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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a deep, golden homemade broth simmered until the chicken is tender, then finished with wide egg noodles and fresh herbs. Classic American flavors with a clear, well-seasoned broth that tastes richer than store-bought.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken 4 lb chicken
  • 3 carrots halved
  • 3 celery stalks halved
  • 1 onion quartered
  • 6 cloves garlic
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 fresh parsley stems from a bunch
  • 1 tsp dried thyme
  • 12 cup cold water
For the soup
  • 4 carrots sliced
  • 4 celery stalks, sliced
  • 1 onion diced
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley chopped
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken and all broth ingredients (carrots, celery, onion, garlic, bay leaves, peppercorns, parsley stems, dried thyme, and cold water) into a very large pot. Heat to a boil over high heat, then immediately skim foam.
  2. Reduce heat to a gentle simmer (maintain steady bubbling without a hard boil). Simmer for 1.5 hours, until the chicken is very tender and the broth looks darker and deeply colored.
  3. Strain the broth and discard the used vegetables. Remove all meat from the chicken and shred it, keeping the shredded chicken aside.
  4. Return the clear broth to the pot and taste. Season with salt so it’s well balanced before adding the vegetables and noodles.
Finish the soup
  1. Bring the seasoned broth to a simmer (small steady bubbles around the edges). Add sliced carrots, sliced celery, and diced onion.
  2. Simmer for 10 minutes, stirring occasionally. Cook until the vegetables are tender and bright-tasting.
  3. Add wide egg noodles to the simmering pot. Cook for 6 to 8 minutes, until the noodles are tender but still have a slight bite.
  4. Add the shredded chicken and chopped fresh parsley. Cook for 1 to 2 minutes just to warm through and keep the herbs vibrant.
  5. Taste and adjust the seasoning with salt and pepper. Serve hot.

Notes

Pro tip: Skim foam right after the boil to keep the broth clearer and deeper in color. Refrigerate leftovers in an airtight container up to 4 days; freezer is yes (cool completely, then freeze up to 3 months). For a lower-sodium option, use reduced-sodium salt or season conservatively since the broth can intensify as it cools.