Ina Garten Chicken Noodle Soup Recipe

This comforting rich Ina Garten Chicken Noodle Soup uses bone-in chicken breasts, wide egg noodles, and fresh dill, ready in just over an hour. The golden broth clings to the tender noodles while the fragrant dill fills your kitchen with warmth. I turn to this restorative bowl every time the weather cools down.

Why This Classic Works

I used to rely on store-bought boxed soups whenever I craved comfort food in a hurry. Then I finally tried simmering bone-in chicken breasts directly in the broth with fresh vegetables.

The difference was staggering. Adding a generous handful of fresh dill at the very end completely transformed the flavor, proving that simple, quality ingredients really do work best.

Ina Garten Chicken Noodle Soup Ingredients

• 3 lbs bone-in, skin-on split chicken breasts
• 2 tbsp olive oil
• 2 cups yellow onions, chopped
• 3 large carrots, sliced into half-moons
• 2 stalks celery, sliced
• 1 large parsnip, peeled and diced
• 8 cups high-quality chicken broth
• 2 cups wide egg noodles
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper

How To Make Ina Garten Chicken Noodle Soup

1. Roast the Chicken: Rub the chicken breasts with olive oil, salt, and pepper. Roast at 350F for 35 minutes until just cooked through, then cool and shred the meat.
2. Saute the Vegetables: Heat the remaining oil in a large heavy pot over medium heat. Add the onions, carrots, celery, and parsnip, cooking for 10 minutes until softened.
3. Simmer the Broth: Pour in the chicken broth and bring the pot to a steady boil. Reduce the heat and let it simmer for 15 minutes to marry the flavors.
4. Cook the Noodles: Stir in the egg noodles and simmer for 8 minutes until they are tender.
5. Add the Finishing Touches: Fold in the shredded chicken, fresh dill, and parsley. Taste for seasoning and serve hot.

Recipe Tips

• Use bone-in chicken: The bones add a deep, rich flavor to the broth that boneless cuts simply cannot provide.
• Do not overcook the noodles: Add the egg noodles right at the end of the cooking time so they stay perfectly firm and chewy.
• Stir in herbs off the heat: Adding the fresh dill and parsley at the last minute preserves their bright, fresh flavor.

What To Serve With Chicken Noodle Soup

A slice of thick crusty sourdough bread is essential for dipping into the fragrant broth. A crisp green salad dressed with a simple lemon vinaigrette balances the richness of the bowl beautifully.

How To Store

Store leftover soup in an airtight container in the fridge for up to four days. If freezing, cook the noodles separately and add them fresh when reheating, as frozen noodles turn to mush.

FAQs

Can I use a rotisserie chicken instead?

Yes, you can skip the roasting step and shred a store-bought rotisserie chicken to save time. Add the meat at the very end to warm through.

Why did my noodles absorb all the broth?

Egg noodles act like sponges and will soak up liquid as they sit. You can boil them in a separate pot and add them to individual bowls if you plan on having leftovers.

Can I leave out the parsnips?

You can omit them, but parsnips add a subtle, sweet earthiness that is a signature part of this recipe.

Nutrition

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 35g

Try More Recipes:

• Ina Garten Potato Soup Recipe
• Ina Garten Minestrone Soup Recipe
• Joanna Gaines Cream Of Chicken Soup
• Pioneer Woman Potato Corn Chowder Recipe
• Joanna Gaines Chicken Poblano Soup Recipe

Ina Garten Chicken Noodle Soup

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

35

minutes

Total time

1

hour 

50

minutes

Comforting rich Ina Garten Chicken Noodle Soup made with tender bone-in chicken, wide egg noodles, fresh dill, and savory root vegetables in 1 hour 10 minutes. This hearty bowl brings genuine homestyle warmth to any chilly evening or sick day.

Ingredients

• 3 lbs bone-in, skin-on split chicken breasts

• 2 tbsp olive oil

• 2 cups yellow onions, chopped

• 3 large carrots, sliced into half-moons

• 2 stalks celery, sliced

• 1 large parsnip, peeled and diced

• 8 cups high-quality chicken broth

• 2 cups wide egg noodles

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• 1 tbsp kosher salt

• 1 tsp black pepper

Directions

• 1. Roast the Chicken: Rub the chicken breasts with olive oil, salt, and pepper. Roast at 350F for 35 minutes until just cooked through, then cool and shred the meat.
• 2. Saute the Vegetables: Heat the remaining oil in a large heavy pot over medium heat. Add the onions, carrots, celery, and parsnip, cooking for 10 minutes until softened.
• 3. Simmer the Broth: Pour in the chicken broth and bring the pot to a steady boil. Reduce the heat and let it simmer for 15 minutes to marry the flavors.
• 4. Cook the Noodles: Stir in the egg noodles and simmer for 8 minutes until they are tender.
• 5. Add the Finishing Touches: Fold in the shredded chicken, fresh dill, and parsley. Taste for seasoning and serve hot.