Sick days, chilly evenings, or just because—nothing beats a steaming bowl of homemade chicken noodle soup. Starting from raw chicken might seem daunting, but trust me, it’s the secret to unlocking deep, savory flavors that store-bought broth can only dream of. Let’s turn that plain bird into a soul-warming masterpiece that’ll have everyone begging for seconds!
Why This Recipe Works
- Using raw chicken bones and meat simmers into a rich, collagen-packed broth that’s far superior to canned versions, giving your soup a velvety texture and robust flavor.
- Roasting the chicken bones before simmering adds a caramelized depth that elevates the entire dish, making it taste like it simmered for hours (because it does!).
- Sautéing aromatics like onions, carrots, and celery in the fat rendered from the chicken builds a flavorful foundation that infuses every spoonful with savory goodness.
- Adding egg noodles in the last 10 minutes of cooking ensures they stay perfectly al dente and don’t turn into mushy disappointments.
- Finishing with fresh herbs like parsley and dill right before serving brightens up the soup, balancing the richness with a pop of freshness.
Ingredients
- 2 pounds raw chicken bones (backs, necks, or a mix), rinsed
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, sliced into ¼-inch pieces
- 4 cloves garlic, minced
- 8 cups cold water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 8 ounces wide egg noodles
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice (optional)
Equipment Needed
- Large stockpot or Dutch oven (at least 8 quarts)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine-mesh strainer
- Large bowl
- Ladle
Instructions
Step 1: Roast the Chicken Bones for Depth
Preheat your oven to 400°F. Spread the raw chicken bones in a single layer on a rimmed baking sheet—no need to grease it, as the bones will render their own fat. Roast for 25–30 minutes, flipping halfway through, until they’re golden brown and smell incredibly savory. This step isn’t just for looks; it caramelizes the proteins and fats, creating a foundation of flavor that’ll make your broth taste like it simmered for days. Pro tip: Don’t overcrowd the pan, or the bones will steam instead of roast, missing out on that crucial browning. Once done, transfer them to your stockpot—scrape all those browned bits from the pan too; that’s liquid gold!
Step 2: Sauté the Aromatics to Build Flavor
Heat the olive oil in your stockpot over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for 8–10 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. You’ll know they’re ready when the edges of the onions just start to brown slightly. Toss in the minced garlic and cook for another 60 seconds until fragrant—be careful not to burn it, or it’ll turn bitter. This step wakes up the vegetables’ natural sugars and oils, layering complexity into your soup base. For an extra flavor boost, sprinkle a pinch of salt here to help draw out moisture and intensify the savory notes.
Step 3: Simmer the Broth to Perfection
Add the roasted chicken bones, raw chicken thigh pieces, cold water, bay leaves, and dried thyme to the pot. Bring it to a boil over high heat, then immediately reduce to a gentle simmer—you should see small bubbles barely breaking the surface. Partially cover with a lid and let it simmer for 1 hour and 15 minutes. Skim off any foam or impurities that rise to the top during the first 15 minutes; this ensures a clear, clean-tasting broth. The long, slow cook time extracts all the collagen from the bones, giving the broth a luxurious mouthfeel. After simmering, remove the bones and bay leaves, then shred the chicken thighs using two forks.
Step 4: Cook the Noodles to Al Dente
Bring the broth back to a rolling boil over high heat. Add the egg noodles and cook for exactly 8–10 minutes, stirring occasionally to prevent sticking. Test a noodle at 8 minutes—it should be tender but still have a slight bite. Overcooking will turn them mushy, so set a timer! Once done, reduce the heat to low immediately. Stir in the shredded chicken, chopped parsley, dill, and lemon juice if using. Season generously with salt and pepper to taste—start with 1 teaspoon of salt and adjust from there. Let it warm through for 2–3 minutes before serving.
Tips and Tricks
If you’re short on time, use a pressure cooker to cut the broth simmering time down to 30 minutes on high pressure—just be sure to natural release for 10 minutes before venting. For a clearer broth, avoid stirring too vigorously during simmering and always start with cold water, which helps proteins coagulate and rise for easy skimming. To make this soup ahead, prepare the broth and shred the chicken, but wait to add the noodles until reheating to serve; otherwise, they’ll absorb too much liquid and become soggy. Freeze portions of the broth alone for up to 3 months—it’s a fantastic base for other soups or sauces. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with ¼ cup cold water and stir it in during the last 5 minutes of cooking. For extra richness, swirl in a tablespoon of butter or a splash of heavy cream at the end. Always taste and adjust seasoning after adding noodles, as they can dull the saltiness. If using store-bought broth instead of water, reduce salt added later since commercial broths are often already seasoned. To boost umami, add a Parmesan rind while simmering—it melts into the broth subtly. For a brighter finish, add a dash of white wine vinegar instead of lemon juice. Lastly, don’t discard the chicken skin from thighs if using; render it separately for crispy toppings!
Recipe Variations
- Spicy Kick: Add 1 teaspoon of red pepper flakes with the aromatics and finish with a drizzle of sriracha or chili oil for those who love heat.
- Creamy Version: Stir in ½ cup of heavy cream and 2 tablespoons of flour slurry at the end, simmering for 5 extra minutes for a velvety, indulgent twist.
- Asian-Inspired: Swap egg noodles for udon or rice noodles, add 2 tablespoons of soy sauce and 1-inch grated ginger with the broth, and garnish with sliced scallions and a squeeze of lime.
- Vegetable-Packed: Toss in 1 cup of frozen peas, 1 cup of chopped spinach, or ½ cup of corn during the last 5 minutes of cooking for extra color and nutrients.
- Gluten-Free: Use gluten-free noodles like brown rice or quinoa pasta, and ensure all other ingredients are certified gluten-free if needed.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, but since it’s leaner, it can dry out if overcooked. Add it later—poach diced breast pieces in the simmering broth for just 10–12 minutes until cooked through, then remove and shred. Thighs are more forgiving due to higher fat content, but breast offers a lighter option. Just keep an eye on the time to avoid toughness.
How do I store and reheat leftovers?
Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until steaming—about 10–15 minutes. Avoid microwaving on high, as it can make noodles rubbery. If the soup thickens upon standing, add a splash of water or broth while reheating to loosen it up.
Can I make this soup in a slow cooker?
Yes, and it’s hands-off! After roasting bones and sautéing aromatics, transfer everything except noodles and herbs to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add noodles in the last 30 minutes on high, then stir in herbs. The long cook time deepens flavors, but skim fat before serving for best results.
Why use raw chicken bones instead of cooked?
Raw bones have more collagen and marrow intact, which breaks down during simmering to create a richer, gelatinous broth that’s full-bodied and nutritious. Cooked bones (like from a rotisserie chicken) work too, but they yield a lighter broth since some collagen has already rendered out. Raw bones give you control from scratch for maximum flavor.
Summary
This from-scratch chicken noodle soup transforms raw chicken into a comforting, flavorful bowl with rich broth, tender noodles, and fresh herbs. Perfect for cozy days and sure to become a family favorite!
