University of Nebraska Medical Center decided to test what grandmothers across the globe had been saying forever: “Eat chicken soup, you’ll feel better.” With his wife Barbara’s family recipe in hand, he marched it right into the lab. What he discovered was fascinating… chicken soup has measurable anti-inflammatory properties that can help reduce upper respiratory symptoms.

The study, published in peer-reviewed journals in both 1993 and 2000, showed that chicken soup helps slow down the movement of neutrophils (a type of white blood cell that kicks up inflammation). Translation: less sore throat, fewer sniffles, and an easier time breathing. It won’t cure your cold or flu, but it can ease the misery while your body does the real healing.

And here’s the kicker… the findings have been cited for decades and even updated during the COVID-19 pandemic. Doctors pointed out that chicken soup offers a “two-pronged approach”: there’s the feel-good comfort of knowing someone cares enough to make you soup, and there’s the actual, science-backed benefit of calming inflammation.

Why Homemade Chicken Noodle Soup Works Best

Now here’s the part that makes some people groan: the best results come from homemade chicken noodle soup, not the canned kind. Dr. Rennard’s research was done using real stock made from a whole chicken: bones, skin, meat, the works. That’s where all the healing compounds (and the deep flavor) come from.

But before you panic, let me reassure you, you don’t need half a day to simmer a giant stockpot just to feel better. My version trims down the process to under an hour without sacrificing richness or benefits. Browning the chicken pieces adds depth, and a quick simmer extracts the good stuff your body craves when it’s run down.

Even better? If you’re short on energy (because who wants to cook when they’re sick?), you can always cheat a little with a rotisserie chicken from the store.

Ingredients You’ll Need

onions celery carrots for chicken noodle soup recipe

Think of this as your cheat sheet for why the ingredients matter and how to flex them. Soup isn’t just about following directions. It’s about making it yours.

  • Vegetable Oil (divided): A splash of oil helps brown the chicken just enough to lock in flavor. Don’t overthink it. Canola, sunflower, or even olive oil in a pinch all work fine.
  • Whole Chicken (about 3 ½ pounds): Using a whole bird, bones, skin, and all, pulls every bit of collagen and flavor into the broth.
  • Medium Onion, Roughly Chopped: Yellow or white onions are your best bet, but if you’ve only got red onions rolling around in your pantry, they’ll do in a pinch. Onions bring their own anti-inflammatory punch, so don’t skimp.
  • Boiling Water: Obvious, yes, but don’t underestimate the importance of starting with boiling water instead of cold. It jumpstarts the cooking process and keeps the chicken juicy instead of rubbery.
  • Salt: Soup without salt tastes like… well, dishwater. Start light. You can always add more later. If you’re sodium-conscious, use half and finish with a squeeze of lemon for brightness.
  • Bay Leaves: They don’t look like much, but bay leaves quietly infuse the broth with a subtle earthy note that ties everything together. Don’t stress if you’re out. A pinch of dried thyme or oregano can pinch-hit.
  • Dry Wide Egg Noodles: The classic choice. They hold up well, stay tender, and give you that nostalgic comfort vibe. Gluten-free readers? Rice noodles or even quinoa pasta will still make a cozy bowl.
  • Carrot, Roughly Chopped: Adds natural sweetness and color. Baby carrots work fine if that’s what you’ve got.
  • Celery, Roughly Chopped: Celery brings a fresh, herbal bite that keeps your broth from tasting flat. If celery isn’t your thing, try a fennel stalk for a fun twist.

Step-by-Step Guide to Quick, Flavorful Soup

Making chicken soup from scratch might sound intimidating, but it’s really just a series of small, doable steps.

1. Prepare the Chicken

cutting whole chicken break it down how to soup

First things first: remove the giblets and neck from the cavity. You won’t need those here. Grab a sturdy knife, cleaver, or poultry shears and go to town. Hack off the legs, wings, and thighs. Neatness doesn’t matter. Cut each into two or three smaller pieces and set them aside. Next, separate the back from the breast, chop that back into a few pieces, and finally cut the breast in half. Keep those two breast halves aside for later.

