I’ve been making homemade Chicken Bone Broth Noodle Soup for years, often using rotisserie chicken as a shortcut. It’s an easy way to infuse rich, savory flavor without spending all day in the kitchen. On the stovetop, I let it simmer for about 4 hours, but if you’re using a slow cooker, it can go for 14-16 hours, allowing the bones to release all their nutrients and collagen. While this may not be the classic “old-fashioned” chicken noodle soup, it’s my go-to chicken noodle soup with bone broth recipe—especially on days when I want a hearty bowl of soup without starting from scratch with raw chicken..
I also love using the leafy tops of celery to enhance the flavor and reduce waste—little additions like that make a big difference. Plus, I often throw in some vegetable scraps—carrot peels, onion skins, or even potato peels—to add extra flavor and boost the nutritional value. It’s a family favorite, and perfect when paired with fresh, homemade yeast rolls!
Why Bone Broth? Health Benefits of Using Bone Broth in Soup
When I first started making chicken bone broth noodle soup, I was amazed by the depth of flavor bone broth added to the dish. Bone broth is a powerhouse, not just for its flavor, but for its health benefits. It is packed with collagen, amino acids, and minerals that support joint health, digestion, and skin elasticity. The slow simmering of chicken bones releases nutrients that are often lost in regular stock or broth. By using bone broth in my soup, I not only created a dish bursting with rich flavor, but I also ensured that each bowl I served was a nutrient-dense, wholesome meal.
Key Ingredients for Chicken Bone Broth Noodle Soup
Chicken – I use the bones, skin, and meat for this recipe. Rotisserie chicken is my go-to, but you can also use thawed frozen chicken. I don’t use all the meat for the soup, so I freeze the leftovers or save them for another meal, like Chicken Alfredo or Chicken Salad Wraps.
Vegetables – A classic mix of carrots, celery, and onions works beautifully for the soup base. I also add garlic for flavor and parsley for a bit of fresh greenery. These same vegetables are what I use for my Chicken and Vegetable Stew.
Spices – I use garlic (just a touch for depth of flavor), salt, pepper, bay leaves, and chicken bouillon to enhance the broth. A few peppercorns go in as well for a mild, aromatic kick.
Flour – All-purpose flour is my choice for the easy homemade egg noodles. There’s no need for special pasta or semolina flour, just simple pantry staples to make the perfect noodle.
Egg – The egg is the binder for the noodles, helping to give them the right texture and consistency without needing anything fancy.
Step By Step Preparation
Sauté the Base : Begin by sauteing diced onions in a large pot until translucent. This creates a flavorful foundation for our soup. Next, add the cut chicken pieces (about ¾ pound of chicken breasts), browning them slightly to enhance their flavor.
Adding the Carrots: Now, let’s bring in some color and boost the nutritional value of our soup! Add 3 medium carrots, sliced into rounds, to the pot. As the soup simmers, the carrots will gradually soften, releasing their natural sweetness and vibrant color into the broth. They’re also packed with Vitamin A, making this soup a healthy and delicious choice.
Celery’s Aromatic Touch: Time for another essential component of any great soup: celery! Add 2 stalks of chopped celery to the pot. Celery adds a subtle, fresh, and savory note to the broth, creating a well-rounded flavor profile. Don’t underestimate the power of this humble vegetable!
The Broth Foundation: Now, for the heart and soul of our soup: the broth! Pour in 3 cups of rich, homemade (or high-quality store-bought) bone broth along with 2 cups of water. The bone broth provides an incredible depth of flavor, a velvety texture, and a wealth of beneficial nutrients, including collagen and amino acids. If you’re using homemade broth, remember to strain it before adding it to the pot for a smoother soup.
Noodle Magic for Comfort and Texture: Let’s bring it all together by adding 5 oz of your favorite noodles! For this recipe, we’re using delicate angel hair noodles, which cook quickly and add a light, comforting element to the soup. However, feel free to experiment with other noodle shapes, such as egg noodles or ditalini, depending on your preference. Just be sure to adjust the cooking time accordingly.
Simmering to Develop a Symphony of Flavors: The final touch is to bring the soup to a simmer, then reduce the heat to low and let it gently bubble for 20 minutes. This crucial step allows all the individual flavors to meld together and deepen, creating a truly delicious and nourishing Chicken Bone Broth Noodle Soup. Keep a close eye on the soup to ensure it doesn’t boil too vigorously, which can make the noodles mushy. The reward is a bowl of heartwarming goodness!
The Importance of Long Simmering for Rich Flavor
Simmering your chicken bone broth for several hours is the key to extracting all the goodness from the bones and cartilage. The slow process releases collagen, minerals, and amino acids that give the broth its smooth texture and deep flavor. During the simmering process, don’t forget to skim off any foam or impurities that rise to the surface to keep the broth clear and clean.
Tips for Maximizing Flavor in Chicken Bone Broth
To make your chicken bone broth truly stand out, I recommend adding vinegar (like apple cider vinegar) during the simmering process. The acidity helps break down the bones and releases more minerals. Also, be sure to add the vegetables and herbs early enough to allow their flavors to meld into the broth. For a richer taste, consider roasting the chicken bones and vegetables in the oven before simmering them—this brings out a caramelized flavor that adds a deeper dimension to the broth.
