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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch made with a deeply golden, clear homemade broth simmered from a whole chicken, then finished with tender wide egg noodles and fresh herbs. Expect shredded chicken and vegetables cooked in the broth for a classic, comforting texture.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken 4 lbs, use a whole chicken for the richest broth
  • 3 carrots Halved
  • 3 celery stalks Halved
  • 1 onion Quartered
  • 6 garlic cloves
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 fresh parsley stems 1 bunch
  • 1 tsp dried thyme
  • 12 cup cold water For simmering the broth
For the soup
  • 4 carrots Sliced
  • 4 celery Stalks, sliced
  • 1 onion Diced
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley Chopped
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken and carrots, celery, onion, garlic, bay leaves, peppercorns, parsley stems, dried thyme, and cold water in a very large pot; bring to a boil.
  2. Skim off foam as needed, then reduce heat to a gentle simmer and cook 1.5 hours until the chicken is very tender.
Strain and shred
  1. Strain the broth and discard the used vegetables.
  2. Remove all meat from the chicken and shred the chicken; return clear broth to the pot.
  3. Taste and season the broth with salt.
Build the soup
  1. Bring the seasoned broth to a simmer, then add sliced carrots, sliced celery, and diced onion.
  2. Cook 10 minutes, until the vegetables are tender.
  3. Add wide egg noodles and cook until just tender, about 6-8 minutes.
  4. Stir in shredded chicken and chopped fresh parsley, then cook 1-2 minutes to warm through.
  5. Adjust seasoning with salt and pepper to taste.

Notes

For the clearest broth, strain while the liquid is hot and keep the simmer gentle (a rolling boil can cloud it). Refrigerate in an airtight container up to 4 days; for best noodle texture, reheat gently and avoid boiling. Freezing is not recommended because wide egg noodles may soften excessively. Dietary swap: use gluten-free wide egg noodles if you need gluten-free.