Homestyle Chicken Noodle Soup🍖 Main
A comforting, classic cool-weather soup featuring tender shredded chicken, hearty egg noodles, and a savory herb-infused broth loaded with carrots, celery, and onions.
By Sarah Chen, Home Cook Enthusiast
Shared by the Home Cook Assistant community Β· Reviewed for clarity
Few dishes welcome a crisp autumn evening quite like a steaming pot of homemade soup simmering on the stove. Built on a classic aromatic foundation of sweet carrots, crisp celery, and golden onions sautΓ©ed in rich butter, this recipe delivers deep, slow-simmered flavor in under an hour. Tender ribbons of wide egg noodles and juicy shredded chicken swim in a golden, herb-infused broth brightened with a final squeeze of fresh lemon juice and a generous handful of chopped parsley. Whether you are looking to warm up after a chilly afternoon outdoors or simply craving a dependable weeknight dinner, this bowl offers pure comfort in every spoonful.
The secret to keeping the chicken remarkably tender lies in poaching the whole pieces directly in the aromatic broth at a gentle simmer rather than a rolling boil. High heat causes lean poultry proteins to tighten and dry out, whereas a quiet simmer poaches the meat gently while infusing the liquid with extra richness. Pay close attention when cooking the wide egg noodles as well, pulling the pot from the heat as soon as they are barely tender so they do not overcook and turn mushy in the hot broth.
If you already have leftover roasted or rotisserie chicken on hand, you can easily swap it in during the final few minutes of cooking just to warm through, cutting your stove time in half. Using homemade stock extracted from a leftover poultry carcass will elevate the broth even further. If you anticipate having leftovers, consider boiling the egg noodles in a separate pot and portioning them into individual bowls before ladling the hot soup over top; this keeps the pasta from absorbing all the broth in the refrigerator overnight. Serve each bowl alongside warm crusty sourdough bread or a simpleηΏ of buttery saltine crackers.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken stock
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 bay leaves
- 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 8 ounces wide egg noodles
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Nutrition (Per 6 servings)*
* AI-estimated values only β not a substitute for professional nutrition labeling.
Instructions
- Step 1: Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the butter is melted and foaming.
- Step 2: Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 7 to 8 minutes until the onions are translucent and the vegetables begin to soften.
- Step 3: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Step 4: Pour in the chicken stock and add the whole chicken pieces, bay leaves, thyme sprigs, kosher salt, and black pepper. Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low to maintain a gentle simmer.
- Step 5: Cover the pot partially and simmer for 15 to 20 minutes, or until the chicken is cooked through and registers 165 degrees F on an instant-read thermometer.
- Step 6: Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes before shredding it into bite-sized pieces using two forks.
- Step 7: While the chicken rests, bring the broth back to a steady simmer and add the wide egg noodles. Cook uncovered for 6 to 8 minutes until the noodles are tender but still have a slight bite.
- Step 8: Remove the pot from the heat and discard the bay leaves and thyme stems. Stir the shredded chicken, fresh parsley, and lemon juice into the soup. Taste and adjust seasoning with additional salt and pepper before ladling into warm bowls.
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