Chicken Back Homestead Chicken Noodle Soup
“This Chicken Back Homestead Chicken Noodle Soup leans into the values of homesteading, resourcefulness, and nourishing your family with simple, wholesome food.”
There’s something deeply comforting about a bowl of homemade chicken noodle soup—especially when it’s made from scratch, using ingredients that might otherwise go to waste. This Chicken Back Homestead Chicken Noodle Soup leans into the values of homesteading, resourcefulness, and nourishing your family with simple, wholesome food. By using chicken backs—an often overlooked cut—you’re not only stretching your resources but also honoring the whole bird. The result? A rich, flavorful broth paired with hearty vegetables, wholesome whole wheat noodles, and tender pieces of chicken that make this dish both filling and nourishing.
Perfect for chilly fall evenings, winter suppers, or whenever your family craves something warming and hearty, this soup proves that simple ingredients can create a meal that feels like home.
A Family Favorite Already
When I tested this recipe for the first time, I wasn’t sure how it would turn out—but my husband absolutely loved it. In fact, he enjoyed it so much that he immediately wanted to save it to our family’s “Rolodex” of go-to meals. Here’s the funny part: we made French dip sandwiches that same week, one of his all-time favorites. And yet, instead of bringing those to work for lunch, he opted for this chicken noodle soup instead. That says a lot!
While this recipe does take a little time to make, it’s surprisingly hands-off. Most of the cooking is simple simmering, letting your home fill with that cozy, soup-on-the-stove aroma. It’s the kind of recipe that feels like fall and winter comfort food at its finest—nourishing, warming, and family-approved.
Recipe: Chicken Back Homestead Chicken Noodle Soup
A hearty, budget-friendly chicken noodle soup made with chicken backs, fresh vegetables, and simple pantry staples for a nourishing and comforting meal.
Ingredients
1 Tbsp avocado oil, lard, or tallow
2–4 chicken backs (see note)
Optional: 1–2 cups diced chicken breast or thigh meat for a heartier soup
12 cups water (can add more if needed)
4 cloves garlic, minced
1 medium onion, chopped
2 cups carrots, chopped
2 celery stalks, chopped
⅔ cup peas (fresh or frozen)
3 cups whole wheat noodles (penne, rotini, or similar)
1 bay leaf
1 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Make the broth.
Place chicken backs in a large soup pot with 12 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 1 hour.
2. Remove the meat.
Carefully take the chicken backs out of the pot and let them cool slightly. Using your fingers, shred the meat from the bones and set aside. Return the bones to the pot, along with the bay leaf and thyme. Simmer for another 20–30 minutes to deepen the broth flavor.
3. Prepare the vegetables.
While the broth is simmering, heat oil (or lard/tallow) in a skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 10 minutes, until softened and fragrant.
4. Strain the broth.
Remove the chicken bones and bay leaf from the pot. The easiest way is to use a slotted spoon. Discard them. Return the reserved chicken meat to the broth. If using additional diced chicken breast or thighs, add them now and simmer gently for 10–12 minutes, until cooked through.
5. Combine the soup.
Stir in the sautéed vegetables and peas. Bring the broth back up to a boil.
6. Cook the noodles.
Add whole wheat noodles and cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.
7. Season and serve.
Taste and adjust with salt and pepper. Ladle into bowls, garnish with fresh parsley (if desired), and serve hot.
Notes
Using 2 chicken backs will give you a lighter soup with less meat, while 3–4 backs will make it richer and heartier.
To stretch the protein without using extra backs, add diced chicken breast or thigh meat.
Pairs beautifully with a garden-fresh side salad and a slice of whole grain bread, a whole grain bun, or a whole grain roll for a full meal.
Tips for Leftovers: Storing and Reheating Chicken Noodle Soup
To avoid soggy noodles or losing too much broth, consider cooking the noodles separately and adding them just before serving. Alternatively, store the noodles in a separate container from the broth and combine when reheating.
Why These Ingredients Make a Healthy, Balanced Meal
Chicken backs: A budget-friendly cut often discarded, chicken backs are rich in connective tissue and bone marrow, which create a collagen-rich, flavorful broth. This makes the soup not only delicious but also nourishing for gut health and joints.
Garlic & Onion: Naturally immune-boosting and anti-inflammatory, these two aromatics create the foundation of classic chicken soup flavor.
Carrots & Celery: These garden staples add sweetness, texture, and fiber, making the soup balanced and hearty.
Whole Wheat Noodles: A healthier alternative to traditional egg noodles, they bring extra fiber and nutrients while still soaking up the rich broth beautifully.
