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Chicken Noodle Soup With Homemade Broth

Chicken noodle soup with homemade broth starts with a whole chicken gently simmered with aromatics. Wide egg noodles, tender shredded chicken, carrots, and celery make a comforting soup with a clear, savory broth.
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Prep Time 20 minutes
Cook Time 2 hours 4 minutes
Total Time 2 hours 24 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 1 chicken whole, 4-pound
  • 12 cups water cold, plus more as needed
  • 1 yellow onion large, quartered
  • 1 leek white and light green parts only, halved lengthwise and rinsed well
  • 4 cloves garlic crushed
  • 4 sprigs thyme fresh
  • 2 bay leaves
For the soup
  • 2 tablespoons unsalted butter
  • 3 carrots medium, peeled and sliced 1/4 inch thick
  • 3 celery stalks sliced 1/4 inch thick
  • 10 cups broth strained
  • 1.5 teaspoons salt kosher
  • 0.5 teaspoon black pepper ground
  • 8 ounces egg noodles wide
  • 2 tablespoons parsley fresh, chopped

Equipment

  • 1 8-quart stockpot

Method
 

Make the broth
  1. Put the chicken, water, onion, leek, garlic, thyme, and bay leaves in an 8-quart stockpot.
  2. Bring to a boil over medium-high heat and skim off any foam.
  3. Reduce the heat to low and simmer gently, partially covered, for 1 1/2 to 2 hours, until the thigh registers at least 165°F and the meat is tender.
  4. Transfer the chicken to a cutting board.
  5. Carefully strain the broth through a fine-mesh strainer into a large heatproof bowl, then discard the solids.
  6. Let the chicken cool until easy to handle, then remove and shred all the meat, discarding the skin and bones.
  7. Measure 10 cups of broth for the soup, adding water as needed to reach that amount, and reserve any extra broth for another use.
Make the soup
  1. Melt the butter in the clean stockpot over medium heat.
  2. Add the carrots and celery and cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
  3. Add the 10 cups broth, salt, and pepper.
  4. Bring to a simmer and simmer for 5 minutes.
  5. Stir in the egg noodles and simmer for 6 to 8 minutes, or according to the package directions, until tender.
  6. Stir in all the shredded chicken during the last 2 minutes to heat it through.
  7. Stir in the parsley and serve.

Notes

For a clearer broth, skim off foam as it forms. Refrigerate leftovers for 3 to 4 days; freeze yes, though the noodles may soften—freezing the soup before adding noodles helps preserve their texture. Use gluten-free noodles for a gluten-free variation.