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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a deep, golden broth and wide egg noodles simmered until tender. Uses a whole chicken simmered with bay leaves and peppercorns, then refreshed with fresh dill for classic comfort.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken broth base
  • 1 whole chicken or 3 pounds bone-in pieces Use bone-in for the richest broth.
Vegetables and aromatics
  • 5 carrots 3 sliced for the soup; 2 left whole for the broth.
  • 5 celery stalks 3 sliced for the soup; 2 left whole for the broth.
  • 1 whole onion plus 1/2 onion diced Use 1 whole onion for the broth and 1/2 onion diced for the soup.
  • 6 cloves garlic 4 cloves for the broth; remaining for the soup.
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tsp dried thyme
  • 10 cup water
Noodles and finishing
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill, chopped
  • 0.25 salt and pepper to taste Season at the end, and adjust after simmering.

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 water. Bring to a boil over high heat, then skim foam off the surface.
  2. Reduce heat to maintain a gentle simmer and cook for 45-60 minutes until chicken is very tender. Skim again if foam collects so the broth stays clear.
Strain and shred
  1. Strain the broth into a clean pot and discard the vegetables and peppercorns. Transfer the chicken to a plate and shred the meat, discarding bones and any skin.
  2. Return the strained broth to the pot and bring it to a simmer again. Keep it at a steady simmer so the vegetables cook evenly.
Cook vegetables and noodles
  1. Add sliced carrots, sliced celery, diced onion, and remaining garlic to the simmering broth, then cook for 10 minutes. You want the vegetables to soften but not turn mushy.
  2. Add wide egg noodles and shredded chicken, then simmer for 6-8 minutes until the noodles are tender. Stir occasionally so noodles don’t clump.
Finish with dill
  1. Stir in fresh dill and season generously with salt and pepper. Turn off the heat and let the soup sit 2-3 minutes to let flavors meld, then serve hot with visible noodles and chicken throughout.

Notes

For the clearest broth, skim foam right after the boil and again during the first 10 minutes of simmering. Store in an airtight container in the refrigerator up to 4 days; freezing is yes—freeze cooled soup up to 3 months, and reheat gently on the stove. For a lighter option, use skinless chicken pieces and reduce the noodle amount slightly to keep the texture hearty without extra calories.