Easy Chicken Noodle Soup with Egg Noodles Recipe

Introduction

This easy chicken noodle soup with egg noodles is a comforting classic that’s perfect for any day. Filled with tender chicken, fresh vegetables, and flavorful herbs, it warms you up from the inside out. It’s simple to make and sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 cup sliced carrots
• 1 cup diced celery
• 2 tablespoons minced garlic
• 8 cups chicken broth or stock
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons freshly cracked black pepper
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme
• 2 bay leaves
• 6 oz egg noodles or your favorite small pasta noodles

Instructions

1. Step 1: In a large Dutch oven over medium heat, add the olive oil. Stir in the diced onion, sliced carrots, and diced celery, then sauté for 4 minutes until the vegetables begin to soften.
2. Step 2: Add the minced garlic and sauté for an additional minute until fragrant. Stir in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring the mixture to a simmer over medium-low heat.
3. Step 3: Once simmering, cover the pot with the lid slightly ajar and cook until the chicken is tender and shreds easily, about 15 minutes. Remove the chicken and shred it with two forks into pieces of your preferred size, then return it to the broth.
4. Step 4: Bring the soup back to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the noodles are al dente. Remove the bay leaves before serving.
5. Step 5: Serve the soup warm, optionally garnished with fresh chopped parsley and alongside your favorite bread or crackers.

Tips & Variations

• For richer flavor, use homemade chicken broth or a low-sodium broth and adjust seasonings as needed.
• Substitute egg noodles with other small pasta like rotini or shells if preferred.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• Use cooked leftover chicken to skip the shredding step and reduce cook time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the noodles absorb too much liquid. For longer storage, freeze the soup (without noodles) for up to 3 months and add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and add extra flavor and tenderness to the soup.

How do I prevent the noodles from getting mushy?

Cook noodles just until al dente and add them at the end of cooking. If storing leftovers, keep noodles separate and add fresh noodles when reheating.

Easy Chicken Noodle Soup with Egg Noodles Recipe

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4.8 from 106 reviews

A comforting and easy-to-make chicken noodle soup featuring tender shredded chicken, savory vegetables, and classic egg noodles simmered in flavorful chicken broth. Perfect for a cozy meal any day of the week.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 cup sliced carrots
• 1 cup diced celery
• 2 tablespoons minced garlic
• 8 cups chicken broth or stock

Chicken and Seasoning

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons freshly cracked black pepper
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme
• 2 bay leaves

Pasta

• 6 oz egg noodles or your favorite small pasta noodles

Instructions

1. Sauté Vegetables: In a large dutch oven over medium heat, heat the olive oil. Add the diced onion, sliced carrots, and diced celery, and sauté for about 4 minutes until the vegetables soften.
2. Add Garlic: Stir in the minced garlic and continue sautéing for an additional minute to release its aroma.
3. Add Broth and Seasonings: Pour in the chicken broth, then add the chicken breasts, kosher salt, black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir to combine and bring the mixture to a simmer over medium-low heat.
4. Simmer and Cook Chicken: Cover the pot with the lid slightly ajar and allow the soup to simmer until the chicken is tender and easily shreds, about 15 minutes.
5. Shred Chicken: Using two forks, shred the chicken directly in the pot into larger or smaller pieces depending on your preference.
6. Cook Egg Noodles: Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes or until the pasta is al dente.
7. Serve: Remove bay leaves, ladle the soup into bowls, and serve warm. Garnish optionally with fresh chopped parsley, accompanied by your favorite bread or crackers.

Notes

• Use chicken thighs for a juicier, more flavorful soup, or chicken breasts for a leaner option.
• Fresh herbs enhance the flavor but dried can be substituted if needed.
• Adjust salt and pepper to taste based on your broth’s sodium content.
• For a richer broth, you can add a splash of white wine when sautéing the vegetables.
• Leftover soup keeps well in the refrigerator for up to 3 days.
• This soup can be frozen, but cook the noodles separately and add before serving to prevent sogginess.

Keywords: chicken noodle soup, easy chicken soup, classic chicken soup, egg noodle soup, homemade chicken soup, comfort food