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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a rich, golden broth made by simmering bone-in chicken, then cooking wide egg noodles until tender. Finished with carrot coins, celery, shredded chicken, and fresh dill for a classic, comforting texture.
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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
  

Chicken broth base
  • 1 whole chicken
  • 5 carrots
  • 5 celery
  • 1.5 onion
  • 6 garlic
  • 10 cup water
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tsp dried thyme
Soup finishing
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill
  • 1 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken broth
  1. Place whole chicken, 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and peppercorns in a large pot with water. Bring it to a boil over high heat, then skim foam as it rises.
  2. Reduce heat to a gentle simmer (around 180°F/82°C) and simmer 45-60 minutes, until the chicken is very tender. Keep the surface barely moving and cover partially if needed to maintain simmer.
Build the soup
  1. Strain the broth into a clean pot, then discard vegetables and peppercorns. Return only the hot broth to the pot.
  2. Bring the strained broth to a simmer again. Keep it at a steady simmer before adding the vegetables.
  3. Add sliced carrots, sliced celery, diced onion, and the remaining garlic. Simmer 10 minutes, until the vegetables start to soften.
Cook the noodles and finish
  1. Add egg noodles and shredded chicken to the simmering pot. Cook 6-8 minutes, stirring occasionally, until the noodles are tender.
  2. Stir in fresh dill and season generously with salt and pepper. Taste and adjust right before serving.

Notes

For the clearest broth, skim foam immediately after the boil starts, then keep the simmer gentle so it doesn’t turn cloudy. Refrigerate leftovers in an airtight container up to 3-4 days; freeze the soup (best without noodles if possible) up to 2 months and reheat until hot and steamy. If you want a lower-carb version, swap the wide egg noodles for gluten-free noodles or shredded zucchini noodles (add just at the end).