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Chicken Noodle Soup From Scratch

Chicken noodle soup from scratch starts with a gently simmered chicken broth made from bone-in thighs and vegetables. Wide egg noodles, shredded chicken, and fresh parsley finish each bowl with tender noodles and a rich homemade broth.
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Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 3 lb chicken thighs bone-in, skinless
  • 12 cups cold water
  • 1 yellow onion medium, quartered
  • 1 carrot medium, cut into 2-inch pieces
  • 1 celery rib, cut into 2-inch pieces
  • 2 cloves garlic smashed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 tsp kosher salt divided
For the soup
  • 1 tbsp unsalted butter
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 8 oz wide egg noodles
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 8-quart stockpot

Method
 

Make the broth
  1. In an 8-quart stockpot, combine the chicken, water, onion, carrot, celery, garlic, bay leaves, peppercorns, and 1 teaspoon of the salt.
  2. Bring to a boil over medium-high heat, skimming off any foam, then reduce the heat to maintain a gentle simmer.
  3. Simmer uncovered for 45 to 60 minutes, until the thickest part of a thigh reaches 165°F on an instant-read thermometer and the meat is tender.
  4. Transfer the chicken to a plate.
  5. Strain the broth through a fine-mesh strainer into a large heatproof bowl, discard the solids, and return the broth to the pot.
  6. When the chicken is cool enough to handle, remove the meat from the bones and shred it; discard the bones.
Finish the soup
  1. Melt the butter in the stockpot over medium heat.
  2. Add the sliced carrots and celery, and cook for 5 minutes, stirring occasionally.
  3. Add the broth and bring it to a simmer.
  4. Stir in the noodles and simmer for 6 to 8 minutes, until just tender.
  5. Stir in the shredded chicken and remaining 1 teaspoon salt and simmer for 2 to 3 minutes, until the chicken is hot.
  6. Remove from the heat and stir in the parsley.

Notes

For a clearer broth, skim off the foam as it comes to a boil. Refrigerate leftovers for 3 to 4 days; the soup can be frozen, though the noodles may soften. For a gluten-free option, use gluten-free wide noodles.