Whole Chicken Bone Broth & Noodle Soup
There is something almost universally comforting about a pot of whole chicken bone broth noodle soup gently simmering on the stove. The steam fills the kitchen, the smell wraps itself around you, and suddenly everything feels a little softer. A little safer. A little more held.

This soup was born from seasons of healing.
This whole chicken bone broth noodle soup was born from seasons of healing. From postpartum days when my body felt tender and open, when my nervous system needed reassurance, and when nourishment had to be more than calories. It needed to be care.
In postpartum, so much of the world feels loud and fast while your body is asking for the opposite. Slow down. Warm up. Be supported. Whole chicken bone broth has long been considered a healing food for good reason. It is rich in minerals, collagen, and gelatin that support recovery, gut health, joints, and tissues. But beyond the nutritional science, there is something deeply symbolic about it. Whole chicken bone broth requires time. You cannot rush it. You cannot multitask your way through it. You place the bones in water, add a few humble vegetables, and you wait. And in the waiting, healing happens.
Making your own bone broth is an invitation to slow yourself down in a culture that glorifies speed. It asks you to tend the stove, to check in, to trust that something nourishing is forming even when you cannot yet see the final result. Postpartum healing is much the same. You don’t bounce back. You soften forward. You rest. You receive.
The Comfort of Whole Chicken Bone Broth Noodle Soup
This chicken noodle soup, with its carrots, celery, tender noodles, and fresh parsley, is a classic because it works. It is gentle on a recovering digestive system. It hydrates. It warms you from the inside out. It feels like being cared for.

And that is where this soup stretches beyond the kitchen.
We often say, “It takes a village,” especially when speaking about postpartum, illness, or grief. But what we don’t always talk about is the responsibility of being a villager. A village is not something we are simply handed. It is something we participate in, over and over again, in small and tangible ways.
Being a villager looks like showing up with a jar of homemade bone broth. It looks like dropping off a pot of soup and not staying long. It looks like remembering that nourishment is one of the most basic and profound ways we can say, “You matter. Your healing matters.” It is easy to long for support when we are the ones in need. It is more vulnerable to offer it freely when we are not.
This soup is a reminder that care does not have to be complicated. A chicken carcass saved from a previous meal. A few vegetables. Water. Time. Intention.
When we slow down enough to make bone broth for ourselves, we are practicing self-respect and patience with our healing bodies. When we make it for someone else, we are weaving ourselves into the fabric of community. We are saying that we understand healing is not meant to happen alone.
Whether you are in a postpartum season, recovering from illness, or simply craving something grounding, let this soup be an anchor. And if you are on the other side, feeling steady and resourced, consider making a double batch. Pour some into a jar. Walk it to a neighbor, a new parent, a friend who is struggling.

If we want a village, we must be villagers first.
This chicken bone broth noodle soup is not just a recipe. It is a practice. Of slowing down. Of healing. Of showing up.


Whole Chicken Bone Broth & Noodle Soup
Equipment
- XL Pot that can fit your whole chicken
- Dutch Oven We prefer Le Creuset
Ingredients
- whole chicken organic, pasture raised
- 1 lb carrots peeled & sliced, 2 whole for stock
- 5-7 stalks celery 4 chopped, 2-3 whole for stock
- 3 yellow onions 2 chopped, 1 quarter cut for stock
- 1 head garlic cut in half (optional to roast ahead of time)
- 2 bay leaves
- 10 whole black peppercorns
- 3 tbsp sea salt
- 1 bunch fresh parsley chopped
- water enough to cover your whole chicken in a pot
- pasta Any smaller shaped pasta that fits nicely in a spoon will do. It will be cooked separately.
Instructions
Whole Chicken Bone Broth
- First up is we need to prep your whole chicken. Remove the innards from chicken and rinse the cavity. Rinse the body of the chicken under water. Place your whole chicken in a large soup pot.
- Add your quarter onions, whole carrots, whole celery into the pot. Add the cut garlic with skins on, bay leaves, salt and peppercorns. Fill the pot with water leaving about 1/3 of it open at the top but cover your chicken with water. The larger the pot the better here.
- Bring to a boil over medium-high heat and then reduce to a low simmer and cook for 3.5-4 hours until chicken is tender and cooked through and broth is flavorful. Temperature check your chicken and you will know it's done when the bone and meat falls apart easily.
- When whole chicken bone broth is doing simmering. Set aside to cool down slightly. Remove the chicken from the pot with tongs and set aside to cool.
Preparing the Soup
- I like to do this next step on a lipped pan. Break down the cooked chicken after it has cooled enough where you can handle it. Shred your chicken that you would like in the soup and set aside.
- Once bone broth has cooled down enough to handle. Strain your bone broth into a large bowl or additional pot.
- In a cast iron dutch oven cook down your onions, carrots and celery. Once your soup vegetables are tender or translucent, add the bone broth.
- Separating boil a pot of water with salt in it for cooking your pasta. Cook pasta following directions on bag to Al dente or slightly under cooked. When finished, strain and rinse with cold water to stop the cooking process. No thank you mushy soup pasta.
Assembling Bowls to Enjoy
- If you are eating right away, assembling bowls with your broth and vegetables, noodles and shredded chicken. Top with fresh parsley and serve.
Meal Prep & Storage
- If you are not eating right away or are also meal prepping or storing left overs… I find it best to cool everything separately first in the refrigerator and get everything down to a cool temp and then combine it to store it. If you add cool noodles to hot broth the noodles will cook and get mushy. Store in glass mason jars, soup cubes or your preferred method. Don't forget to add the fresh parsley to your cooled down soup when you combine everything. Doing it this way the parsley will also keep its bright green color. Enjoy.