2. Brown for Flavor

Heat 1 tablespoon of oil in a large stockpot over high heat. Once it’s shimmering, add about half the chicken pieces (but not those reserved breast halves) and let them brown on both sides, about 5 minutes total. Transfer the browned pieces to a bowl. Repeat with the rest of the chicken until everything is golden and out of the pot. This step builds deep, rich flavor, so don’t skip it.

3. Build the Base

saute white onion in stock pot homemade chicken noodle recipe

Now toss the chopped onion into the same pot and sauté over medium-high heat. Stir constantly until it softens and gets a little color, about 2–3 minutes. Next, return all the browned chicken pieces (except the breasts you’ve set aside) back into the pot, along with any juices that collected in the bowl. Lower the heat, cover, and let it all cook gently until the chicken releases its juices—about 20 minutes.

While that’s happening, set a kettle or pot of water to boil.

4. Create the Broth

chicken stock in pot for homemade chicken noodle soup recipe

Turn the heat under your stockpot back up to high. Pour in the boiling water, add the two breast halves, salt, pepper, and bay leaves. Bring it all back to a gentle simmer, cover, and cook until the breasts are fully cooked—about 20 minutes. By now, your kitchen will smell incredible, and your broth will be dark, rich, and ready to soothe whatever ails you.

5. Shred and Strain

shredding chicken with hands in bowl

Remove the breasts from the pot and let them cool enough to handle. Peel off the skin, pull the meat from the bones, and shred it into bite-sized pieces. Toss the skin and bones.

Next, strain the broth into a clean pot and discard the solids. Don’t worry, every bit of flavor has already been coaxed out. Skim off the fat if you’d like (save it for another recipe, or discard it), then return the clear broth to the pot along with the shredded chicken.

6. Finish with Veggies and Noodles

In a small skillet, heat another tablespoon of oil. Sauté the chopped carrot and celery until fragrant, then add them to the soup. Toss in the egg noodles and cook until just tender, about 5 minutes. Taste, adjust with salt and pepper, and you’re done.

spoonful of chicken noodle soup

Serve hot, share generously, and soak in the comfort. This recipe makes enough for 6–8 servings, plenty to feed your household or to tuck away leftovers for tomorrow’s lunch.

To your health!

Reader Tip: Rotisserie Chicken Shortcut

Big thanks to reader Linda R. for this time-saving gem: skip the sautéing and browning altogether by starting with a store-bought rotisserie chicken. Just shred it up, drop it in, and follow the rest of the recipe as written.

Bottom line? Don’t feel guilty about grabbing the shortcut. A rotisserie chicken isn’t cheating. It’s just good strategy. And honestly, who doesn’t love a little extra time back in their evening?

chicken noodle soup recipe homemade
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5 from 5 votes

Homemade Chicken Noodle Soup

Simple, rich, hearty, and flavorful chicken soup from scratch! Ready in about an hour, this soup is comforting, customizable, and perfect for busy weeknights or lazy weekends.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 8 1-cup servings
Calories: 280kcal

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 whole chicken about 3 ½ pounds
  • 1 medium onion roughly chopped
  • 2 quarts 8 cups boiling water
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 cups dry wide egg noodles 3 ounces
  • 1 carrot roughly chopped
  • 1 rib celery roughly chopped

Instructions

Prepare the chicken.

  • Discard giblets and neck from the cavity. Hack off legs, wings, and thighs, cutting each piece into 2-3 smaller pieces as you are able.
  • Remove the back and cut into pieces.
  • Slice the breast in half, or if extra large into smaller pieces and set these aside.

Brown the chicken.

  • Heat 1 tablespoon oil in a large stockpot over high heat.
  • Sear all chicken pieces except the breast halves, until golden, about 5 minutes per side.
  • Transfer to a bowl.
  • Repeat with the remaining chicken pieces (leaving breast pieces aside for now), and add them to the bowl.

Build the flavor base.

  • Add onion to the empty pot that browned the chicken and sauté over medium-high, 2–3 minutes, until soft and lightly colored.
  • Return the browned chicken (minus breast halves) and any juices to the pot.
  • Cover, reduce heat to low, and cook 20 minutes.

