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 live in Alaska and can’t always get bone in chicken breasts. But I did snag a whole fryer chicken at 50% off. I seasoned with salt pepper thyme and basil and used my air fryer. While that was cooking I used the gizzard, neck, and veggies to start a broth. Once done I added cooked chicken to the veggies and put the bones in the pot of broth simmering. Worked out well. I’ve never added dill or lemon before but that definitely makes a difference!!!! The whole family loved it and said it was the best soup ever. Thank you for your recipe!!!
Hello, your soup is super tasty… Thank you for posting this great recipe.
I make soup all the time. I even made this soup before and thought…meh what’s the big deal. However I did leave out the lemon and dill…big mistake!
I made it again using all of the ingredients….it was damn delicious for sure! My husband and son raved about it! Yum!
This is the first time I’ve made chicken noodle soup from scratch and will never go back to canned chicken noodle soup again.
I love homemade food and this is definitely a keeper. I added 2 cups more of broth and I didn’t have bone-in chicken breast so I sautéed my boneless, skinless chicken breast in a little olive oil with seasonings (including Slap Yo Mama) and as weird as this may seem I added a little chicken bouillon granules! Lol I also used Culinaria Homestyle Wide Noodles. Next time I’m using regular egg noodles to see the difference and amaze my family again! Lol. It was amazing and I’ve saved it to my ChefTap recipes as a favorite! Thank you for sharing this recipe.
This has been my families go to recipe. Kids love it. I put in carrots, celery, onion, turnip, parsnip, dill, parsley, garlic, half of stick of butter. 3 bone in chicken breast and 2 1/2 containers of organic chicken stock.
Some fine egg noodles. And we have a great meal.
This was delicious. It was very easy to make. The only issue I had was the noodles. It took much longer than stated. Worth it though. Oh & the dill, & fresh parsley made the meal. Don’t skip them! I’ll definitely be making this again.
Yes! So yum! And definitely kiddo approved. I doubled then recipe
So good! I added more lemon juice then the recipe required, but my family really likes to taste lemon in their soup. Turned out great my family loved it!
I love love love this recipe! I do make mine slightly different in that I typically make it with leftover rotisserie chicken (and don’t like dill, so I use other fresh herbs from my garden instead). Tonight I’m baking chicken thighs and will cut them up for the chicken. I find using pre-cooked chicken for this recipe is delicious and a nice use of leftovers!
I made this last week when I came down with a cold and all I can say is YUM! There is nothing like a delicious chicken soup when you are feeling sick. I added a lot more lemon cause I love lemon and this will be my go-to soup recipe.
OMG it turn out so great!!!
Made this with plant based chicken broth and added some veggie chicken at the end and it’s still super delicious as a vegan option if that’s your thing. 🙂
My husband is feeling ill and wanted soup for dinner so i looked up chicken noodle soup and looked around and a few different recipes and I am so glad I decided to go with this one. This recipe is so tasty! I altered it a little bit and I put about a tbsp of two of fresh cilantro, used more lemon juice, used chicken bone broth and chicken broth, egg pasta and used some chicken breasts instead of thighs and oh my goodness! I was skeptical about using the dill, but after reading the reviews I will definitely be using it next time! Thanks for the recipe!
My youngest daughter texted me to say she had a bad cold and generally not feeling well. So I started looking for tasty chicken soup recipes when I came across this recipe and decided to try it. Certainly glad I did so…it is delicious. The addition of fresh parsley , dill, and the lemon juice really gives the soup a great depth of flavor. I also added a little more lemon juice than the recipe indicated. I agree with the people who cooked the noodles separately which is what I did and added them to each individual serving as the noodles soak up much of the liquid. Next time I make the soup I think I will use chicken thighs instead of chicken breasts as I prefer darker meat plus it has more flavor.
Easy to make. Delish.
Impressed with this soup. It will be saved in my list of go to soup recipes. Thank you for sharing this delicious soup recipe.
I love chicken soup with lemon. This is a great recipe although I did add a little more lemon juice. WOW THIS WAS A GOOD RECIPE!!!
It’s so damn good. I made it several times. Even my husband who is not soup lover loves it. Thanks for sharing.
Wow! I took a rotissre chicken and made the home made broth the day before… still had to mix a but of Swanson chicken stock but the flavor of this soup is unparalel to anything i have ever made or tasted! I don’t even know what to say! I used the homemade broth with whole grain egg noodles… and WOW! Kudos to the recipe creator!
Does anything need to be adjusted if I want to make this without veggies??
love this recipe! very delicious
This soup is not only easy to make for a crowd but is very good. I used skinless chicken breast and bone in chicken thigh, removing the bone after cooking. Letting the chicken rest then shredding the chicken breast and removing the thigh bome before adding it back to pot gave the soup added depth of flavor. Be careful when adding the noodles since they expand in the broth. I also let the soup cool quickly in an ice bath before storing it in in the fridge. This soup is a winner!
I’m in love with this soup!