Go Back
Easy homemade chicken noodle soup with egg noodles in white bowl with fresh parsley garnish and crusty bread

Easy Chicken Noodle Soup with Egg Noodles

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 378
Ingredients Method Notes

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 fresh thyme or ½ teaspoon dried
  • 2 bay leaves
  • 6 oz egg noodles

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 4 minutes until softened and fragrant.
  2. Add garlic and cook for 1 minute until aromatic.
  3. Pour in chicken broth. Add chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to gentle simmer.
  4. Partially cover and simmer 15 minutes until chicken reaches 165°F. Remove chicken, shred, and set aside.
  5. 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.