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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken pieces with vegetables until the broth turns rich and deeply golden. Finished with wide egg noodles, shredded chicken, and fresh parsley for a hearty, comforting bowl with real broth depth.
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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 head garlic 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
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Combine chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water in a large pot, then heat to a boil. Skim off any foam that rises to the surface until the broth looks clearer.
  2. After boiling, reduce heat to a gentle simmer and keep it there for 1.5-2 hours. The broth should simmer steadily without a hard boil.
Strain and build the soup
  1. Strain the broth through a fine sieve, discarding solids, and season the strained broth with salt. Reserve any shredded chicken pulled from the bones.
  2. Return the strained broth to the same pot and bring it back to a simmer. Add the fresh sliced carrots, sliced celery, and diced onion.
  3. Simmer for 10 minutes, until the vegetables begin to soften. Keep the heat at a consistent gentle simmer.
  4. Add the wide egg noodles and cook for 6-8 minutes. Stir occasionally so the noodles stay separated.
  5. Stir in the shredded chicken and fresh parsley, then season generously with salt and pepper. Keep warm until everything is heated through, about 1-2 minutes.

Notes

For the clearest broth, skim foam early and keep the simmer gentle rather than boiling hard. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove. Freezing is not ideal because egg noodles can soften and become mushy, but you can freeze broth (without noodles) for up to 3 months. Dietary swap: use gluten-free wide egg noodles to make it gluten-free while keeping the homemade broth method the same.