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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth that simmers rich and deeply golden, then gets finished with wide egg noodles for a hearty, tender bite. Learn the broth-from-scratch method with skimming, straining, and a final quick simmer for clean flavor.
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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: 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 stalks, sliced
  • 1 onion diced
  • 10 oz wide egg noodles
  • 2 cup cooked chicken, shredded
  • 2 tbsp fresh parsley
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Place chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water into a large pot. Bring to a boil over high heat, and watch for a foamy surface that starts to rise.
  2. Skim foam from the top as needed until the broth looks clearer. Reduce heat so the pot maintains a gentle simmer, then continue simmering for 1.5-2 hours with small bubbles.
Strain and build the soup
  1. Strain the broth and return it to the same pot. Season the strained broth with salt, and discard the cooked vegetables and aromatics.
  2. Bring the strained broth to a simmer. Add the fresh sliced carrots, celery, and diced onion, and wait until the liquid returns to a steady bubble.
  3. Simmer for 10 minutes. The vegetables should begin to soften but still hold their shape.
  4. Add wide egg noodles and stir once to keep them from sticking. Cook for 6-8 minutes, until the noodles are tender with a slight bite.
Finish
  1. Stir in the shredded chicken reserved from the broth bones. Add fresh parsley and season generously with salt and pepper, tasting until the flavor stands out.

Notes

Pro tip: skim early and often during the boil so the broth stays cleaner and looks deeply golden. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid overcooking the noodles. Freezing is yes, but for best texture freeze soup without noodles or expect softer noodles after thawing. For a dietary swap, use gluten-free wide noodles if needed and keep the broth seasoning the same.