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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth featuring a deeply golden, collagen-rich stock simmered 1.5–2 hours, then finished with tender wide egg noodles. Shredded chicken and fresh parsley bring bright flavor and a hearty, comforting texture in every spoonful.
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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: 360
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 garlic head 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 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Combine chicken pieces, carrots, celery stalks, onion, garlic head, bay leaves, apple cider vinegar, and cold water in a large pot and bring to a boil over high heat.
  2. Skim foam from the surface as needed, then reduce the heat and keep the broth at a gentle simmer.
  3. Simmer for 1.5-2 hours, maintaining a steady, low bubble, until the broth looks deeply golden and tastes rich.
Strain and simmer the soup base
  1. Strain the broth into the same pot or a clean pot and season with salt, reserving any shredded chicken from the broth bones.
  2. Bring the strained broth to a simmer, then add fresh sliced carrots, sliced celery stalks, and diced onion.
  3. Simmer for 10 minutes, letting the vegetables soften slightly before adding noodles.
Cook the noodles and finish
  1. Add wide egg noodles and cook for 6-8 minutes, stirring occasionally until tender.
  2. Stir in shredded chicken and fresh parsley, then season generously with salt and black pepper to taste.

Notes

For the clearest broth and best flavor, skim foam early and keep the simmer gentle—no vigorous boiling. Store leftovers in the fridge up to 3 days; reheat until hot and loosen with a splash of water if needed. Freezing is yes, but note noodles may soften further—freeze broth+chicken separately from noodles if you want the best texture. Dietary swap: use gluten-free wide noodles to keep it gluten-free while preserving the same soup method.