Dinner

Easy Chicken Noodle Soup with Egg Noodles Recipe

Bynova cole October 20, 2025October 20, 2025

Introduction

This easy chicken noodle soup with egg noodles is a comforting classic perfect for cozy meals. Tender chicken, fresh vegetables, and flavorful herbs come together in a rich broth that’s simple to make and delicious to enjoy any day.

A close-up image of a pot filled with chicken noodle soup showing multiple layers: the top layer has thick slices of bright orange carrots and tender shredded light brown chicken mixed with flat, curls of pale yellow egg noodles, all covered in a clear golden broth with visible herbs and black pepper bits. A silver ladle lifts a spoonful of the soup, showcasing the mix of chicken, noodles, and carrots with scattered green parsley leaves adding a fresh touch. The pot edge is white, and the soup has a rich, hearty texture with both solid and liquid components. photo taken with an iphone --ar 4:5 --v 7

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 ½ 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

Instructions

Step 1: In a large dutch oven over medium heat, add the olive oil. Stir in the diced onion, sliced carrots, and diced celery, then sauté for 4 minutes until vegetables soften.
Step 2: Add the minced garlic and sauté for an additional minute until fragrant. Stir in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Step 3: Once simmering, cover the pot with the lid slightly ajar. Cook until the chicken is tender and easily shreds, about 15 minutes. Remove the chicken and shred it using two forks into your desired size pieces.
Step 4: 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 or until the noodles are al dente.
Step 5: Serve the soup warm, optionally garnished with fresh chopped parsley. Pair with your favorite bread or crackers for a complete meal.

Tips & Variations

For extra flavor, use homemade chicken broth or stock if available.
Substitute egg noodles with any small pasta like shells or ditalini if preferred.
Add a squeeze of fresh lemon juice before serving for a bright finish.
Use leftover rotisserie chicken to speed up cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the noodles thicken the soup. For longer storage, freeze without noodles for up to 3 months and add fresh noodles when reheating.

How to Serve

The image shows a white bowl filled with chicken noodle soup placed on a white marbled surface. The soup has three main layers: at the bottom, a clear golden broth with small herbs floating in it, followed by thick, flat egg noodles that are pale yellow and slightly curled, and bright orange carrot slices scattered throughout. Pieces of cooked white chicken meat are visible among the noodles. The top layer is sprinkled with fresh chopped green herbs and a small sprig of thyme for garnish. In the background, part of another bowl of soup and a white plate with a biscuit are visible. A gold spoon rests on a white and blue striped cloth near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and add extra moisture and flavor to the soup.

How do I prevent the noodles from getting mushy?

Add the noodles toward the end of cooking and cook just until al dente. If storing leftovers, it’s best to keep noodles separate or add fresh noodles when reheating.