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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with wide egg noodles and a rich homemade golden broth simmered from bone-in chicken. Tender shredded chicken and carrot coins are simmered to flavor, then finished with dill and seasoning.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken
  • 1 whole chicken or 3 pounds bone-in pieces Use whole chicken for a fuller broth or bone-in pieces if preferred.
Carrots for broth and soup
  • 5 carrots You’ll use 2 whole carrots in the first simmer, then slice the remaining 3 for the soup.
Celery for broth and soup
  • 5 celery You’ll use 2 whole celery stalks in the first simmer, then slice the remaining 3 for the soup.
Onion
  • 1.5 onion 1 whole onion plus 1/2 onion diced (total).
Garlic
  • 6 garlic 4 cloves with the broth simmer, then remaining for the vegetable simmer.
Water
  • 10 cup water Measure water for the initial broth; add enough to keep the chicken submerged as needed.
Bay leaves
  • 2 bay leaves Whole bay leaves for broth flavor.
Whole peppercorns
  • 1 tbsp whole peppercorns Use whole peppercorns and strain them out after simmering.
Dried thyme
  • 1 tsp dried thyme Adds herb flavor to the broth.
Wide egg noodles
  • 10 oz wide egg noodles Cook until tender in the simmering soup.
Fresh dill
  • 2 tbsp fresh dill, chopped Stir in at the end for bright dill aroma.
Salt and pepper
  • 1 salt and pepper to taste Season generously after noodles are cooked.

Equipment

  • 1 Dutch oven

Method
 

Simmer the 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 10 cups water. Bring to a boil.
  2. Skim the foam off the surface, reduce heat to a gentle simmer, and simmer 45-60 minutes until the chicken is very tender. Keep the broth at a steady simmer, not a hard boil, for clarity.
Strain and build the soup
  1. Strain the broth through a strainer, discarding the vegetables and peppercorns, then return the broth to the pot. Bring the broth back to a simmer.
  2. Add sliced carrots, sliced celery, diced onion, and the remaining garlic, and simmer 10 minutes. Cook until vegetables are just beginning to soften.
Cook noodles and finish
  1. Add egg noodles and shredded chicken, then cook 6-8 minutes until noodles are tender. Stir occasionally so noodles don’t stick together.
  2. Stir in fresh dill and season generously with salt and pepper to taste. Simmer 1 minute and serve hot, with the dill evenly distributed.

Notes

For the clearest broth, skim foam frequently during the first simmer and keep the heat gentle. Store leftovers in an airtight container in the refrigerator up to 3 days; the soup can thicken as noodles absorb broth—add a splash of water when reheating. Freezing is not recommended because noodles may soften too much after thawing. For a lighter swap, use low-sodium salt (and taste after the noodles cook) to control sodium while keeping flavor.