Go Back

Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken pieces, aromatics, and bay leaves for a deeply golden, collagen-rich stock. The soup finishes with fresh sliced vegetables, wide egg noodles, shredded chicken, and parsley for a classic, hearty bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For homemade broth
  • 3 lb chicken pieces (backs, necks, or a whole chicken)
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 onion quartered
  • 1 head garlic halved crosswise
  • 2 bay leaves
  • 1 tbsp apple cider vinegar helps extract collagen
  • 10 cup cold water
For the soup
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 10 oz wide egg noodles
  • 2 cup cooked chicken shredded
  • 2 tbsp fresh parsley
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Combine chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water in a large Dutch oven. Heat over high until it comes to a boil, about 5-10 minutes.
  2. Skim the foam from the surface as needed while the broth boils. This keeps the broth cleaner and more visually clear.
  3. Once boiling, reduce the heat to low so the broth gently simmers. Continue simmering at 180-205°F (82-96°C) for 1.5-2 hours.
Strain and build the soup
  1. Strain the broth into a bowl or measuring container, discarding solids. Season the strained broth with salt.
  2. Reserve any chicken you can shred from the broth bones. Set the shredded chicken aside.
  3. Pour the strained broth back into the same Dutch oven and bring it to a simmer over medium-high heat. Add sliced carrots, sliced celery, and diced onion.
  4. Cook for 10 minutes at a steady simmer. The vegetables should begin to soften but not turn mushy.
  5. Add wide egg noodles and cook at a simmer for 6-8 minutes. Stir occasionally until the noodles are tender.
  6. Stir in shredded chicken and fresh parsley. Season generously with salt and black pepper and serve while hot.

Notes

For the richest, golden broth, keep the simmer gentle (not a hard boil) so the stock stays clear; skim foam early and often. Refrigerate leftovers in a sealed container for up to 4 days, or freeze up to 3 months—reheat on the stovetop until steaming. If you want a lighter option, use skinless chicken pieces for less fat while keeping the same simmering method.