Homestyle Chicken Noodle Soup
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Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!
Featured Comment
The only change I made was using orzo b/c I was out of noodles, but I liked it even better than traditional noodles personally. (I’m a chicken and rice fan but use noodles for the rest of the family).
It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.
And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.
Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through but it will yield the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use bone-in chicken. While boneless, skinless chicken can certainly be used, bone-in chicken will add a ton more flavor and richness to the soup while keeping the meat tender.
- Use egg noodles. Egg noodles are typically a top choice as they are flat and wide, becoming very tender and fluffy, easily absorbing the broth and soaking in all the flavors.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Add freshly squeezed lemon juice. Lemon juice will elevate your chicken noodle soup, adding a fresh, bright flavor and balancing out all the saltiness and richness of the soup.
what to serve with chicken noodle soup
Tools For This Recipe
Dutch oven
Homestyle Chicken Noodle Soup: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
You can use either chicken broth or chicken stock but always season, to taste, as store-bought broth is often saltier than store-bought stock. Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables.
Egg noodles are a common choice for chicken noodle soup but elbow macaroni, orzo, ditalini or fettuccine (broken in bite-sized pieces) can be used as well.
The egg noodles are cooked directly in the soup, absorbing all the flavorful broth. But if you are planning for leftovers or freezing, the noodles should be cooked and stored separately.
Yes! You can freeze the leftovers without the noodles (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked noodles when serving.
Homestyle Chicken Noodle Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt freshly ground black pepper, to taste
- 2 ½ pounds bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and bay leaves; season with salt and pepper, to taste.
- Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in chicken and pasta and cook until tender, about 6-7 minutes.
- Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
- Serve immediately.
Video
Did you make this recipe?
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Quick, easy and Delicious.
I double or triple the amount of carrots, celery and onions to thicken up the soup.
Where can you buy bone in chicken breasts?
My forever go to chicken noodle soup
Absolutely delicious!!
Love this recipe. I make it for my SO when he had a cold a few years ago, and now it’s his mom’s to go chicken/turkey noodle soup! It’s a hit!!
Great dish. We made it with boneless skinless chicken thighs.
This is my go to chicken noodle soup recipe. It’s amazing and even my picky eaters love it!
I just made this. Wonderful! Definitely a recipe to keep
Fabulous chicken noodle soup! I’m making it again tonight for the second time in two weeks. My whole family loved it… my son-in-law said “don’t change a thing!” The addition of the dill gives it a fresher flavor than most of the other recipes out there. Thank you for sharing this one!
Great tasking menu. Love it!
This is my absolute favorite chicken noodle soup. I’m one who doesn’t generally get excited for chicken noodle soup, but with the freshness of the doll and lemon, I’ll actually crave this. I was just diagnosed with covid, so I sent my husband out for the ingredients we didn’t have so I could make a batch. Yum!
Absolutely incredible, best thing I have eaten in my life add herbs and it is perfect.
Hi, what kind of egg pasta to use in this recipe? More specifically, which kind of pasta was used in the video?
I made a home made stock using chicken wings celery and carrots.
Soup is amazing so hearty as a englishmen it feels like having 5 pints, because after eating it one doesn’t have a care in the world.
I used chicken broth instead of stock and chicken boneless breast’s instead of bone in and it still came out absolutely amazing, super super easy!!
love this recipe for chicken soup; Made for the 10th time tonight and it was spectacular as usual; added hot pepper flakes at end to spice it up. Also I make it w chicken thighs;
Well, let’s just say we will never buy canned or store made chicken noodle soup ever again. OMG, so so good. Forgot to put in the dill, but was still amazing. Used Better than Bullion lower sodium chicken broth. Used 1 chicken thigh as it was only for 2 people. My husband raved about it. That was a 1st for soup!
Is it possible to freeze? Do leftovers stay good?
Delicious! The whole family loves it. Adding the herbs and lemon juice at the end provides a great burst of freshness. I made this recipe several times and occasionally mix breast meat with some thigh meat for a little extra savoriness, but it’s great either way. Also, I add extra carrot… love the flavor when cooked in that broth.
This soup is DELICIOUS and I definitely recommend trying it.
Has been very much enjoyed by everyone that I’ve made it for.
Thank you very much for sharing this great recipe!!!
Instead of chicken breast, I used bone in chicken thighs. I skin them before cooking and trim off any large clumps of fat. After cooking remove boned. Meat from
chicken thighs is much more flavorful than breast meat.