Homestyle Chicken Noodle Soup with Wide Egg Noodles and Golden Broth

Name: Homestyle Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 Tablespoons (42g) unsalted butter; 1 Tablespoon (15ml) extra-virgin olive oil; 1 large yellow onion, finely diced (about 1.5 cups); 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1.5 cups); 3 stalks celery, sliced 1/4-inch thick (about 1.5 cups); 4 cloves garlic, finely minced; 1/4 teaspoon ground turmeric (for golden color and warmth); 4 sprigs fresh thyme + 2 dried bay leaves; 8 cups (1.9L) low-sodium chicken stock or chicken bone broth; 2 pounds (900g) bone-in, skin-on split chicken breasts (or thighs); 1 and 1/2 teaspoons fine sea salt, plus more to taste; 1/2 teaspoon freshly cracked black pepper; 8 ounces (226g; about 4 cups dry) wide wavy egg noodles; 1/4 cup (15g) finely chopped fresh flat-leaf parsley; 2 Tablespoons finely chopped fresh dill; 1 Tablespoon (15ml) fresh lemon juice

By Rachel Morgan

November 4, 2026

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Simmered in one Dutch oven with bone-in chicken, butter-sautéed carrots and celery, wide wavy egg noodles, and fresh dill and parsley, this homestyle chicken noodle soup builds a rich, golden-amber broth from scratch in 45 minutes.

Close-up slate-grey ceramic bowl of homestyle chicken noodle soup with wide wavy egg noodles, shredded chicken, carrots, fresh dill, and golden broth

Boxed chicken broth on its own can taste thin, yet simmering a whole stewing hen takes half the afternoon. In our test kitchen, we discovered a 25-minute flavor shortcut: simmering bone-in, skin-on chicken breasts (or thighs) directly in store-bought chicken stock with sautéed mirepoix, garlic, bay leaves, and a tiny 1/4-teaspoon pinch of turmeric.

As the chicken poaches gently in the pot, the bones and skin release natural collagen and golden droplets of savory fat—transforming everyday broth into grandma-worthy liquid gold before you shred the meat and toss in the wide egg noodles.

Why You’ll Love This Homestyle Chicken Noodle Soup

Poaching bone-in chicken directly in the broth infuses it with homemade stock richness in 20 minutes
Sautéing carrots, celery, and onions in butter first unlocks sweet, savory depth
Wide wavy egg noodles cook right in the seasoned broth for silky body
Fresh dill, flat-leaf parsley, and a squeeze of lemon juice brighten the finish
Ready in 45 minutes in a single Dutch oven (or even faster with shredded rotisserie chicken)

Overhead cozy soup spread with two bowls of homestyle chicken noodle soup, crusty bread, lemon wedges, and a hand holding a spoon

Key Ingredients (Overview)

Bone-In, Skin-On Chicken Breasts (or Thighs): Two pounds (900g); poaching on the bone keeps the meat remarkably juicy while enriching the stock (or use 4 cups shredded rotisserie chicken).
Unsalted Butter & Olive Oil: Three Tablespoons (42g) of butter give the broth its signature velvety mouthfeel and golden sheen.
Carrots, Celery & Yellow Onion: The classic French mirepoix sliced 1/4-inch thick so every spoonful has tender vegetables.
Fresh Garlic & Ground Turmeric: Four minced garlic cloves plus 1/4 teaspoon turmeric for warm aromatics and a sunny golden hue.
Low-Sodium Chicken Stock: Eight cups (1.9L) of quality chicken stock or bone broth.
Wide Egg Noodles: Eight ounces (226g, about 4 cups dry) of wide wavy egg noodles simmered until tender.
Fresh Dill, Parsley & Lemon Juice: Stirred in off the heat to wake up the rich broth.

Overhead flat-lay of chicken noodle soup ingredients including chicken breasts, wide egg noodles, sliced carrots, celery, diced onion, chicken stock, butter, garlic, fresh dill, parsley, and lemon

Start by Sweating the Mirepoix in Butter and Enriching the Broth

Melt the butter with a splash of olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery with a pinch of salt and cook for 7 to 8 minutes until softened and fragrant without browning.

Stir in the minced garlic, fresh thyme sprigs, bay leaves, and 1/4 teaspoon ground turmeric for 60 seconds, then pour in the 8 cups of chicken stock and nestle the seasoned bone-in chicken breasts into the liquid.

Overhead view of diced onion, sliced carrots, and celery sweating in melted butter inside a burgundy cast-iron Dutch oven

Overhead view of wide egg noodles simmering in the golden vegetable-and-herb chicken broth inside the Dutch oven

Bring to a gentle bubble, immediately lower the heat to medium-low, and simmer partially covered for 18 to 20 minutes until the chicken reaches 165°F (74°C)—never boil hard or the chicken will toughen.

How to Keep Egg Noodles from Drinking Up All Your Broth

Wide egg noodles are deliciously porous, meaning they continue absorbing liquid long after the burner is turned off. Using exactly 8 ounces (about half a large bag) of dry egg noodles for 8 cups of stock ensures a generous broth-to-noodle ratio today, and if you are meal-prepping for the week, you can boil the noodles separately and ladle the hot soup over each bowl.

Culinary Insight: Three Secrets for Liquid-Gold Chicken Soup

Skim the skin, keep the bone flavor: After poaching the bone-in chicken for 20 minutes, discard the skin and bones when shredding so the broth stays clean yet deeply savory.
Simmer egg noodles for only 7 minutes: Pull the pot off the heat when the noodles are just tender—residual heat finishes cooking them without turning them soft.
Finish with 1 Tablespoon fresh lemon juice and fresh dill: That tiny pop of citrus and herbs makes every savory note sing.

How to Make Homestyle Chicken Noodle Soup

Transfer the poached chicken breasts to a cutting board with tongs and let cool for 5 minutes. Meanwhile, bring the aromatic vegetable broth back to a lively simmer, add the wide egg noodles, and cook uncovered for 7 to 8 minutes until tender.

Overhead close-up of folding shredded poached chicken and fresh dill and parsley into the pot of chicken noodle soup

Overhead shot of ladling hot homestyle chicken noodle soup from the burgundy Dutch oven into slate-grey bowls

Discard the skin and bones from the chicken and shred the juicy meat into bite-sized strips using two forks.

Remove the soup pot from the heat, discard the bay leaves and thyme stems, and stir in the shredded chicken, fresh chopped dill, flat-leaf parsley, and fresh lemon juice. Taste for salt and cracked black pepper and ladle into warm bowls.

Overhead showcase of the finished homestyle chicken noodle soup in a slate-grey bowl garnished with fresh dill and cracked pepper

The Final Result

Every bowl shines with rich golden broth, tender ribbons of wide egg noodles, sweet butter-sautéed carrots, and succulent shredded chicken perfumed with fresh dill.

Serve steaming hot with buttery saltine crackers, oyster crackers, or warm crusty sourdough bread.

Leftover soup keeps in an airtight container in the refrigerator for up to 4 days (add a splash of extra stock when reheating); broth and chicken without noodles freeze for up to 3 months.

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