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Easy Chicken Noodle Soup with Egg Noodles Recipe

Easy Chicken Noodle Soup with Egg Noodles Recipe
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★★★★★

4.8 from 6 reviews

This easy chicken noodle soup with egg noodles is a comforting, hearty meal perfect for chilly days and quick weeknight dinners. Tender shredded chicken, flavorful vegetables, and al dente egg noodles come together in a savory homemade broth seasoned with fresh herbs and spices.

Ingredients

Scale

Vegetables and Aromatics

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

Protein and Broth

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups chicken broth or stock

Spices and Seasonings

  • 1 tablespoon olive oil
  • 2 teaspoons freshly cracked black pepper
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon minced fresh thyme
  • 2 bay leaves

Pasta

  • 6 oz egg noodles or your favorite small pasta noodles

Instructions

  1. Sauté Vegetables: In a large dutch oven over medium heat, heat the olive oil. Add the diced onion, sliced carrots, and diced celery, sautéing for approximately 4 minutes until the vegetables begin to soften.
  2. Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute to release its aroma without burning.
  3. Combine Broth and Seasonings: Pour in the chicken broth, then add the chicken breasts or thighs along with kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir gently and bring the mixture to a simmer over medium-low heat.
  4. Cook Chicken: Cover the pot with the lid slightly ajar and let cook for about 15 minutes, or until the chicken is tender and easily shredded using two forks.
  5. Shred Chicken: Remove the chicken from the pot and shred it into large or small pieces based on your preference, then return the shredded chicken to the broth.
  6. Cook Noodles: Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes until the noodles are al dente.
  7. Serve: Remove bay leaves, ladle soup into bowls, and optionally garnish with fresh chopped parsley. Serve warm with your favorite bread or crackers on the side.

Notes

  • Use chicken thighs for a richer flavor or breasts for a leaner option.
  • Fresh thyme can be replaced with dried thyme in a pinch, adjusting quantity to half a teaspoon.
  • For a thicker soup, add a slurry of cornstarch and water before adding the noodles.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Add chopped parsley at serving for a fresh herbal note.
  • Use gluten-free noodles to make this recipe gluten-free.

Nutrition

Keywords: chicken noodle soup, easy chicken soup, homemade soup, egg noodles, comfort food, weeknight dinner

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