There’s something about Chicken Noodle Soup with Egg Noodles that feels like a hug in a bowl. Whether it’s a chilly evening, a sniffly nose, or just one of those days where life feels a bit too loud, this soup has your back.
As a mom of three, I’ve lost count of how many pots of this golden goodness I’ve made—sometimes for sick days, sometimes for cozy family dinners, and honestly, sometimes just because I need it too. (Confession: I always sneak the first ladle before calling everyone to the table.)
Table of Contents
Why You’ll Love This Chicken Noodle Soup with Egg Noodles
- Quick & easy: On the table in under 45 minutes.
- One-pot wonder: Fewer dishes, more comfort.
- Family-approved: Even picky eaters will slurp it up.
- Customizable: Swap in rotisserie chicken, toss in extra veggies, or make it gluten-free with alternative noodles.
If you love cozy bowls, you might also enjoy my Homemade Chicken Noodle Soup or the ultra-creamy Chicken Gnocchi Soup.
What Does Chicken Noodle Soup with Egg Noodles Taste Like?
It’s pure comfort. The broth is savory and herb-kissed with thyme and oregano, while the tender chicken adds protein-packed heartiness. Egg noodles bring that soft, chewy texture that just feels right—like grandma’s kitchen on a Sunday afternoon.
Ingredients You’ll Need for Chicken Noodle Soup with Egg Noodles
Making a pot of Chicken Noodle Soup with Egg Noodles doesn’t require fancy ingredients—you probably already have most of them in your kitchen. The magic here comes from layering simple, wholesome flavors. Here’s everything you’ll need to gather before you start cooking:
- Olive Oil (2 tablespoons): This is your flavor base for sautéing veggies. I usually keep a good extra virgin olive oil on hand, but vegetable oil works fine if that’s what you have.
- Yellow Onion (1 medium, diced): Onions create that warm, savory foundation. You can swap in shallots if you want something a little sweeter.
- Carrots (2, sliced): Bright, sweet, and colorful—carrots balance out the savory broth. Fresh is best, but frozen carrots also do the trick.
- Celery (2 stalks, diced): Celery adds a subtle earthy flavor and crunch. If you’re out, parsnips make a surprisingly good substitute.
- Garlic (2 cloves, minced): Because no cozy soup is complete without garlic! If fresh garlic isn’t available, ¼ teaspoon garlic powder per clove will work.
- Chicken Broth/Stock (8 cups): This is the heart of the soup. Use homemade broth if you’ve got some stashed in your freezer, or a good low-sodium store-bought version. (Tip: My kids always know when I’m making this soup because the broth smell fills the whole house!)
- Chicken (1 pound, boneless skinless breasts or thighs): Chicken breasts keep it lean, thighs add more richness—it’s your call. Short on time? Use rotisserie chicken for a shortcut, just like I sometimes do when making Garlic Butter Honey BBQ Chicken Tacos.
- Kosher Salt (1 teaspoon) and Black Pepper (½ teaspoon): Seasonings that bring out the best in every ingredient. Adjust to taste.
- Dried Oregano (1 teaspoon): Adds a herby depth that pairs beautifully with the broth. Fresh oregano works too—just use three times as much.
- Fresh Thyme (1 teaspoon): The bright, woodsy flavor of thyme makes this soup feel like something straight out of grandma’s kitchen. Use dried thyme if needed, but reduce to ⅓ teaspoon.
- Bay Leaves (2): These little leaves quietly infuse the broth with a warm, rounded flavor. Just don’t forget to fish them out before serving.
- Egg Noodles (8 ounces): The star of this recipe! Egg noodles cook quickly and give the soup that perfect chewy texture. You could swap in ditalini or small shells, but for true comfort, stick with egg noodles.
- Fresh Parsley (for garnish): A sprinkle of green at the end makes every bowl feel fresh and inviting.
👉 If you love soups that balance flavor with comfort, you’ll probably enjoy my Cozy Chicken and Stars Soup too—it’s another family favorite that warms you from the inside out.
How to Make Chicken Noodle Soup with Egg Noodles
Cooking Chicken Noodle Soup with Egg Noodles is as much about the process as it is about the final bowl. Think of it as slow-building comfort—you’re layering flavors one by one until you’ve got the coziest pot of soup that smells like home. Here’s exactly how to do it:
Step 1: Heat the Pot and Sauté the Veggies
Start with a large Dutch oven or heavy-bottomed pot (these keep heat even and prevent burning). Drizzle in 2 tablespoons of olive oil and warm it over medium heat until shimmering. Add your diced onion, carrots, and celery—the classic “soup trio.” Cook them for about 4–5 minutes, stirring occasionally. You’re looking for the onion to soften and turn a little translucent. (Pro tip: don’t rush this step—it builds that savory flavor base that makes this soup taste like it’s been simmering all day.)
Step 2: Add Garlic for Aromatic Goodness
Toss in the minced garlic and cook for about 1 minute. You’ll know it’s ready when your kitchen smells heavenly—but be careful not to let it burn, or it can turn bitter.
