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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This is easy and delicious! My husband and I really enjoyed it. I substituted boneless chicken in order to save time and did not add bay leaves or dill – it was still full of so much flavor!! I 100% recommend and it is definitely worth your time.
This was the best chicken noodle soup I have ever served My husband went back for a third cup❤️. Also so easy to make
Simply incredible. Easy to make and my favorite CNS recipe that I have ever made!
Delicious soup and so simple to make!
Hi there ! I absolutely love your meals! I can’t seem to find the nutritional information though. I have to keep track of certain nutrients. It’s the only thing that makes me hesitate making meals from this site. Maybe I’m missing them??
Thank you for sharing these yummy recipies
This is so good!
Can I use boneless? I don’t often find bone-in organic chicken breasts.
Really delicious soup recipe! Especially during the cold season! I may have added more veggies (carrots, celery) and broth (an extra 2 cups), but stuck to Chungahs recipe, will be making again!! Thanks for sharing this recipe!
I made it to feel warmth and comfort after eating like a pig from holidays. Wonderful!
A family favorite!!! It’s perfection!
This is the best chicken noodle soup you’ll ever have. The addition of the dill & lemon at the end takes it over the top comforting. So good!
This was great for a chilly night; very tasty.
This is a crazy good recipe. I have made it several time for informal gatherings and people love it. I may go a little heavier on the chicken thighs 🙂 but oh well. Question: We are going to a party that has everyone bringing appetizers. The host has requested this soup and she is going to serve it in mugs. Is there a make ahead technique that I should consider. I really need to make it in the morning due to my schedule and then heat it up. Again–thanks for the recipe.
I cook the noodles separately and add them when serving the soup. That way it’s good for several days without the noodles getting mushy and overcooked.
Can I use dried dill
Soup is a big hit! Love the flavor profile! I used the last serving of spaghetti noodles in the box instead. Thank you for the recipe
This is my absolute favorite chicken noodle soup recipe I’ve ever made. I’ve made it several times now and made my own minor flavor tweaks of course. My husband is SE Asian so maybe my pallet has adapted to his tastes over the years, but I like to add a pinch of MSG and maybe a tablespoon of good fish sauce (we like the three crabs brand). Those two additions just kick up the umami profile and if you’re nervous about fish sauce, don’t be! Not an ingredient to take a big wif of or sip on its own but it’s delicious for adding a savory element.
I keep making this! It’s so easy and so yummy!
Thank u so much for reaching me how to make this!! I like cooking love to experience and experiment, that said I am very appreciative that it was done for me and just needed to follow recipe!! I mean this, u set a foundation for what will be my soup from now own moving forward! Thank u
I used leftover turkey in place of chicken. It turned out great.
This was amazing! And the leftovers tasted even better and next day! The dill put it over the top!