There is nothing fancy or complicated with this Bone Broth Chicken Noodle Soup recipe. It’s traditional to it’s core, in the way its prepared and in how it tastes. Instead of using store bought chicken stock and a rotisserie chicken for the meat like so many recipes out there, this one uses the bird itself to make the stock and get the chicken nice and tender. What you end up with is a hearty stock and tender delicious chicken.

Bone Broth Chicken Noodle Soup follows a cooking method of first preparing your stock by using a high quality chicken and just covering it with water. Then adding some aromatics like bay leaf and onion. The chicken and water heat up and simmer for over an hour, then the heat gets turned off and the chicken sits in the broth for another thirty minutes. Everything gets discarded except for the remaining broth and chicken and then the same pot gets wiped clean.

Carrots, celery, and onion get soft while you pull the chicken meat off the bones. Everything gets added back to the pot and simmers in the homemade bone broth. The noodles get added last with a little dill and some cracks of pepper. The Bone Broth Chicken Noodle Soup boils just long enough to cook the noodles. It’s delicious and hearty. Ladle it into bowls and serve with fresh baked bread. It just doesn’t get more traditional and more delicious that that.

I love using Bell & Evans Air Chilled Chicken for my whole chicken. If you can’t find Bell & Evans in your area use any high quality air chilled or organic chicken you can find. Poultry is one of the meats I can really taste a difference in. If it’s poor quality meat you can taste it. The organic chickens are a little more pricey but this soup will feed you for several meals so take that into consideration when buying your bird.

As for the pot I use it’s a Tramontina 7qt dutch oven. https://amzn.to/3fOSKoR I love using my dutch oven for soups like this. The tight fitting lid ensures too much steam doesn’t leak out and the enameled cast irons cooks everything evenly. I’ve also used a metal stock pot. Use whatever you love.

As for bread, anything warmed up from the bakery will work great. Especially with a pad of soft butter smeared on it. If you are feeling froggy try this No Knead Dutch Oven Bread from Jo Cooks. It’s a really easy way to ease yourself into the baking stratosphere. It’s the first dutch oven bread I ever made. Just take note that it has to sit on your counter for 12-18 hours. You will think there is no way it will turn out, but trust me it does and you will impress yourself. I like to make mine the day before, and bake the bread in the morning that I make the soup.

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Bone Broth Chicken Noodle Soup

The entire chicken gets cooked to make a hearty broth that really shines in this classic soup recipe.

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Cook Time 2

Course Main Course

Cuisine American

Ingredients

2 bay leaves
1 3-4lb whole chicken (I prefer organic or air chilled)
2 qts water
1 onion, halved
5 cloves garlic
1 tbsp kosher salt (I use Morton's)
1 tsp dried thyme
12 oz egg noodles
1 tbsp olive oil
1 tsp kosher salt
1 onion, diced
5 large carrots, peeled and cut into half moons
4 stalks celery, diced
1 tbsp chopped fresh dill
1 tsp black pepper

Instructions

In a large pot or dutch oven combine the chicken, bay leaves, water, onion, salt, thyme, and garlic cloves.
Bring to a boil over high heat.
Once boiling turn the heat down to a simmer. Cook COVERED for 1 hour.
Once the chicken is falling apart, pull the chicken off the heat and allow it to sit for thirty minutes.
Pull the chicken to a cutting board, strain the borth through a strainer into a large bowl. Set the bowl aside and discard the onion, bay leaves, and garlic cloves.
Using your hands and forks, pull the white and dark meat from the chicken carcass and shred, place this meat in the bowl with the broth. Discard the bones and rest of the carcass when finished.
Wipe out the pot you used to boil the broth and chicken and place it back on the stovetop.
Turn the heat to medium.
Add in the olive oil and swirl the pot to make sure the olive oil coats the bottom of the pan. Add in the carrots, celery, chopped onion, and salt. Sauté until just beginning to soften.
Add in the broth and chicken meat and simmer for 20 minutes.
After 20 minutes toss in the dill, noodles and black pepper. Cook until the noodles are done according to the package directions. Mine took 8 minutes.
Serve warm ladled into bowls with crusty white bread.