Bone Broth Noodle Soup (Homemade or Store-bought Bone Broth)

5 from 13 votes

Enjoy a comforting bowl of bone broth noodle soup made with homemade or store-bought bone broth and your choice of noodles.

Prep Time10

Cook Time15

Simmer Time16 40

Total Time25

Course: Main, Main Course, Soup

Cuisine: American, Japanese

Servings:

Calories: 475kcal

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

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

Can add any veggies (parsnips, celery, and turnips usually end up in my bone broth) and woody herbs you like...rosemary and thyme are a favorite.

Other optional toppings: seaweed, furikake, soy sauce, chili oil, soft boiled egg.