Noodle Chicken Broth: Easy Homemade Recipe

This noodle chicken broth is a deeply comforting, clear soup made by simmering chicken with aromatic vegetables, then adding tender noodles. Itâ€™s a versatile, from-scratch recipe that delivers rich flavor and soothing warmth, perfect for cold days or when you need a simple, nourishing meal. The key is building a flavorful broth base and cooking the noodles separately so they stay perfectly al dente.

Ingredients

2 lb (900 g) bone-in chicken thighs or a whole chicken, cut into pieces
12 cups (2.8 L) cold water
1 large onion, quartered
2 carrots, peeled and cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
4 cloves garlic, smashed
1 bay leaf
1 tsp (2 g) black peppercorns
1 tsp (5 g) salt, plus more to taste
8 oz (225 g) egg noodles or thin spaghetti
2 tbsp (30 ml) fresh lemon juice (optional)
2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Place the chicken pieces in a large stockpot or Dutch oven. Add the cold water, onion, carrots, celery, garlic, bay leaf, peppercorns, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
Simmer uncovered for 1 hour to 1 hour 15 minutes, until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165Â°F (74Â°C) as measured with a food thermometer, per USDA FSIS safe minimums.
Carefully transfer the chicken to a cutting board. Strain the broth through a fine-mesh sieve into a large bowl; discard the vegetables and aromatics. Let the broth cool slightly, then skim off excess fat with a spoon or use a fat separator.
When the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.
Return the strained broth to the pot and bring to a boil over high heat. Add the noodles and cook according to package directions until al dente (usually 6-8 minutes for egg noodles).
Reduce heat to low, stir in the shredded chicken, and simmer for 2-3 minutes until heated through. Stir in the lemon juice, if using, and season with salt to taste.
Ladle into bowls and garnish with fresh parsley. Serve hot.

Tips

Noodle texture: Cook noodles separately in the broth but remove them as soon as they are done, or cook them in water and add to the bowl when serving. This prevents them from becoming mushy in the broth.
Substitutions: Use boneless, skinless chicken breasts for a leaner broth, but reduce simmering time to 30-40 minutes. For a gluten-free option, use rice noodles or gluten-free pasta.
Common mistake: Boiling the broth vigorously can make it cloudy. Keep the heat low and simmer gently to maintain a clear, golden liquid.
Storage: Store leftover broth and noodles separately in the refrigerator to keep the noodles from absorbing too much liquid.

Serving Suggestions

Serve this noodle chicken broth as a light meal with crusty bread or a simple green salad. For a heartier bowl, add a handful of baby spinach or bok choy during the last 2 minutes of cooking. It also pairs well with a squeeze of fresh lime and a sprinkle of chili flakes for a bit of heat.

Variations

Asian-style: Add 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) fish sauce, and a 1-inch piece of ginger, sliced, to the broth. Use rice noodles and garnish with cilantro and green onions.
Herb-infused: Add fresh thyme, rosemary, or dill to the broth while simmering. Remove before serving.
Spicy: Stir in 1-2 tsp (5-10 g) of sriracha or chili-garlic sauce to the finished soup.
Vegetable-loaded: Add sliced mushrooms, zucchini, or bell peppers in the last 10 minutes of cooking.

Storage and Reheating

Refrigerate the broth and chicken in an airtight container for up to 4 days. Store cooked noodles separately in a sealed container for up to 3 days. To freeze, place the broth and chicken in a freezer-safe container (without noodles) for up to 3 months. Thaw overnight in the refrigerator. Reheat the broth in a pot over medium heat until bubbling (165Â°F / 74Â°C for leftovers). Add the noodles to the pot just to warm them through, about 1-2 minutes.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but breasts cook faster and can dry out. Simmer them for about 30-40 minutes, then remove them and shred. The broth will be lighter in flavor than with thighs.

How do I make the broth richer? Roast the chicken and vegetables in a 400Â°F (200Â°C) oven for 30 minutes before adding to the pot. This adds deeper, caramelized flavor.

Can I make this in a slow cooker? Absolutely. Place all ingredients (except noodles) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Then proceed with straining and cooking noodles as directed.

Why is my broth cloudy? Cloudiness usually comes from boiling too hard or stirring while simmering. Skim foam early and keep the heat at a gentle simmer.

Can I add other vegetables? Yes, parsnips, turnips, or leeks work well. Add them in the first simmer so they flavor the broth.

How can I reduce the fat? After straining, chill the broth in the refrigerator. The fat will solidify on top and can be easily removed with a spoon before reheating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).