Description

This recipe provides a detailed guide to making homemade chicken stock from scratch, followed by a comforting chicken soup using the rich, flavorful stock. Starting with simmering the whole chicken and aromatics to create a deeply savory base, the recipe then uses the stock and cooked chicken meat to prepare a classic chicken noodle soup, enhanced with fresh vegetables and optional Parmesan cheese.

Ingredients

Scale

For the Chicken Stock

1 5- to 6-pound chicken
1 pound chicken wings (optional)
3 quarts cold water (plus more as needed)
1 splash white wine or apple cider vinegar
2 medium carrots, peeled and quartered
3 stalks celery with leaves, cut in half
1 medium yellow onion with peel, cut in half or quarters
1 whole clove garlic, cut in half
8–10 sprigs Italian parsley
10 black peppercorns
5 sprigs fresh thyme or 1 teaspoon dried thyme
1 small bay leaf
2 to 3 teaspoons kosher salt (or less to taste)

For the Chicken Soup

2 large carrots, peeled and sliced into 1-inch pieces
3 large Yukon Gold or red potatoes, peeled and sliced into 1/2 inch thick rounds or cubes
9 ounces thin egg noodles or soup noodles of your choice
8 cups chicken stock
2 cups chopped or shredded cooked chicken
1 cup freshly grated Parmesan cheese (optional)
Chopped fresh parsley or dill (for garnish, optional)

Instructions

Prepare the Stock: Place the whole chicken and optional wings into a large 6- to 7-quart soup pot. Add about 3 quarts of cold water or enough to fully cover the chicken.
Bring to Boil: Slowly bring the water and chicken to a low boil over medium heat, watching closely to avoid a hard boil.
Skim Foam: As foam or scum rises to the surface, skim it off using a spoon or ladle for a clearer stock. This step can be skipped if desired.
Add Aromatics and Simmer: Once foam subsides, add the splash of white wine or apple cider vinegar, carrots, celery, onion, garlic, Italian parsley, black peppercorns, thyme, bay leaf, and kosher salt. Lower the heat and keep the pot at a gentle simmer.
Cook Chicken and Remove Meat: After the chicken has cooked for 1 hour, remove it carefully using tongs and place on a plate. Allow it to cool slightly, then remove skin and bones. Shred the meat into bite-sized pieces and set aside for the soup.
Continue Simmering Stock: Return the chicken bones to the pot and cook the stock for another 1 to 1 1/2 hours. Add water as needed to keep the bones mostly submerged.
Strain and Store Stock: When done, remove chicken bones and vegetables. Strain the stock through a fine mesh sieve into a large bowl or containers. Refrigerate overnight, then skim off fat that solidifies on top. Store refrigerated up to 5 days or freeze up to 3 months.
Cook Vegetables for Soup: In a large pot, place peeled and sliced potatoes and carrots. Cover with cold water and bring to a boil. Reduce heat to a simmer and cook until just tender. Drain and set aside.
Cook Noodles: Prepare egg noodles according to package instructions. Drain and set aside.
Heat Stock: Warm 8 cups of prepared chicken stock in a medium pot. Taste and adjust seasoning if necessary.
Assemble and Serve Soup: In soup bowls, combine shredded chicken, cooked potatoes, carrots, and noodles. Ladle hot chicken stock over the ingredients. Garnish with chopped parsley or dill and freshly grated Parmesan cheese if desired. Serve immediately.

Notes

You can make the chicken stock in advance and refrigerate or freeze it for later use.
Skimming the foam while boiling the chicken helps clarify the stock but can be skipped if preferred.
Add more or less salt depending on your taste and dietary preferences.
Using a splash of vinegar helps extract more gelatin from the chicken bones, giving the stock body.
If making stock alone, it can be simmered longer—up to 24 hours in a slow cooker—for maximum flavor.
Parmesan cheese and fresh herbs add nice finishing touches but are optional.
Leftover cooked chicken can be used for other recipes if not making soup immediately.

Prep Time: 20 minutes
Cook Time: 3 to 4 hours
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: chicken stock, homemade chicken soup, chicken noodle soup, chicken broth, easy chicken soup, comfort food, homemade stock