Homemade broth chicken noodle soup starts with a whole chicken simmered with garlic, carrots, celery, and onion until it makes a golden, deeply savory stock. That broth then becomes the base for a soup filled with tender vegetables, shredded chicken, and egg noodles.
Making the broth from scratch lets you control the salt and gives the soup a depth that boxed broth cannot match. It takes a little time, but most of it is hands off simmering.
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Why This Homemade Broth Chicken Noodle Soup Recipe Works
A whole chicken gives both white and dark meat, plus bones and skin that build a full flavored broth with natural body.
Simmering the broth gently, never at a hard boil, keeps it clear and clean tasting.
Cooking the noodles in the finished soup lets them absorb flavor, and freshly sauteed vegetables add sweetness to the pot.
Ingredients for Homemade Broth Chicken Noodle Soup
- 1 whole chicken, about 3 1/2 pounds
- 1 head garlic, cut in half across the middle, for the broth
- 2 carrots, cut into chunks, for the broth
- 2 celery ribs, cut into chunks, for the broth
- 2 onions, peeled and quartered, for the broth
- 1 tablespoon black peppercorns, for the broth
- 2 bay leaves, for the broth
- 4 sprigs fresh thyme, for the broth
- 9 to 10 cups water, enough to just cover the chicken
- 1 tablespoon olive oil, for the soup
- 1 large onion, diced, for the soup
- 3 cloves garlic, minced, for the soup
- 2 medium carrots, quartered lengthwise and chopped, for the soup
- 2 celery ribs, cut into 1/2 inch pieces, for the soup
- 2 cups shredded chicken, from the broth
- 2 quarts homemade chicken broth
- 7 ounces egg noodles
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Chopped fresh parsley, for garnish
Whole chicken. Choose a good quality bird. Do not rinse it, since rinsing spreads raw chicken juices around the sink.
Aromatics. Halved garlic, onions, and peppercorns flavor the broth.
Thyme and bay. They add a subtle herb note that carries through the finished soup.
Egg noodles. Wide egg noodles stay tender and soak up the broth.
Bouillon powder. A small amount rounds out the flavor since the broth has no added salt.
How to Make Homemade Broth Chicken Noodle Soup
1. Start the broth Place the chicken in a large pot with the garlic halves, carrots, celery, onions, peppercorns, bay leaves, and thyme. Add enough water to just cover the chicken.
2. Simmer the chicken Bring to a boil, then reduce to low and simmer gently for about 1 1/2 hours, skimming foam as needed, until the chicken reaches 165 degrees F in the thickest part of the thigh.
3. Strain the broth Move the chicken to a platter to cool. Strain the broth, discard the solids, and return the broth to the pot.
4. Saute the vegetables Heat the olive oil in the same pot over medium heat and cook the diced onion and garlic until translucent. Add the carrots and celery and cook 5 to 7 minutes, until tender.
5. Shred the chicken Pull the cooled chicken off the bones and shred 2 cups of meat. Save the extra meat for sandwiches or salads.
6. Cook the noodles Add the shredded chicken and the strained broth to the pot. Stir in the noodles, bouillon, pepper, and salt, and simmer about 10 minutes, until the noodles are tender. Taste and adjust.
How to Serve Homemade Broth Chicken Noodle Soup
Ladle the soup into warm bowls and top with chopped parsley. A slice of air fryer garlic bread or mozzarella cheesy garlic bread is good for dunking, and fluffy homemade dinner rolls soak up every drop. Add a crisp Italian house salad on the side.
How to Store and Reheat Homemade Broth Chicken Noodle Soup
Refrigerate the soup within 2 hours for up to 3 to 4 days. For the ideal texture, store the noodles apart from the broth. Freeze the soup base without noodles for up to 3 months after cooling it fully. Reheat on the stove until steaming and 165 degrees F.
Tips and Variations for Homemade Broth Chicken Noodle Soup
Gentle heat. A rolling boil clouds the broth. Keep the surface barely bubbling.
Skim as you go. Skimming foam during the first 20 minutes keeps the broth clear.
Cool the chicken. Let it cool enough to handle so it stays juicy when shredded.
Make extra broth. The same broth can be frozen in jars for soups and rice.
Add noodles late. Cook the noodles just before serving so they do not swell.
Boost the flavor. A squeeze of lemon at the end brightens the broth.
Add vegetables. Peas or corn stir in well with the noodles.
Handle raw chicken safely. Wash your hands, knives, and cutting boards after touching raw chicken, and keep leftovers cold. The University of Wisconsin Extension leftovers guidance covers storing soup safely.
Frequently Asked Questions About Homemade Broth Chicken Noodle Soup
How long should homemade broth chicken noodle soup simmer?
Simmer the whole chicken for about 1 1/2 hours until it reaches 165 degrees F, then cook the noodles in the finished soup for about 10 minutes.
Can I freeze homemade broth chicken noodle soup?
Yes, but freeze it without the noodles for up to 3 months and add fresh noodles when you reheat.
Why is my homemade broth chicken noodle soup cloudy?
A hard boil clouds the broth. Keep it at a gentle simmer and skim off the foam.
Can I use leftover roast chicken?
Yes, but the broth will be lighter. Simmer the carcass with the aromatics for the ideal flavor.
Can I use pasta instead of egg noodles?
Yes. Small pasta shapes work and cook in about the same time.
Homemade Broth Chicken Noodle Soup
Equipment
- Large Stockpot
- Fine Mesh Strainer
- Cutting board
- Two forks
- Instant read thermometer
Ingredients
Main Ingredients
- 1 whole chicken about 3 1/2 pounds
- 1 head garlic halved, for the broth
- 2 carrots cut into chunks, for the broth
- 2 celery ribs cut into chunks, for the broth
- 2 onions quartered, for the broth
- 1 tbsp black peppercorns
- 2 bay leaves
- 4 fresh thyme sprigs
- 9 cup water enough to just cover the chicken
- 1 tbsp olive oil for the soup
- 1 large onion diced, for the soup
- 3 cloves garlic minced
- 2 medium carrots chopped, for the soup
- 2 celery ribs sliced, for the soup
- 2 cup shredded cooked chicken from the broth
- 8 cup homemade chicken broth from above
- 7 oz egg noodles
- 2 tsp chicken bouillon powder
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Cooking
- Make the broth. Simmer the chicken with the garlic, carrots, celery, onions, peppercorns, bay, thyme, and water for about 1 1/2 hours, until 165 degrees F in the thigh.
- Strain. Cool the chicken, strain the broth, and return the broth to the pot.
- Saute. Cook the diced onion and garlic in the oil, then the carrots and celery for 5 to 7 minutes.
- Shred. Pull and shred 2 cups of chicken and add it with the broth.
- Add noodles. Stir in the noodles, bouillon, salt, and pepper and simmer about 10 minutes until tender.
