Best Chicken Noodle Soup with Egg Noodles Recipe
This comforting Best Chicken Noodle Soup with Egg Noodles is a classic homemade recipe featuring tender shredded chicken, fresh vegetables, aromatic herbs, and perfect al dente egg noodles simmered in a flavorful chicken broth. It’s an ideal hearty meal to warm you up on chilly days or when you need a soothing bowl of soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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
Protein & Seasoning
- 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
Carbohydrate
- 6 oz egg noodles or your favorite small pasta noodles
Instructions
- Sauté Vegetables: In a large Dutch oven over medium heat, heat the olive oil. Add the diced onion, sliced carrots, and diced celery. Sauté the vegetables for about 4 minutes until they begin to soften and become fragrant.
- Add Garlic and Broth: Stir in the minced garlic and sauté for an additional minute until aromatic. Then, pour in the chicken broth. Add the chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir everything together and bring to a simmer over medium-low heat.
- Cook and Shred Chicken: Once the soup reaches a gentle simmer, cover the pot with the lid slightly ajar. Cook until the chicken is tender and easily shreddable, approximately 15 minutes. Remove the chicken and shred it using two forks to your preferred piece size—large or small.
- Cook Noodles and Finish Soup: Return the shredded chicken to the pot and bring the soup to a low boil. Add the egg noodles and cook for 6 to 7 minutes or until the noodles are al dente. Remove from heat and serve the soup warm. Garnish with fresh chopped parsley and accompany with your favorite bread or crackers if desired.
Notes
- You can use chicken thighs instead of breasts for a richer flavor and more tender meat.
- Fresh herbs like thyme add brightness; if unavailable, dried herbs work fine.
- Adjust seasoning to taste before serving, adding more salt or pepper as needed.
- For a gluten-free version, substitute egg noodles with gluten-free pasta or rice noodles.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.
