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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a darkly golden, deeply flavored homemade broth and tender shredded chicken. Simmer the chicken with aromatics, then cook wide egg noodles until just tender for a comforting bowl with fresh herbs.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 whole chicken Use a 4 lb chicken for best shredding tenderness.
  • 3 carrots Halve before adding to the broth.
  • 3 celery stalks Halve before adding to the broth.
  • 1 onion Quarter the onion for deeper flavor.
  • 6 garlic cloves Crush or leave whole—either works.
  • 2 bay leaves Add during simmering.
  • 1 tbsp whole peppercorns Whole peppercorns help flavor the broth.
  • 1 fresh parsley stems Use stems for broth; chop leaves for finishing.
  • 1 tsp dried thyme Season the broth while it simmers.
  • 12 cup cold water Keep it cold until the pot reaches a boil.
For the soup
  • 4 carrots Slice for the finished soup.
  • 4 celery Slice for the finished soup.
  • 1 onion Dice for the soup base.
  • 12 oz wide egg noodles Use wide noodles for a hearty texture.
  • 0.25 cup fresh parsley Chop and add near the end.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken and carrots, celery, onion, garlic, bay leaves, peppercorns, parsley stems, thyme, and cold water in a very large pot. Bring to a boil, skim off foam, then reduce heat to maintain a gentle simmer.
  2. Simmer the broth for 1.5 hours, until the chicken is very tender and easily pulls apart. Keep the simmer steady so the broth stays flavorful and clear.
  3. Strain the broth, discarding the used vegetables and aromatics. Remove all meat from the chicken and shred it into bite-size pieces.
  4. Return the strained clear broth to the pot and taste it. Season with salt until the broth is balanced.
Build the soup
  1. Bring the seasoned broth to a simmer, then add sliced carrots, celery, and diced onion. Stir to distribute the vegetables through the broth.
  2. Simmer for 10 minutes, until the vegetables are tender when pierced with a fork. You should see the broth bubbling consistently around the vegetables.
  3. Add the wide egg noodles and cook for 10 minutes until the noodles are starting to soften. Check the texture visually so the noodles don’t overcook.
  4. Cook for an additional 6-8 minutes, until the noodles are tender, then add the shredded chicken and chopped fresh parsley. Continue heating just until the chicken is warmed through and the parsley turns brighter green.
  5. Adjust seasoning with salt and pepper to taste. Serve while hot for the best noodle texture.

Notes

For a clearer broth, skim foam right after the boil begins and keep the heat at a gentle simmer. Refrigerate leftovers in an airtight container for up to 4 days; freeze the broth and chicken (without noodles) for up to 3 months, then add fresh noodles when reheating. For a gluten-free option, use wide gluten-free egg noodles and cook them to package directions.