Easy Chicken Noodle Soup with Egg Noodles Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Add Garlic: Stir in the minced garlic and continue sautéing for an additional minute to release its aroma.
- 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.
- 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.
- Shred Chicken: Using two forks, shred the chicken directly in the pot into larger or smaller pieces depending on your preference.
- 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.
- 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
