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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a darkly golden, clear homemade broth and wide egg noodles. Simmer the whole chicken until very tender, then return the strained stock for a hearty bowl with shredded chicken, carrots, and celery.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken
  • 3 carrots halved for the broth
  • 3 celery stalks halved for the broth
  • 1 onion quartered for the broth
  • 6 garlic cloves
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 fresh parsley stems
  • 1 tsp dried thyme
  • 12 cup cold water
For the soup
  • 4 carrots sliced
  • 4 celery stalks sliced
  • 1 onion diced
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley chopped
  • 0.5 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken and all broth ingredients into a very large Dutch oven with the cold water. Bring to a boil over high heat.
  2. Skim off the foam as it forms. Reduce the heat to a gentle simmer.
  3. Simmer for 1.5 hours until the chicken is very tender. Keep the broth at a steady, gentle bubble.
Shred and finish the soup
  1. Strain the broth and discard the used vegetables. Remove all meat from the chicken and shred it.
  2. Return the clear broth to the pot, then taste and season with salt. Keep it over medium heat until it reaches a simmer.
  3. Add the sliced carrots, celery, and diced onion to the simmering broth. Cook for 10 minutes until the vegetables are tender.
  4. Add the wide egg noodles and cook until tender, about 6 to 8 minutes. Stir occasionally so the noodles don’t stick.
  5. Add the shredded chicken and chopped fresh parsley. Simmer briefly until heated through, about 2 minutes, then adjust seasoning with salt and pepper.

Notes

For the richest broth, keep the heat at a gentle simmer after skimming so the stock stays clear and flavorful. Store in the refrigerator up to 4 days; freeze the soup (or just the broth and shredded chicken separately) up to 3 months—add noodles fresh when reheating for best texture. For a lower-carb option, replace the wide egg noodles with zucchini noodles or a small amount of shirataki noodles.