Homemade Chicken Noodle Soup (and a Bonus Bone Broth)

Homemade chicken noodle soup made from a whole chicken, seasonal vegetables, herbs, beans, and orzo — a simple, budget-friendly winter meal the whole family can enjoy. Plus, don’t throw away the bones — turn them into a nourishing homemade bone broth for future soups and stews.

There’s something comforting about a homemade chicken soup simmering on the stove during winter. It’s affordable, nourishing, packed with vegetables and protein, and one of the easiest ways to stretch a single meal into multiple family dinners throughout the week.

This version uses a whole chicken, simple pantry staples, and extra vegetables and beans for added fibre and nutrition. Even better — instead of throwing the bones away, you can turn the leftovers into a beautiful homemade bone broth to use in future soups, stews, curries, or slow-cooked meals.

Perfect for busy families, cold winter nights, supporting immunity, and getting more nutrient-dense meals on the table without spending a fortune.

HOMEMADE CHICKEN NOODLE SOUP - Soup with Bone Broth

Ingredients:

For the soup

• 1 whole chicken (free-range if possible)

• 1–2 carrots, chopped

• 1–2 celery stalks, chopped

• 1 red onion, chopped

• 2–3 cloves garlic, chopped

• 4–5 sprigs fresh thyme

• 2 bay leaves

• 1 tbsp dried bone broth powder

• 1 tbsp organic chicken stock powder

• Approx. 2 litres water

• 1 can butter beans (or chickpeas/kidney beans)

• Olive oil

• Salt and pepper

• Juice of ½ lemon

• Fresh parsley (optional)

For serving

• 1 cup orzo pasta (or whatever pasta you like, make it fun for the kids)

• 2 cups hot water

Method:

Step 1: Build the flavour base

Heat a generous drizzle of olive oil in a large soup pot over medium heat.

Add the carrot, celery, onion, and garlic and cook for 4–5 minutes until softened and fragrant.

Step 2: Add the chicken

Place the whole chicken into the pot breast-side down.

Cover with approximately 2 litres of water and add:

• Bone broth powder

• Chicken stock powder (if using)

• Thyme

• Salt and pepper

Bring to a boil, then reduce to a gentle simmer. Cover and cook for approximately 1–1½ hours, or until the chicken is fully cooked and tender.

Step 3: Remove and shred the chicken

Carefully remove the chicken and place aside to cool slightly.

Keep the soup simmering while the broth continues developing flavour.

Once cool enough to handle, shred the chicken meat and return it to the soup pot.

Step 4: Add the beans

Add your butter beans (or preferred beans, I also like kidney beans) to the soup while the broth continues simmering.

Beans are a simple and affordable way to increase:

• Fibre

• Plant diversity

• Gut health support

• Satiety and fullness

Step 5: Finish the soup

Add lemon juice and any extra herbs or seasoning you enjoy, such as parsley or rosemary.

Taste and adjust salt and pepper if needed.

COOKING THE ORZO - (Without Ruining the Soup)

Instead of cooking the pasta directly in the soup, cook it separately.

This prevents the pasta from absorbing all the liquid and turning the soup thick overnight.

Cook your pasta separately to keep your soup broth rich, fresh, and flavourful for leftovers.

To cook the orzo:

• Add 1 cup orzo to 2 cups boiling water

• Simmer for approximately 5-6 minutes

• Drain and set aside

Add a spoonful of orzo into each bowl before ladling the soup over the top.

You can also switch things up for the kids by using:

• Small pasta shapes

• Rice noodles

• Spiral pasta

• Gluten-free pasta

• Rice

DON'T THROW AWAY ANY BONES: Make Homemade Bone Broth

One of the biggest bonuses of cooking with a whole chicken? The homemade bone broth. Slow simmering the bones helps release collagen, flavour, and nutrients into the broth — creating a nourishing base for future soups, stews, and gut-friendly winter meals.

One of the best parts of using a whole chicken is what comes next.

Instead of throwing the bones away, turn them into a homemade bone broth packed with flavour and nutrients.

Add to a large pot:

• Leftover chicken bones

• 1 carrot

• Celery

• Onion

• Garlic

• Herbs (thyme or rosemary work beautifully)

• Salt and pepper

• 1-2 tsp apple cider vinegar

• Water to cover

Bring to a boil, then reduce to a very gentle simmer.

Let it cook low and slow for 8–12 hours.

Strain the liquid and discard the bones and vegetables.

You’ll be left with a rich homemade broth you can:

• Use in future soups and stews

• Add to curries or sauces

• Freeze in portions

• Keep in the fridge for up to one week

WHY HOMEMADE BONE BROTH?

Homemade broth is often far more nutrient-dense and flavourful than standard store-bought stock powders alone.

Slow simmering the bones releases collagen, gelatine, amino acids, and minerals into the broth, making it a comforting base for winter meals.

Combined with the vegetables, beans, herbs, and protein from the chicken, this meal becomes:

• High in protein

• Rich in fibre

• Budget-friendly

• Family-friendly

• Great for winter meal prep

• Supportive of overall gut and immune health

Simple meals like homemade chicken noodle soup are a reminder that healthy eating doesn’t need to be expensive or complicated. Warming, nourishing food doesn’t need to be complicated — and sometimes the best meals come from using what you already have at home.