Best Chicken Noodle Soup with Egg Noodles

There is nothing more comforting than a steaming bowl of the best chicken noodle soup with egg noodles. This classic recipe relies on simple, wholesome ingredients to create a rich and flavorful broth that feels like a warm hug in a bowl. Perfect for chilly evenings, sick days, or whenever you need a quick and nourishing meal, this soup is a staple for every home cook. The combination of tender shredded chicken, hearty vegetables, and silky egg noodles makes this version stand out from the rest. It is a family favorite that is as easy to prepare as it is delicious to eat.

To create the best chicken noodle soup with egg noodles, quality matters. Start with a high-quality broth and fresh aromatics to ensure a savory foundation.

• 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

Follow these tips to tailor the soup to your kitchen inventory or dietary needs.

• Use chicken thighs if you prefer darker, more succulent meat.
• Replace egg noodles with rotini or bow-tie pasta if you prefer a different shape.
• Feel free to add leafy greens like spinach or kale during the last minute of cooking for extra nutrients.
• Use a low-sodium broth to keep the salt content under control while adjusting seasoning at the end.
• If you lack fresh thyme, dried thyme can be substituted using half the amount.

Step 1: Sauté the Aromatics

In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery to the pot and sauté for about 4 minutes, or until the onions become translucent and fragrant.

Step 2: Build the Flavor Base

Stir in the minced garlic and cook for an additional minute. Add the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring the mixture to a steady simmer over medium-low heat.

Step 3: Poach and Shred the Chicken

Cover the pot with the lid slightly askew and simmer for approximately 15 minutes, or until the chicken is tender. Carefully remove the chicken from the pot and use two forks to shred it into your desired bite-sized pieces, then return it to the broth.

Step 4: Cook the Noodles

Bring the soup to a low boil and stir in the egg noodles. Cook for 6 to 7 minutes until the pasta is al dente. Remove the bay leaves, serve warm, and garnish with fresh chopped parsley.

This classic dish pairs beautifully with simple sides to create a complete meal.

• Serve with a slice of crusty sourdough or warm garlic bread to soak up the broth.
• Pair with a side of saltine crackers or oyster crackers for a nostalgic touch.
• Add a side garden salad with a light vinaigrette for a balanced lunch.
• A glass of iced herbal tea or sparkling water makes for a refreshing beverage pairing.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Since noodles absorb liquid, the soup may thicken over time; simply add a splash of extra chicken broth when reheating on the stove or in the microwave to restore the perfect consistency.

Can I make this recipe ahead of time?

Yes, it is excellent for meal prep. Just store the cooked noodles separately from the soup base and combine them when you are ready to eat to prevent the pasta from becoming soggy.

Can I freeze this recipe?

The soup base freezes beautifully for up to 3 months. We recommend freezing the broth and chicken without the noodles, then boiling fresh noodles when you are ready to serve.

What can I serve with this recipe?

Crusty bread, buttered crackers, or a crisp side salad are perfect accompaniments. They add a nice texture contrast to the soft noodles and tender chicken.

How do I keep this recipe from drying out?

Keep the pot covered while the chicken simmers to prevent evaporation. If the broth level gets low, simply add more chicken stock to maintain the desired soup-to-solid ratio.

If you enjoyed this comforting classic, be sure to check out these other favorites:

• Explore our Easy Chicken Stew for a heartier variation.
• Try this Vegetable Barley Soup for a fiber-rich plant-based option.
• Our Quick Lunch Salad is another great way to use leftover rotisserie chicken.
• For more cozy vibes, browse our Best Dinner Recipes section.

Making the best chicken noodle soup with egg noodles from scratch is a rewarding experience that proves simplicity is often best. This recipe delivers a deeply savory flavor that warms the soul and satisfies the stomach. Whether you are hosting friends or simply treating your family to a nourishing meal, this soup is a reliable winner that never fails to please. Its versatility makes it a perfect year-round staple, though it truly shines on cooler days. We hope you find as much joy in preparing this bowl of comfort as we do. Happy cooking, and enjoy every last spoonful!

Best Chicken Noodle Soup with Egg Noodles

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• Author: Clarice
• Prep Time: 5 Mins
• Cook Time: 55 Mins
• Total Time: 1 Hour
• Yield: 6 servings 1x
• Category: Healthy Dinner
• Method: Stovetop
• Cuisine: American

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Description

Experience the ultimate comfort in a bowl with this classic chicken noodle soup. Featuring tender shredded chicken, hearty vegetables, and perfectly cooked egg noodles, this rich and flavorful broth is the ideal nourishing meal for chilly evenings or whenever you need a warm hug. Easy to prepare in one pot, this wholesome family favorite is perfect for meal prep and leftovers.

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Ingredients

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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

2 pounds boneless, skinless chicken breasts or thighs

2 teaspoons freshly cracked black pepper

1.5 teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon minced fresh thyme

2 bay leaves

6 oz egg noodles

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Instructions

Step 1: Sauté the Aromatics

In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery to the pot and sauté for about 4 minutes, or until the onions become translucent and fragrant.

Step 2: Build the Flavor Base

Stir in the minced garlic and cook for an additional minute. Add the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring the mixture to a steady simmer over medium-low heat.

Step 3: Poach and Shred the Chicken

Cover the pot with the lid slightly askew and simmer for approximately 15 minutes, or until the chicken is tender. Carefully remove the chicken from the pot and use two forks to shred it into your desired bite-sized pieces, then return it to the broth.

Step 4: Cook the Noodles

Bring the soup to a low boil and stir in the egg noodles. Cook for 6 to 7 minutes until the pasta is al dente. Remove the bay leaves, serve warm, and garnish with fresh chopped parsley.

Pro Tips

• Do not overcook the noodles, as they will continue to soften in the hot broth.
• For a clearer broth, skim off any foam that rises to the surface during the simmering process.
• Taste your soup before serving; different brands of chicken broth vary in saltiness.
• Add a squeeze of fresh lemon juice just before serving to brighten the overall flavor profile.

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Notes

Use chicken thighs for a deeper flavor profile. You can substitute egg noodles with rotini or bow-tie pasta if preferred. This soup stores well in the refrigerator for up to 4 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 850mg
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg