The Five Hour Illusion

Five hours. I know you saw the “Total: 5h” on the recipe card and your eye started twitching. We do not have five hours. We barely have five minutes to drink a cup of coffee before it gets cold or the baby wakes up. But hear me out. Four of those hours are just the bone broth simmering on the stove while you completely ignore it. It is the ultimate passive cooking project, and it is about to change your life.

The Rotisserie Chicken MVP

We are starting with a store-bought rotisserie chicken. I am absolutely not judging you if you did not roast a whole bird from scratch. Strip all the meat off, put it in a container in the fridge, and throw the sad, picked-over carcass into a giant pot with some water, a carrot, and an onion. Let it bubble away on low heat for four hours. You are literally turning grocery store trash into liquid gold. The house will smell incredible, and you did not even have to chop anything.

The Edible Play-Doh Hack

Then we have the homemade egg noodles. One cup of flour, an egg, a little water. It sounds like a fancy Italian nonna move, but it is actually just Play-Doh that you are allowed to eat. When my three-year-old is climbing the kitchen cabinets and demanding a snack, I pinch off a piece of that noodle dough, hand him a tiny rolling pin, and tell him we are making “snake pasta.” He will bang at it happily for twenty minutes while I actually roll out the real noodles and cut them into strips. It is a brilliant toddler distraction disguised as culinary arts.

The Blood Sugar Holy Grail

We need to look at the nutrition label together, because this bowl is an absolute masterpiece for keeping you stable. You are getting 26 grams of protein and only 22 grams of carbohydrates. When I was navigating my gestational diabetes, a bowl of chicken noodle soup was usually a massive carb trap that left me starving and spiking an hour later. But the heavy protein from the chicken, the egg in the noodles, and the gut-healing collagen from the bone broth completely anchor those carbohydrates.

You get this beautiful, steady, warming energy that keeps you full and your blood sugar completely flat. No spikes, no crashes, just pure, comforting fuel to survive the afternoon witching hour.

The Sodium Reality Check

Just keep an eye on the sodium. At 705 milligrams, the chicken bouillon and the broth do a lot of heavy lifting here. If you are dealing with late pregnancy swelling or just watching your salt intake, swap in a low-sodium bouillon and skip the added half teaspoon of salt until you taste it at the very end. The flavor from the homemade broth and the garlic powder will carry you through beautifully.

The Freezer Time Machine

You are going to end up with eight massive servings. Do not try to eat them all this week. Ladle the soup into freezer-safe containers, leaving the noodles out if you prefer them super fresh, or just freeze it all together. When the baby is teething, the toddler is sick, and you just want to crawl into bed, you will pull out a container of this soup, heat it up, and feel like a time-traveling genius who prepared for the apocalypse.

Drop those fresh homemade noodles into the simmering soup at the very end so they stay perfectly chewy and tender. Ladle it into a massive bowl, add a crack of black pepper, and eat it while it is actually hot. You just made a five-star comfort meal from scratch. Now go sit down before they ask you for something else.

Bone Broth Chicken Noodle Soup with Homemade Egg Noodles

Name: Bone Broth Chicken Noodle Soup with Homemade Egg Noodles
Cook time: P4H30M
Total time: P5H
Yield: 8 Servings
Ingredients: For the bone broth:; 1 (3 lb) rotisserie chicken; 14 cups water; 1 teaspoon peppercorns; ½ cup celery tops/greens; 8 baby carrots or 1 large carrot; ½ yellow onion; 2 bay leaves; For the chicken noodle soup:; 4 cups water; 1½ cups chopped celery; 1½ cups chopped carrots; 2 cups peas (frozen or fresh); 3 cups chopped cooked chicken; 2 teaspoons chicken bouillon; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon ground pepper; ¼ teaspoon dried parsley; For the homemade egg noodles:; 1 cup all-purpose flour; ¾ teaspoon salt; 1 large egg; 2.5 to 3 tablespoons water

🩺 Reviewed on July 9, 2026 by: Katie Salmon, RD

🥄 Prep: 30 mins 🔥 Cook: 4h 30 mins ⏱️ Total: 5h 🍽️ Yield: 8 Servings ⚡ 254 cal

🥫 Ingredients

For the bone broth:

1 (3 lb) rotisserie chicken

14 cups water

1 teaspoon peppercorns

½ cup celery tops/greens

8 baby carrots or 1 large carrot

½ yellow onion

2 bay leaves

For the chicken noodle soup:

4 cups water

1½ cups chopped celery

1½ cups chopped carrots

2 cups peas (frozen or fresh)

3 cups chopped cooked chicken

2 teaspoons chicken bouillon

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon ground pepper

¼ teaspoon dried parsley

For the homemade egg noodles:

1 cup all-purpose flour

¾ teaspoon salt

1 large egg

2.5 to 3 tablespoons water

📝 Instructions

Remove all meat from the rotisserie chicken; refrigerate the meat. Place the bones (with or without skin) in a large pot with water, peppercorns, celery tops, carrots, onion half, and bay leaves. Bring to a boil, then reduce heat and simmer 4–5 hours.
Strain the broth through a fine-mesh sieve, discarding bones and vegetables.
Return the broth to the pot. Add water, chopped celery, chopped carrots, peas, and shredded chicken. Stir in chicken bouillon, salt, garlic powder, pepper, and parsley. Bring to a boil, then simmer 20–25 minutes until vegetables are tender.
Meanwhile make the noodles, mix flour and salt, make a well, crack in the egg, and gradually incorporate flour with a fork. Add water 1 tablespoon at a time until a dough forms. Knead 1 minute, cover, and rest 30 minutes.
Roll the dough thin on a floured surface. Cut into strips and small rectangles. Drop noodles into the simmering soup and cook 5 minutes. Serve hot.

🔬 Nutrition Facts

Recipe