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Homemade Chicken Noodle Soup with Einkorn Noodles

There are few dishes that feel as universally comforting as chicken noodle soup. It’s the meal we return to when we’re tired, run down, under the weather, or simply craving something warm and familiar. This version honors that tradition while grounding it firmly in whole, thoughtfully chosen ingredients.

Made from scratch with pasture-raised chicken, aromatic vegetables, warming spices, and delicate einkorn noodles, this soup is both deeply nourishing and deeply comforting, the kind of recipe that feels like care in a bowl.

Natural Chef Tip: Let Time Do the Work

Allow the soup to cook overnight on low heat. The flavors deepen, the broth becomes silkier, and the soup takes on a richness that can’t be rushed. It’s a small act of patience with a big payoff.

Nutrition Highlights: Collagen

Pasture-raised chicken provides collagen, protein, and essential minerals that support joint and immune health. Turmeric and thyme offer natural anti-inflammatory properties. Einkorn noodles contribute nourishment with a gentler grain profile, while spring salt and white pepper enhance flavor and trace mineral intake.

This is comfort food that truly nourishes.

Homemade chicken noodle soup with einkorn noodles

Why Homemade Chicken Noodle Soup Still Matters

Chicken noodle soup has endured for generations because it works. Not just emotionally, but physiologically. A long-simmered broth supports hydration and mineral balance. Warmth soothes digestion. Simple, familiar flavors are easy to tolerate when appetite is low.

Making it from scratch allows each of those elements to shine. Pasture-raised chicken creates a richer, more mineral-dense broth. Real vegetables infuse flavor naturally. Gentle seasoning enhances rather than overwhelms. The result is soup that feels grounding instead of heavy, restorative instead of bland.

The Power of a Slow Simmered Broth

The heart of this recipe is the broth. Slow cooking the whole chicken alongside carrots, celery, onion, garlic, and herbs allows collagen, minerals, and flavor to gradually release into the liquid. Turmeric and thyme add warmth and subtle complexity while quietly supporting immune health.

This is not a rushed broth. Time does the work here, transforming simple ingredients into something layered and deeply satisfying. It’s why this soup tastes even better the next day.

Einkorn Noodles: A Thoughtful Upgrade

Classic chicken noodle soup relies on simple egg noodles, and this version keeps that spirit while offering a gentle upgrade. Einkorn flour, an ancient grain, produces noodles that are tender yet hearty and often easier to digest than modern wheat.

Homemade einkorn noodles elevate the soup with texture and intention, but this recipe remains flexible. A high-quality store-bought noodle works beautifully when time is short, keeping the soup accessible without sacrificing integrity.

A Recipe That Respects the Whole Ingredient

One of the quiet strengths of this soup is that nothing goes to waste. After the chicken cooks, the meat is returned to the broth, while the bones and scraps are saved for future bone broth. This is traditional kitchen wisdom: practical, economical, and deeply nourishing.

It’s a reminder that whole food cooking isn’t just about what you eat, but how you use what you have.

When and How to Enjoy This Soup

This is the soup you make for cozy evenings, for seasonal wellness, or when someone you love needs something gentle and grounding. It’s equally at home as a simple dinner with bread and greens, or as a make-ahead meal that reheats beautifully throughout the week.

Let it simmer slowly. Let the flavors develop. Let the kitchen smell like comfort.

A Bowl of Care, Made from Scratch

Some recipes feel nostalgic. Others feel functional. The best ones feel like both.

This chicken noodle soup isn’t reinventing anything, it’s simply doing it well. Thoughtful ingredients. Traditional technique. A reminder that care, time, and simplicity still matter in the kitchen.

And sometimes, that’s exactly what we need.

Equipment

Ingredients

Chicken Soup

8 cups filtered water
1 cup carrots diced
1 cup celery diced
1 cup onion chopped
1 garlic clove minced
2 bay leaves
1/2 tsp dried thyme
1/2 tsp turmeric
4 tsp mineral salt
1/2 tsp freshly ground white pepper
1 whole pasture-raised chicken about 3 1/2 lb
1 batch Quick Einkorn Egg Noodles or 3 cups store-bought extra-wide egg noodles
3 tbsp einkorn flour
2 tsp fresh parsley minced, plus more for garnish
Mineral salt to taste
White pepper to taste

Quick Einkorn Egg Noodles (optional)

4 pasture-raised eggs
1 tsp mineral salt
1 tsp baking powder optional
2 cups einkorn all-purpose flour

Instructions

Build the Broth
In a 6-quart slow cooker, combine water, carrots, celery, onion, garlic, bay leaves, thyme, turmeric, salt, and white pepper.
Cook the Chicken
Place the whole chicken on top of the vegetables. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F.
NOTE: Smaller chickens will need less time; larger chickens may need more.
Make Quick Einkorn Egg Noodles (optional)
Stir together the eggs, salt, baking powder (if using), and flour. Knead briefly just until the dough comes together and holds its shape.
Roll dough very thin on a lightly floured surface. Let rest and dry for 20 minutes.
Cut into 3/4-inch-wide strips, then into 4-inch lengths. Allow noodles to dry for another 20 minutes, or longer, before cooking.
Add Noodles
Transfer the chicken to a cutting board. Discard bay leaves. Add noodles to the slow cooker, cover, and cook for about 15 minutes (on low or high), until tender.
Prepare the Chicken
While noodles cook, remove the skin, fat, and bones from the chicken and reserve for future broth. Shred or dice the meat and set aside.
Finish the Soup
Skim any excess fat from the surface of the soup. In a small bowl, whisk einkorn flour with 1 to 3 tablespoons hot broth until smooth. Stir into the soup and cook for about 5 minutes, until lightly thickened.
Season and Serve
Add parsley and adjust seasoning with additional salt and white pepper to taste. Stir shredded chicken back into the soup and serve hot, garnished with more parsley.

Notes

Stovetop Method

This soup can be made easily on the stovetop when a slow cooker isn’t available.

Use a large, heavy-bottomed stockpot or Dutch oven. Combine water, vegetables, herbs, spices, salt, and pepper in the pot and bring to a gentle boil. Add the whole chicken, then reduce heat to low and simmer, partially covered, for about 60–90 minutes, or until the chicken is fully cooked and tender.

Remove the chicken and discard bay leaves. Add noodles to the simmering broth and cook until just tender. While noodles cook, shred the chicken and reserve bones for future broth. Skim any excess fat from the surface.

To thicken slightly, whisk einkorn flour with a few tablespoons hot broth until smooth, then stir back into the pot. Simmer briefly until thickened, add parsley, adjust seasoning, and return shredded chicken to the soup before serving.

RBK Ingredient Standard

Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.

Let us know if you make this recipe! Tag @redbootkitchen and use the hashtag #redbootkitchen

Chicken Noodle Soup