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.
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WOW, this soup was SO good!! It reminded me of my favorite chicken soup from whole foods. Anytime I’ve tried to make chicken noodle soup at home it has turned out bland, but I followed this recipe as written and it was just perfect! I love all your recipes Chungah, you have really transformed my cooking…thank you!
We made this for dinner an everyone loved it.
This was really, really good…the dill makes it extra yummy. The only change I made was 1 cup less noodles and added about 1/4 tsp salt. Love all your recipes
Very excellent recipe. I dont know if anyone else said this yet but what i did for kids friendly version is i strained the vegetables out mixed in one cup of chicken broth and immersion blend it. Then i added back to the noodles and chicken. Makes a very good smooth broth.
Yummy! I added a few potatoes and some spinach…great recipe!
A staple in our household–love the fresh dill!!!
Im planning on making this today but with chicken thighs and I’ll tell you why.. using the leg meat is what makes a sick person better faster because of the marrow a chef once told me. Also instead of dill or lemon juice add a 1/4 cup of white vinegar. It cleans out the system faster. I’m awaiting my covid test tomorrow..Ugh!! I’ll let you know how my soup turns out! Thanks for the recipe!
Absolutely delicious! I added just a pinch of powdered chicken bullion for a little more flavor. My family did not complain at all. Directions were easy to follow and it turned out great. Really a good, hearty bowl of soup. Thank you.
Definitely a valid recipe and would highly recommend but as other comments listed it just needed a lil extra salt but leave that to the person eating the bowl of soup to add salt or not so Definitely 2 thumbs up from me…..
Everyone loved it!! My husband is a picky eater and wants me to make this again. I subbed the egg noodles for fettuccine noodles since my youngest is allergic to eggs & used chicken thighs!! This is a new staple for our household!
This is an awesome recipe! Great flavor with the lemon, bay leaf and fresh dill! All it needed was a little extra salt…even though we all should cut back on salt! Oh well! Sure was goooooood! Thank you!
OMG this is the best chicken noodle soup ever. This will become my favorite recipe to fix.
Loved this recipe and I used Germany Spaetzle noodles. Very easy to prepare! I added extra carrots and a bit of green onion and both chicken breast and thighs.
i think this recipe is on point. I like a lot of flavor in my soup so i added a bit of tumeric and it was fantastic.
This recipe is AMAZING! It was very simple to make, and extremely tasty. My family enjoyed it. Will definitely make again.
Making this today….do you leave the parm rind in if you’re simmering for several hours? It’s smelling amazing!
Well this is perfect! I’ve just made this on a rainy Saturday and it’s exactly what we all needed.
I don’t even eat chicken but it doesn’t matter. This soup is delicious and I will be making it again.
So good, we’ve already made it twice this week! Question: can you freeze it?
Will 10/10 make again!!!! Thank you for sharing this recipe!
Quite yummy and so simple. Great for a cold winter evening.
Love this recipe! I’m a firm believer that noodle soup cures all, and even though my store was out of bone in chicken, this recipe worked fabulously with bone in turkey!
this is a really good soup everyone should try this especially since it is winter