Step 3: Build the Broth
Now it’s time to pour in the 8 cups of chicken broth or stock. If you’re using homemade broth, pat yourself on the back—you’ve just taken this soup to another level. Add in your raw chicken breasts or thighs, the salt, black pepper, dried oregano, fresh thyme, and those two trusty bay leaves. Stir gently to mix everything together.
💡 This is when your house starts smelling amazing—my kids always wander in at this point asking, “Is it ready yet?” Spoiler: not quite, but we’re getting there.
Step 4: Simmer the Chicken
Bring the pot to a gentle simmer over medium-low heat. Cover it with a lid slightly askew (so a little steam can escape). Let it cook for about 15 minutes. This gives the chicken time to become tender while soaking up the broth’s flavor.
Step 5: Shred the Chicken
Using tongs, pull the chicken out onto a plate or cutting board. Shred it into bite-sized pieces with two forks (or just use your hands if you’re like me and don’t mind it being a little rustic). Slide the shredded chicken back into the pot and stir. The broth instantly looks richer and heartier.
👉 If you love the ease of shredded chicken recipes, you’ll also enjoy my Dump and Bake Chicken Tzatziki with Rice, which is another family-friendly dinner that uses the same technique.
Step 6: Cook the Egg Noodles
Turn the heat up slightly to bring the soup to a low boil. Add your egg noodles and stir so they don’t stick together. Cook for about 6–7 minutes, or until they’re al dente—tender but still with a little bite. (If you let them sit too long, they’ll keep softening in the broth, so aim to serve shortly after this step.)
Step 7: Garnish and Serve
Once the noodles are cooked, fish out the bay leaves and discard them. Ladle the soup into bowls and sprinkle with fresh parsley. For the full cozy experience, serve with crusty bread, butter crackers, or even a side salad if you’re feeling balanced.
And there you have it—a steaming pot of Chicken Noodle Soup with Egg Noodles, ready to comfort and nourish.
Tips and Tricks for Perfect Chicken Noodle Soup with Egg Noodles
- Shortcut win: Rotisserie chicken saves 15 minutes and adds flavor.
- Broth boost: A splash of lemon juice before serving brightens the flavors.
- No soggy noodles: If making ahead, cook noodles separately and add when reheating.
- Veggie upgrade: Toss in peas, corn, or even spinach at the end.
- Freezer tip: Freeze the soup without noodles—add fresh ones when reheating.
Storage for Chicken Noodle Soup with Egg Noodles
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze broth and chicken (no noodles) up to 3 months.
- Reheat: Warm gently on stovetop, then add fresh noodles before serving.
FAQs
Can I use a slow cooker?
Yes! Cook everything (except noodles) on LOW for 6 hours, then shred chicken and add noodles for 15 minutes.
What if I don’t have egg noodles?
No worries—ditalini, shells, or even rice all work.
Can I make it creamy?
Absolutely—stir in ½ cup heavy cream or coconut milk at the end for a cozy twist.
Conclusion
So, whether you’re fighting off a cold, feeding your family, or just craving a little comfort, this Chicken Noodle Soup with Egg Noodles is your go-to. It’s quick, cozy, and guaranteed to make your kitchen smell like home.
When you try it, don’t forget to leave a rating or tag me on Instagram—I’d love to see your bowls of comfort!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Chicken Noodle Soup with Egg Noodles – Quick, Comforting & Delicious
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soups
- Method: Cooking
- Cuisine: American
Description
This Chicken Noodle Soup with Egg Noodles is a comforting one-pot meal perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil (or vegetable oil)
- 1 yellow onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 8 cups chicken broth or stock
- 1 pound boneless, skinless chicken breasts or thighs (or rotisserie chicken)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme
- 2 bay leaves
- 8 ounces egg noodles
Instructions
1. In a large Dutch oven over medium heat, drizzle in 2 tablespoons of olive oil. Allow the oil to shimmer.
2. Add diced onion, sliced carrots, and diced celery to the hot oil. Sauté for about 4 minutes.
3. Toss in minced garlic and sauté for an additional minute until fragrant.
4. Pour in chicken broth, then add the chicken. Season with kosher salt, black pepper, dried oregano, fresh thyme, and bay leaves.
5. Bring to a gentle simmer over medium-low heat, covering with a slightly askew lid for about 15 minutes.
6. Shred the chicken directly in the broth into bite-sized pieces and stir to incorporate.
7. Increase heat to bring the soup to a low boil. Stir in the egg noodles and cook for about 6 to 7 minutes until al dente.
8. Ladle the warm soup into bowls and garnish each serving with fresh chopped parsley. Serve with crusty bread or crackers.
Notes
For added convenience, use rotisserie chicken. Fresh herbs enhance flavor, but dried work well too. Swap egg noodles for any small pasta shape, and freeze leftovers without noodles for best texture when reheated.
