Easy Chicken Noodle Soup with Egg Noodles Recipe
A comforting and easy-to-make chicken noodle soup featuring tender shredded chicken, hearty egg noodles, and a flavorful blend of vegetables and herbs simmered in rich chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
Proteins & Broth
- 2 pounds boneless, skinless chicken breasts or thighs
- 8 cups chicken broth or stock
- 1 tablespoon olive oil
Seasonings & Herbs
- 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 Vegetables: In a large dutch oven over medium heat, heat the olive oil. Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables soften.
- Add Garlic & Broth: Stir in the minced garlic and cook for an additional minute. Then pour in the chicken broth, add the chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Bring the mixture to a simmer over medium-low heat.
- Cook & Shred Chicken: Once simmering, cover the pot with the lid slightly ajar. Cook for about 15 minutes until the chicken is tender and easily shredded. Remove the chicken and shred it using two forks into large or small pieces, as preferred.
- Add Noodles & Finish: Return the shredded chicken to the pot. Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes until noodles are al dente. Remove bay leaves and serve warm, optionally garnished with fresh chopped parsley and accompanied by your favorite bread or crackers.
Notes
- Use chicken thighs if you prefer more tender, flavorful meat.
- Fresh herbs can be substituted for dried ones, adjusting quantities accordingly.
- For a thicker soup, add a slurry of cornstarch and water before adding noodles.
- Leftovers store well in the refrigerator for up to 3 days.
- You can freeze this soup for up to 3 months; add noodles fresh when reheating to avoid sogginess.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken noodle soup, egg noodles, easy chicken soup, homemade soup, comfort food
