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Easy Chicken Noodle Soup with Egg Noodles Recipe

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.

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

  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