
This homemade chicken noodle soup starts with a rich, slow-simmered broth and finishes with tender chicken, vegetables, and egg noodles. It is comforting, flavorful, and ideal for chilly days, meal prep, or whenever you want a classic soup made the right way.
Make the broth: Place the whole chicken in a large stockpot. Add 2 onions, 2 carrots, 2 celery ribs, 1 head of garlic, peppercorns, 2 bay leaves, and thyme. Pour in enough water to just cover the chicken, about 9 to 10 cups.
Cover and bring to a gentle simmer over medium heat. Lower the heat so the broth barely bubbles, then cook covered for about 1 1/2 hours, or until the chicken is very tender and pulls easily from the bone. If using a slow cooker, cook on low for about 8 hours.
During the first 30 minutes of simmering, skim off any foam from the surface once or twice to keep the broth clearer.
Transfer the chicken to a tray and let it cool slightly. Strain the broth and discard the cooked vegetables and aromatics. If you like, chop some of the cooked carrots and celery and return them to the soup later.
Shred the chicken and discard the skin and bones. Measure out about 2 cups of shredded chicken for the soup and reserve the rest for another meal.
If time allows, chill the strained broth for a few hours and skim off the solidified fat from the top. This step is optional, but it gives the soup a cleaner flavor and lighter finish.
Make the soup: Heat the olive oil in a large pot over medium heat. Add the remaining onion, garlic, 2 carrots, and 2 celery ribs. Cook for 5 to 7 minutes, stirring often, until the vegetables soften and smell sweet. Do not let them brown.
Pour in 8 cups of the homemade broth, leaving behind any sediment at the bottom of the container. Stir in the stock powder, remaining bay leaf, and ground black pepper, then bring the soup to a gentle boil.
Add the egg noodles and cook for 2 minutes less than the package directions so they stay tender and do not turn mushy. Stir once or twice while they cook.
Add the shredded chicken and simmer just until heated through. Taste and season with salt if needed. Serve hot, topped with chopped parsley.
For the best flavor, simmer the broth gently rather than boiling it hard. If you prefer, swap egg noodles for small pasta. Store leftovers in the refrigerator for up to 4 days; for meal prep, keep the noodles separate so they do not absorb too much broth.




