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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch with a darkly golden homemade broth, shredded chicken, and wide egg noodles cooked right in the pot. Skim the foam, simmer until the chicken is very tender, then strain for a clearer broth and build the soup with tender carrots and celery.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken and all broth ingredients in a very large pot with cold water, then heat over high until it reaches a boil. Skim off the foam as it rises so the broth stays clear.
  2. Reduce the heat to a gentle simmer and keep the liquid bubbling lightly. Simmer for 1.5 hours until the chicken is very tender, turning opaque and easily shreddable.
  3. Strain the broth through a strainer, discarding the used vegetables and any peppercorns. Remove all meat from the chicken and shred it into bite-size pieces.
  4. Return the clear broth to the pot and taste. Season with salt so the base has a savory flavor before adding the vegetables.
Build the soup
  1. Bring the broth back to a simmer. Add sliced carrots, celery, and diced onion so they cook through evenly.
  2. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender. You should see the onion turn translucent and the carrot edges soften.
  3. Add wide egg noodles and stir to separate them. Simmer for 6-8 minutes until the noodles are tender but still hold their shape.
  4. Add shredded chicken and chopped fresh parsley, then simmer briefly until warmed through. Mix until the chicken disperses through the broth and the herbs turn bright green.
  5. Taste and adjust the seasoning with salt and pepper. The soup is done when the broth tastes balanced and the noodles are properly cooked.

Notes

For the deepest flavor, keep the simmer gentle after skimming—rolling boils can make broth cloudy. Refrigerate in airtight containers up to 3-4 days; reheat on the stove until steaming. Freezing is best without the noodles: freeze broth and chicken separately, then add noodles during reheating for the best texture. For a lighter option, use skinless chicken or remove excess fat after chilling the broth.