Variations and Add-ins
- Rotisserie chicken, leftover grilled chicken, or turkey from holiday meals can easily be used for this recipe.
- Chicken bouillon can be substituted with vegetable bouillon.
- Skip making the homemade chicken broth and simply use store-bought chicken broth.
- 1 cup of water with 1 teaspoon chicken bouillon equals 1 cup of chicken broth, if you’re in need of a quick substitute.
- You can also use Better Than Bouillon (chicken base), which I love and use frequently for added flavor.
For a different flavor profile, try Persian Chicken Noodle Soup Recipe. It features aromatic spices and fresh herbs that offer a unique twist on the classic chicken noodle soup.
Chicken Bone Broth Noodle Soup
Ingredients
For the Bone Broth:
- 1 rotisserie chicken or 2-3 pounds of thawed frozen chicken
- 14 cups 3.5 liters water
- 1 tablespoon peppercorns
- 1 cup celery tops leafy parts
- 2 carrots cut into large pieces
- 1 whole onion not sliced
- 2-3 bay leaves
For the Soup:
- 2 cups chopped rotisserie chicken from the bone broth
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup peas
- 1 tablespoon chicken bouillon or 2 cubes
- 1 teaspoon salt or to taste
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon dried parsley
For the Homemade Egg Noodles:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 egg
- Water as needed, about 2-4 tablespoons
Instructions
Making the Bone Broth:
- Remove all meat from the rotisserie chicken and set it aside in a bowl or airtight container. Refrigerate for later use.
- Place the bones (with or without skin) in a large pot.
- Add 14 cups of water, peppercorns, celery tops, carrots, a whole onion (unpeeled), and bay leaves to the pot.
- Cover and bring to a boil, then reduce the heat and simmer for 4 hours to extract all the nutrients and flavor from the chicken bones.
- TIP: You can add the chicken skin to the broth for extra flavor. If you prefer, leave it out based on your taste.
Strain the Bone Broth:
- After simmering, use a slotted spoon to remove the larger bones and vegetable remnants from the pot.
- Set up a fine mesh strainer over a large bowl and pour the remaining broth through it. Discard the bones, bay leaves, and boiled vegetables.
Prepare the Soup:
- Pour the strained bone broth back into the large pot.
- Add extra water if needed to get the right volume of broth.
- Stir in the chopped celery, carrots, peas, and shredded rotisserie chicken.
- Season the soup with chicken bouillon, salt, garlic powder, black pepper, and dried parsley.
- Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are soft.
Make the Noodles:
- In a small bowl, combine the flour and salt.
- Create a well in the center and crack the egg into it.
- Using a fork, gently mix the egg into the flour until the mixture forms small pieces.
- Gradually add water, one tablespoon at a time, mixing after each addition, until a dough forms.
- Knead the dough for about 1 minute until it’s smooth. Cover and let it rest for 30 minutes.
Roll and Slice the Noodles:
- After resting, sprinkle flour on your work surface and roll the dough out thinly (about the thickness of a nickel).
- Use a knife or pizza cutter to slice the dough into ¼-inch strips and then cut them into 2-inch long noodles.
Cook the Noodles:
- Gently drop the noodles into the simmering soup, stirring as you go to avoid clumping.
- Let the noodles cook for 5-7 minutes or until tender.
- Serve hot with your favorite bread, like Garlic Cheddar Drop Biscuits or Soft Fluffy French Bread.
Notes
- Use homemade or high-quality store-bought chicken bone broth for the best flavor.
- Try egg, rice, or gluten-free noodles, and cook them separately to avoid mushiness.
- Add fresh herbs, soy sauce, or a splash of vinegar for extra flavor.
- Include quick-cooking veggies like spinach, mushrooms, or bok choy.
- Add cooked chicken, tofu, or shrimp for extra protein.
Conclusion
Making chicken bone broth noodle soup is both a labor of love and a deeply satisfying experience. The nourishing bone broth, combined with the tender noodles, vegetables, and seasonings, creates a dish that is both comforting and healthful. Whether you’re making it for yourself or serving it to family and friends, it’s a meal that brings warmth and joy with every bite.
FAQs
How Do You Thicken Chicken Broth for Noodles?
To thicken chicken broth for noodles, consider adding a small amount of cornstarch mixed with cold water or a roux (butter and flour mixture). Alternatively, you can let the broth simmer uncovered for a while to reduce and thicken naturally.
How Do You Thicken Chicken Bone Broth?
To thicken chicken bone broth, you can reduce it by simmering it for a longer period, which will concentrate the flavors. Adding gelatin or using a potato-based thickening method can also help achieve a richer texture.
How to Make Broth Soup Creamy?
To make your broth soup creamy, you can blend part of the soup to create a smooth texture or add dairy like cream or milk. For a dairy-free option, coconut milk or cashew cream are excellent alternatives.
Can You Put Worcestershire Sauce in Chicken Soup?
Yes, you can add Worcestershire sauce to chicken soup for an extra layer of umami. Just add a small amount—about 1 to 2 teaspoons—towards the end of cooking for an added depth of flavor.