Description
This easy chicken noodle soup with egg noodles is a 35-minute comfort food classic. With tender chicken, perfectly seasoned broth, and al dente egg noodles, it delivers restaurant-quality flavor fast – perfect for weeknights, colds, or cozy family dinners.
Ingredients
Scale
- 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 fresh thyme (or ½ teaspoon dried)
- 2 bay leaves
- 6 oz egg noodles
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 4 minutes until softened and fragrant.
- Add garlic and cook for 1 minute until aromatic.
- Pour in chicken broth. Add chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to gentle simmer.
- Partially cover and simmer 15 minutes until chicken reaches 165°F. Remove chicken, shred, and set aside.
- Return shredded chicken to pot. Bring to gentle boil and add egg noodles. Cook 6-7 minutes until al dente. Remove bay leaves and serve hot.
Notes
Store noodles separately if planning leftovers to avoid mushy texture. Freeze soup base up to 3 months without noodles. Makes about 6 servings of hearty comfort food.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 378
- Sugar: 5g
- Sodium: 887mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 95mg
Keywords: chicken noodle soup, egg noodles, easy soup recipe, comfort food