Whole Chicken Bone Broth & Noodle Soup
This homemade chicken bone broth noodle soup is a deeply nourishing and a healing recipe made with slow-simmered whole chicken bone broth, carrots, celery, noodles, and fresh parsley. Rich in collagen, minerals, and gut-healing nutrients, this comforting soup is especially supportive for postpartum recovery, illness, and overall wellness. Gently cooked and easy to digest, chicken bone broth soup helps support the immune system, promote gut health, and encourage tissue repair. This classic homemade chicken noodle soup recipe is perfect for slowing down, restoring the body, and offering care to yourself or loved ones during seasons of healing like postpartum.
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.