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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth featuring a deeply golden, collagen-rich stock simmered from chicken backs/neck. The soup cooks wide egg noodles right in the broth and finishes with shredded chicken and fresh parsley for a hearty, comforting bowl.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For homemade broth
  • 3 lb chicken pieces
  • 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
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Make the homemade broth
  1. In a large pot, add chicken pieces, carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and cold water; bring to a boil over high heat. Skim off any foam from the surface as it boils.
  2. Reduce the heat to a steady simmer, then cook for 1.5-2 hours, keeping the broth gently bubbling. Maintain the simmer to extract flavor and body from the chicken pieces.
  3. Turn off the heat and strain the broth into a clean pot; season with salt. Reserve any shredded chicken you find on the bones so you can add it back later.
Cook the soup
  1. Bring the strained broth to a simmer in the same pot over medium-high heat. Add fresh sliced carrots, celery, and diced onion.
  2. Simmer for 10 minutes, until the vegetables start to soften. Keep the broth at a gentle bubble for even cooking.
  3. Add wide egg noodles and cook for 6-8 minutes. Stir occasionally so the noodles don’t stick together.
  4. Stir in the shredded chicken and fresh parsley, then season generously with salt and pepper. Cook just until heated through, then serve hot.

Notes

Pro tip: skim the foam early and keep the broth at a steady simmer—this helps the stock turn rich and golden without becoming cloudy. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months (best if you cool and freeze the soup without fully overcooking the noodles). For a gluten-free option, swap wide egg noodles with a gluten-free noodle blend and cook according to the package directions.