Bone Broth Chicken Noodle Soup

Cooked chicken noodle soup in white bowl on white plate.

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5 from 2 votes

Bone Broth Chicken Noodle Soup

Old fashioned chicken noodle soup with bone broth and homemade egg noodles, veggies, and simple seasoning.

Prep Time30

Cook Time4 30

Total Time5

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 254kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

For the bone broth:

1 (3 lb) rotisserie chicken 1.3 kg
14 cups water about 3.5 L
1 teaspoon peppercorns
½ cup celery tops/greens
8 baby carrots or 1 large
½ yellow onion
2 bay leaves

For the chicken noodle soup

4 cups water 946 mL
1½ cups chopped celery 175 g
1½ cups chopped carrots 220 g
2 cups peas 306 g
3 cups chopped cooked chicken 415 g (or 2 raw medium chicken breasts)
2 teaspoons chicken bouillon
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground pepper
¼ teaspoon parsley, fresh or dried

For the noodles:

1 cup all purpose flour 135 g
¾ teaspoon salt
1 large egg
2.5 to 3 Tablespoons water

Instructions

For the bone broth:

Remove all meat from rotisserie chicken and transfer to a bowl or airtight container and refrigerate.
Transfer the chicken bones (with or without skin) to a large cooking pot. Add 14 cups (3.5L) of water, peppercorns, leafy celery tops, carrots, half an onion (not sliced) and bay leaves to a large pot. Cover and bring to a boil, then lower the heat so the soup is simmering. Simmer on low heat for 4-5 hours to extract all of the bone marrow and nutrients for the bone broth.
Using a slotted spoon, remove the largest bones and vegetable scraps from the bone broth. Place a large fine mesh strainer in a large bowl and empty the rest of the broth and smaller bones into the strainer and large bowl. Discard all bones and vegetable scraps.

For the chicken soup:

Transfer the bone broth back into the large cooking pot. Add water, chopped celery, carrots, peas, and chopped rotisserie chicken to the pot.
Add in the spices: chicken bouillon, salt, garlic powder, ground pepper, and parsley. Bring to a boil then lower the heat to low to simmer for 20-25 minutes, until the carrots and celery are soft.

For the noodles:

In a small bowl combine the flour and salt. Make a little hollow in the center of the flour and crack the egg into it.
Using a fork, break the egg yolk and gently begin mixing the egg around in a circle, bringing in flour from around the edges of the egg gradually. Mix the egg into the flour really well until there are only tiny pieces of egg in the flour mixture.
Add in water 1 Tablespoon at a time, mixing between each addition, until a dough forms.
Knead for 1 minute until the dough is well mixed and there are no large egg pieces left.
Cover and let rest for 30 minutes while soup is cooking.
Sprinkle work surface and dough generously with flour and roll the dough out thin (about nickel thickness) with a rolling pin.
Use a knife or pizza cutter to slice ¼ inch strips into the dough vertically, then horizontally about 2 inches apart.
Gather up noodles one handful at a time and sprinkle them into the simmering soup. Cook noodles for 5 minutes, stirring to distribute them throughout the soup.
Serve warm with toasty bread. Enjoy!

Notes

You can skip making the bone broth and use 96 oz (2.8L) of chicken broth, about 3 boxed chicken broth containers.

You can make the bone broth ahead of time and refrigerate or freeze it to use.

If using fresh raw chicken:

Boil the chicken with the peppercorns, celery, carrots, and onion for about 40 minutes, then remove and cool to remove meat from the bones. Transfer the bones back to the broth and simmer for 4 hours.

Nutrition