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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a rich, golden broth and wide egg noodles simmered until tender. Simmer chicken with whole vegetables for deep flavor, then add fresh dill at the end for bright aroma.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken broth base
  • 1 whole chicken
  • 2 carrots Keep 2 whole carrots for the broth.
  • 2 celery Keep 2 whole celery stalks for the broth.
  • 1 onion Use 1 whole onion for the broth; save 1/2 onion for dicing later.
  • 4 garlic Use 4 whole cloves for the broth; save 2 cloves for later.
  • 10 cup water
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tsp dried thyme
  • 0.5 onion Dice 1/2 onion for adding later.
Soup additions
  • 3 carrots Slice 3 carrots; add after broth is strained.
  • 3 celery Slice 3 celery stalks; add after broth is strained.
  • 6 garlic Use remaining garlic: 2 cloves added after broth is strained.
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill Chopped, for finishing at the end.
  • 1 salt and pepper To taste, added after dill.
  • 1 whole onion Total onion listed is 1 whole plus 1/2 onion diced; use both amounts as specified.
  • 3 celery Total celery listed is 5 stalks; use 2 whole for broth and 3 sliced for later.
  • 5 carrots Total carrots listed is 5; use 2 whole for broth and 3 sliced for later.

Equipment

  • 1 Dutch oven

Method
 

Make 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. Add dried thyme, then set the pot over high heat.
  2. Bring to a boil, and skim off any foam as it rises. Reduce heat to maintain a gentle simmer.
  3. Simmer the chicken 45-60 minutes until the chicken is very tender. Keep the liquid at a steady simmer for best flavor.
  4. Strain the broth, discarding vegetables and peppercorns. Return only the strained broth to the pot.
  5. Bring the broth to a simmer again. Keep it at a simmer so the remaining vegetables cook quickly.
Build the soup
  1. Add sliced carrots, sliced celery, diced onion, and remaining garlic to the simmering broth. Simmer for 10 minutes, stirring occasionally.
  2. Add wide egg noodles and shredded chicken to the pot. Simmer 6-8 minutes until the noodles are tender.
  3. Stir in chopped fresh dill, then season generously with salt and pepper. Taste and adjust so the broth is well balanced.

Notes

For a clearer broth, skim foam early and keep the simmer gentle rather than boiling. Refrigerate leftovers in an airtight container up to 4 days; reheat on the stovetop until steaming. Freezing is not ideal because wide egg noodles can soften after thawing—best stored refrigerated only. For a lighter option, use skinless chicken and skim any fat that rises to the surface after chilling (or use less water-fat by chilling and removing the fat cap).