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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken, aromatics, and bay leaves until the broth turns deeply golden. The wide egg noodles cook right in the pot for a tender bite, finished with shredded chicken and fresh parsley.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For homemade broth
  • 3 lb chicken pieces Use 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 Stalks, sliced.
  • 1 onion Diced.
  • 10 oz wide egg noodles
  • 2 cup cooked chicken Shredded.
  • 2 tbsp fresh parsley
  • 0.5 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Add chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water to a large pot and bring to a boil over high heat. Once boiling, skim off any foam for a clearer broth.
  2. Reduce heat to a gentle simmer and cook for 1.5 to 2 hours, uncovered or partially covered. Keep the broth at a steady low bubble to extract maximum flavor and body.
Strain and finish the soup
  1. Strain the broth and season it with salt, discarding solids. Reserve any shredded chicken from the bones for later.
  2. Bring the strained broth back to a simmer in the same pot. Keep it simmering so the vegetables cook evenly.
  3. Add sliced carrots, sliced celery, and diced onion to the simmering broth. Cook for 10 minutes, until the vegetables begin to soften.
  4. Add wide egg noodles and cook for 6 to 8 minutes at a steady simmer. Stir occasionally so the noodles don’t stick.
  5. Stir in the shredded chicken and fresh parsley, then season generously with salt and pepper. Turn off the heat and let the soup sit briefly so flavors settle before serving.

Notes

For best clarity and flavor, skim foam right after the broth comes to a boil and keep the simmer gentle for the full 1.5 to 2 hours. Store leftovers in the refrigerator up to 3 days; freeze broth only (yes) for up to 3 months, then cook noodles fresh when reheating for the best texture. If you want a lighter option, use less chicken skin/fat or substitute part of the chicken with lean breast pieces to reduce richness without losing the homemade broth base.