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There’s nothing quite like a warm bowl of chicken noodle soup when you’re feeling under the weather or just need a comforting pick-me-up. While rich and hearty soups have their place, there’s something equally satisfying about a light, flavorful broth brimming with fresh vegetables and tender chicken.
This recipe takes you through the entire process, starting with breaking down a whole chicken and ending with a delicious bowl of homemade soup. Seeing the transformation from base ingredients to a finished dish gives you a true appreciation for the cooking process.
When making the broth, it’s important to keep the mixture at a gentle simmer rather than a boil. Boiling can cloud the broth, while a slow simmer keeps it clear and full of flavor as it reduces. I provide instructions for making the classic chicken noodle soup with store-bought broth for a shortcut below.
By simmering chicken with vegetables, you can easily make your own broth at home. It’s economical, deeply nourishing, and packed with protein and all the benefits people rave about in store-bought versions. If you were ever standing in the soup aisle of the grocery store wondering what the hell the difference is between stock and broth you are not alone. Calling bone broth a “broth” when it is a “stock“ also leads to further confusion.
While the terms are often used interchangeably, broth is best defined as any liquid made from simmering water with meat (in this case chicken), vegetables and herbs. Stock, on the other hand, is a little denser and more flavorful because of the addition of bones, which adds both protein and collagen.
Additionally, stock is typically simmered for a longer amount of time to get the most out of the bones. You can find more about my homemade chicken stock here. And finally, most stocks differ from broth in that they are unseasoned and are more easily manipulated when cooking. Confusing, but I hope this clears some things up. If I am buying one at the store rather than making my own I always buy one with less sodium so that I can season with salt myself.
Place the chicken, celery, carrots, onion, leeks, parsley, peppercorns and bay leaves into a large heavy-bottomed pot or Dutch oven and add enough water so that the chicken and vegetables are covered by about 1-inch of water.
Bring to a simmer over medium heat then reduce heat to low so that the stock is at a bare simmer. Continue to cook, uncovered, until the chicken is very tender and falling off the bone, about 1 hour and 30 minutes, adding more water if needed. Skim the surface of the broth occasionally, discarding any scum that has risen to the top.
Step 3: Remove chicken and shred.
Use tongs to remove the chicken to a large bowl and let cool. Shred the chicken and add the meat to a bowl, discard the skin and bones.
Strain the broth and discard the vegetables. Season to taste with salt. You should have about 8 cups of broth.
Return the broth to a simmer over medium-low heat and add the diced vegetables. Simmer until the vegetables are tender, about an additional 30 minutes.
Bring a large pot of water to a boil. Add the egg noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain and set the noodles aside.
Add the shredded chicken and the noodles to the broth and continue to simmer for 10 minutes. Ladle the soup into bowls and top with fresh dill.
The homemade chicken broth can easily be made using store-bought broth instead. Substitute the homemade recipe with 8 cups (1.89L) store-bought chicken broth, warming it through then proceeding with the recipe as directed. Add cooked shredded chicken breasts or shredded rotisserie chicken. Using low-sodium broth allows you to control the salt easier.
I recommend waiting to add the noodles and storing them separately, refrigerated in airtight containers for up to 3 to 4 days. Freeze the soup in resealable plastic bags flat on a baking sheet without the noodles, as they don’t hold up well after freezing and reheating. It will last for up to 3 months in the freezer.
If frozen move to the refrigerator overnight to thaw. Add to a medium pot and reheat over medium-low heat until warmed through.
If you enjoy this classic old-school chicken noodle soup recipe, give these a try:
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I have always enjoyed chicken noodle soup -even from a can. This homemade version takes it to a whole new level of enjoyment
This has been the perfect rainy spring comfort food. I always love something I can make a big batch of and eat thru out the week. Love!
YES! love a meal prep situation!
Made last night for my sick partner — There’s just something about an old-school chicken noodle recipe that is perfectly nostalgic and satisfying.
Also, I didn’t know the difference between chick broth and chicken stock, so thank you for including that in the recipe!
I’m so glad to hear you made it and even more so that it brought some comfort during a tough time! There really is something magical about classic chicken noodle soup when you need a little extra care. And I’m so happy the broth vs. stock note was helpful! Hope your partner is feeling better soon!!