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Add a splash of lemon to brighten the flavor of chicken soup

Homestyle Chicken Noodle Soup

This hearty made-from-scratch Chicken Noodle Soup is flavorful, nourishing, and the perfect comfort soup made with poultry stock and loads of chicken meat.
Course Main Course
Cuisine Canadian
Keyword Chicken, chicken noodle soup, chicken soup, soup,
Servings 8
My Island Bistro Kitchen Barbara99


  • 2-3 tbsp cooking oil
  • 2 - 2½ lbs chicken pieces (e.g., breasts/thighs, bone-in and skin on)
  • 7 cups poultry stock
  • 1 large bay leaf
  • tsp Italian seasoning
  • ½ tsp dried Basil
  • ½ tsp dried summer savory
  • ½ tsp dried turmeric
  • ¼ tsp dried thyme
  • ¼ tsp dried dill
  • 1/8 tsp ground dried fennel
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 1/3 cups chopped onion
  • 1 cup carrots, diced or sliced thin
  • 1 cup celery, diced or sliced thin
  • Sprinkle of salt
  • 3-5 garlic cloves, minced
  • 2 tbsp cornstarch mixed with water to form a paste
  • 4 oz uncooked noodles of choice (e.g., egg noodles, broken spaghetti, linguine, fettuccine, or other pasta shapes)
  • 1 cup frozen mixed vegetables of choice
  • Salt and pepper, to taste
  • 2 – 3 tsp freshly squeezed lemon juice (optional)



  1. Remove chicken pieces from refrigerator at least 20-30 minutes before searing.
  2. Prepare and measure the onion, carrots, and celery and mince the garlic.
  3. Measure poultry stock and weigh the noodles. Measure out seasonings and cornstarch.
  4. Prepare lemon juice, if using.
  5. Heat cooking oil in large, heavy-bottomed, stockpot over medium heat. Season both sides of chicken pieces with salt and pepper. Working in batches, brown the chicken pieces, skin side down, for about 3-4 minutes, just until skin is a golden-brown color. Flip the chicken pieces over and repeat on the bone side. Remove and transfer chicken to a heat-proof cutting board.
  6. Over medium heat, deglaze, with a couple of tablespoons of the poultry stock, the large stockpot in which the chicken pieces were seared. Scrape up any brown bits remaining from the chicken. Add the remaining poultry stock, bay leaf, seasonings, and chicken pieces. Bring mixture just to the boiling point then reduce heat to medium-low and cook, uncovered for approximately 15-20 minutes (see Note below re cooking time).
  7. When the chicken has been cooking for about 10 minutes, prepare the aromatic vegetables as follows. Add olive oil to a sauté pan over medium-high heat. When heated, add the butter and, once melted, add the onions, carrots, and celery. Cook, stirring frequently, for about 6 minutes. Add a sprinkle of salt as the vegetables sauté. Add the minced garlic cloves and stir continuously for about 30-45 seconds until garlic is fragrant, being careful not to scorch the garlic. Remove from heat.
  8. When the chicken has been cooking about 15 minutes, remove one of the chicken pieces from the stock and insert an instant read thermometer into the thickest part of a chicken piece to test for doneness (see NOTE below regarding cooking time). When chicken tests done (165°F internal temperature), remove the chicken pieces from the stockpot and transfer to a heat-proof cutting board. Allow chicken to cool slightly then, when it is just cooled enough to handle, use forks or fingers to remove and discard skin and bones and shred, or chop, chicken into bite-sized portions.
  9. While chicken is cooling and being shredded or chopped, reduce heat under stockpot containing the poultry stock to medium-low, skim off any visible fat that may have surfaced, and add the sautéed vegetables. Cook, uncovered, for about 5 minutes then add the noodles and frozen vegetables. Cook, uncovered, for about 5 minutes.
  10. Reduce heat slightly. Whisk cornstarch with a small amount of water to make a paste. Temper with a bit of the hot soup liquid and stir cornstarch mixture into the soup. Season with salt and pepper to taste. Simmer soup for a few minutes longer, just until noodles and vegetables are al dente. Stir chicken back into stock pot to heat (3-4 minutes). Do not boil. Remove and discard bay leaf.

  11. If desired, add a spritz or a splash of freshly squeezed lemon juice just at time of serving to brighten up and balance out the soup’s flavor. Don’t over-do it on the addition of lemon juice as it is easy to turn this into a sour soup.
  12. Serve soup with crackers, biscuits, or bread of choice.
  13. Soup freezes well.

Recipe Notes

Yield: Apx. 10 cups

NOTE: The cooking time for the chicken that I have suggested in the recipe is to be used as a gauge only as cooktops vary in their heat generation and chicken pieces cook at different lengths of time according to their size and cut. The cooking times suggested in this recipe are based on chicken breast cuts. Other cuts and sizes of chicken pieces may require different cooking times. Use an instant read thermometer for accuracy to ensure that the chicken is properly and safely cooked.