Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with rich homemade broth, tender wide egg noodles, and shredded chicken for an old-school, comforting bowl. Simmer chicken with aromatics, then cook noodles until just tender for the best texture.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Homestyle broth base

3 lb whole chicken or 3 pounds bone-in pieces
2 carrots Use 2 whole for the broth and save 3 sliced for later.
2 celery Use 2 whole stalks for the broth and save 3 sliced for later.
1 whole onion plus 1/2 onion diced Use 1 whole for the broth and 1/2 onion diced for later.
4 cloves garlic Use 4 cloves for the broth and 2 cloves for later.
2 bay leaves
1 tbsp whole peppercorns
10 cup water
1 tsp dried thyme
0.25 salt and pepper to taste Season as needed; include both salt and pepper.

Soup and finishing

3 carrots Slice for the soup (carrot coins).
3 celery Slice for the soup.
0.5 whole onion plus 1/2 onion diced Dice for the soup.
2 cloves garlic Remaining garlic, minced or finely chopped.
10 oz wide egg noodles
2 tbsp fresh dill Chopped; for stirring in at the end.

Equipment

1 Dutch oven

Method

Make the broth

Add whole chicken, 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and whole peppercorns to a large pot with water. Bring to a boil over high heat.
Skim off the foam as it forms, then reduce heat to a gentle simmer. Simmer for 45–60 minutes until the chicken is very tender.

Shred chicken and build the soup

Strain the broth, discarding the vegetables and peppercorns. Return the broth to the pot and bring it back to a simmer.
Add sliced carrots, sliced celery, diced onion, and remaining garlic. Simmer for 10 minutes, until the vegetables begin to soften.

Cook noodles and finish

Add wide egg noodles and shredded chicken to the simmering broth. Cook for 6–8 minutes until the noodles are tender.
Stir in fresh dill and season generously with salt and pepper. Taste and adjust as needed, then serve hot.

Notes

For a clearer broth, skim foam early and keep the simmer gentle rather than boiling hard. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove. Freezing is not recommended because wide egg noodles can soften too much after thawing; for a make-ahead plan, store broth and chicken separately and cook fresh noodles when reheating. For a lighter option, use skinless chicken pieces and add the dill at the end as directed.