Go Back

Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a deep, golden homemade broth and tender shredded chicken. Wide egg noodles and fresh herbs cook in the simmer for a hearty, comforting bowl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken About 4 lbs; keep skin on for best broth richness.
  • 3 carrots Halved before simmering for flavor.
  • 3 celery stalks Halved before simmering for flavor.
  • 1 onion Quartered for a fuller broth base.
  • 6 cloves garlic Crush or lightly smash for better flavor release.
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 bunch fresh parsley stems Use stems for broth; reserve chopped leaves for finishing.
  • 1 tsp dried thyme
  • 12 cup cold water Start cold to extract maximum flavor.
For the soup
  • 4 carrots Sliced; added after straining the broth.
  • 4 celery stalks Sliced; added after straining the broth.
  • 1 onion Diced; added for additional sweetness.
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley Chopped for the final flavor boost.
  • Salt and pepper to taste Season at the end; add gradually.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken and all broth ingredients into a very large pot with the 12 cups of cold water.
  2. Bring to a boil, then skim off foam as needed until the surface looks clearer.
  3. Reduce heat to maintain a gentle simmer and cook for 1.5 hours, until the chicken is very tender and easily shreds.
  4. Strain the broth and discard the used vegetables.
  5. Remove all meat from the chicken, then shred it; return the clear broth to the pot and taste, seasoning with salt.
Build the soup
  1. Bring the seasoned broth to a simmer, then add the sliced carrots, celery, and diced onion.
  2. Cook for 10 minutes, until the vegetables are tender.
  3. Add the wide egg noodles and continue simmering for 6-8 minutes, until the noodles are cooked through.
  4. Stir in the shredded chicken and chopped fresh parsley, then cook just until warmed through.
  5. Adjust seasoning with salt and pepper to taste, then serve hot.

Notes

For the clearest broth, skim early and keep the simmer gentle once you reduce the heat. Refrigerate leftovers in a covered container for up to 4 days; freeze yes—freeze soup (without adding extra noodles later if you plan to reheat) for up to 3 months and reheat gently. For a lighter option, use only the chicken meat (remove skin) and skim excess fat from the chilled broth before reheating.