Chicken Noodle Soup with Bone Both (Edit recipe)

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This homemade chicken noodle soup gets its deep, rich flavour from slow-simmered bone broth. Garlic, ginger, and fresh herbs add warmth, while tender shredded chicken and silky egg noodles make it the ultimate comfort food. No shortcuts—just real, whole, ingredients and real flavour.

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PREP TIME

1 hour

COOK TIME

13 hours

INGREDIENTS

21

Serves: 6

Ingredients

Bone Broth

1 whole Chicken, Whole, Uncooked
2 whole Carrots
6 whole Celery, stalks
1 whole Onion
1 head Garlic
0.333 bunch Parsley, You can combine any fresh herbs - rosemary & thyme would be great too
5 whole Organic Bay Leaves - Primal Palate
1 pieces Ginger Root
5 pieces Broccoli, or any Vegetable ends/scraps (I used leek, zucchini, broccoli, capsicum)

Chicken Soup

2 whole Carrots, finely diced
1 whole Onion, finely diced
4 cloves Garlic, minced
1 pieces Ginger Root, minced
8 pieces Celery, stalks
1 whole Leek
1 whole Chicken, Whole, cooked and shredded from bone broth recipe
8 cup Bone Broth
0.333 bunch Parsley
750 grams Wide Egg Noodles

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the bone broth fill a 6L slow cooker with all broth ingredients. Squish down the vegetables to make room for the chicken. Add the whole chicken on top, fill to the top with filtered water, and cook on high for 4 hours. Once cooked, remove the chicken, shred the meat, and set aside for the soup. Return all bones and skin to the slow cooker, top up the water levels, and cook on low for 8 more hours. Strain the liquid through a fine strainer or cheesecloth.
Start the soup in a large pot; sauté onion, garlic, ginger, celery, and leek until softened but still slightly firm.
Build the flavour; pour in the bone broth and add thyme. Simmer gently. Taste and adjust seasoning with salt, pepper, or garlic powder if needed.
Separately cook the egg noodles as per directions to al dente.
Add the shredded chicken, cooked egg noodles and fresh parsley. Simmer for 5 minutes and serve hot.

Notes

Using a 6L slow cooker makes about 2L broth. I personally prefer using a slow cooker over a stove pot because you can leave it on while you go out and don’t need to check it often.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	584
Fat:	9 g
Carbohydrates:	90 g
Protein:	36 g
Cholesterol:	49 g
Sodium:	432 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.