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Overhead shot of two bowls of homemade chicken noodle soup with egg noodles, carrots, shredded chicken, and fresh parsley garnish.
Daniel

Hearty Homestyle Chicken Noodle Soup

A classic, comforting bowl of chicken noodle soup made from scratch with a rich, flavorful broth, tender chicken, and hearty vegetables. The perfect remedy for a cold day or when you're feeling under the weather.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 large breasts
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 medium carrots sliced into 1/4-inch rounds
  • 3 medium celery stalks sliced 1/4-inch thick
  • 4 cloves garlic minced
For the Broth and Noodles
  • 8 cups low-sodium chicken broth or stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp kosher salt or more to taste
  • 1/2 tsp black pepper freshly ground
  • 8 oz wide egg noodles uncooked
For Garnish and Flavor
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped (optional)
  • 1 tbsp fresh lemon juice optional, for brightness

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the chicken breasts dry with paper towels and season generously on both sides with salt and pepper. Place the chicken in the hot pot and sear for 3-4 minutes per side, until a golden-brown crust forms. The chicken does not need to be cooked through. Remove the chicken and set aside on a plate.
  2. Reduce the heat to medium. To the same pot, add the chopped onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  4. Pour in the chicken broth, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pot. Add the bay leaves, dried thyme, 1 tsp of kosher salt, and 1/2 tsp of black pepper. Stir to combine.
  5. Return the seared chicken breasts to the pot, nestling them into the liquid. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F or 74°C).
  6. Carefully remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces.
  7. Increase the heat to bring the broth back to a gentle boil. Add the uncooked egg noodles and cook according to the package directions, usually about 6-8 minutes, until they are al dente. Be careful not to overcook them as they will continue to soften in the hot broth.
  8. Turn off the heat. Return the shredded chicken to the pot. Stir in the chopped fresh parsley, fresh dill, and lemon juice (if using). Taste the soup and adjust the seasoning with more salt and pepper if needed.
  9. Remove the bay leaves before serving. Ladle the hot chicken noodle soup into bowls and serve immediately.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the noodles will continue to absorb broth and soften, so you may want to add a splash of extra broth when reheating.
Freezing: For best results, freeze the soup base without the noodles. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When ready to serve, thaw the soup, bring it to a simmer, and cook fresh noodles directly in the broth.
For a Richer Broth: Use 1.5 lbs of bone-in, skin-on chicken thighs instead of breasts for a more flavorful, richer broth. Sear them skin-side down first to render the fat, remove the skin before shredding, and proceed with the recipe.