The Best Ever Bone Broth Chicken Noodle Soup

High-Protein, Nourishing, Homemade + Comfort Food

There is just something about a big pot of homemade chicken noodle soup that makes everything feel a little better. This is everything I want in a classic chicken noodle soup. Tender shredded chicken, LOTS of carrots and celery, soft egg noodles, fresh herbs, and the most delicious rich, savoury chicken bone broth. SO simple, SO nourishing, and honestly one of my favourite comfort meals.

I LOVE using chicken bone broth instead of traditional chicken stock because it adds so much flavour and gives the soup an extra boost of protein. I gently poach the chicken breasts directly in the broth to keep them tender and juicy, then finish everything with fresh parsley and a little squeeze of lemon. Not enough to make it taste lemony, just enough to brighten all those delicious savoury flavours. It's one of those recipes that tastes like it's been simmering on the stove all day, but comes together with just a handful of simple, wholesome ingredients.

What You Need (Makes 6–8 Generous Servings)

Bone Broth Chicken Noodle Soup

1½ lb (680 g) boneless, skinless chicken breasts
8 cups (1.9 L) chicken bone broth
2 cups (approximately 250 g) carrots, finely diced
2 cups (approximately 200 g) celery, finely diced
1 large yellow onion (approximately 180 g), finely diced
4 garlic cloves, minced
2 tbsp (30 ml) extra-virgin olive oil
8 oz (225 g) egg noodles, weighed dry
1 tsp garlic powder
1 tsp onion powder
½ tsp ground white pepper
1 tsp dried thyme
½ tsp dried rosemary
1–1½ tsp sea salt, or to taste
½ tsp freshly cracked black pepper
¼ cup (approximately 10 g) fresh parsley, finely chopped
1 tbsp (15 ml) fresh lemon juice, optional 

For Thickening (Optional)

2 tbsp (approximately 16 g) arrowroot starch
3 tbsp (45 ml) cold water 

Method

Sauté the Vegetables

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and sauté for 6–8 minutes, until softened. Add the garlic and cook for another 30–60 seconds, until fragrant.

Build the Bone Broth

Pour in the chicken bone broth and add the garlic powder, onion powder, white pepper, thyme, rosemary, and black pepper. Stir well and bring to a gentle simmer. Season lightly with sea salt, adjusting to taste at the end.

Gently Poach the Chicken

Add the whole chicken breasts directly to the simmering broth. Partially cover and gently simmer for approximately 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken, allow it to rest for a few minutes, then shred into bite-sized pieces using two forks.

Cook the Egg Noodles

Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions, approximately 6–8 minutes, until just tender.

Return the shredded chicken to the pot and stir to combine. Add a little extra bone broth or water if needed.

Thicken the Broth (Optional)

For a slightly thicker broth, whisk together the arrowroot starch and cold water until smooth. Slowly stir into the simmering soup and cook for another 1–2 minutes, until slightly thickened.

I personally love keeping this soup fairly brothy so you still get that rich, golden chicken broth.

Finish with Fresh Herbs & Lemon

Remove from the heat and stir in the fresh parsley and lemon juice, if using. Taste and adjust the seasonings as needed.

Allow the soup to rest for approximately 5 minutes before serving. Finish with extra fresh parsley and freshly cracked black pepper.

Serving Suggestions

This soup is SO good served piping hot with LOTS of fresh parsley and a little freshly cracked black pepper.

I personally love serving it with a warm slice of homemade sourdough bread for dipping. There's just something about a big bowl of chicken noodle soup and fresh bread that feels like the ultimate comfort meal.

If you love a little brightness, add an extra squeeze of fresh lemon juice right before serving. It brings out all those savoury flavours without making the soup taste overly lemony.

This is also one of my favourite recipes to make a big batch of at the beginning of the week. It's simple, nourishing, protein-packed, and perfect for having a homemade meal ready to go on busy days.

Notes

Use a really good chicken bone broth. Since the broth is the base of this recipe, the quality makes a BIG difference. I love using a rich, savoury bone broth with simple ingredients and plenty of natural chicken flavour. My FAV is Shorba Bone Broth. Bone broth also adds additional protein compared with many traditional chicken stocks, although the exact amount depends on the brand.

Don't overcook the chicken. Gently poaching the chicken breasts directly in the broth keeps them tender and juicy. Remove them as soon as they reach an internal temperature of 165°F to prevent them from becoming dry.

Cut the vegetables fairly small. I LOVE having plenty of carrots and celery in every spoonful. Finely dicing the vegetables helps them cook evenly and gives the soup that classic homemade chicken noodle texture.

Don't skip the seasonings. The combination of garlic powder, onion powder, thyme, rosemary, white pepper, and black pepper adds SO much flavour to the broth. The white pepper is especially delicious here because it adds a subtle warmth without overpowering the other ingredients.

Use your favourite egg noodles. I love classic egg noodles because they make this soup feel like a proper homemade comfort meal. For a gluten-free version, substitute your favourite gluten-free noodles and adjust the cooking time according to the package directions. Traditional egg noodles contain gluten.

The lemon juice is optional, but I highly recommend it. You only need a little. It helps brighten the broth and balance the rich, savoury flavours without making the soup taste lemony.

Add the parsley at the end. Fresh parsley adds a beautiful pop of colour and freshness. Stirring it in just before serving helps preserve its flavour.

For a slightly thicker broth, add the optional arrowroot slurry. I wouldn't recommend adding too much, as this soup is best with a rich, golden broth rather than a thick gravy-like consistency.

For meal prep, cook the noodles separately. If you're making this soup to enjoy throughout the week, I recommend cooking the egg noodles in a separate pot and storing them apart from the soup. Add a portion of noodles to each bowl when serving. This prevents them from absorbing too much broth and becoming overly soft.

Storage: Allow the soup to cool promptly in shallow containers before transferring to the refrigerator. Store in airtight containers for up to 3–4 days.

Freezing: This soup freezes beautifully without the noodles. Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator, reheat thoroughly, and add freshly cooked noodles before serving.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay