Homestyle Chicken Noodle Soup
This post may contain affiliate links. Please see our privacy policy for details.
Craving a comforting, homemade bowl of chicken noodle soup? This easy homestyle chicken noodle soup recipe combines tender chicken, savory broth, egg noodles, dill, and lemon for the best cozy comfort food. Perfect for sick days or cold winter 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.
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 for Perfect Homestyle Chicken Noodle Soup
- 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 Homestyle Chicken Noodle Soup
Tools You Need for the Best Chicken Noodle Soup
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.
Broth is made from meat and vegetables while stock is often lower sodium and thicker than broth, and is made from bones and vegetables. 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.
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 make chicken noodle soup ahead of time! It actually tastes better the next day after the flavors have had time to meld together. If you plan to make it in advance, store the soup in an airtight container in the refrigerator for up to 3-4 days. Just remember to cook the noodles separately if you’re making it in advance, as they can become too soft when reheated in the soup.
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.
How to Make 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
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
I’ve made this recipe twice already and it taste just like my mom’s homemade chicken noodle soup. I’m Dominican so I add 3 sopitas which you can find in your local supermarket in the hispanice aisle but other than I followed this recipe to the T. Thank you so much my family loves it!
This is a great soup recipe I do add a can or two of diced tomato and that puts this soup over the edge!
Wonderful recipe! Thank you!
I subbed a half cup of orzo and canned chicken because that’s what was in the cupboard, and it was easily the tastiest chicken soup I have ever made.
The recipe looks great! I was wondering if anyone has frozen the soup without the noodles, and just added noodles upon thawing/reheating?
Chicken soup freezes super well. Just don’t add the noodles, they tend to break apart and become a mushy mess after they come out of the freezer. Boil what noodles you need seperately, and then add at the time of serving. Freeze your soup, then do the same thing when you reheat it.
Chicken soup is always my GO TO meal whenever it starts getting chilly out. I’ve always made it pretty much exactely like your recips except the lemon and dill add so much flavour! Love it, thanks!
I love this recipe and have made it a few times. I do do one simple change and that is I cook the noodles seperate and then you can add just the right amount when the soup is served. I then put the leftover noodles in the fridge in an airtight container. The noodles don’t get mushy stuck in the leftover soup.
Love all of these tips and that looks absolutely amazing! Your pictures make it even better and makes me more excited to try. Love the idea of using fresh dill too!
This recipe is truly amazing. Not feeling too well and each bite sings to my tummy and my throat. Thank you so much ❤️
I am making this as I type but have already made it 2 times before. WOW! It is so yummy. It is also great without the lemon and dill. This one’s a keeper
Did not have onion and garlic on hand due to only shopping every 2 weeks, but I used canned chicken and garlic and onion powder. I love this soup. The lemon and dill (I grow it fresh) gave it the perfect flavor. Better than any I have had before. My whole family actually ate it. First time in forever that we have all agreed on something. Thank you so much for sharing.
Great recipe. Made exactly
Best Chicken Noodle Soup recipe I’ve tried yet. I didn’t have all the ingredients on hand, so I had to substitute the garlic and onion for powdered onion and powdered garlic. Also, I used canned mixed vegetables and canned white chicken in place of the carrot and white chicken breast. Taste and flavor was phenomenal.
I’ve made this 3 times. First 2 times didn’t have every ingredient due to shopping only once a week now.. Today I used some leftover baked chicken breasts so seasoning from chicken. Yum! Sharing with some who are shut in. Thanks!
Can you use chicken skinless chicken thighs?
I always use thighs because they have so much more flavor then chicken breasts.
How much Time does it take to make the thighs and how many did you use? Do you get a lot of meat from it?
Dominick, I’ve used skinless bone-in thighs! Thighs give this recipe so much flavor, and you get all the benefits from the bone marrow…..just simmer for 40 minutes and they’re ready. Then de-bone and add the rest of the ingredients…… 😉
I made this soup for the first time & I’m proud of myself & my family loved it. Thanks for the help. I added some other things like other seasoning & Tabasco. Not cold here in Vegas but soup is always good for the soul
This was so awesome! Thank you so much for your recipes!
Very good soup. I made it using your Instant Pot Stock Recipe. Is there a way to adapt this recipe for the Instant Pot? I don’t want to overcook the vegetables.
Extremely easy to make. I thought the ingredients were simple but the lemon and dill give the soup a fresh flavour. Very hearty. Will add this to my list of recipes to make.