Name: Best Chicken Noodle Soup with Egg Noodles
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
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)

Why You’ll Love This Recipe

I love how easy this chicken noodle soup is to pull together. It uses basic pantry staples and simple ingredients but delivers big, comforting flavors. The egg noodles add the perfect chewiness, while the broth is rich and deeply savory thanks to a blend of herbs and aromatics. Since it’s made in one pot, cleanup is easy too. It also stores beautifully and makes for a great make-ahead meal or freezer-friendly option. Whether I need a quick dinner or a meal to soothe the soul, this one always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by heating olive oil in a large Dutch oven over medium heat. I add the diced onion, sliced carrots, and celery, and sauté for about 4 minutes until they begin to soften.
Then I stir in the minced garlic and cook for another minute until fragrant.
Next, I add the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. I bring everything to a simmer over medium-low heat.
Once simmering, I cover the pot with the lid slightly ajar and let the chicken cook until it’s tender and shreds easily, about 15 minutes.
Using two forks, I shred the chicken directly in the pot. I like to leave the pieces a bit chunky for a hearty texture, but I can always shred them finer if preferred.
I bring the soup to a gentle boil and stir in the egg noodles. I let them cook for 6 to 7 minutes until they’re al dente.
I serve the soup hot, garnished with chopped parsley, and usually pair it with warm bread or crackers on the side.

Servings and Timing

This recipe makes 6 generous servings.
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Variations

Use rotisserie chicken: When I’m short on time, I swap in pre-cooked shredded rotisserie chicken and add it just before the noodles to warm through.
Swap the noodles: I’ve used orzo, ditalini, or even rice when I’m out of egg noodles.
Add greens: Stirring in a couple of handfuls of baby spinach or kale at the end gives the soup a nutrient boost.
Make it creamy: I sometimes stir in a splash of cream or a dollop of sour cream for a creamy twist.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce gives the soup a subtle heat if I’m in the mood for something spicier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When I reheat it, I usually do so on the stovetop over medium heat, adding a splash of extra broth or water since the noodles tend to soak up some of the liquid.

For freezing, I like to freeze the soup without the noodles to avoid them turning mushy. I thaw it overnight in the fridge and reheat it on the stove, adding freshly cooked noodles just before serving. It stays good in the freezer for up to 3 months.

FAQs

How can I keep the noodles from getting too soft in leftovers?

I cook and store the noodles separately when I know I’ll have leftovers. This keeps them from absorbing too much broth and becoming mushy.

Can I use chicken thighs instead of chicken breasts?

Yes, I often use chicken thighs when I want a richer flavor. They also stay more tender during cooking.

Is it okay to use store-bought chicken broth?

Absolutely. I use a good-quality low-sodium chicken broth when I don’t have homemade stock on hand. It still gives great flavor.

Can I make this in a slow cooker?

Yes. I add all the ingredients except the noodles to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I shred the chicken, then add the noodles in the last 15–20 minutes.

What herbs can I substitute if I don’t have thyme?

When I don’t have fresh thyme, I use dried thyme or even Italian seasoning in a pinch. Rosemary also adds a nice depth of flavor.

Conclusion

This chicken noodle soup with egg noodles is a timeless classic that never disappoints. It’s simple, satisfying, and packed with the kind of comfort I crave in a bowl. Whether I’m feeding the family on a busy weeknight or prepping meals for the week ahead, this recipe is one I always come back to.

Best Chicken Noodle Soup with Egg Noodles