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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Quick question – my boyfriend was only able to grab bone-in, skinless chicken thighs and boneless, skinless chicken breasts. Can I add both types of chicken to this recipe? Planning on making this tonight!
This was so delicious! I’m going off of this and making my own recipe!!! ♥️
I really, really loved this soup and will definitely make it again (and again). But you really need to include nutritional info in these recipes. Some of us have to watch things like carbs, sodium, etc. and it really helps us track what we eat.
Thanks!
Yes, absolutely. The thighs are slightly fattier and will
Add richness to the broth. Can’t hurt a thing !!
This was very easy to make and damn delicious. Definitely looking forward to the leftovers for lunch.
Damn delicious!
Simply AMAZING! So easy to make and tasty. This will go into the regular rotation in our house. Even my picky eater kids at this soup. Do yourself a favor and make this soup!!!
Super easy and delicious. I am 9 1/2 weeks pregnant and nauseous so most food doesn’t settle well. This was perfect! I added spinach and used whole wheat egg noodles. Didn’t have fresh parsley or fresh dill but used dried parsley and it still tasted great.
Simply the best chicken noodle soup recipe. Simple, fresh and warms the soul.
This is a great recipe, but as I am cooking this.I will have to make another pan before the week is out. I love CHICKEN NOODLE SOUP and have been looking for creative ways to use the leftovers.
i wouldn’t change a thing about this meal. And i love to read more posts of yours on regular basis.
I wanted to try a new Chicken Noodle Soup Recipe, and I am so happy it was yours. It was fantastic! The Dill and Lemon juice made it perfect.
Oh.my.word. Wow – this recipe is delicious!! This is my first attempt at homemade chicken noodle soup so I have nothing to compare this recipe with but for my first rodeo, it’s fantastic. Absolutely perfect for a cold day. I followed the recipe on spot (except forgot the celery) and my tastebuds were beyond satisfied. I will certainly be making this again. Thank you!!!!
Did you use the lemon?
so good and very easy! Thank you
This is perfect for a cold day! I also didn’t add the lemon or dill. It is such a simple and easy recipe. I doubled the carrots only because I love them. Thank you for this great recipe!
Yum! I’m a novice cook and followed the recipe exactly and it was awesome, love the fresh lemon and herb taste.
Love it
Why do people feel a need to customize the recipe.
Just rate it the way it was written.
Thanks everybody.
Thank you damndelicious again.
Am I at a Jewish deli ?
Great soup for this cold and dreary day
My 6 year old gave this soup a 10!!! I followed the recipe slightly fresh herbs, no dill/parsley, added 2 water since I only had 1 32oz chicken broth I also used drum sticks and stuck the bone in the broth. (Something my mom always did) I personally love lemon I squeeze a lot.
This was delicious! How long should I cook the chicken if I have boneless chicken breasts?
This is a great recipe for soup. The only switch up is I use 4 tbsp butter to sauté my vegetables because I used 2x the vegetables. I also used shredded rotisserie lemon pepper chicken. Family approved.
Positively decadent while perfectly simple. Exactly what I was looking for!
Wow this was so delicious and comforting! My fiancé wanted to make chicken noodle soup, which his dad made often. We couldn’t find bone-in skinless chicken breast, so we just used regular chicken breast. We hadn’t poached the chicken in a soup before. That was the best part! Loved the recipe, loved the home style feel. Our house smells like celery and soup now. Not complaining.
Love love love! I made this soup for my husband who was feeling under the weather. And he’s a super picky eater.
Anyway, it smells like heaven, even our kiddos were asking about “what smelled so good” and I could smell it the next AM. I did use chicken strips (raw, but not on the bone). Then after they cooled I just tore apart and added back to the soup. Still amazing! I also purchased rosemary/olive oil bread from my local bakery. It’s amazing, I love the hint of dill I taste. But all of the ingredients combined just work. Thank you, this is a saved recipe in our home for sure!
I make this dish OVER and OVER again. It’s the absolute best chicken noodle soup recipe. I even add some turmeric for extra immune strengthening. Have got so many compliments on it.