Description
Comforting, nourishing, and full of flavor—this Homestyle Chicken Noodle Soup features tender chicken, hearty vegetables, and wide egg noodles simmered in a rich, herb-infused broth. It’s the perfect cure for chilly nights or when you need a cozy meal.
Ingredients
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2 tbsp unsalted butter
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1 onion, diced
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2 carrots, peeled and diced
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2 ribs celery, diced
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3 cloves garlic, minced
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8 cups chicken stock
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2 bay leaves
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2½ lbs bone-in, skinless chicken breasts
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2½ cups wide egg noodles
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2 tbsp chopped fresh parsley
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2 tbsp chopped fresh dill
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1 tbsp freshly squeezed lemon juice (or more, to taste)
Instructions
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Sauté vegetables:
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Stir in garlic and cook for 1 minute more. -
Add broth and chicken:
Pour in chicken stock. Add bay leaves, salt, and pepper. Place chicken breasts into the pot. -
Simmer:
Bring to a boil, then reduce heat and simmer, covered, for 30–35 minutes, or until chicken is fully cooked and tender. -
Shred chicken:
Remove chicken from the pot. Let cool slightly, then shred into bite-sized pieces using two forks. Discard any bones. -
Cook noodles:
Add egg noodles to the pot and cook uncovered for 6–8 minutes, until tender. -
Finish soup:
Return shredded chicken to the pot. Stir in parsley, dill, and lemon juice. Adjust seasoning to taste.
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Serve:
Ladle into bowls and serve warm with crusty bread or crackers.
Notes
For deeper flavor, use homemade chicken stock or add a splash of white wine during the vegetable sauté.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Add spinach or kale at the end for an extra boost of greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American