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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made by simmering chicken, vegetables, bay leaves, and garlic for a deeply golden, collagen-rich stock. Finished with wide egg noodles, shredded chicken, and fresh parsley for a hearty, classic American bowl.
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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: 420
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
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. In a large pot, combine chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water. Bring to a boil over high heat, then immediately skim off foam.
  2. Reduce heat to a gentle simmer and cook until the broth is richly flavored. Simmer for 1.5-2 hours, keeping the surface lightly moving.
Strain and build the soup
  1. Strain the broth into a clean pot and season with salt. Reserve any shredded chicken from the bones for later.
  2. Bring the strained broth back to a simmer in the same pot. Add fresh sliced carrots, celery, and diced onion.
  3. Cook until the vegetables begin to soften, about 10 minutes. Keep the heat at a steady simmer.
  4. Add wide egg noodles and cook until tender, 6-8 minutes. Stir occasionally so the noodles don’t stick.
  5. Stir in the reserved shredded chicken and fresh parsley, then season generously with salt and pepper. Simmer just 1-2 minutes to heat through before serving.

Notes

For the clearest broth, skim foam right after boiling and keep the simmer gentle so it doesn’t get cloudy. Refrigerate leftovers in a covered container for up to 3 days; freeze broth and noodles separately for up to 2 months for best noodle texture. For a lighter option, use only chicken breast meat (less collagen, slightly less rich broth) and keep the same simmer time.