Homemade Chicken Noodle Soup with Fresh Herbs
A from-scratch chicken noodle soup built on rich, golden broth simmered for hours with bone-in chicken, aromatics, and fresh herbs. The broth gains depth from exposed bone marrow while tender vegetables and egg noodles provide substance. Serve warm to family and friends on cold days or when comfort food is needed most. This version prioritizes homemade broth over shortcuts, delivering authentic flavor that canned versions cannot match.
Ingredients
- 2 lb chicken pieces bone-in skin-on, trimmed
- 5 quarts water
- 2 bay leaves
- 1 small onion, halved
- 2 garlic cloves, pierced
- 1 tsp dried thyme, or 2 sprigs fresh thymedried thyme2 sprigs=1 tspFull guide →
- 2 Tbsp olive oil
- 3 celery sticks, finely diced
- 2 carrots large, quartered and thinly sliced
- 1 medium onion, finely diced
- 1 Tbsp sea salt, or to taste(optional)
- ¼ tsp black pepper, or to taste(optional)
- 12 oz egg noodles
- 4 Tbsp fresh parsley, chopped
- 4 Tbsp fresh dill, chopped
Instructions
- 1
Trim excess fat from chicken pieces, then cut along bone centers to expose marrow.
- 2
Combine chicken with halved onion, bay leaves, garlic, and thyme in large pot with water and bring to boil.
- 3
Skim foam from surface, reduce to low simmer partially covered, and cook 1.5 hours until barely bubbling.
- 4
Remove cooled chicken, separate meat from bones and discard bones, cover meat to prevent drying.
- 5
Strain broth through sieve lined with paper towel into heat-proof bowl.
- 6
Rinse pot, heat olive oil over medium, and saute celery, carrots, and onion 5 minutes until softened.
- 7
Return broth to pot, season with salt and pepper, bring to light boil, and cook 15 minutes.
- 8
Add shredded chicken and egg noodles, cook until noodles are tender according to package directions.
- 9
Remove from heat, stir in fresh parsley and dill, then ladle into warm bowls.
Tips
Cutting bone centers exposes marrow, enriching broth with iron and deep chicken flavor that elevates the entire soup.
Use barely bubbling simmer for 1.5 hours rather than rolling boil to maintain clear, clean broth without cloudy impurities.
Reserve noodle cooking time until final stage so they absorb hot broth flavors rather than becoming mushy from extended cooking.
Good to Know
Cover and refrigerate up to 4 days. Freeze in airtight containers or freezer bags up to 3 months; thaw overnight in refrigerator before reheating gently on stovetop with additional broth if needed.
Prepare broth through straining up to 2 days ahead. Sauté vegetables and store separately. Combine and finish soup just before serving for best noodle texture and fresh herb flavor.
Ladle into warm bowls garnished with additional fresh herbs. Serve with crusty bread, oyster crackers, or a simple green salad on the side.
Common Mistakes
Use high rolling boil to avoid clear broth; maintain gentle simmer throughout
Skip skimming foam to avoid cloudy, murky broth with off flavors
Add noodles early to avoid mushy, overcooked texture; cook only until package-directed doneness
Stir in fresh herbs before serving to avoid wilted, discolored herbs lost in flavor impact
Substitutions
use at end to preserve flavor
removes deep flavor from marrow
FAQ
Can I use boneless chicken breasts instead of bone-in pieces?
Yes, but reduce simmering time to 45 minutes since meat cooks faster without bones. The broth will lack the deep, rich marrow flavor that bone-in pieces provide, resulting in lighter taste. Add extra chicken bouillon if deeper flavor is desired.
How long will this soup keep in the refrigerator and freezer?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months in freezer bags or containers. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth if liquid has reduced. Noodles may soften slightly after freezing.
What if my broth looks cloudy instead of clear and golden?
Cloudy broth results from high heat or insufficient skimming of foam. For future batches, maintain barely bubbling simmer and skim foam consistently. Current broth is still flavorful and perfectly safe; strain through cheesecloth for clarity if appearance matters.