Best Chicken Noodle Soup with Egg Noodles
A warm and comforting chicken noodle soup that's easy to make and perfect for chilly days.
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.