Easy Chicken Noodle Soup with Egg Noodles is a timeless comfort food that delivers warmth, flavor, and nourishment in every spoonful. This classic recipe combines tender chicken, hearty vegetables, and soft egg noodles in a rich, seasoned broth that’s both satisfying and easy to prepare.
Whether you’re feeling under the weather or simply craving a cozy homemade meal, Easy Chicken Noodle Soup with Egg Noodles is always a reliable choice. It’s made with simple pantry ingredients and comes together in under an hour, making it perfect for busy families or quick weeknight dinners.
In this guide, you’ll learn exactly how to make Easy Chicken Noodle Soup with Egg Noodles from scratch, along with helpful tips to customize, store, and serve it perfectly every time.
Ingredients for Easy Chicken Noodle Soup with Egg Noodles
Main Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing |
| Yellow onion (diced) | 1 medium | Adds depth |
| Carrots (sliced) | 1 cup | Classic flavor |
| Celery (diced) | 1 cup | Essential base |
| Garlic (minced) | 2 tablespoons | Fresh preferred |
| Chicken broth | 8 cups | Stock works too |
| Chicken (breasts or thighs) | 2 lbs | Boneless, skinless |
| Egg noodles | 6 oz | Or small pasta |
Seasonings & Herbs
| Ingredient | Quantity |
|---|---|
| Black pepper | 2 teaspoons |
| Kosher salt | 1½ teaspoons |
| Dried oregano | 1 teaspoon |
| Fresh thyme | 1 teaspoon |
| Bay leaves | 2 |
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for about 4 minutes until slightly softened.
2. Add Garlic and Aromatics
Stir in the minced garlic and sauté for another minute until fragrant.
3. Build the Broth
Pour in the chicken broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring everything to a gentle simmer over medium-low heat.
4. Cook and Shred the Chicken
Cover the pot with the lid slightly ajar and cook for about 15 minutes, or until the chicken is tender. Remove and shred using two forks, then return it to the pot.
5. Add the Egg Noodles
Bring the soup to a low boil and stir in the egg noodles. Cook for 6–7 minutes until the noodles are tender but still slightly firm.
6. Final Touches and Serve
Remove bay leaves before serving. Garnish with fresh parsley if desired and serve warm with bread or crackers.
Helpful Tips for the Best Chicken Noodle Soup
- Use bone broth for a richer, deeper flavor
- Don’t overcook noodles—they continue softening in hot broth
- Add a splash of lemon juice for brightness
- Use chicken thighs for extra tenderness
- Skim excess fat for a lighter soup
Serving, Storing, and Making Ahead
Easy Chicken Noodle Soup with Egg Noodles is incredibly versatile when it comes to serving and storage.
Serving: Serve hot with crusty bread, crackers, or a side salad for a complete meal.
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: For best results, freeze the soup without noodles and add fresh noodles when reheating.
Make Ahead Tip: Prepare the broth and chicken ahead of time, then cook noodles fresh when ready to serve.
Conclusion
Easy Chicken Noodle Soup with Egg Noodles is a must-have recipe for every home cook. It’s simple, comforting, and packed with wholesome ingredients that make it both nourishing and delicious.
With minimal prep and a short cooking time, this recipe proves that homemade soup doesn’t have to be complicated. Whether you’re cooking for your family or prepping meals for the week, this soup is guaranteed to become a favorite.
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Easy Chicken Noodle Soup with Egg Noodles in Under 1 Hour
- Total Time: 45 mins
- Yield: 6 servings
Description
A comforting and easy Chicken Noodle Soup with egg noodles, tender shredded chicken, fresh vegetables, and a flavorful herb-infused broth. Perfect for a cozy meal or quick weeknight dinner.
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 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles or small pasta
Fresh parsley for garnish (optional)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add diced onion, carrots, and celery; sauté for about 4 minutes until slightly softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and add chicken, salt, pepper, oregano, thyme, and bay leaves.
5. Bring to a gentle simmer over medium-low heat.
6. Cover with lid slightly ajar and cook for about 15 minutes until chicken is tender.
7. Remove chicken, shred with two forks, and return to the pot.
8. Bring soup to a low boil and add egg noodles.
9. Cook for 6–7 minutes until noodles are tender.
10. Remove bay leaves, garnish with parsley if desired, and serve warm.
Notes
For best flavor, use homemade or high-quality chicken broth.
Freeze soup without noodles to prevent mushy texture.
Add a splash of lemon juice before serving for brightness.
You can substitute rotisserie chicken to save time.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
FAQ: Easy Chicken Noodle Soup with Egg Noodles
1. Can I use rotisserie chicken instead?
Yes, simply add shredded rotisserie chicken and reduce cooking time.
2. What vegetables go best in chicken noodle soup?
Carrots, celery, and onions are classic, but you can also add peas or spinach.
3. Can I freeze chicken noodle soup with noodles?
It’s best to freeze without noodles to prevent them from becoming mushy.
4. How do I make the broth more flavorful?
Use homemade stock or add extra herbs and a splash of lemon juice.