Homemade Chicken Noodle Soup from Scratch

Step 1: Place the chicken in a large pot. Add the remaining broth ingredients, then add enough water to just cover the chicken. Too much water will make the broth weak.

Step 2: Cover the pot and bring the water to a gentle simmer over medium heat. Adjust the heat to keep it simmering gently with the lid on. Simmer for 1.5 hours, until the chicken is tender and easily comes off the bone. Alternatively, cook on low in a slow cooker for 8 hours.

Step 3: Scoop the scum off the surface once or twice during the first 30 minutes.

Step 4: Transfer the chicken to a pan. Shred the meat and discard the bones. Use half of the chicken meat for the soup and save the rest for another use.

Step 5: Remove the carrots, celery, and other vegetables from the broth and discard them. Optionally, chop the carrots and celery and add them back to the soup with the chicken.

Step 6: Optionally, refrigerate the soup for a few hours until the fat sets, then scoop the fat off the surface.

Step 7: Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 2 minutes. Add the celery and carrots and cook for 5 minutes, until softened and slightly sweet. Do not let them brown.

Step 8: Turn the heat up to medium-high. Gently pour in 8 cups of broth, topping up with water if needed. Leave behind any residue settled at the bottom of the broth pot.

Step 9: Add the stock powder, thyme, bay leaf, and pepper. Stir.

Step 10: When the soup starts bubbling, add the noodles or pasta. Cook for the package time minus 2 minutes. Stir gently only once or twice.

Step 11: Add half the chicken and stir; it will warm quickly. Season well with salt and pepper to taste.

Step 12: Serve the soup immediately, garnished with fresh parsley.