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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made from chicken pieces, vegetables, and bay leaves for a rich, deeply golden, collagen-rich stock. Simmered, strained, then cooked with fresh sliced carrots, celery, onion, and wide egg noodles for tender bites.
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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: 520
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
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Add chicken pieces, carrots, celery, onion, garlic, and bay leaves to a large pot with cold water. Bring to a boil, skim off the foam, add the apple cider vinegar, and reduce the heat.
  2. Maintain a gentle simmer and cook until the broth tastes rich, 1.5-2 hours, adjusting the heat as needed to keep it at a simmer. Skim any additional foam during the first part of simmering and keep the pot uncovered or only partially covered as desired.
Strain and season
  1. Strain the broth into the same pot or a heat-safe container, then season with salt to taste. Reserve any chicken meat from the bones for shredding.
Cook the soup
  1. Bring the strained broth to a simmer in the same pot. Add the fresh sliced carrots, celery, and diced onion.
  2. Cook at a simmer for 10 minutes to soften the vegetables. Stir occasionally so the vegetables cook evenly.
  3. Add the wide egg noodles and simmer until tender, 6-8 minutes. Keep the broth at a steady simmer, not a hard boil, to prevent the noodles from breaking.
Finish and serve
  1. Stir in the shredded chicken and fresh parsley. Season generously with salt and black pepper to taste.

Notes

For the clearest broth, skim foam early and keep the simmer gentle rather than boiling hard. Refrigerate leftovers in a sealed container up to 4 days; freeze for up to 3 months, but for best noodles texture, freeze soup without adding fresh parsley right before reheating. For a gluten-free swap, use gluten-free wide egg noodles and follow the package simmer time.