Easy Chicken Noodle Soup with Egg Noodles Recipe

If you are craving a comforting bowl that feels like a warm hug, look no further than this Easy Chicken Noodle Soup with Egg Noodles. It’s the perfect blend of tender chicken, savory broth, vibrant vegetables, and delightful egg noodles that soak up all the goodness. Whether you’re winding down after a long day or feeding a crowd, this soup is an absolute lifesaver with its simple ingredients and soul-satisfying flavors.

Ingredients You’ll Need

What’s incredible about this recipe is how straightforward the ingredients are, yet they combine to create something incredibly hearty and delicious. Each component plays a crucial role — the olive oil adds a gentle richness, the fresh vegetables provide crunch and color, and the herbs infuse the broth with aromatic depth.

• 1 tablespoon olive oil: Use good quality olive oil to provide a silky base for sautéing the vegetables.
• 1 medium yellow onion, diced: Adds a subtle sweetness and depth to the broth once softened.
• 1 cup sliced carrots: Brings a natural sweetness and vibrant orange hue that brightens the bowl.
• 1 cup diced celery: Offers a refreshing crunch and classic soup flavor.
• 2 tablespoons minced garlic: Delivers a punch of warmth and savory aroma that wakes up the soup.
• 8 cups chicken broth or stock: The heart of the soup, creating a flavorful base that’s both rich and nourishing.
• 2 pounds boneless, skinless chicken breasts or thighs: Provides tender protein that shreds beautifully into the broth.
• 2 teaspoons freshly cracked black pepper: Adds just the right amount of heat and complexity.
• 1 ½ teaspoons kosher salt: Enhances the natural flavors of each ingredient without overwhelming.
• 1 teaspoon dried oregano: Brings an earthy, slightly peppery herbiness.
• 1 teaspoon minced fresh thyme: Lends subtle floral notes that complement the chicken perfectly.
• 2 bay leaves: Impart a delicate, woodsy fragrance that simmers into the soup.
• 6 oz egg noodles (or your favorite small pasta noodles): The star noodle choice that cooks to tender perfection and carries the broth beautifully.

How to Make Easy Chicken Noodle Soup with Egg Noodles

Step 1: Sauté the Vegetables

Start by warming the olive oil in a large dutch oven over medium heat. Toss in the diced onion, sliced carrots, and diced celery. Sauté these until they soften and the onions turn translucent, about 4 minutes. This step unlocks the natural sweetness in the veggies, forming a robust flavor base for your soup.

Step 2: Infuse with Garlic and Broth

Add in the minced garlic and sauté for another minute, just until the garlic releases its wonderful aroma without burning. Then, pour in the chicken broth, nestle the chicken breasts or thighs into the pot, and sprinkle with salt, black pepper, oregano, fresh thyme, and toss in the bay leaves. Stir gently and bring the mixture to a simmer over medium-low heat. This allows the flavors to mingle and the chicken to gently cook in the seasoned broth.

Step 3: Cook and Shred the Chicken

Once the pot is simmering, cover it with the lid slightly ajar, allowing steam to escape while the chicken cooks until tender, about 15 minutes. The chicken should pull apart easily with two forks. Shred the chicken into your preferred size, whether you want larger chunky pieces or smaller shredded bits to mix evenly throughout the soup.

Step 4: Add Egg Noodles and Finish Cooking

Bring the soup back up to a low boil and stir in the egg noodles. Let them cook uncovered for 6 to 7 minutes until they reach that perfect al dente texture. The noodles soak up the flavorful broth and provide satisfying bite, completing the hearty profile of this Easy Chicken Noodle Soup with Egg Noodles.

How to Serve Easy Chicken Noodle Soup with Egg Noodles

Garnishes

A sprinkle of freshly chopped parsley or a few chives on top livens up the presentation while adding a fresh, herbal brightness that complements the savory broth. A twist of black pepper fresh from the grinder is always a nice touch right before serving.

Side Dishes

Serve your bowl alongside warm crusty bread, buttery garlic toast, or crispy crackers for scooping. A simple green salad with vinaigrette can also balance the meal with crisp freshness and light acidity.

Creative Ways to Present

For a fun twist, serve the soup in a bread bowl or use mini ramekins for individual portions at a dinner party. You can also mix in some fresh spinach or kale at the last minute for a vibrant green addition, or sprinkle with grated Parmesan cheese if you want an extra creamy touch.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making your Easy Chicken Noodle Soup with Egg Noodles taste even better the next day. Just remember to keep the noodles separate if possible to avoid them getting mushy.

Freezing

This soup freezes wonderfully. Store it in freezer-safe containers, leaving some room for expansion. For best texture, freeze the broth and chicken separately from the noodles, then combine when reheating to keep the noodles firm and appealing.

Reheating

Warm the soup gently on the stovetop over low to medium heat, stirring occasionally until heated through. If you’ve stored noodles separately, add them once the soup is hot to prevent overcooking. A quick squeeze of fresh lemon juice while reheating can brighten the flavors beautifully.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a bit more richness and remain tender when cooked, making your soup extra flavorful and juicy. Just adjust cooking time to ensure they’re fully cooked before shredding.

Is it okay to use pre-cooked chicken in this recipe?

Yes, if you prefer a quicker version, add shredded pre-cooked chicken after sautéing the vegetables and warming the broth. Just note that the flavors may be slightly less infused compared to cooking the chicken directly in the broth.

Can I substitute egg noodles with another pasta?

Definitely. Small pasta shapes like shells, ditalini, or orzo work wonderfully if you don’t have egg noodles. Just watch cooking times as some pastas cook faster than egg noodles.

How can I make this soup gluten-free?

Simply swap the egg noodles for a gluten-free pasta option or use spiralized vegetables like zucchini noodles. The flavorful broth and tender chicken will still shine in every comforting spoonful.

What’s the best way to store leftover soup to keep the noodles from getting soggy?

The best trick is to store the cooked noodles separately from the soup broth. Reheat the broth and chicken first, then stir in the noodles just before serving. This keeps the noodles from over-softening and preserves their texture.

Final Thoughts

This Easy Chicken Noodle Soup with Egg Noodles is truly one of those classic dishes that warms both heart and belly. It’s easy to make, endlessly comforting, and perfect for any day you need a nourishing pick-me-up. I promise once you try this recipe, it will become a go-to favorite in your kitchen — cozy, satisfying, and downright delicious!

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