Homestyle Chicken Noodle Soup
by Chungah
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Classic chicken noodle soup that will leave you feeling so warm + cozy! Perfect for sick days + cold nights!
Featured Comment
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.
reasons to make homestyle chicken noodle soup
- Classic feel-good comfort food. This is one of those cozy soups that hits just right every single time, especially when you’re feeling under the weather or after shoveling all the snow in the driveway in blustery 20 degree weather. It’s the best kind of hug-in-a-bowl, warming you from the inside-out.
- The most flavorful broth. This recipe uses bone-in, skinless chicken breasts. It will take a little longer than usual for the chicken to cook through but it will also yield the most flavorful broth with the most tender, juicy shredded chicken (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.
- Can be made ahead of time. This is also a great recipe to make ahead of time and store in the fridge (storing the noodles separately) making prep work even speedier than ever. Need an even quicker shortcut? Use store-bought or leftover rotisserie chicken!
Tips for Perfect Homestyle Chicken Noodle Soup
- Use good-quality stock. The better quality your stock, the better your chicken noodle 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.
PRO TIP
Make ahead of time and store the egg noodles separately.
Because the egg noodles will continue to soak up the broth, cook and store the egg noodles separately if making this ahead of time.
What to Serve with Homestyle Chicken Noodle Soup
Tools You Need for the Best Chicken Noodle Soup
Chicken Noodle Soup: Frequently Asked Questions
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 egg noodles should be cooked and stored separately.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, adding a splash of water or stock as needed.
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
Video
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
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.
Equipment
Did you make this recipe?
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This a very simple and yummy soup! I didn’t have fresh herbs, used Penzey’s Bouquet Garni instead. Also seasoned chicken before putting in pot to cook with Penzey’s Ruth Ann’s, then again after I cut it up to return to the pot. Served with Trader Joe’s cornbread.
Wonderful recipe, my family loved it! But I did it a little different with the chicken, since I can buy whole ones where I live. I’m not really a fan of skinless chicken breasts. I made my own stock and cut up the whole chicken into small pieces, with the skin, for more flavor.
Delicious! As an added touch, I sprinkled a good dose of Pecorino Romano cheese on the soup before voraciously consuming with a nice chunk of French bread!
Delicious recipe!! But question… the recipe says 8 cups of broth and the video showed 3 ???
This is absolutely the BEST Chicken Noodle Soup EVER!!!! I make a lot of soup, as I live in upstate NY. It’s April and still snowing. UGH!!! Anyway, I love this recipe and my husband said it is the BEST soup I have ever made!!! I was skeptical about the dill, but it really adds a great taste to the soup. I left out the parsley the 2nd time I made it though. Both times I I had to add more broth, probably because I had a little more chicken than the recipe called for. I used No Yokes Broad noodles too. This is the 3rd time making it. Thank you for such a yummy recipe and it is a keeper!!! Again, I love it!!
I live in Alaska and can’t always get bone in chicken breasts. But I did snag a whole fryer chicken at 50% off. I seasoned with salt pepper thyme and basil and used my air fryer. While that was cooking I used the gizzard, neck, and veggies to start a broth. Once done I added cooked chicken to the veggies and put the bones in the pot of broth simmering. Worked out well. I’ve never added dill or lemon before but that definitely makes a difference!!!! The whole family loved it and said it was the best soup ever. Thank you for your recipe!!!
Hello, your soup is super tasty… Thank you for posting this great recipe.
I make soup all the time. I even made this soup before and thought…meh what’s the big deal. However I did leave out the lemon and dill…big mistake!
I made it again using all of the ingredients….it was damn delicious for sure! My husband and son raved about it! Yum!
This is the first time I’ve made chicken noodle soup from scratch and will never go back to canned chicken noodle soup again.
I love homemade food and this is definitely a keeper. I added 2 cups more of broth and I didn’t have bone-in chicken breast so I sautéed my boneless, skinless chicken breast in a little olive oil with seasonings (including Slap Yo Mama) and as weird as this may seem I added a little chicken bouillon granules! Lol I also used Culinaria Homestyle Wide Noodles. Next time I’m using regular egg noodles to see the difference and amaze my family again! Lol. It was amazing and I’ve saved it to my ChefTap recipes as a favorite! Thank you for sharing this recipe.
This has been my families go to recipe. Kids love it. I put in carrots, celery, onion, turnip, parsnip, dill, parsley, garlic, half of stick of butter. 3 bone in chicken breast and 2 1/2 containers of organic chicken stock.
Some fine egg noodles. And we have a great meal.
This was delicious. It was very easy to make. The only issue I had was the noodles. It took much longer than stated. Worth it though. Oh & the dill, & fresh parsley made the meal. Don’t skip them! I’ll definitely be making this again.
Yes! So yum! And definitely kiddo approved. I doubled then recipe
So good! I added more lemon juice then the recipe required, but my family really likes to taste lemon in their soup. Turned out great my family loved it!
I love love love this recipe! I do make mine slightly different in that I typically make it with leftover rotisserie chicken (and don’t like dill, so I use other fresh herbs from my garden instead). Tonight I’m baking chicken thighs and will cut them up for the chicken. I find using pre-cooked chicken for this recipe is delicious and a nice use of leftovers!
I made this last week when I came down with a cold and all I can say is YUM! There is nothing like a delicious chicken soup when you are feeling sick. I added a lot more lemon cause I love lemon and this will be my go-to soup recipe.
OMG it turn out so great!!!
Made this with plant based chicken broth and added some veggie chicken at the end and it’s still super delicious as a vegan option if that’s your thing. 🙂
My husband is feeling ill and wanted soup for dinner so i looked up chicken noodle soup and looked around and a few different recipes and I am so glad I decided to go with this one. This recipe is so tasty! I altered it a little bit and I put about a tbsp of two of fresh cilantro, used more lemon juice, used chicken bone broth and chicken broth, egg pasta and used some chicken breasts instead of thighs and oh my goodness! I was skeptical about using the dill, but after reading the reviews I will definitely be using it next time! Thanks for the recipe!
My youngest daughter texted me to say she had a bad cold and generally not feeling well. So I started looking for tasty chicken soup recipes when I came across this recipe and decided to try it. Certainly glad I did so…it is delicious. The addition of fresh parsley , dill, and the lemon juice really gives the soup a great depth of flavor. I also added a little more lemon juice than the recipe indicated. I agree with the people who cooked the noodles separately which is what I did and added them to each individual serving as the noodles soak up much of the liquid. Next time I make the soup I think I will use chicken thighs instead of chicken breasts as I prefer darker meat plus it has more flavor.
Easy to make. Delish.
Impressed with this soup. It will be saved in my list of go to soup recipes. Thank you for sharing this delicious soup recipe.
I love chicken soup with lemon. This is a great recipe although I did add a little more lemon juice. WOW THIS WAS A GOOD RECIPE!!!