There’s nothing quite like a steaming bowl of homemade chicken noodle soup to warm the soul—especially when it’s rich with tender chicken, wholesome vegetables, and just the right touch of brightness from fresh herbs and lemon.
This upgraded version builds deep, savory flavor through thoughtful layering of ingredients and techniques, turning a humble staple into a truly ultimate experience.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 medium carrots, sliced into ¼-inch rounds
- 2 celery stalks, sliced ¼ inch thick
- 1 small yellow onion, finely chopped
- 5 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 8 cups high-quality chicken stock (preferably low-sodium)
- 2½ lb bone-in, skinless chicken (a mix of breasts and thighs for optimal flavor and tenderness)
- 2½ cups uncooked wide egg noodles
- 3 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh dill
- 2 tbsp freshly squeezed lemon juice (about ½ lemon)
Directions
- Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the carrots, celery, and onion. Season generously with salt and pepper. Cook, stirring occasionally, until the vegetables soften and begin to caramelize—about 8 to 10 minutes. Add the minced garlic and cook for another 1 minute, until fragrant. - Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces to a syrupy glaze—about 1 minute. This step adds depth and complexity to the broth. - Simmer the Chicken
Add the chicken stock and chicken pieces (bone-in for maximum flavor). Season again lightly with salt and pepper. Bring to a boil over high heat, then reduce heat to low, cover, and gently simmer for 40 to 45 minutes, or until the chicken is fully cooked and tender. - Shred and Return the Chicken
Remove the chicken from the pot and let it cool slightly. Discard the bones, then shred the thighs with two forks and chop the breasts into large, satisfying bite-sized pieces. Return all the meat to the pot. - Cook the Noodles
Bring the soup back to a gentle simmer. Stir in the egg noodles and cook, stirring occasionally to prevent sticking, until just tender—about 6 to 7 minutes. Tip: Avoid overcooking; noodles will continue to soften slightly off the heat. - Finish with Freshness
Remove the pot from the heat. Stir in the parsley, dill, and freshly squeezed lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. The lemon brightens the entire dish, balancing the richness of the broth.
Serving Suggestions
Ladle into warm bowls and serve immediately with crusty bread or a simple green salad on the side. For make-ahead ease, store the broth and cooked chicken separately from the noodles (they’ll absorb liquid and turn mushy if stored together). Reheat gently and add noodles just before serving.
This isn’t just chicken noodle soup—it’s the ultimate version: deeply flavorful, nourishing, and soul-soothing. Perfect for cold days, recovery meals, or whenever you crave a taste of home.