As the leaves begin to fall in Manhattan, there’s nothing quite like a warm bowl of chicken noodle soup with egg noodles to comfort both body and soul. This delightful dish brings together tender chicken, aromatic vegetables, and the satisfying bite of egg noodles, a perfect companion for a cozy day at home. Every time I make this, I’m reminded of chilly evenings with my kids, gathered around the kitchen table sharing stories of our day. A one-pot wonder that doesn’t require hours in the kitchen, it’s a staple that kids and adults alike will love.
Looking for another delightful dish? Try our Crescent Roll Breakfast Recipe next!
Why you’ll love this recipe
This chicken noodle soup with egg noodles is more than just a recipe—it’s comfort in a bowl. It’s easy to prepare, requires minimal ingredients, and can be versatile enough to suit personal tastes. Whether you’re fighting off a chilly day or needing a quick family dinner, this soup is a reliable and delicious choice.
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
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles, or your favorite small pasta noodles
Step-by-step instructions
In a large dutch oven, over medium heat, add olive oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
Add the garlic and sauté an additional minute. Then stir in the broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using two forks, shred the chicken into the broth.
Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm.
Recipe tips & variations
Feel free to add any vegetables you have on hand. Peas or potatoes work well here. If you prefer a spicier kick, a pinch of red pepper flakes can do wonders. For a richer broth, consider simmering with some chicken bones or adding a touch of cream before serving.
Storage & reheating
This chicken noodle soup with egg noodles stores beautifully. Keep it in an airtight container in the refrigerator for up to four days. Reheat gently over the stove, adding a bit of water if it becomes too thick. For longer storage, freeze portions for up to three months, allowing you to enjoy this cozy dish anytime.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut. Just add shredded rotisserie chicken to the broth towards the end of cooking.
What if I don’t have egg noodles?
No worries—you can substitute with any small pasta shape you have at home. Just adjust the cooking time according to the pasta package instructions.
How can I make it more flavorful?
Roasting or sautéing your vegetables beforehand brings out a deeper flavor. Adding a dash of soy sauce or worcestershire sauce can elevate the taste.
Recipes you may like
Explore other comforting recipes like our Breakfast Potatoes Recipe or satisfy the family with an Easy Cheesy Breakfast Pizza . We promise you’ll “have another helping” moments with these dishes too!
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Chicken Noodle Soup with Egg Noodles
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
A comforting chicken noodle soup with egg noodles, perfect for chilly days.
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
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles, or your favorite small pasta noodles
Instructions
- In a large dutch oven, over medium heat, add olive oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
- Add the garlic and sauté an additional minute. Then stir in the broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
- Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using two forks, shred the chicken into the broth.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm.
Notes
- Feel free to add any vegetables you have on hand. Peas or potatoes work well here.
- If you prefer a spicier kick, a pinch of red pepper flakes can do wonders.
- For a richer broth, consider simmering with some chicken bones or adding a touch of cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg