If you’re craving something warm, cozy, and nourishing, this Easy Chicken Noodle Soup with Egg Noodles is the perfect bowl of comfort. Packed with tender shredded chicken, hearty vegetables, flavorful herbs, and soft egg noodles, this soup is a family favorite you can have on the table in under an hour. It’s simple, wholesome, and ideal for busy weeknights, cold days, or whenever you need something soothing and homemade.
Why You’ll Love This Chicken Noodle Soup
This classic chicken noodle soup brings together everything you love about homemade comfort food. It’s flavorful without being heavy, full of nourishing ingredients, and made in just one pot. The egg noodles add a satisfying texture, while fresh herbs like thyme give the soup an aromatic depth. Kids love it, adults love it, and it’s perfect for meal prep. Whether you’re cooking for a crowd or making a cozy dinner for two, this soup always delivers.
Ingredients You’ll Need
- 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)
How to Make Chicken Noodle Soup (Step-by-Step)
Step 1: Sauté the Vegetables
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes, until the vegetables begin to soften.
Step 2: Add Garlic and Seasonings
Stir in the minced garlic and cook for an additional minute. Then add chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves.
Step 3: Simmer the Soup
Bring the mixture to a gentle simmer over medium-low heat. With the lid slightly askew, let the soup cook for about 15 minutes, or until the chicken is tender and easy to shred.
Step 4: Shred the Chicken
Use two forks to shred the chicken directly in the pot. You can shred it into large chunks or small pieces — whichever you prefer.
Step 5: Add the Egg Noodles
Increase the heat slightly to bring the soup to a low boil. Add the egg noodles and cook for 6–7 minutes, or until al dente.
Step 6: Serve Warm
Remove the bay leaves and adjust seasoning if needed. Serve warm with fresh chopped parsley, bread, or crackers on the side.
Tips & Variations
- Use rotisserie chicken: A great shortcut. Add it after simmering so it doesn’t overcook.
- Gluten-free option: Swap egg noodles for gluten-free pasta or rice noodles.
- Boost the veggies: Add peas, spinach, mushrooms, or zucchini.
- Make it richer: Stir in a splash of cream or a pat of butter for extra depth.
- For meal prep: Cook noodles separately and add them when serving to prevent them from getting mushy.
Serving Ideas & Storage
Serve this soup with warm bread, biscuits, or simple crackers. Fresh parsley or a squeeze of lemon brightens the flavor beautifully.
Leftovers store well in an airtight container for 3–4 days. The noodles will continue to soften, so if you prefer firmer noodles, cook them separately and add before serving. To reheat, warm gently on the stove and add extra broth if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | ~30g |
| Carbs | ~22g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | Varies by broth |
Final Thoughts
This Easy Chicken Noodle Soup with Egg Noodles is everything a comforting homemade soup should be — simple, hearty, and full of warm flavors. Whether you’re feeding your family or prepping meals for the week, this recipe always brings cozy satisfaction with minimal effort. One pot, classic ingredients, and nourishing goodness in every spoonful.