Easy Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup is the ultimate comfort food. Whether you’re fighting off a cold, looking for a quick family dinner, or craving something warm and satisfying, this soup delivers every time. Made with tender chicken, hearty vegetables, and soft egg noodles, it’s a one-pot wonder that fills your kitchen with the rich aroma of home-cooked goodness. The best part? It’s ready in about an hour, making it perfect for busy weeknights or lazy weekends.

Why You’ll Love This Recipe

This chicken noodle soup isn’t just delicious—it’s practical, too. Here’s why this recipe deserves a spot in your regular meal rotation:

• One Pot, Less Mess – Cook everything in a single pot for easy cleanup.
• Quick & Easy – No slow cooker needed; it’s on the table in under an hour.
• Family Favorite – Kids and adults alike love the classic, cozy flavors.
• Freezer Friendly – Great for meal prep and leftovers.
• Customizable – Add veggies, swap noodles, or even make it creamy!

Ingredients

Here’s what you’ll need to make this cozy bowl of chicken noodle soup:

• 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 (low sodium preferred)
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons freshly ground black pepper
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 2 bay leaves
• 6 oz egg noodles (or other small pasta)
• Fresh chopped parsley, for garnish (optional)

Instructions

Follow these simple steps for a bowl of soup that tastes like it simmered all day:

1. Sauté the veggies
   In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 4–5 minutes, until slightly softened.
2. Add garlic
   Stir in the garlic and cook for 1 more minute, just until fragrant.
3. Add chicken and broth
   Pour in chicken broth, then add the raw chicken, pepper, salt, oregano, thyme, and bay leaves. Bring to a simmer.
4. Simmer and shred
   Cover partially and simmer for 15–20 minutes, or until the chicken is cooked through. Remove chicken and shred with two forks. Return to pot.
5. Cook the noodles
   Bring soup to a gentle boil. Add egg noodles and cook for 6–8 minutes, or until al dente.
6. Serve and enjoy
   Remove bay leaves. Ladle into bowls, top with parsley, and serve hot with bread or crackers.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Easy
• Best Season: Year-round comfort food

Nutrition Facts (Per Serving)

• Calories: 378 kcal
• Protein: 43g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 3g
• Sugar: 3g
• Sodium: 887mg
• Cholesterol: 121mg
• Vitamin A: 3730 IU
• Vitamin C: 6mg
• Iron: 2mg
• Calcium: 63mg
• (Values are estimates and may vary.)

Tips & Variations

• Use Rotisserie Chicken – Short on time? Shred store-bought rotisserie chicken and skip the simmering step.
• Don’t Overcook the Noodles – Stop cooking when they’re al dente. They’ll soften more in hot broth.
• Make It Creamy – Stir in a splash of cream or half-and-half before serving.
• Add Veggies – Corn, peas, spinach, or even zucchini work great.
• Boost Flavor – A squeeze of fresh lemon juice at the end brightens everything up.

Chicken Noodle Soup with Egg Noodles

A classic, comforting chicken noodle soup with egg noodles, made in under an hour. Perfect for cozy nights or feeding the whole family.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course dinner, Soup

Cuisine American

Servings 6

Calories 378 kcal

Equipment

• – Large soup pot or Dutch oven
• – Cutting board and knife
• Ladle
• – Tongs or forks for shredding

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 low sodium
• – 2 pounds chicken breasts or thighs
• – 2 teaspoons black pepper
• – 1½ teaspoons kosher salt
• – 1 teaspoon dried oregano
• – 1 teaspoon fresh thyme
• – 2 bay leaves
• – 6 oz egg noodles
• – Fresh parsley optional

Instructions

 

• Heat oil in large pot. Sauté onions, carrots, and celery for 4–5 minutes.
• Stir in garlic and cook for 1 more minute.
• Add chicken, broth, herbs, and spices. Bring to simmer.
• Cover and simmer 15–20 minutes. Remove chicken, shred, return to pot.
• Bring soup to boil, add egg noodles. Cook 6–8 minutes.
• Remove bay leaves. Garnish with parsley and serve hot.

Notes

– Freeze without noodles to prevent sogginess.
– Use rotisserie chicken to cut down on cook time.
– Add lemon juice at the end for brightness.

Keyword chicken noodle soup

FAQs

Can I freeze chicken noodle soup?
Yes, but freeze without the noodles—they can get mushy. Add fresh noodles when reheating.

What noodles work best?
Egg noodles are classic, but any short pasta like rotini or macaroni works well.

How long does it last in the fridge?
Up to 5 days in an airtight container. Add extra broth when reheating if it thickens.

Can I make it in a slow cooker?
Yes! Cook on low for 6–7 hours or high for 3–4. Add noodles in the last 20 minutes.

Conclusion

Chicken noodle soup is more than just a meal—it’s a hug in a bowl. With tender chicken, savory herbs, and comforting noodles, this recipe is a must-have for cozy nights or cold days. It’s quick, flexible, and endlessly delicious. Make a big pot and watch it disappear!