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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a deeply golden, clear homemade broth and wide egg noodles. Simmer whole chicken with aromatics, skim foam, strain, then finish with tender carrots, celery, and shredded chicken.
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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: 325
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken
  • 3 carrots
  • 3 celery stalks
  • 1 onion
  • 6 garlic cloves
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 fresh parsley stems
  • 1 tsp dried thyme
  • 12 cup cold water
For the soup
  • 4 carrots
  • 4 celery
  • 1 onion
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley
  • 0.1 salt
  • 0.1 pepper

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken, halved carrots, halved celery stalks, quartered onion, garlic cloves, bay leaves, whole peppercorns, fresh parsley stems, dried thyme, and cold water in a very large pot. Bring to a boil over high heat, then immediately skim foam from the surface.
  2. Reduce heat to a steady simmer and cook for 1.5 hours, until the chicken is very tender and the broth looks deeply golden. Maintain gentle bubbling so the broth stays clear.
  3. Strain the broth into a clean pot and discard the used vegetables. Remove all meat from the chicken and shred, then set aside.
  4. Return clear broth to the pot and taste. Season with salt while keeping it ready for the next simmer.
Build the soup
  1. Bring the broth to a simmer. Add sliced carrots, sliced celery, and diced onion.
  2. Simmer for 10 minutes, until the vegetables are tender. Keep a gentle bubbling so the noodles won’t break later.
  3. Add wide egg noodles and cook for 6 minutes. Stir once or twice for even cooking and continue cooking up to 8 minutes total if your noodles need it.
  4. Stir in shredded chicken and fresh parsley and cook until heated through, about 1 to 2 minutes. Season to taste with salt and pepper and serve right away.

Notes

Pro tip: keep the heat at a gentle simmer after skimming so the broth stays clear instead of cloudy. Refrigerate in a covered container up to 4 days; freeze broth and cooked chicken separately up to 3 months, then reheat and add noodles fresh for best texture. For a lower-sodium swap, use low-sodium salt or omit added salt until serving, then season at the table to taste.