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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth that simmers chicken pieces with carrots, celery, onion, garlic, and bay leaves for a deeply golden, collagen-rich stock. Finish by simmering fresh vegetables and wide egg noodles, then stir in shredded chicken and parsley for a hearty, homemade bowl.
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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: 450
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, sliced
  • 1 onion, diced
  • 10 oz wide egg noodles
  • 2 cup cooked chicken, shredded Reserve and shred from the broth bones.
  • 2 tbsp fresh parsley
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Combine chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water in a large pot. Bring to a boil over high heat, then skim foam from the surface.
  2. Reduce heat to maintain a gentle simmer and cook for 1.5-2 hours. Keep the broth simmering until it looks deeply golden.
Strain and build the soup
  1. Strain the broth into the same pot and season with salt. Reserve any shredded chicken from the broth bones.
  2. Bring the strained broth to a simmer. Add fresh sliced carrots, celery, and onion.
  3. Cook at a simmer for 10 minutes. Stir occasionally so vegetables soften evenly.
  4. Add wide egg noodles and cook for 6-8 minutes. Continue simmering until the noodles are tender.
  5. Stir in shredded chicken and fresh parsley, then season generously with salt and pepper. Heat just until warmed through and glossy, then serve.

Notes

Pro tip: Keep the simmer gentle after skimming so the broth stays clear and not cloudy. Refrigerate leftovers in a sealed container for up to 4 days. Freezing is not recommended for best noodle texture, but you can freeze the broth and chicken separately (up to 3 months) and cook fresh noodles when reheating. For a gluten-free swap, use gluten-free wide noodles and follow the package cook time.