Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup classic chicken noodle soup that hits just right—warm, cozy, and straight-up comfort in a bowl. Perfect for sick days or chilly nights!

It’s the middle of winter—33°F all week, with snow and ice piled high everywhere. And it’s only January, so we’ve got a solid 3-4 months of winter still ahead.

Homestyle Chicken Noodle Soup it’s warm, cozy, and just what you need to soothe you on chilly nights.

This recipe calls for bone-in, skinless chicken breasts, so it takes a bit longer to cook—but trust me, it’s worth it. You’ll get the most flavorful broth and tender, juicy chicken bites. Plus, the fresh dill and a squeeze of lemon juice add a bright, zesty touch that takes it to the next level. Seriously, it’s SO good

Homestyle Chicken Noodle Soup Tips and tricks for success

• Go for high-quality stock. The better the stock, the better your soup will taste. Watch out for brands that pack in the salt—stick to unsalted or low-sodium options. Homemade stock? Even better!
• Bone-in chicken is the way to go. Sure, you can use boneless, skinless chicken, but bone-in brings way more flavor and keeps the meat super tender.
• Egg noodles all the way. They’re flat, wide, and soak up all that broth goodness, making them fluffy and flavorful.
• Fresh herbs are a game-changer. Dried herbs work in a pinch, but fresh ones bring next-level flavor to your soup.
• Don’t skip the lemon juice. A squeeze of fresh lemon brightens the whole dish, cutting through the richness and balancing the flavors perfectly.

What to serve with Homestyle Chicken Noodle Soup

• Effortless No-Knead Bread
• No-Knead Rosemary Loaf
• Honey Whole Wheat Rolls
• Quick Skillet Dinner Rolls
• Simple Garlic Parmesan Knots

FAQ’s of Homestyle Chicken Noodle Soup

Can I use dried herbs instead of fresh ones?
Definitely! Dried herbs are more concentrated, so you’ll need less. A good rule of thumb is 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs.

Can I substitute chicken broth for chicken stock?
Sure thing! Both work great, but keep in mind that store-bought broth can be saltier than stock. Always taste and adjust your seasoning. Stock tends to be richer and is made from bones, while broth is typically made from meat and vegetables.

What are my options for egg noodles?
Egg noodles are a classic choice, but you can also use elbow macaroni, orzo, ditalini, or even broken-up fettuccine for a fun twist.

Should I cook the noodles separately?
Cooking the noodles directly in the soup lets them soak up all that flavorful broth. If you’re planning on leftovers, though, cook the noodles separately to keep them from getting mushy.

Is this soup freezer-friendly?
Absolutely! Just freeze the soup without the noodles (they don’t hold up well when frozen). Store it in individual freezer bags, thaw overnight in the fridge, and reheat on the stove. Add freshly cooked noodles when serving for the best taste.

Homestyle Chicken Noodle Soup

Recipe by umair

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Ingredients

• 2 tbsp unsalted butter

• 1 medium onion, finely diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups chicken stock

• 2 bay leaves

• Kosher salt and freshly ground black pepper, to taste

• 2 ½ lbs bone-in, skinless chicken breasts

• 2 ½ cups wide egg noodles

• 2 tbsp fresh parsley, chopped

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh lemon juice (or more to taste)

Directions

• In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for 3-4 minutes while stirring occasionally until they soften.
• Stir in the minced garlic and cook for about 1 minute until fragrant.
  
• Pour in the chicken stock and add the bay leaves. Season with salt and pepper to taste.
• Pour in the chicken stock and add the bay leaves. Season with salt and pepper to taste.
• Place the chicken into the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 30-40 minutes or until the chicken is fully cooked. Remove the chicken and allow it to cool slightly before dicing into bite-sized pieces, discarding the bones.
• Add the diced chicken back into the pot along with the egg noodles. Cook for 6-7 minutes, or until the noodles are tender.
• Turn off the heat and stir in the chopped parsley, dill, and freshly squeezed lemon juice. Adjust seasoning with salt and pepper if needed.
• Serve hot and enjoy immediately!