Easy Chicken Noodle Soup with Egg Noodles Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 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.
- 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.
- 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.
- 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.
- 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.
- 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
