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Chicken Noodle Soup with Egg Noodles Recipe

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4.1 from 81 reviews

A comforting and hearty Chicken Noodle Soup featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful homemade broth. Perfect for cozy meals any day of the year.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 2 tablespoons minced garlic

Broth and Seasoning

  • 8 cups chicken broth or stock
  • 2 teaspoons freshly cracked black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon minced fresh thyme
  • 2 bay leaves

Protein and Pasta

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 oz egg noodles (or your favorite small pasta noodles)

Instructions

  1. Sauté Vegetables: In a large dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery, sautéing for about 4 minutes until the vegetables begin to soften.
  2. Add Garlic and Liquids: Stir in the minced garlic and sauté for an additional minute. Pour in the chicken broth, then add the chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Bring the mixture to a simmer over medium-low heat.
  3. Cook and Shred Chicken: Cover the pot with the lid slightly ajar and cook until the chicken is tender and easily shreds, about 15 minutes. Remove the chicken and shred it using two forks, either into larger or smaller pieces as preferred, then return the shredded chicken to the broth.
  4. Cook Noodles: Increase the heat to bring the soup to a low boil. Add the egg noodles and cook for 6 to 7 minutes, or until the noodles are al dente.
  5. Serve: Remove the bay leaves and ladle the soup into bowls. Garnish with fresh chopped parsley if desired, and serve warm with your favorite bread or crackers.

Notes

  • You can substitute chicken thighs for breasts for a richer flavor.
  • Fresh herbs can be replaced with dried if fresh is unavailable, adjusting quantities accordingly.
  • For a thicker stew-like soup, reduce the broth slightly or add a small amount of cornstarch slurry during cooking.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Customize the soup by adding other vegetables like peas or corn.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/chicken-noodle-soup-with-egg-noodles-recipe/