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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken bones and vegetables, then finishing with wide egg noodles for a hearty, tender bowl. The broth is rich and deeply golden, with shredded chicken and fresh parsley in every spoonful.
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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 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 homemade broth
  1. In a large pot, combine the chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water, then bring to a boil over high heat.
  2. When foam forms, skim it off, then reduce the heat to a gentle simmer.
  3. Simmer, uncovered, for 1.5 to 2 hours until the broth is deeply golden and flavorful.
Strain and build the soup
  1. Strain the broth through a fine strainer and season it with salt.
  2. Reserve any shredded chicken from the broth bones.
  3. Bring the strained broth to a simmer in the same pot, then add the fresh sliced carrots, sliced celery, and diced onion.
  4. Simmer for 10 minutes, until the vegetables start to soften.
  5. Add the wide egg noodles and cook for 6 to 8 minutes until tender.
  6. Stir in the reserved shredded cooked chicken and fresh parsley, then season generously with salt and pepper to taste.

Notes

For the clearest broth, skim foam aggressively during the first 20 minutes, then keep the heat at a steady gentle simmer (not a hard boil). Refrigerate leftovers in a covered container up to 3 days; freeze in portions up to 3 months (nondairy? not applicable). For a gluten-free swap, use gluten-free wide egg noodles and cook according to package directions.