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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth made from chicken backs and vegetables simmered low and slow for a rich, deeply golden stock. Wide egg noodles and shredded chicken simmer until tender, then finished with fresh parsley for bright flavor.
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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: 485
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 head garlic 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
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. Add chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water to a large pot. Bring to a boil, then skim foam off the surface and reduce heat to a steady simmer.
  2. Simmer the broth for 1.5-2 hours, keeping it at a gentle simmer (not a hard boil). Watch for a deep, golden color and continued gentle bubbling.
  3. Strain the broth through a fine-mesh strainer, then season with salt. Reserve any shredded chicken from the broth bones.
Cook the soup
  1. Pour the strained broth back into the same pot and bring it to a simmer. Keep the heat at a gentle simmer so the vegetables cook evenly.
  2. Add fresh sliced carrots, sliced celery, and diced onion to the simmering broth. Cook for 10 minutes, stirring once or twice so the vegetables stay submerged.
  3. Add wide egg noodles and return to a simmer, then cook for 6-8 minutes. Look for the noodles to become tender while still holding their shape.
  4. Stir in shredded chicken and fresh parsley, then season generously with salt and black pepper. Cook for 1-2 minutes just to warm through and finish with a fresh green aroma.

Notes

For the richest broth, keep the simmer gentle after skimming—rapid boiling can make the stock cloudy. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove. Freeze the soup (up to 2 months) for best texture, but consider undercooking noodles by 1 minute before freezing, then finish them during reheating. For a lighter option, use skinless chicken pieces and skim any fat that rises to the top after chilling.