This homemade chicken noodle soup is the ultimate comfort food — rich, flavorful, and made completely from scratch. A whole chicken is pressure-cooked twice to create a deeply savory, collagen-rich stock, while fresh vegetables and herbs add layers of classic flavor. Tender, hand-rolled egg noodles give the soup a hearty, rustic touch you just can’t get from store-bought pasta. Finished with a squeeze of lemon and fresh parsley, this soup is nourishing, cozy, and perfect for cold nights, sick days, or whenever you crave a bowl of warm comfort. Serve with crusty bread for a wholesome meal the whole family will love.

Quick Info

⏱️ 175 min • 🍽️ 8 servings • ⭐ 96%

Nutrition

600 cal • 42g protein • 22g carbs • 35g fat

Tags

[Dairy-Free] • [Healthy] • [Dinner] • [Meal] • [Difficulty] • [Kosher]

Ingredients

• 1 (3- to 4-pound) whole chicken
• 2 large onions, coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 medium carrots, coarsely chopped
• 2 garlic heads, cut in half crosswise
• 10 fresh thyme sprigs
• 10 fresh parsley sprigs
• 2 fresh or dried bay leaves
• 2 teaspoons black peppercorns
• 8 cups cold water
• 1 tablespoon kosher salt
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 large egg plus 1 egg yolk
• 1½ tablespoons water, plus more as needed
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 celery stalks, diced
• 4 carrots, diced
• Pinch of kosher salt
• 5 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• Juice of 1 large lemon
• 2 tablespoons chopped fresh parsley
• Freshly ground black pepper, to taste
• Crusty bread, for serving

Instructions Preview

1. Make the chicken stock: Place the whole ch…
2. Quick-release the pressure, then carefully…
3. Remove the chicken meat from the bones. Se…

…and 10 more steps

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Recipe by: Ivanna Lopez Guajardo, Kelly Paige • From: Tasty