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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth simmers bone-in chicken with vegetables and peppercorns for a rich, savory base. Tender egg noodles, shredded chicken, and fresh parsley make each bowl hearty and comforting.
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Prep Time 20 minutes
Cook Time 1 hour 53 minutes
cooling time 15 minutes
Total Time 2 hours 28 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 4 lb chicken pieces bone-in, skin-on; preferably a mix of thighs, drumsticks, and breasts
  • 12 cup cold water
  • 2 yellow onions medium; 1 quartered for the broth and 1 diced for the soup
  • 4 carrots medium; 2 cut into 2-inch pieces for the broth and 2 sliced 1/4-inch thick for the soup
  • 4 celery ribs; 2 cut into 2-inch pieces for the broth and 2 sliced 1/4-inch thick for the soup
  • 2 bay leaves
  • 1 tsp black peppercorns whole
For the soup
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 10 cup strained homemade broth
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 8-quart stockpot

Method
 

Make the broth
  1. In an 8-quart stockpot, combine the chicken, cold water, quartered onion, broth carrots, broth celery, bay leaves, and whole black peppercorns.
  2. Bring to a gentle boil over medium-high heat, skimming off any foam.
  3. Reduce the heat to low and partially cover the pot.
  4. Simmer gently for 60 to 75 minutes, until the thickest piece of chicken registers 165°F.
  5. Transfer the chicken to a plate and cool until easy to handle, about 15 minutes.
  6. Remove and shred all the chicken meat.
  7. Return the bones and skin to the pot and simmer the broth for 30 minutes.
  8. Strain the broth into a large heatproof bowl and discard the solids.
Make the soup
  1. Heat the olive oil in the same stockpot over medium heat.
  2. Add the diced onion, soup carrots, and soup celery and cook for 5 to 7 minutes, until softened.
  3. Stir in the kosher salt and ground black pepper.
  4. Add 10 cups of the strained broth and bring to a boil over medium-high heat.
  5. Add the egg noodles and simmer according to the package directions, usually 6 to 8 minutes, stirring occasionally, until tender.
  6. Stir in all the shredded chicken and simmer for 2 to 3 minutes, until the chicken is steaming hot and registers 165°F.
  7. Remove the pot from the heat and stir in the chopped fresh parsley.

Notes

For the best texture, simmer the broth gently and cook the noodles just until tender. Refrigerate leftovers for 3 to 4 days; freezer-friendly, though the noodles may soften after thawing. For a gluten-free option, use gluten-free noodles.