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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a deeply golden homemade broth, simmered with chicken and aromatics, then finished with wide egg noodles and shredded chicken. The result is a clear, richly flavored bowl with tender carrot-celery bites and fresh parsley.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken About 4 lbs
  • 3 carrots halved
  • 3 celery stalks halved
  • 1 onion quartered
  • 6 garlic cloves whole
  • 2 bay leaves whole
  • 1 tbsp whole peppercorns
  • 1 fresh parsley stems a bunch
  • 1 tsp dried thyme
  • 12 cup cold water
For the soup
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken and all broth ingredients (carrots, celery, onion, garlic, bay leaves, peppercorns, parsley stems, dried thyme, and cold water) into a very large pot.
  2. Bring to a boil over high heat, then skim off the foam as it rises for a clearer, cleaner broth.
  3. Reduce heat to a steady simmer and cook for 1.5 hours, until the chicken is very tender and easily pulls apart.
  4. Strain the broth and discard the used vegetables and aromatics.
  5. Remove all meat from the chicken and shred it into bite-size pieces.
  6. Return the clear broth to the pot, taste, and season with salt to start building flavor.
Finish the soup
  1. Bring the seasoned broth to a simmer, then add the sliced carrots, celery, and diced onion.
  2. Simmer for 10 minutes, until the vegetables are tender when pierced with a fork.
  3. Add the wide egg noodles and cook at a gentle simmer until just tender.
  4. Cook for 6-8 minutes after adding the noodles, stirring occasionally so they cook evenly.
  5. Add the shredded chicken and chopped fresh parsley, then cook briefly until warmed through and fragrant.
  6. Adjust seasoning with salt and pepper to taste, then serve hot with a fresh herb finish.

Notes

For the clearest broth, skim foam right after the boil and keep the simmer gentle during the 1.5 hours. Refrigerate leftovers in a covered container for up to 4 days; the noodles will soften over time, so add a fresh batch of noodles when reheating if you want a firmer bite. Freeze broth without noodles for up to 3 months, then cook noodles separately and stir in at serving. For a lighter option, skim and discard the fat that rises to the top after chilling, then rewarm.