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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a deep golden broth, wide egg noodles, and tender shredded chicken. Simmer whole chicken with aromatics, then add vegetables and noodles until just tender.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken or bone-in pieces
  • 1 whole chicken or bone-in pieces Use 1 whole chicken or about 3 pounds bone-in pieces.
Carrots
  • 5 carrots 3 sliced and 2 left whole for the broth.
Celery
  • 5 celery 3 sliced and 2 left whole for the broth.
Onion
  • 1 onion 1 whole onion plus 1/2 onion diced.
Garlic
  • 6 garlic 4 cloves used in the broth, remaining garlic added with sliced vegetables.
Water
  • 10 cup water
Bay leaves
  • 2 bay leaves
Whole peppercorns
  • 1 tbsp whole peppercorns
Dried thyme
  • 1 tsp dried thyme
Wide egg noodles
  • 10 oz wide egg noodles
Fresh dill
  • 2 tbsp fresh dill Chopped.
Salt and pepper
  • 1 salt and pepper To taste; add generously at the end.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place whole chicken, 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and whole peppercorns in a large Dutch oven with 10 cups water.
  2. Bring to a boil, then skim foam from the surface.
  3. Reduce heat to a steady simmer and cook 45-60 minutes, until the chicken is very tender.
  4. Strain the broth, discarding the vegetables and peppercorns, then shred the chicken meat.
  5. Return the strained broth to the pot and bring to a simmer.
Add vegetables and noodles
  1. Add sliced carrots, sliced celery, diced onion, and the remaining garlic, then simmer 10 minutes.
  2. Add wide egg noodles and shredded chicken, then cook 6-8 minutes until the noodles are tender.
Finish and season
  1. Stir in chopped fresh dill and season generously with salt and pepper.

Notes

Pro tip: Shred the chicken while it’s warm, and strain the broth right after the first simmer for a cleaner, deeper flavor. Store in the refrigerator up to 4 days; freeze up to 3 months (best to cool completely and freeze in portions). For a lighter option, use skinless chicken pieces and reduce added noodles slightly so the soup stays broth-forward.