There is a reason chicken noodle soup is the soup everyone turns to when they need comfort. This Chicken Noodle Soup with Egg Noodles is a classic one-pot version: tender shredded chicken, sweet carrots and celery, a golden broth flavored with garlic, thyme, and bay leaf, and plenty of springy egg noodles. It takes about 50 minutes, mostly hands-off, and feeds six generously. Serve it with warm bread on a cold day, or keep a pot in the refrigerator for a few easy lunches. If you want another take, see my Homemade Chicken Noodle Soup.
Table of Contents
Why This Chicken Noodle Soup Works
- Chicken poached right in the broth: cooking the chicken in the soup flavors the broth and keeps the meat tender and easy to shred.
- Vegetables sauteed first: softening the onion, carrots, and celery in olive oil builds a sweeter, deeper base.
- Noodles added at the end: cooking them for only 6 to 7 minutes keeps them tender instead of mushy.
- Easy and affordable: pantry staples plus one package of chicken.
Egg noodles cook quickly and soak up a lot of liquid as they sit. That is why this soup thickens overnight, and why leftovers often need a splash of extra broth when reheated.
Ingredients for Chicken Noodle Soup with Egg Noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 large carrots, sliced into 1/4-inch rounds
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth, plus more as needed
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 bay leaves
- 6 ounces wide egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Chicken Noodle Soup with Egg Noodles
Step 1: Saute the Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for about 5 minutes, until they begin to soften.
Step 2: Add the Garlic
Stir in the garlic and cook for 30 seconds, just until fragrant.
Step 3: Simmer the Chicken
Pour in the broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a boil, then reduce the heat to a gentle simmer, partly cover, and cook for 15 to 20 minutes, until the chicken reaches 165°F. The Iowa State University Extension also cooks the chicken directly in the broth until it reaches 165°F, which takes about 15 to 20 minutes.
Step 4: Shred the Chicken
Move the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot. Remove the bay leaves.
Step 5: Cook the Noodles
Bring the soup back to a gentle boil, stir in the egg noodles, and cook for 6 to 7 minutes, just until tender. Add a splash of extra broth if the soup looks too thick.
Step 6: Season and Serve
Taste and adjust the salt and pepper, then ladle into bowls and top with parsley. Serve hot.
How to Serve Chicken Noodle Soup with Egg Noodles
Serve with crusty bread, saltine crackers, or a grilled cheese sandwich. My Soft Dinner Rolls are perfect for dipping, and cheesy air fryer tortilla garlic bread makes a quick side. A squeeze of lemon juice and a pinch of fresh dill or parsley brighten each bowl. For a baked version of this comfort dish, try my Easy Chicken Noodle Casserole.
How to Store and Reheat Leftovers
Cool the soup and refrigerate it in an airtight container within 2 hours. It keeps for 3 to 4 days. The noodles absorb broth as they sit, so add a splash of broth or water when reheating. For meal prep or freezing, cook the noodles separately and add them to each bowl when serving. The soup base without noodles freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming hot.
Tips and Variations
- Use low-sodium broth so you can control the salt.
- Do not boil the chicken hard. A gentle simmer keeps it tender.
- Add the noodles just before serving so they stay firm.
- Use chicken thighs for richer flavor and a more forgiving texture.
- For extra flavor, add a Parmesan rind while the chicken simmers and remove it before serving.
- Stir in a squeeze of lemon juice at the end for brightness.
- Use gluten-free noodles or rice for a gluten-free bowl.
Frequently Asked Questions
How long does it take to cook chicken in soup?
Boneless breasts or thighs take about 15 to 20 minutes at a gentle simmer, until they reach 165°F.
Why are my noodles mushy?
They were added too early or cooked too long. Cook them for 6 to 7 minutes and serve right away, or cook them separately.
Can I use rotisserie chicken?
Yes. Skip the simmering step, add shredded rotisserie chicken with the noodles, and simmer for 6 to 7 minutes.
Can I freeze chicken noodle soup?
Freeze the soup without noodles for the best texture, and add fresh noodles when reheating.
How do I make the broth more flavorful?
Saute the vegetables first, use a good-quality broth, and add fresh herbs and a bay leaf while the soup simmers.
Chicken Noodle Soup with Egg Noodles
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 large carrots, sliced into 1/4-inch rounds
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth Plus more as needed.
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt Plus more to taste.
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried.
- 2 bay leaves
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Cooking
- Heat the oil in a large pot over medium heat. Saute the onion, carrots, and celery about 5 minutes until softened. Add the garlic for 30 seconds.
- Add the broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a boil, then simmer gently, partly covered, 15 to 20 minutes until the chicken reaches 165°F.
- Move the chicken to a board, shred it, and return it to the pot. Remove the bay leaves.
- Bring back to a gentle boil, add the egg noodles, and cook 6 to 7 minutes until just tender, adding a splash of broth if needed.
- Adjust the seasoning, ladle into bowls, and top with parsley.
