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Easy Chicken Noodle Soup with Egg Noodles

This easy chicken noodle soup is packed with hearty vegetables, tender chicken, and egg noodles in a savory broth. A quick comfort food perfect for any day.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6
Calories 378 kcal

Equipment

  • - Large soup pot or Dutch oven
  • Ladle
  • - Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • - 1 tbsp olive oil or butter
  • - 1 medium onion diced
  • - 3 carrots sliced
  • - 2 celery stalks sliced
  • - 3 garlic cloves minced
  • - 8 cups chicken broth
  • - 3 cups cooked shredded or cubed chicken
  • - 2 tsp salt
  • - 1 tsp black pepper
  • - ½ tsp dried thyme
  • - 1 bay leaf
  • - 3 cups wide egg noodles
  • - 2 tbsp chopped parsley optional
  • - Juice of ½ lemon optional

Instructions
 

  • In large pot, heat oil and sauté onion, carrots, and celery until softened.
  • Add garlic, cook 1 minute. Pour in broth and add seasonings and bay leaf.
  • Add chicken and simmer 10 minutes.
  • Stir in egg noodles, cook 8–10 minutes until tender.
  • Remove bay leaf, stir in parsley and lemon juice (if using).
  • Serve hot with crusty bread or crackers.

Notes

- Make ahead without noodles for freezer-friendly storage
- Swap noodles with low-carb options for a lighter dish
- Boost nutrition with extra greens or veggies
Keyword chicken noodle soup