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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth that’s simmered until the stock turns deeply golden, then finished with wide egg noodles and shredded chicken. The broth is clarified by skimming foam and strained before the vegetables and noodles go in.
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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: 320
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 and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Combine chicken pieces, carrots, celery stalks, onion, garlic, bay leaves, apple cider vinegar, and cold water in a large pot. Bring to a boil over high heat, then skim off foam as it rises.
  2. Reduce heat to a gentle simmer and cook for 1.5-2 hours, keeping the surface just moving. You should see the broth deepen in color to a rich, golden tone.
  3. Strain the broth into the same pot, then season with salt. Reserve any shredded chicken from the broth bones.
Finish the soup
  1. Bring the strained broth to a simmer in the same pot. Add fresh sliced carrots, celery, and onion and cook until they begin to soften.
  2. Cook for 10 minutes. Keep the simmer steady so the vegetables cook through without boiling hard.
  3. Add wide egg noodles and cook for 6-8 minutes. They should turn tender while the broth stays hot and actively steams.
  4. Stir in shredded chicken and fresh parsley, then season generously with salt and pepper. Cook just until warmed through and aromatic, then serve.

Notes

Pro tip: skim foam early and keep the simmer gentle during the 1.5-2 hour broth step for a clearer, deeply golden stock. Refrigerate leftovers in a covered container for up to 3-4 days; reheat on the stove until steaming. Freezing is yes for the broth and vegetables, but noodles may soften—freeze without adding noodles if you want best texture later. For a lighter option, use skinless chicken pieces and consider cutting the noodles slightly.