Parsley: More than just a garnish, parsley adds freshness and a boost of vitamin C and K.
Together, these ingredients create a balanced meal: protein from the chicken, complex carbs from the whole wheat noodles, fiber and vitamins from the vegetables, and healthy fats from your cooking oil of choice.
How to Adapt This Recipe Without Chicken Backs
Not everyone has chicken backs tucked away in their freezer, and that’s perfectly fine! This recipe adapts beautifully to more traditional grocery shopping. If you don’t have chicken backs:
Use a whole chicken: Place it in the pot with water and follow the same steps. After simmering, shred the meat and return it to the soup. This creates a meatier soup with plenty of broth. If the chicken yields too much meat for your taste, simply reserve half for another recipe.
Use bone-in chicken thighs or drumsticks: These cuts are widely available, affordable, and flavorful. They’ll still create a rich broth while giving you tender meat for the soup.
This flexibility means the recipe works just as well for the urban grocery shopper as it does for the rural homesteader.
FAQ: Chicken Noodle Soup Questions Answered
Can I make this soup in a slow cooker?
Yes! Place the chicken backs, water, bay leaf, thyme, and aromatics (garlic, onion, carrots, celery) in your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Once finished, remove the chicken backs, shred the meat, return it to the pot, and add noodles and peas about 20–30 minutes before serving.
Can I freeze chicken noodle soup?
Yes, with one adjustment: freeze the soup without the noodles. Cook fresh noodles separately when reheating to avoid soggy texture. Store broth + veggies + chicken in freezer-safe containers for up to 3 months.
What if I don’t have chicken backs?
This recipe is flexible! Use a whole chicken (for lots of meat and broth) or bone-in thighs/drumsticks. Both will create a rich broth and delicious soup.
Can I use store-bought broth instead of simmering chicken backs?
Absolutely. If you’re short on time, start with 8–10 cups of good-quality chicken broth, then add diced cooked chicken. While it won’t have the same depth of flavor as homemade, it’s a practical shortcut.
What noodles work best in chicken noodle soup?
Traditionally, egg noodles are used, but I recommend whole wheat pasta (rotini, penne, or fusilli) for more fiber and nutrition. You can even try gluten-free pasta if needed — just watch cooking time since some get mushy quickly.
Nutritional Information (Approximate, per serving)
(Values are approximate and will vary based on exact ingredients and measurements used.)
Calories: ~320
Protein: ~25g
Carbohydrates: ~42g
Fat: ~7g
Fiber: ~7g
Sodium: ~550mg
This makes it a balanced meal that fuels your body with whole ingredients while keeping nutrition in mind.
Ready to Take the Next Step in Your Health Journey?
If you loved this recipe and want more simple, budget-friendly meal ideas that save you time in the kitchen, you’ll love my 5-Day Fuel Your Body, Honor Your Health Meal Prep Workshop.
In just a few days, I’ll teach you practical strategies to meal prep with confidence, save money at the store, and feed your family nourishing meals without the overwhelm. It’s designed to help you cook with confidence while honoring your time and resources.
From my homestead kitchen to yours, may this soup bring warmth, nourishment, and joy to your table.
In health,
Coach Tiffany
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Footnotes
[1] Ward, Blaine. “Chicken Back? What's That?!” Bachman Family Farms, 29 August 2025, https://bachmanfamilyfarms.com/blog/chicken-backs.
[2] Kilgore, Paul. “Spice Up Your Meals with Anti-Inflammatory Foods.” DrPaulKilgore.com, 29 August 2025, https://www.drpaulkilgore.com/blog/spice-up-your-meals-with-anti-inflammatory-foods.
[3] “What are the differences between carrots and celery?” Foodstruct, 29 August 2025, https://foodstruct.com/nutrition-comparison/carrots-vs-celery-raw.
[4] Ajmera, Rachael. “Is Pasta Healthy or Unhealthy?” Healthline, 29 August 2025, https://www.healthline.com/nutrition/is-pasta-healthy.
[5] Enloe, Autumn. “Parsley: An Impressive Herb With Health Benefits.” Healthline, 29 August 2025, https://www.healthline.com/nutrition/parsley.
[6] Platero, Lauren. “Tallow vs Lard, Oil, Ghee, and Beyond: Know the Differences.” BlueCart, 29 August 2025, https://www.bluecart.com/blog/tallow-vs-lard.
[7] Palsdottir, Hrefna. “Evidence-Based Health Benefits of Avocado Oil.” Healthline, 29 August 2025, https://www.healthline.com/nutrition/9-avocado-oil-benefits.