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Easy Chicken Noodle Soup with Egg Noodles

A quick and hearty chicken noodle soup made with egg noodles, shredded chicken, and classic vegetables—all simmered in one comforting pot.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6
Calories 378 kcal

Equipment

  • - Dutch oven or soup pot
  • Wooden spoon
  • Cutting board & knife
  • - Tongs or forks (for shredding)

Ingredients
  

  • - 1 tbsp olive oil
  • - 1 medium yellow onion diced
  • - 1 cup carrots sliced
  • - 1 cup celery chopped
  • - 2 tbsp garlic minced
  • - 8 cups chicken broth
  • - 2 lbs chicken breasts or thighs
  • - 2 tsp black pepper
  • - 1½ tsp kosher salt
  • - 1 tsp oregano
  • - 1 tsp fresh thyme minced
  • - 2 bay leaves
  • - 6 oz egg noodles
  • - Optional: fresh parsley for garnish

Instructions
 

  • Heat olive oil in a large pot. Sauté onion, carrot, and celery for 4–5 mins.
  • Add garlic and cook 1 min more.
  • Pour in broth. Add chicken, seasonings, and bay leaves.
  • Bring to a simmer. Cover and cook until chicken is tender (15–20 mins).
  • Remove and shred chicken, then return to pot.
  • Bring to a low boil. Add noodles. Cook 6–7 mins until al dente.
  • Remove bay leaves. Garnish and serve warm.

Notes

- Freeze without noodles for best results
- Add extra broth if reheating leftovers
- Stir in cream for a richer version
Keyword chicken noodle soup