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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch made with a rich, clear homemade broth simmered 1.5 hours, then finished with tender vegetables and wide egg noodles. Shredded chicken and fresh parsley give a comforting, restaurant-style bowl with deeper flavor than store-bought.
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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: 425
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken Whole chicken for maximum flavor and tender shredding
  • 3 carrots Halved
  • 3 celery stalks Halved
  • 1 onion Quartered
  • 6 garlic cloves Crushed or left whole
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 bunch fresh parsley stems
  • 1 tsp dried thyme
  • 12 cup cold water Use cold water to start the broth
For the soup
  • 4 carrots Sliced
  • 4 celery Sliced
  • 1 onion Diced
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley Chopped
  • 0.5 salt To taste
  • 0.5 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken and all broth ingredients in a very large pot with cold water. Bring to a boil over high heat, skim foam from the surface, and reduce to a simmer.
  2. Simmer the broth for 1.5 hours until the chicken is very tender. Skim occasionally to keep the broth clearer as it reduces.
  3. Strain the broth through a fine strainer and discard the used vegetables. Remove all meat from the chicken and shred it into bite-size pieces.
  4. Return the clear broth to the pot and taste. Season with salt to get the base flavor right.
Finish the soup
  1. Bring the broth to a simmer, then add the sliced carrots, sliced celery, and diced onion. Stir so the vegetables are evenly distributed.
  2. Cook for 10 minutes at a steady simmer until the vegetables are tender. Keep the liquid gently bubbling, not rapidly rolling.
  3. Add the wide egg noodles and cook for 6 to 8 minutes. Stir occasionally to prevent sticking.
  4. Add the shredded chicken and chopped fresh parsley, then cook 1 to 2 minutes. Adjust seasoning with salt and pepper and serve hot.

Notes

For the clearest broth, skim foam early and keep the simmer gentle once you reduce the heat. Refrigerate leftovers in a sealed container for up to 4 days; freeze the broth and chicken separately from noodles if possible—no more than 2 months. For a lighter option, use skinless chicken and consider slightly reducing the noodles to keep calories lower.