A pot of chicken slowly simmering on the stove gives off a smell that’s hard to mistake: savory broth, bay leaf, and the promise of a good bowl of soup. For this chicken noodle soup with homemade broth, the chicken does double duty. It flavors the broth, then returns to the pot as tender shredded meat.
I like this method because it builds the soup in stages without asking the chicken to stay in the pot for the entire cook. The broth gets time with the bones and skin, while the noodles go in near the end and cook until tender. The result is a full, savory broth with soft wide noodles and plenty of chicken in every spoonful.
Kitchen Note
Skim the foam as the pot comes to a gentle boil, before lowering the heat. It’s easier to lift off the surface then than after the broth has settled into its long simmer.
Save this chicken noodle soup with homemade broth for a pot of deeply savory soup and tender noodles made from scratch.
Why the Broth Vegetables Aren’t the Ones You Eat
The vegetables in this pot have two different jobs, so they’re cut and cooked separately. The onion, carrots, and celery for the broth are cut into large pieces and simmer with the chicken. They give the liquid a savory vegetable base, but after a long cook they’re soft and spent; straining them out keeps them from disappearing into the finished soup.
The second set stays in the bowl. Slicing those carrots and celery thin helps them soften in the olive oil before the broth goes in, while the diced onion melts into that base. Keeping the soup vegetables out of the first simmer means you control their final texture instead of asking one batch to flavor broth and still look fresh after an hour on the stove. It’s a small bit of planning that gives the finished soup both depth and recognizable pieces of carrot and celery.
What the Chicken, Noodles, and Parsley Bring to the Pot
- Bone-in, skin-on chicken: The bones and skin give the broth more body than boneless meat can provide, and the chicken becomes the soup’s shredded filling. A mix of thighs, drumsticks, and breasts gives you different textures; ordinary grocery-store chicken works well, so there’s no need to seek out a premium brand. Keep the pieces bone-in and skin-on for the broth to develop properly.
- Wide egg noodles: Their broad shape makes each bite feel substantial and holds up well in a bowl of broth. A standard package is fine; follow its cooking directions, since noodle brands and shapes don’t all cook at the same pace. For a gluten-free option, choose a similarly shaped gluten-free noodle, as described below.
- Bay leaves and whole peppercorns: These season the broth as it simmers, then are removed with the other solids when you strain it. Fresh, aromatic bay leaves matter more than an expensive brand, and whole peppercorns are useful here because they’re easy to strain away.
- Fresh parsley: Chopped parsley goes in after the pot comes off the heat, adding a fresh, green note that balances the savory broth. Choose parsley with bright leaves rather than limp or yellowing bunches, and chop it shortly before adding it.
From a Gentle Chicken Simmer to Tender Noodles
Build a mild, steady broth
Combine the chicken, cold water, quartered onion, broth carrots and celery, bay leaves, and whole peppercorns in an 8-quart stockpot. Bring the pot to a gentle boil over medium-high heat, then lower the heat to low and partially cover it. Keep the bubbles calm rather than letting the broth roll hard; simmer for 60 to 75 minutes, until the thickest piece of chicken registers 165°F. A hard boil can agitate the broth and break up the chicken before it’s ready to come out.
Shred the chicken and finish the broth
Transfer the chicken to a plate and let it cool until easy to handle, about 15 minutes. Pull off and shred all the meat, keeping it for the soup, then return the bones and skin to the pot. Simmer the broth for another 30 minutes, then strain it into a large heatproof bowl and discard the solids. The broth should smell savory and look clean, without pieces of bone or cooked-down vegetables.
Soften the vegetables in the stockpot
Heat the olive oil in the same pot over medium heat, then add the diced onion and the soup carrots and celery. Cook for 5 to 7 minutes, until the vegetables have softened; the onion should look translucent and the carrots should begin to yield when pressed with a spoon. Stir in the kosher salt and ground black pepper. Add 10 cups of the strained broth and bring it to a boil over medium-high heat.
Cook the noodles, then return the chicken
Add the wide egg noodles and simmer according to the package directions, usually 6 to 8 minutes, stirring occasionally so they cook evenly. Taste one when the package time is nearly up; it should be tender without falling apart. Stir in all the shredded chicken and simmer for 2 to 3 minutes, until it’s steaming hot and registers 165°F. Take the pot off the heat and stir in the chopped parsley.
Simple Swaps for a Different Noodle or a Richer Broth
Make the noodles gluten-free
Replace the egg noodles with a similarly shaped gluten-free noodle and cook it according to its package directions. The broth and chicken stay the same, though some gluten-free noodles soften more quickly, so check them as they cook rather than relying on the egg-noodle timing.
Use all bone-in, skin-on thighs
Use 4 pounds of bone-in, skin-on chicken thighs in place of the mixed pieces. The broth will taste a little richer and the shredded meat will be darker and more tender, with less of the lean breast meat in each bowl.
Keep the noodles separate for serving
Cook the noodles separately according to the package directions, then divide them among bowls and ladle the hot soup over them. This serving format keeps the noodles firmer when you’re saving broth and chicken for later, though it means one extra pot to wash.
Storage and Reheating
- Refrigerator: Refrigerate leftovers in airtight containers within 2 hours and use within 3 to 4 days. The noodles will continue to absorb broth and soften as the soup sits.
- Freezer: The soup freezes safely for 2 to 3 months, but the noodles will soften after thawing. For the best texture, freeze the broth and shredded chicken before adding the noodles, then cook noodles fresh when you serve it.
- Reheating: Warm soup on the stovetop over medium-low heat, stirring until hot throughout. Avoid a hard boil, which can make the noodles break down and the chicken stringy.
Questions That Come Up When You Make the Broth From Scratch
Chicken Noodle Soup With Homemade Broth
Ingredients
Equipment
Method
- In an 8-quart stockpot, combine the chicken, cold water, quartered onion, broth carrots, broth celery, bay leaves, and whole black peppercorns.
- Bring to a gentle boil over medium-high heat, skimming off any foam.
- Reduce the heat to low and partially cover the pot.
- Simmer gently for 60 to 75 minutes, until the thickest piece of chicken registers 165°F.
- Transfer the chicken to a plate and cool until easy to handle, about 15 minutes.
- Remove and shred all the chicken meat.
- Return the bones and skin to the pot and simmer the broth for 30 minutes.
- Strain the broth into a large heatproof bowl and discard the solids.
- Heat the olive oil in the same stockpot over medium heat.
- Add the diced onion, soup carrots, and soup celery and cook for 5 to 7 minutes, until softened.
- Stir in the kosher salt and ground black pepper.
- Add 10 cups of the strained broth and bring to a boil over medium-high heat.
- Add the egg noodles and simmer according to the package directions, usually 6 to 8 minutes, stirring occasionally, until tender.
- Stir in all the shredded chicken and simmer for 2 to 3 minutes, until the chicken is steaming hot and registers 165°F.
- Remove the pot from the heat and stir in the chopped fresh parsley.
