Description
This Easy Chicken Noodle Soup with Egg Noodles is a comforting homemade classic with tender chicken, soft vegetables, and rich broth. Ready in under an hour, it’s perfect for busy weeknights, cozy weekends, or when someone’s feeling under the weather.
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
1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles (or small pasta of choice)
Instructions
1. Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 4 minutes, then add garlic and cook another minute.
2. Pour in broth, add chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer, partially cover, and cook until chicken is tender, about 15 minutes.
3. Shred chicken directly in the pot using two forks. Bring soup to a gentle boil, add noodles, and cook until just tender, about 6–7 minutes.
4. Taste and adjust seasoning. Add a squeeze of lemon juice or a splash of cream if desired. Serve hot.
Notes
Only cook noodles to al dente to avoid them becoming too soft after resting in the soup.
Add a splash of lemon juice before serving for brightness.
For a creamy version, stir in cream or half-and-half.
Freeze the soup without noodles to prevent them from getting mushy. Add noodles when reheating.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 3g
- Sodium: 887mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.04g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 121mg