Budget-Friendly Whole Chicken Noodle Soup

This recipe turns an inexpensive whole chicken into a rich broth and plenty of tender shredded chicken. It comes in at $1.62 per serving, for a total of $12.94, and is ready in about 2 hours and 20 minutes.

Using a whole chicken gives you two components – the broth and the meat – from a single purchase, with minimal waste.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient notes and cheaper swaps

Whole Chicken

Look for whole chickens on sale, especially around holidays or at bulk stores. If you can’t find one, use bone-in pieces like thighs and drumsticks to make the broth, adjusting the cooking times. Alternatively, save chicken bones from other meals in your freezer to make broth, then add pre-cooked shredded chicken to the soup later. If you would rather bake your drumsticks as a main dish, make the chicken drumstick and rice bake.

Noodles

Instead of the 8 ounces of dry egg noodles, you can use another small pasta such as ditalini, small shells or broken spaghetti; check the cooking times, as they may vary. For chicken and pasta in casserole form, choose the chicken and macaroni pasta bake.

Vegetables

Carrots, celery and onions form the aromatic base (mirepoix) for this soup. You can also add potatoes (diced small) or frozen peas and corn towards the end of cooking for extra bulk; adjust the cooking time for any additions.

Dried Italian Herbs

If you don’t have Italian herbs, use a combination of dried oregano, basil and thyme. For a fresher flavor, stir in a handful of fresh parsley or dill just before serving.

How to Make Whole Chicken Noodle Soup Step by Step

Place the whole chicken in a large stockpot with a halved onion, bay leaves, salt and water. Bring it to a boil, then reduce the heat to a gentle simmer and cook until the chicken is fork-tender, about 1 1/2 hours.

Remove the chicken and let it cool on a plate until it’s comfortable to handle. Strain the broth through a fine-mesh sieve, discarding the solids. Shred the meat, discarding the skin and bones; you’ll need about 3 cups of shredded chicken.

In the cleaned stockpot, melt the butter over medium heat. Add the diced onions, carrots and celery and cook until they soften and the onions become translucent, about 8 to 10 minutes. Stir in the minced garlic and dried Italian herbs and cook for another minute until fragrant, without letting the garlic burn.

Pour the strained broth back into the pot and bring it to a rolling boil, then add the egg noodles and cook according to package directions until tender. If the soup gets too thick, add a bit more water or broth. Finally, stir in the shredded chicken, salt and black pepper and heat through for a few minutes.

For full quantities and detailed steps, refer to the recipe card below.

Tips for the best results

• Don’t Skimp on Simmer Time: A longer, gentle simmer yields a much richer broth.
• Don’t Overcook Noodles: Add noodles only when you’re ready to serve and cook them just until al dente. Overcooked noodles turn mushy and absorb too much broth.
• Season in Layers: Season the broth, then the vegetables, then the finished soup, tasting and adjusting salt and pepper at each stage.

Storing, freezing and reheating

Storing: Leftover soup keeps in an airtight container in the refrigerator for 3 to 4 days. Cool it completely before refrigerating.

Freezing: The soup freezes best if the noodles are slightly undercooked or cooked separately and added fresh when reheating. Store it in freezer-safe containers or heavy-duty freezer bags for up to 3 months and thaw overnight in the refrigerator.

Reheating: Reheat gently on the stovetop over medium-low heat until simmering, adding a splash of water or broth if it has thickened. Individual portions can also be reheated in the microwave.

Serving ideas and variations

• Crusty Bread: Serve with a slice of warm, crusty bread or a simple homemade quick bread for dipping.
• Crackers: A classic pairing, oyster crackers or saltines add a nice crunch.
• Lemon Wedge: A squeeze of fresh lemon juice just before serving brightens the soup’s flavor.
• Spice It Up: Add a pinch of red pepper flakes during the vegetable sauté for a subtle kick.

For your next soup night, try French onion soup without wine when you want an onion-focused bowl instead.

Emily Carter

Whole Chicken Noodle Soup

A comforting and budget-friendly whole chicken noodle soup, making a rich broth and tender shredded chicken from scratch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Calories: 286

Ingredients Equipment Method Notes

Ingredients

  

For the Broth

• 1 whole chicken about 3 to 4 lbs
• 1 medium onion halved
• 2 bay leaves
• 1 ½ teaspoons salt or to taste
• 10 cups water

For the Soup

• 2 tablespoons butter
• 1 medium onion diced
• 6 celery stalks diced
• 5 large carrots peeled and diced
• 3 garlic cloves minced
• 2 teaspoons dried Italian herbs
• 1 teaspoon salt or to taste
• ½ teaspoon freshly cracked black pepper or to taste
• 8 ounces dry egg noodles
• 3 cups shredded cooked chicken from the whole chicken

Equipment

• 1 Large stockpot at least 8-quart capacity
• 1 Fine mesh sieve
• 1 Cutting board
• 1 Sharp knife
• 1 Measuring cups and spoons

Method

 

Make the Chicken Broth From Scratch

1. Place the whole chicken, halved onion, bay leaves, 1 1/2 teaspoons of salt, and 10 cups of water in a large stockpot (at least 8-quart capacity).
2. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for about 1 1/2 hours, or until the chicken is very tender and easily pulls from the bone.
3. Carefully remove the chicken from the pot and place it on a large plate or cutting board to cool for at least 15-20 minutes.
4. Strain the broth through a fine-mesh sieve into a clean bowl or separate pot, discarding the cooked onion, bay leaves, and any solids.
5. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. You should have about 3 cups of shredded chicken.

Make the Chicken Noodle Soup

1. In the same cleaned large stockpot, melt the butter over medium heat.
2. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and dried Italian herbs. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring the soup to a boil.
5. Add the dry egg noodles and cook according to package directions, usually 7-10 minutes, until tender. Add 2 cups of water or more if the soup seems too thick or the noodles absorb too much liquid.
6. Stir in the shredded cooked chicken, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat through for 2-3 minutes, then taste and adjust seasoning if needed.
7. Serve hot and enjoy your homemade whole chicken noodle soup.

Notes

For an even richer broth, roast the whole chicken in the oven for 30 minutes before simmering. This adds a deeper flavor to the broth and can help render some fat.

If you prefer a thicker soup, you can remove about 1 cup of broth, whisk in 2 tablespoons of flour or cornstarch, and then stir it back into the simmering soup to thicken.

This soup is perfect for meal prepping. You can make the broth and shred the chicken ahead of time, then assemble and cook the soup when ready to eat.

Frequently Asked Questions

Share this recipe