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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a rich golden broth and tender wide egg noodles, made by simmering bone-in chicken until fall-apart tender. The broth is strained for clarity, then simmered with vegetables and finished with fresh dill and generous seasoning.
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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 Use either a whole chicken or bone-in pieces (about 3 lb total).
  • 2 carrots Whole carrots for simmering in the broth.
  • 2 celery Whole celery stalks for simmering in the broth.
  • 1 onion Whole onion for the broth.
  • 4 clove garlic Whole garlic cloves for the broth.
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 10 cup water
  • 1 salt and pepper To taste; add later during finishing.
Soup vegetables and noodles
  • 3 carrots Sliced carrot coins for the soup.
  • 3 celery Sliced celery for the soup.
  • 0.5 onion Diced onion for the soup.
  • 6 clove garlic Use remaining cloves, minced/sliced, for the soup after straining.
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill, chopped
  • 1 shredded chicken Shred the tender chicken meat after simmering.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Place whole chicken (or bone-in pieces), 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and whole peppercorns in a large pot with 10 cups water. Bring to a boil so you can see rolling bubbles across the surface.
  2. Skim foam, reduce heat to a gentle simmer, and simmer for 45-60 minutes until the chicken is very tender. You should see small bubbles breaking the surface at regular intervals, not a hard boil.
  3. Strain the broth, discarding vegetables and peppercorns, then shred the chicken meat. Return the strained broth to the pot.
  4. Bring the strained broth to a simmer again, then add sliced carrots, sliced celery, diced onion, and remaining garlic. Keep the heat at a steady simmer so the vegetables soften without boiling hard.
  5. Simmer for 10 minutes. The carrot coins and celery should start to turn tender while the broth stays hot and lightly bubbling.
  6. Add wide egg noodles and shredded chicken, then cook for 6-8 minutes until the noodles are tender. Stir occasionally so the noodles don’t clump and the chicken warms through.
  7. Stir in fresh dill, then season generously with salt and pepper. Taste and adjust until the flavor is balanced and the broth tastes well-seasoned.

Notes

For the clearest broth, strain while the liquid is hot and discard the boiled vegetables and peppercorns. Refrigerate leftovers in a covered container up to 4 days; the noodles will soften further, so add a splash of water when reheating if needed. Freezing is not recommended because egg noodles can turn softer after thawing. For a lighter option, use skinless chicken and skim any excess fat after simmering.