Bone broth noodle soup, made with your own homemade broth or a convenient store-bought option, is spruced up with a few added flavor pops of ginger and scallions to make a rich and savory dish. Whether you choose udon or any other type of noodles, the flavorful bone broth creates a hearty base that pairs beautifully with tender noodles, making it a comforting and satisfying choice for any occasion.
🍜 How to make the bone broth for this recipe
This recipe uses bone broth, which you can purchase pre-made or make this liquid gold chicken stock that is my favorite for this recipe. Bone broth, stock, and regular broth use the same ingredients but have a different cooking time. Cook the liquid gold chicken stock for 24-48 hours so you can call it bone broth.
To begin, add all your chicken bones, carcass, and vegetable ingredients to a stockpot, slow cooker, or Instant Pot.
On the stovetop, cover all the ingredients with water. Bring the water to a boil, then reduce until it’s lightly simmering. Cover with the lid of the stockpot and leave for 24-48 hours.
In an Instant Pot, cover all the ingredients with water, using at least 3 quarts of water. Lock the lid and cook on high pressure for 40 minutes, then release the pressure manually.
👩🍳How to Make This Recipe
✨ What to add to this soup
In theory, you can add whatever you like to this soup. If you want to stick to traditional add-in ingredients or are looking for inspiration, try any one of these:
- Roasted or sliced veggies like parsnips, sweet potato, or turnips
- Seaweed
- Furikake seasoning
- Soy sauce
- Chili oil
- Shichimi Togarashi
- A soft-boiled egg
- Meat additions like chicken or beef
Bone Broth Noodle Soup (Homemade or Store-bought Bone Broth)
Ingredients
- 4-6 chicken backbones chunks of beef bones, or leftover chicken/turkey whole cooked chicken bones
- 1 bulb fennel quartered
- 1 onion quartered
- 1 bay leaf
- 1 tbsp black peppercorns
- 3 inches fresh ginger sliced
- 1 head garlic cut in half
- 1 jalapeño
- water
- 1 lb. pasta I use 4-6-oz. of frozen udon noodles per person
- 2 tsp grated fresh ginger
- 2 scallions thinly sliced
- salt & pepper
Instructions
- Add all your ingredients to a stock pot. Cover with water.4-6 chicken backbones, 1 bulb fennel, 1 onion, 1 bay leaf, 1 tbsp black peppercorns, 3 inches fresh ginger, 1 head garlic, 1 jalapeño, water
- On the stovetop, cover all the ingredients with water. Bring the water to a boil, then reduce until it's lightly simmering. Cover with the lid of the stockpot and leave for 24-48 hours.In an Instant Pot, lock the lid and cook on high pressure for 40 minutes, then release the pressure manually.
- Season with soy sauce to taste before serving!
- Cook your noodles in boiling water per the package instructions until tender or al dente.1 lb. pasta
- Once the noodles are ready, warm your bone broth, and pour 3 ladles of the broth into a bowl with your noodles.
- Top with the thinly sliced scallion & ginger, and any other ingredients you choose.2 tsp grated fresh ginger, 2 scallions, salt & pepper