Chicken Noodle Soup is the ultimate comfort food — warm, hearty, and incredibly satisfying. Whether you’re fighting off a cold or just craving a nourishing meal, this classic recipe hits all the right notes. With tender chunks of chicken, soft egg noodles, and flavorful vegetables simmered in a rich broth, it’s a one-pot wonder you’ll want to make again and again. Even better, it’s ready in just about an hour — perfect for busy weeknights or lazy Sundays.

Table of Contents

❤️ Why You’ll Love This Recipe

Family Favorite: Even picky eaters love this cozy, flavorful soup.
Simple Ingredients: You probably have most of these in your pantry already.
One-Pot Meal: Minimal cleanup makes it even more appealing.
Meal Prep Friendly: Make a big batch and enjoy it throughout the week.
Freezer Safe: Store without noodles and freeze for up to 3 months.
Customizable: Swap noodles, add veggies, or make it creamy — your call!

🧄 Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
1 cup sliced carrots
1 cup diced celery (include leaves for extra flavor)
2 tablespoons minced garlic
8 cups low-sodium chicken broth or stock
2 pounds boneless, skinless chicken breasts (or thighs)
2 teaspoons freshly cracked black pepper
1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon fresh or dried thyme
2 bay leaves
6 oz wide egg noodles
Fresh chopped parsley, for garnish (optional)

👨‍🍳 Instructions

Sauté the vegetables
In a large Dutch oven over medium heat, heat the olive oil. Add the onion, carrots, and celery. Sauté for 4 minutes until slightly tender.
Add garlic and seasonings
Stir in minced garlic and cook for another 1 minute. Then add salt, pepper, oregano, thyme, and bay leaves.
Add broth and chicken
Pour in the chicken broth and add the chicken breasts. Bring the soup to a gentle simmer over medium-low heat.
Simmer and shred chicken
Cover the pot partially with a lid. Simmer for 15–20 minutes until the chicken is cooked through and easy to shred. Remove chicken and shred using two forks, then return to pot.
Cook the noodles
Add egg noodles and cook for 6–8 minutes, or until tender but not mushy.
Finish and serve
Remove bay leaves, taste for seasoning, and adjust if needed. Garnish with parsley and serve warm with crusty bread or crackers.

⏱️ Recipe Details

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6
Estimated Cost: $12–$15

🧮 Nutrition Facts (Per Serving, Approximate)

Calories: 378
Carbohydrates: 30g
Protein: 43g
Fat: 10g
Sodium: 887mg
Fiber: 3g
Sugar: 3g
Vitamin A: 3730 IU
Vitamin C: 6mg
Iron: 2mg

💡 Tips & Variations

Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
Try Rice Instead: Replace egg noodles with cooked white or brown rice.
Make it Creamy: Add ½ cup of cream or half-and-half for a rich twist.
Add More Veggies: Potatoes, peas, corn, or spinach all work beautifully.
Lemon Boost: A splash of fresh lemon juice brightens everything.
Freeze without Noodles: They get mushy when reheated from frozen. Add fresh ones later!

Chicken Noodle Soup with Egg Noodles

A quick, cozy classic made with tender chicken, egg noodles, and hearty vegetables. Perfect for weeknight meals or when you need a warm hug in a bowl.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 53

Total Time 58

Servings: 6

Course: dinner, Soup

Cuisine: American

Calories: 378

Ingredients Equipment Method Notes

Ingredients

– 1 tablespoon olive oil
– 1 medium yellow onion diced
– 1 cup sliced carrots
– 1 cup diced celery
– 2 tablespoons minced garlic
– 8 cups low-sodium chicken broth
– 2 pounds boneless skinless chicken breasts
– 2 teaspoons cracked black pepper
– 1½ teaspoons kosher salt
– 1 teaspoon dried oregano
– 1 teaspoon thyme
– 2 bay leaves
– 6 oz egg noodles
– Fresh parsley optional

Equipment

– Large Dutch oven or soup pot
Cutting board & knife
– Tongs or fork for shredding

Method

Heat oil in a large pot. Sauté onion, carrots, and celery for 4 minutes.
Add garlic and spices. Cook 1 more minute.
Add chicken and broth. Simmer for 15–20 minutes.
Shred chicken, return to pot.
Add noodles and cook until al dente, 6–8 minutes.
Serve hot, garnished with parsley.

Notes

– Use rotisserie chicken to save time
– Freeze without noodles for best texture
– Add lemon juice for brightness

❓ FAQs

Can I make this in a slow cooker?

Yes! Cook on low for 6–7 hours or high for 3–4 hours, adding noodles at the end.

What noodles work best?

Egg noodles are traditional, but rotini, ditalini, or even orzo also taste great.

How long does it last in the fridge?

Up to 5 days in an airtight container. Add a splash of broth when reheating.

Can I make this ahead for meal prep?

Absolutely. Just store the noodles separately and combine when serving.

🏁 Conclusion

This Chicken Noodle Soup is everything a cozy dinner should be — easy to make, nourishing, and deeply satisfying. Whether you’re cooking for your family or meal prepping for the week ahead, this recipe brings warmth to the table every single time. Don’t forget to pair it with crusty bread or a grilled cheese sandwich for the ultimate comfort combo!

Easy Chicken Noodle Soup with Egg Noodles