Simmer the soup.

  • Bring a kettle of water to boil.
  • Increase heat under the pot with chicken to high. Add boiling water, the reserved breast halves, salt, pepper, and bay leaves.
  • Bring to a low simmer, cover, and cook 20 minutes.

Prepare the shredded chicken.

  • Remove all chicken pieces, allow to cool, discard skin and bones, and shred meat.
  • Strain the broth into a clean pot, discarding solids. Skim fat if desired.
  • Return shredded chicken to the broth and bring to a boil.

Finish the soup.

  • In a small skillet, sauté carrot and celery in 1 tablespoon oil.
  • Add to the pot along with noodles and cook until just tender, about 5 minutes.
  • Adjust salt and pepper as needed.

Serve and enjoy.

  • Ladle into bowls and savor. Serves 6–8.

Notes

  1. Browning matters: High heat is key for deep flavor. Use a splatter guard if your stovetop is sensitive.
  2. Time-saving tip: Grab a rotisserie chicken, skip browning, and follow the rest of the instructions. Adjust seasonings to taste. Thanks, Linda R.!
  3. Instant Pot caution: This recipe doesn’t convert well for pressure cooking.

Nutrition

Calories: 280kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 668mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1417IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Question: When you’re sick, what’s your go-to comfort food? Soup, tea, or something else? Share in the comments below.

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15 replies
  1. Lori Gail Drake says:

    5 stars
    Can’t wait to make this soup!
    I have a totally unrelated question. Do you know of a toaster that you would recommend?

    Reply
  3. Diana says:

    I take my leftover rotisserie chicken. Put in crockpot on low. Put seasoning and chicken broth in the crockpot. One cup at the most. Depending on your crockpot. In about two hours or so the chicken has fallen off the bones. And the chicken is just great.

    Reply
  4. Linda Pries says:

    For my chicken soup, granted, probably not going to be done in 50 min., I prefer to use a leg quarter and boil it until it is falling off the bone. I really have no use for chicken breast. I throw in a few bouillon cubes and extra water, then the other soup ingredients. A medium potato, diced, rice, a cup maybe of extra thin noodles, carrots and celery diced and a Tablespoon of dried diced onion or a couple tsp. onion powder.

    Reply
  5. Mary Keegan says:

    This is how I make stock if I’m not ready to enjoy soup right away. I use rotisserie chickens that I buy for $4.99 at Costco or BJs. I usually only eat the breast meat, so I save the rest of the chicken in my freezer until I’m ready to make stock.. I cook the chicken along with carrots, onion, celery (including leaves), salt, pepper and a bay leaf or two in my stock pot and simmer for a few hours. I strain out the carcass and veggies, and then let the stock simmer gently for a while until it is greatly reduced in volume (usually to a volume of a cup or two). You’ve got to be very careful you don’t burn the pot! I then let it cool, and pour the stock into 2 small containers and put into your refrigerator overnight. Then you can skim off any fat that has accumulated off the top. I seal the containers and put them into a heavy duty freezer bag in the freezer. Now I have my own stock ready to use whenever I want a fresh pot of soup—just add water to reconstitute, then veggies, beans , noodles, matzoh balls or whatever you’d like to taste.

    Reply
  7. Yes says:

    5 stars
    I’ve been making this recipe for years. I too use the rotisserie chicken. I normally just use the breast after removing the legs, wings and thighs. I submerge the chicken breast with all of the meat in water in a 1 gallon pot and cook for an afternoon. Crock pot would work fine. An hour before it is done I bone the chicken and I add a bag of carrots (sorry, I hope they are still nutritious), a cup or more of cut up celery,( I put the leaves of the stalks in too for flavor along with fresh parsley) plus onion and garlic powder. Oh, I also add Better than Bouillon to taste. This soup is always best the next day after removing fat on top. I now measure colds by the number of gallons of soup I need to recuperate!!!!!

    Reply
  8. Robin says:

    I’ve lost track of the Dark Meat … is it discarded when you strain the broth and discard the solids?
    Thank you for all the Tips / Hints / Ideas you share with us!
    Merry Christmas! Robin

    Reply

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