Homemade Chicken Noodle Soup...The BEST, literally

Michaela Boers


I'm not gonna lie...I make a MEAN pot of chicken noodle soup. This is my own recipe, and has come from years of mistakes, mishaps, and experiments. I usually never measure my ingredients, and my ingredients will seem random, but it always turns out amazing. This makes a HUGE pot, I use about a 4-5 gallon stock pot, enough to serve 30-40 people, but we freeze it, separate it, and have plenty for weeks/months to come. This whole pot cost me about $18-20 to make. Can't beat it! Enjoy!


★★★★☆ 3 votes

30-40 people
30 Min
1 Hr 30 Min


  • 3 bottle
    (32 oz bottles) of chicken broth
  • 1 1/2 gal
  • 1/3 c
    chicken soup base (i love this stuff)
  • 1 stick
    butter, salted
  • 1 pkg
    whole, precooked rotisserie chicken
  • 5 c
    onions, chopped
  • 4 c
    carrots, chopped
  • 3 c
    celery, chopped
  • 1 tsp
    poultry seasoning
  • 1/2 tsp
    sage, dried
  • 1 Tbsp
    thyme, dried
  • 1 tsp
    black pepper
  • 1 Tbsp
    kosher salt
  • 1 1/2 pkg
    spaetzle noodles (about 24 ounces worth)

How to Make Homemade Chicken Noodle Soup...The BEST, literally


  1. Are you ready? Here it goes...Pour all liquid ingredients into stock pot; chicken broth and water, add butter and the chicken soup base. (The chicken soup base is the powdery, paste-like stuff in a container that is sold in the same aisle as the chicken broth, etc.) keep liquids on medium heat, you will slowly start to add all the ingredients in later instructions.
  2. While liquid is starting to warm, and the butter is melting, and soup base is disolving, add your chopped onions, chopped carrots and chopped celery. Once you have added your vegetables, also add your seasonings, such as the poultry seasoning, sage and thyme, salt and pepper. I hold off on the salt for last. Chicken soup base tends to be on the salty side, so sometimes you might not need to add additional salt, but it is to your preferred taste, but I DO add about a tablespoon of kosher salt. If you're not using kosher salt, you may need a bit less if using iodized table salt. Taste test and see, to make sure you don't over-salt!
  3. I purchase a whole rotisserie chicken from my local grocery store, it's usually warm when I buy it, which is perfect, keeps me from having to cook it myself! I de-skin the chicken, and pull all the meat off the bones and slowly add pulled chunks of chicken into the soup pot, you'll have a wonderful mixture of white meat and dark meat, it will flavor your soup beautifully!
  4. By now, you will have added all of your ingredients except for the spaetzle noodles. I love to purchase my spaetzle noodles from Aldi's. They usually run about $1.99 a bag, and they are OUT OF THIS WORLD delicious. Turn your heat to medium-high and add your bag and a half (each Aldi's bag is a pound of spaetzle noodles) of Aldi's (or if you don't have an Aldi's, I'm sure they sell them at other grocery stores) noodles to the pot, and begin to stir and slow-boil noodles until done, usually takes about 20 minutes.
  5. At this time, usually the vegetables are perfectly cooked, again, do a taste test though, should be okay to cook additional timing if needed. But usually at this point, everything is perfect! This recipe seems like a lot, but it's actually, really easy to make! Don't be afraid of the stock pot and taste testing!

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About Homemade Chicken Noodle Soup...The BEST, literally

Course/Dish: Chicken Soups
Hashtag: #noodle

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