Classic Kosher Chicken Noodle Soup with Tender Vegetables and Fresh Dill

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There’s nothing quite like homemade chicken noodle soup when you need comfort in a bowl. I’ve been making this recipe for years, and it never fails to deliver that soul-warming satisfaction we all crave. The key is starting with a whole chicken and building the broth from scratch. Yes, it takes a bit longer than opening a can, but the difference in flavor is remarkable.

Building Flavor from Scratch

I learned this technique from my grandmother, who insisted that good chicken soup starts with good bones. She’d simmer that chicken for hours until the meat fell right off the bone. The vegetables get added in stages, which keeps everything perfectly tender without turning mushy. Carrots go in first since they take longest, then celery, and finally the noodles at the very end.

The Secret to Perfect Chicken Noodle Soup

What makes this version special is the timing and the fresh dill. Most people add everything at once and wonder why their vegetables are overcooked and their noodles are falling apart. I cook the noodles separately and add them to individual bowls instead of the whole pot. This way, leftovers don’t turn into a gluey mess. The fresh dill gets stirred in just before serving, which brightens the whole soup.

This soup works beautifully for Shabbat lunch or any weeknight dinner. I like to serve it with fresh challah or some good crusty bread. It also freezes well if you leave out the noodles and add them fresh when you reheat. The broth will keep in the freezer for up to three months, making it perfect for meal prep.

Classic Kosher Chicken Noodle Soup with Tender Vegetables and Fresh Dill - Jewish recipe
There's nothing quite like homemade chicken noodle soup when you need comfort in a bowl. I've been making this recipe for years, and it never fails to deliver that soul-warming satisfaction we all crave. The key is starting with a whole chicken and building the broth from scratch. Yes, it takes a bit longer than opening a can, but the difference in flavor is remarkable. I learned this technique from my grandmother, who insisted that good chicken soup starts with good bones. She'd simmer that chicken for hours until the meat fell right off the bone. The vegetables get added in stages, which keeps everything perfectly tender without turning mushy. Carrots go in first since they take longest, then celery, and finally the noodles at the very end. What makes this version special is the timing and the fresh dill. Most people add everything at once and wonder why their vegetables are overcooked and their noodles are falling apart. I cook the noodles separately and add them to individual bowls instead of the whole pot. This way, leftovers don't turn into a gluey mess. The fresh dill gets stirred in just before serving, which brightens the whole soup. This soup works beautifully for Shabbat lunch or any weeknight dinner. I like to serve it with fresh challah or some good crusty bread. It also freezes well if you leave out the noodles and add them fresh when you reheat. The broth will keep in the freezer for up to three months, making it perfect for meal prep.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 whole kosher chicken 3-4 pounds
  • 12 cups water
  • 1 large yellow onion peeled and halved
  • 2 stalks celery roughly chopped
  • 2 large carrots roughly chopped
  • 3 cloves garlic smashed
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
For the Soup
  • 3 large carrots diced
  • 3 stalks celery diced
  • 1 medium yellow onion diced
  • 8 ounces wide egg noodles
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • kosher salt to taste
  • black pepper to taste

Method
 

Make the Broth
  1. Place the whole chicken in a large stockpot and cover with 12 cups of cold water. Add the halved onion, roughly chopped celery and carrots, smashed garlic, bay leaves, salt, and peppercorns.
  2. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Skim any foam that rises to the surface during the first 15 minutes of cooking.
  3. Simmer for 1.5 to 2 hours, until the chicken is falling off the bone and the broth is golden and flavorful.
  4. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer and discard all the solids. You should have about 8-10 cups of broth.
  5. When the chicken is cool enough to handle, remove all the meat from the bones and shred into bite-sized pieces. Discard the skin and bones.
Finish the Soup
  1. Return the strained broth to the pot and bring to a simmer over medium heat. Add the diced carrots and cook for 8 minutes.
  2. Add the diced celery and onion to the pot and cook for another 5-7 minutes, until all vegetables are tender.
  3. Meanwhile, cook the egg noodles in a separate pot of salted boiling water according to package directions. Drain well.
  4. Add the shredded chicken back to the soup and season with salt and pepper to taste. Heat through for 2-3 minutes.
  5. To serve, place a portion of cooked noodles in each bowl and ladle the hot soup over them. Garnish with fresh dill and parsley.

Notes

For the best results, cook noodles separately to prevent them from getting mushy in leftovers. Store leftover soup and noodles separately in the refrigerator for up to 4 days. The broth can be frozen for up to 3 months without the noodles. You can substitute chicken thighs for a richer flavor, using about 2.5 pounds bone-in, skin-on thighs.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 850mg 37%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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