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
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I agree with many reviews, easy & delicious! Added fresh herbs & lemon juice sets this recipe apart! Thank you!!
Best chicken noodle soup I’ve ever had! I’ve delivered it to all my friends and their families that have come down with COVID and they all rave about it as well. The dill is such an unusual add but makes it!
This was an easy recipe and turned out Delicious!! The fresh dill and touch of Lemon were super nice! Will definitely make again!
I love this recipe! The fresh herbs bring it to a new level without adding anything artificial. I made this once before, and decided to double it this time because I never got tired of it. Looking forward to eating this for weeks to come out of my freezer. Thanks so much for this great recipe 🙂
Absolutely delicious. The twist with the basil, lemon, parsley and I used tarragon. My new favorite
Awesome flavor and one of the best comfort foods. Well done!
Yum! Feel so good after having this when I’m sick! I fried the onions with a little garlic and ginger paste in the beginning – does wonders to the flavor! Also added 2 cubes of chicken bullion.
I’m currently making this and I used ginger as well. I also used some of a jar of better than bouillon as I didn’t have stock on hand. I added a bit of turmeric as well.
how do i convert this recipe for a slow cooker crock pot?
Oh, that’s easy, just throw it in the trash.
Forgot to mention in my initial review that I also made this in my slow cooker instead on the stovetop. You just make it the same way as you would if you were cooking it on the stove. Use either this simmer or soup setting. Perfection
I am also interested in IP and/or croak pot recipes as I see some others are.
Thank you as it looks mouth watering
So easy to follow recipe. Worth the time preparing . Absolutely delicious. Enjoy
Not a review but a question: Is there an Instant Pot version for this recipe?
The addition of lemon and dill takes this from good to great! I also love that it’s one pot.
Ms. Chungah, can I make this chicken soup in my crockpot? By the way thank you for your great recipes.
Hi, I made this as written it’s delicious except I always have a hard time with sticky noodles if I don’t make them separately. Is there something I should be doing so this doesn’t happen?
Thank you
Made this soup today since I’m not feeling well. Only change I made was to tie several swigs of thyme and drop them in the pot. Omitted dill.Oh my goodness, this recipe is so good! Five star ***** winner for me!
It is AMAZING! It has its own flavor or dill, lemony. It has its “Zing” if that’s what you’re looking for. And it is easy enough for me, a 12 year old, and my family loves it! Tho I added some chicken stock for extra flavor. Definitely try it!
Have chicken soup on the stove now-will add lemon and dill as suggested.
If you wrap celery in aluminum foil so it is air tight it will last for a month or so, maybe longer.
Thanks for the great tip!
this is the recipe brandon farris used in his video!! sure its delicious.
Absolutely delicious. This recipe is a definite keeper. Taking some to a friend who is ill. Thank you!
This is so delicious and ready in under an hour!!it’s so nice not do deal with a whole raw chicken too. The lemon juice is perfect and brings out all the flavors!! Thanks so much!!
I’ve made this a couple times for my family & they all loved it! The fresh dill adds just the right touch. My husband is Jewish so I left out the noodles once & served it with matzo balls! Equally yummy. Thanks for posting!