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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup with a rich, golden broth simmered from whole chicken and aromatics, then finished with tender wide egg noodles. It’s hearty and comforting, with carrot coins, celery, shredded chicken, and fresh dill.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken
Carrots
  • 5 carrots 3 sliced and 2 left whole for the broth
Celery
  • 5 celery 3 sliced and 2 left whole for the broth
Onion
  • 1.5 onion 1 whole plus 1/2 onion diced
Garlic
  • 6 clove garlic 4 whole cloves for the broth, 2 remaining minced
Water
  • 10 cup water
Bay leaves
  • 2 bay leaves
Peppercorns
  • 1 tbsp whole peppercorns
Thyme
  • 1 tsp dried thyme
Wide egg noodles
  • 10 oz wide egg noodles
Fresh dill
  • 2 tbsp fresh dill chopped
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Build 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 Dutch oven with the water. Bring everything together so the chicken is fully submerged.
  2. Bring the pot to a boil, skim off the foam, and reduce heat to a gentle simmer for 45-60 minutes. Cook until the chicken is very tender, with steady small bubbles around the edges.
Strain and finish aromatics
  1. Strain the broth, discarding the vegetables and peppercorns, then shred the chicken meat. Keep the strained broth in the pot for the next simmer.
  2. Return the broth to the Dutch oven and bring it back to a simmer. You should see consistent steam and bubbling, not a rolling boil.
  3. Add the sliced carrots, sliced celery, diced onion, and the remaining garlic, then simmer for 10 minutes. Cook until the vegetables start to soften but still hold their shape.
Cook noodles and season
  1. Add the wide egg noodles and shredded chicken, then cook for 6-8 minutes until the noodles are tender. Stir occasionally so noodles don’t stick to the bottom.
  2. Stir in the fresh dill and season generously with salt and pepper. Taste and adjust, then simmer briefly to warm everything through.

Notes

For the clearest broth, skim foam early and keep the simmer gentle once reduced. Refrigerate leftovers in a sealed container up to 4 days; the noodles will soften more over time, so reheat gently with a splash of water if needed. Freezing is yes for the broth and chicken, but for best texture, cook the noodles fresh when reheating. For a lighter option, use skinless chicken pieces or remove excess fat after chilling and skimming.