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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken pieces, vegetables, and bay leaves to create a rich, deeply golden stock. Wide egg noodles and shredded chicken are added for a hearty, classic bowl with fresh parsley.
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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: 380
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, 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 the chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water in a large pot and bring to a boil. Skim any foam that rises to the top for a clearer, richer broth.
  2. Reduce the heat to a steady simmer and cook until the broth is flavorful, 1.5-2 hours. Keep it gently bubbling so the stock stays deeply golden rather than cloudy.
Strain and build the soup
  1. Strain the broth into the same pot and season with salt. Reserve any shredded chicken from the bones for later.
  2. Bring the strained broth to a simmer, then add the sliced carrots, celery, and diced onion. Cook at a gentle simmer so the vegetables soften without overcooking.
  3. Simmer for 10 minutes, until the vegetables begin to tenderize. Maintain a steady, visible simmer for consistent flavor.
  4. Add the wide egg noodles and cook 6-8 minutes, stirring occasionally. Cook until the noodles are tender but not mushy.
  5. Stir in the shredded chicken and fresh parsley, then season generously with salt and pepper. Let everything heat through briefly for a cohesive bowl right away.

Notes

Pro tip: skim the foam early and keep the broth at a gentle simmer for the most clear, golden stock. Store leftovers in the refrigerator up to 4 days; the noodles may soften as it sits. Freezing is yes, but for best texture, freeze broth and chicken separately from noodles, then cook noodles fresh when reheating. For a gluten-free swap, use gluten-free wide egg noodles and cook them according to package directions.