Homestyle Chicken Noodle Soup
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Classic chicken noodle soup that will leave you feeling so warm + cozy! Perfect for sick days + cold nights!
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.
reasons to make homestyle chicken noodle soup
- Classic feel-good comfort food. This is one of those cozy soups that hits just right every single time, especially when you’re feeling under the weather or after shoveling all the snow in the driveway in blustery 20 degree weather. It’s the best kind of hug-in-a-bowl, warming you from the inside-out.
- The most flavorful broth. This recipe uses bone-in, skinless chicken breasts. It will take a little longer than usual for the chicken to cook through but it will also yield the most flavorful broth with the most tender, juicy shredded chicken (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.
- Can be made ahead of time. This is also a great recipe to make ahead of time and store in the fridge (storing the noodles separately) making prep work even speedier than ever. Need an even quicker shortcut? Use store-bought or leftover rotisserie chicken!
Tips for Perfect Homestyle Chicken Noodle Soup
- Use good-quality stock. The better quality your stock, the better your chicken noodle 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.
PRO TIP
Make ahead of time and store the egg noodles separately.
Because the egg noodles will continue to soak up the broth, cook and store the egg noodles separately if making this ahead of time.
What to Serve with Homestyle Chicken Noodle Soup
Tools You Need for the Best Chicken Noodle Soup
Chicken Noodle Soup: Frequently Asked Questions
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 egg noodles should be cooked and stored separately.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, adding a splash of water or stock as needed.
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
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.
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