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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth that simmers long for a richly golden, collagen-extracted stock and tender egg noodles. Skim the foam, strain for clarity, then cook fresh vegetables and noodles right in the pot.
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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 garlic head 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
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make homemade broth
  1. Place chicken pieces, carrots, celery stalks, onion, garlic head, bay leaves, apple cider vinegar, and cold water into a large pot. Bring to a boil, using heat on high until the surface is vigorously bubbling.
  2. Skim foam from the top of the broth as it boils. Continue skimming until the surface looks clearer, then add no further ingredients.
  3. Reduce the heat after skimming and keep the broth at a gentle simmer. Simmer for 1.5-2 hours, maintaining small bubbles and a steady simmer throughout.
Strain and build the soup
  1. Strain the broth, then season it with salt. Reserve any shredded chicken from the broth bones for later.
  2. Pour the strained broth back into the same pot and bring it to a simmer. Keep it at a gentle simmer before adding vegetables.
  3. Add sliced carrots, sliced celery stalks, and diced onion to the simmering broth. Cook for 10 minutes, until they begin to soften.
  4. Add wide egg noodles to the pot and cook until tender. Cook 6-8 minutes, stirring occasionally so noodles cook evenly.
  5. Stir in shredded chicken (from the bones) and fresh parsley, then season generously with salt and pepper. Cook just until heated through, keeping the soup hot but not boiling hard.

Notes

For the clearest broth, skim foam promptly right after it reaches a boil, then keep the simmer gentle for the full 1.5-2 hours. Refrigerate leftovers in an airtight container up to 4 days; freeze soup (without adding extra fresh parsley) up to 3 months for best texture. For a lighter option, use skinless chicken pieces and consider adding the noodles to individual bowls so they don’t absorb broth as it sits.