Best Chicken Noodle Soup with Egg Noodles

Chicken noodle soup is a timeless classic loved by many. It’s warm, comforting, and perfect for any day, especially during cold weather or when you’re feeling under the weather. This recipe for the Best Chicken Noodle Soup with Egg Noodles is simple to make and full of flavor.

Why Make This Recipe

Not only is this chicken noodle soup delicious, but it is also a fantastic way to use fresh ingredients. It’s nutritious, satisfying, and can be made in one pot, which makes cleanup a breeze! Plus, the tender chicken and hearty egg noodles really make this soup a favorite in any household.

How to Make Best Chicken Noodle Soup with Egg Noodles

Making this chicken noodle soup is easy and doesn’t take much time. Just follow these simple steps, and you’ll have a warm and tasty meal ready for your family.

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 your favorite small pasta noodles)

Directions

1. In a large dutch oven, over medium heat, add the olive oil.
2. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
3. Add the garlic and sauté for an additional minute.
4. Stir in the chicken broth, chicken breast, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
5. Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes.
6. Using 2 forks, shred the chicken into the broth. You can shred it into larger or smaller pieces, based on your preference.
7. Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the pasta is al dente.
8. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.

How to Serve Best Chicken Noodle Soup

This soup is best served hot. Ladle it into bowls and top with freshly chopped parsley for added color and flavor. Enjoy it alongside some crusty bread or crackers for a complete meal.

How to Store Best Chicken Noodle Soup

If you have leftovers, allow the soup to cool completely, then store it in an airtight container in the refrigerator. It will last for 3 to 4 days. You can also freeze it for up to 3 months. When reheating, add a little extra broth if needed, as the noodles may absorb some of the liquid.

Tips to Make Best Chicken Noodle Soup

• For even more flavor, you can add a squeeze of lemon juice before serving.
• If you like your soup creamier, add a splash of heavy cream or half-and-half.
• Customize the veggies! You can add peas, corn, or green beans for extra color and nutrition.

Variation

If you want to make this soup even heartier, feel free to add some chopped potatoes or sweet potatoes. They will add a delicious texture and boost the flavor.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, using rotisserie chicken can save you time. Just shred it and add it to the soup towards the end to heat it through.

2. Is this recipe gluten-free?

No, this recipe isn’t gluten-free because of the egg noodles. However, you can easily substitute gluten-free noodles if desired.

3. Can I make this in a slow cooker?

Absolutely! You can add all the ingredients (except the egg noodles) to a slow cooker and cook on low for 6-8 hours. Then add the noodles for the last 30 minutes of cooking.

Enjoy making and sharing this Best Chicken Noodle Soup with Egg Noodles!

Best Chicken Noodle Soup with Egg Noodles

A warm and comforting chicken noodle soup that’s easy to make and perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the 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
• 2 pounds boneless, skinless chicken breasts (or thighs)
• 2 teaspoons freshly cracked black pepper
• 1.5 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme
• 2 pieces bay leaves

For the Pasta

• 6 oz egg noodles (or your favorite small pasta noodles)

Instructions

 

Cooking the Soup

• In a large dutch oven, over medium heat, add the olive oil.
• Stir in the onion, carrots, and celery, and sauté for 4 minutes.
• Add the garlic and sauté for an additional minute.
• Stir in the chicken broth, chicken breast, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
• Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes.
• Using 2 forks, shred the chicken into the broth. You can shred it into larger or smaller pieces, based on your preference.
• Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the pasta is al dente.

Notes

This soup is best served hot. Ladle it into bowls and top with freshly chopped parsley for added color and flavor. If you have leftovers, allow the soup to cool completely, then store it in an airtight container in the refrigerator. It will last for 3 to 4 days. You can also freeze it for up to 3 months. When reheating, add a little extra broth if needed, as the noodles may absorb some of the liquid.

Keyword Chicken Noodle Soup, Comfort Food, Easy Recipe, Hearty Soup, One Pot Meal