Description
A classic homemade chicken noodle soup that’s cozy, flavorful, and family-approved. Made with roasted bone-in chicken breasts, tender noodles, savory veggies, and a rich broth, this recipe is the ultimate comfort food for chilly nights or anytime you need a bowl of warmth.
Ingredients
Scale
Chicken:
- 1 1/2 lbs. bone-in, skin-on chicken breast (1 large or 2 smaller)
- 1 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced into small cubes
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups (2 quarts) good-quality chicken stock (low-sodium, if possible)
- 1 bay leaf
- 1 1/4 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 2 cups wide egg noodles
- 1-2 teaspoons lemon juice, optional
- 1 tablespoon chopped fresh dill, for garnish
Instructions
Chicken:
- Preheat oven to 425F. Line a small baking dish with parchment paper for easy cleanup and set aside.
- Pat dry the chicken breast with a couple of sheets of paper towel to remove excess moisture. Rub chicken all over with olive oil.
- Mix salt, pepper, garlic powder, and rosemary in a bowl and sprinkle all over the chicken.
- Bake chicken skin side up for 25-30 minutes on the middle rack. Remove from the oven and let rest until cool enough to handle. Discard the skin and bones. Shred the chicken meat and toss with juices from the pan.
Soup:
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, thyme, and oregano and cook for 1 minute until fragrant.
- Pour in the chicken stock. Add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil. Lower the heat and let the soup simmer for 20 minutes, partially covered. Taste and adjust seasoning as needed.
- Increase the heat slightly to bring the soup back to a low boil. Add the egg noodles and cook, partially covered, according to package instructions, stirring occasionally to prevent sticking.
- Stir in the cooked chicken and let it warm through for about 2-3 minutes.
- Remove the bay leaf. If desired, stir in lemon juice. Taste for salt and pepper, and add more if needed. Serve garnished with dill.
Notes
- Lemon Tip: Add 1-2 teaspoons of fresh lemon juice right before serving, and not while simmering. A little goes a long way. Too much can make the broth taste bitter.
- Storage: Leftovers keep well in the fridge for up to 3-4 days. For best results, cook noodles separately if you plan to store and add when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 258
- Sugar: 1g
- Sodium: 763mg
- Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g