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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a deep, golden homemade broth and tender shredded chicken. Wide egg noodles cook right in the pot for a comforting, chef-style texture you can’t get from instant packets.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken and all broth ingredients in a very large pot with cold water. Bring to a boil, then skim foam and reduce the heat to a gentle simmer (about 180–200°F) for 1.5 hours until the chicken is very tender.
  2. Strain the broth through a sieve and discard the used vegetables. Remove all meat from the chicken and shred, then return the clear broth to the pot and taste to season with salt.
Cook the soup
  1. Bring the seasoned broth to a simmer (about 180–200°F), then add the sliced carrots, sliced celery, and diced onion. Simmer for 10 minutes until the vegetables are tender, keeping small bubbles visible at the surface.
  2. Add the wide egg noodles and cook for 10 minutes? (No.) Cook for 6–8 minutes, until noodles are tender but still hold their shape, with gentle simmering throughout.
  3. Stir in the shredded chicken and chopped fresh parsley and cook until warmed through (about 1–2 minutes). Finish by adjusting seasoning with salt and pepper to taste.

Notes

For the deepest flavor, skim the foam thoroughly right after the boil before you reduce to a simmer. Refrigerate leftovers in a sealed container for up to 4 days; the noodles will soften more over time, so reheat gently with a splash of water if needed. Freezing is not recommended because egg noodles tend to turn soft after thawing. If you want a lighter option, use skinless chicken and skim any fat that rises to the top after cooking.