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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So yummy! This soup turned out incredible. Definitely one of the best soups I’ve ever made.
I made it for my family and shared with my neighbor. Very good thank you I will make this again
This soup is so amazing and easy. The lemon really gives it flavor that takes it over the top. SO GOOD! YUM, get in my belly!
First time making this classic and loved this simple recipe with fresh herbs. I modified it with chicken bone broth and added more carrots and celery. I also like it spicy and am a Pho-fan so I doubled the garlic and added equal amount of peeled diced fresh ginger root upon sautéeing and then minced fresh seeded jalapeños upon serving.
It’s a hit! Will make again!
I like it spicy and am a Pho-fan so I doubled the garlic and added equal amount of peeled diced fresh ginger root upon sautéeing and then minced fresh seeded jalapeños upon serving.
The best chicken noodle soup ever! Everyone asks me to make this for them. I do a vegetarian version as well with Quorn “chicken” pieces and vegetable broth. The dill, parsley, and lemon juice creates an incredible taste. I end up adding more carrots, celery, and broth.
Excellent recipe !!! Everyone whom has it loved it !! i add Reames egg noodles in frozen section and cook in broth for 20 mins , add carrot greens and Italian parsley at end with the lemon and delic! Cooking from the soul Yvette
Amazing chicken noodle soup. I made this when most of our family was sick and it made up all feel better. I personally use beef or chicken bouillon when I don’t have stock and its still good. I like to add extra carrots since boiled carrots is my thing. One last tip making your own broth is best.
My go to chicken noodle soup recipe. Super easy and tasty. I leave out the dill, and use boneless chicken breast. I just dice it up and let it cook in the broth, takes less time. I also cook the noodles separately because there’s always extra and they start to disintegrate after the first day.
P.S. the soup is the tastiest after day 3 or so!
This was a great recipe. I added thyme, rosemary, and some poultry seasoning. I too used chicken thighs. My family said I should put this in a jar and sell it..lol. PS. Jiffy cornbread pairs nicely for a wholesome meal.
Added some frozen peas- great flavor and so easy to make! Thanks for the recipe
This was really amazing! Added red potatoes, a bell pepper for some vitamin c, and vermicelli noodles and subbed chicken thighs for breast’s. Seriously delicious!
This soup recipe is definitely a keeper! Best chicken noodle soup and, it’s super quick to make. Warms your soul on a cold day
This is the third recipe I have made from your site, everything has been awesome! My picky wife says this was his favorite so far I didn’t have any chicken breasts so I used chicken tenders instead. So good! I am recommending your site to my WP group!!
Glad this made you happy!!!
My go-to chicken noodle soup recipe! So flavorful – making for my family Christmas Eve gathering. Follow recipe – nothing to change. Make sure to add the lemon at the end – makes it really nice and bright.
I left the onion out (have a picky eater) used thigh instead of breast otherwise followed to a T. Turned out great. I’ve had it with the onion as well both versions are delicious!
If using low sodium chicken broth or stock like we do this can be rather bland. I highly recommend the lemon juice in place of adding extra salt, and we added grated ginger. It was delicious!! I wish I’d had the fresh herbs on hand instead of dried.
So easy and simple, yet flavorful! I used chicken breast without the bone and just took it out on the earlier side. Also I like to add chopped rosemary and big chunks of fresh ginger to season the broth.
Very good recipe! So easy and simple, yet flavorful! I used chicken breast without the bone and just took it out on the earlier side. Also I like to add chopped rosemary and big chunks of fresh ginger to season the broth.
My favorite recipe for chicken noodle soup. Absolutely delicious. I just add more noodles.