Traditional homemade chicken noodle soup made from scratch! Our homemade chicken bone broth is used to cooked in-season vegetables such as carrots and celery, shredded chicken, and egg noodles. Cozy and comforting on a chilly day.
Make bone broth: In a large dutch oven, add chicken bone broth ingredients: chicken quarters, water, carrots, celery, onion, garlic, fresh thyme, and bay leaves. Cover and bring to a boil. Once boiling, reduce to a simmer (low heat). Cover and cook for 2-3 hours. Check at the 1.5 hour mark, if liquid is significantly cooked down, add more water and let it boil on low for at least 30 minutes.
Once chicken broth is ready, remove the chicken pieces. Remove the skin and bones and discard. Shred the meat. Set aside.
Strain the broth. Place in a bowl and set aside.
Make the soup: In the same pot over medium heat. Once hot, drizzle with oil. Add diced onions and garlic. Cook until onions begin to soften.
Return homemade bone broth to the pot. Bring to a boil. Once boiling, add in carrots, celery, egg noodles and salt. Cook according to egg noodle package instructions.
Once the noodles are fully cooked, remove from heat immediately. Taste to see if more salt or chicken bouillon is needed to open up the flavors. Top with fresh parsley.
Serve and enjoy!
Notes
Cooking stock:
Make sure to cover and simmer slowly on low heat to avoid drying out stock.
Add more water if needed throughout the cooking process. Try to add water and let it simmer on low for at least 30 minutes before removing from heat.
If you are at the end of the cook time and have to add water to chicken stock, you can add some chicken bouillon to bump up the flavor profile.
Cooking chicken noodle soup:
Avoid overcooking noodles so they are not soggy. Noodles will also soak up the liquid in the soup if it sits in there for too long.