Easy Chicken Noodle Soup with Egg Noodles Recipe

Introduction

This Easy Chicken Noodle Soup with Egg Noodles is a comforting and hearty classic that’s perfect for any day. With tender chicken, fresh vegetables, and simple seasonings, it’s a quick and satisfying homemade meal that warms you from the inside out.

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. Sauté for about 4 minutes until the vegetables start to soften.
2. Step 2: Add the minced garlic and sauté for an additional minute until fragrant. Pour in the chicken broth, then add the chicken breasts, kosher salt, black pepper, dried oregano, fresh thyme, and bay leaves.
3. Step 3: Bring the mixture to a simmer over medium-low heat. Cover the pot with the lid slightly ajar and cook until the chicken is tender and easily shreds, about 15 minutes.
4. Step 4: Use two forks to shred the chicken directly in the pot. You can shred it into larger or smaller pieces based on your preference.
5. Step 5: Bring the soup to a low boil. Add the egg noodles and cook for 6 to 7 minutes, or until the pasta is al dente.
6. Step 6: Remove the bay leaves. Serve the soup warm, optionally garnished with fresh chopped parsley, alongside your favorite bread or crackers.

Tips & Variations

• For extra flavor, use homemade chicken stock and add a splash of lemon juice just before serving.
• Substitute egg noodles with small pasta shapes like ditalini or orzo if preferred.
• Add frozen peas or spinach in the last few minutes of cooking for added greens.
• If you prefer a thicker soup, stir in a small amount of cornstarch mixed with water during the final simmer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before 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 well and add more richness to the soup. Just adjust cooking time until the thighs are tender enough to shred.

Can I prepare this soup in a slow cooker?

Absolutely! Sauté the vegetables first, then transfer all ingredients except noodles to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add noodles in the last 20-30 minutes of cooking.

Easy Chicken Noodle Soup with Egg Noodles Recipe

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4.6 from 91 reviews

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

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 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 the Vegetables: In a large dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery, sautéing for about 4 minutes until they begin to soften.
2. Add Garlic and Broth: Stir in the minced garlic and cook for an additional minute to release its aroma. Then add the chicken broth, chicken breasts, kosher salt, black pepper, dried oregano, fresh thyme, and bay leaves to the pot.
3. Simmer the Chicken: Bring the mixture to a simmer over medium-low heat. Cover the pot with the lid slightly ajar and let it cook until the chicken is tender and easily shredded, about 15 minutes.
4. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks to your preferred size of pieces. Return the shredded chicken to the broth.
5. Cook the Noodles: Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the noodles reach an al dente texture.
6. Serve: Ladle the soup into bowls and serve warm, optionally garnished with fresh chopped parsley and accompanied by your favorite bread or crackers.

Notes

• Use thighs instead of breasts for a richer flavor and more tender meat.
• Fresh herbs can be substituted with dried herbs if unavailable, but reduce quantity by half for potency.
• Adjust salt and pepper to taste after simmering, depending on your broth’s saltiness.
• To make it gluten-free, substitute egg noodles with gluten-free pasta.
• Leftovers store well in the refrigerator for up to 3 days and the noodles may absorb broth; consider cooking noodles separately if storing long-term.

Keywords: chicken noodle soup, easy chicken soup, homemade chicken soup, egg noodles, comfort food, quick dinner, healthy soup