Homestyle Chicken Noodle Soup
This delicious and flavorful homestyle chicken noodle soup is the ultimate comfort food and it’s so easy to make.
I’ve made this homestyle chicken noodle soup a few times this winter season and we all love it. I stumbled upon this homemade chicken noodle soup recipe on Damn Delicious and loved the idea of using fresh dill and lemon juice. I adapted the recipe a little bit by using homemade chicken broth, an extra carrot, and more garlic. I took a big pot of this comforting soup to a lifelong friend a couple of weeks ago who was sick with covid, and she swears it made her feel so much better and helped heal her.
Homestyle Chicken Noodle Soup
Ingredients:
- 2 tbsp unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- Sea salt freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- 1 ½-2 lbs bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley leaves, chopped
- 1 tbsp fresh lemon juice, or more, to taste
How to Make Homestyle Chicken Noodle Soup
Heat the butter in a large Dutch oven or stockpot over medium-high heat.
Add the onion, carrot, and celery and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, bay leaves, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; stir well.
Add the chicken breasts and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 40-45 minutes, or until cooked through.
Remove the chicken and set aside on a cutting board to cool. Once cool, remove the bones and cut the chicken into bite-sized pieces.
Add the egg noodles and chicken to the soup and cook, stirring occasionally, for 6-7 minutes or until the egg noodles are just cooked through.
Stir in the dill, parsley, and lemon juice. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately. Side Note: Soup is best served immediately as the egg noodles will soak up the broth. Cook the noodles separately if you want to make this soup ahead of time to serve later.
Equipment
Ingredients
- 2 tbsp unsalted butter
- 1 onion diced
- 3 carrots peeled and diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 8 cups chicken broth
- 2 bay leaves
- Sea salt freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- 1 ½-2 lbs bone-in, skinless chicken breasts
- 2 ½ cups wide egg noodles
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley leaves chopped
- 1 tbsp fresh lemon juice or more, to taste
Instructions
- Heat the butter in a large Dutch oven or stockpot over medium-high heat.
- Add the onion, carrot, and celery and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth, bay leaves, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; stir well.
- Add the chicken breasts and bring to a boil. Reduce heat to a low, cover with a lid, and simmer for 40-45 minutes, or until cooked through.
- Remove the chicken and set aside on a cutting board to cool. Once cool, remove the bones and cut the chicken into bite-sized pieces.
- Add the egg noodles and chicken to the soup and cook, stirring occasionally, for 6-7 minutes or until the egg noodles are just cooked through.
- Stir in the dill, parsley, and lemon juice. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately. Side Note: Soup is best served immediately as the egg noodles will soak up the broth. Cook the noodles separately if you want to make this soup ahead of time to serve later.
This is wonderfully soothing and yummy…perfect for flu season!
Looks delicious and very similar to my dad’s recipe that we use, except ours includes peas. Hard to be as a winter meal and we have some real cold weather coming next week.