Question 1

Can I make the broth ahead of time?

Accepted Answer

Yes — this is a one-day recipe, but if you want to break it up, the broth is a great place to pause. Make it one evening and refrigerate overnight. The fat will solidify on top, which makes it easy to skim off. Build the soup the next day and it comes together in about 30 minutes. The broth also freezes well for up to 3 months.

Question 2

Why do you cook the noodles separately?

Accepted Answer

Cooking the egg noodles in a separate pot of reserved broth keeps them from absorbing all the liquid in the main soup. They still get that homemade broth flavor, but they stay al dente instead of getting bloated and mushy. Just add noodles to each bowl as you serve, and always store them separately from the soup.

Question 3

Can I use chicken thighs or drumsticks instead of a whole chicken?

Accepted Answer

Yes — and if you don't have plans for extra shredded chicken throughout the week, bone-in, skin-on thighs or drumsticks are the smarter choice. They still give you rich, flavorful broth and tender meat without the waste. Use a 5-quart pot with 80 ounces of filtered water for pieces. A whole chicken produces a lot of chicken, so go with parts if you want to prevent leftovers you won't use.

Question 4

Can I just drink the broth by itself?

Accepted Answer

Absolutely. The broth from simmering chicken with all that garlic, fresh herbs, onion, and ginger is packed with protein, collagen, and nutrients. Pour it into a mug and sip it on its own. It's one of the most nourishing things you can make at home.

Question 5

What if the broth needs more flavor?

Accepted Answer

If you seasoned the chicken generously and used all the garlic, ginger, and herbs, it shouldn't be an issue. But if you want a boost, dissolve a chicken bouillon cube in the broth — it blends seamlessly and rounds everything out.

Question 6

Can I make this in a slow cooker or Instant Pot?

Accepted Answer

You can — but I haven't tested it that way, so I can't speak to exact times or results. The stovetop simmer is how I make it every time, and sometimes good things just take time. If you do try a slow cooker, you'd likely need 6 to 8 hours on low for the broth. Build the actual soup on the stovetop from there.

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