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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with wide egg noodles and a deep, golden homemade broth. Simmer bone-in chicken until tender, then shred and cook the noodles right in the pot for a cozy, hearty texture.
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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 or 3 pounds bone-in pieces
  • 2 carrots left whole for the broth
  • 2 celery left whole for the broth
  • 1 onion whole for the broth
  • 4 clove garlic use 4 cloves in the broth
  • 10 cup water
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tsp dried thyme
Soup finishing
  • 3 carrots 3 sliced and 2 left whole for the broth
  • 3 celery 3 sliced and 2 left whole
  • 0.5 onion half diced
  • 6 clove garlic 6 cloves total; use remaining after simmering step
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 chicken meat shredded from the cooked chicken

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the whole chicken, 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and whole peppercorns in a large pot with the water.
  2. Bring to a boil, skim off any foam, then reduce heat and simmer for 45-60 minutes until the chicken is very tender, with active gentle bubbling visible at the edges.
  3. Strain the broth, discarding the vegetables and peppercorns, then shred the chicken meat.
  4. Return the strained broth to the pot and bring it back to a simmer, with small bubbles breaking the surface.
Build the soup
  1. Add the sliced carrots, sliced celery, diced onion, and the remaining garlic, then simmer for 10 minutes until the vegetables begin to soften.
  2. Add the egg noodles and shredded chicken, then cook for 6-8 minutes until the noodles are tender and the liquid returns to a steady simmer.
  3. Stir in the fresh dill and season generously with salt and pepper, and serve when the broth looks evenly flavored.

Notes

For clearer broth, keep the simmer gentle after skimming foam—too much boiling can make it cloudy. Store leftovers in the refrigerator up to 3 days; freeze soup without noodles if possible for best texture (freeze up to 2 months). To make it gluten-free, swap in gluten-free wide egg noodles and cook them according to package directions before adding the dill.