Description
Cozy up with the best chicken noodle soup made with egg noodles, juicy chicken, and classic veggies. This one-pot recipe is easy, hearty, and perfect for chilly nights or sick days.
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)
Instructions
In a large Dutch oven over medium heat, add olive oil. Sauté the onion, carrots, and celery for 4 minutes.
Add garlic and cook for 1 more minute.
Stir in chicken broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Cover pot slightly ajar and cook for about 15 minutes, until chicken is tender.
Remove chicken and shred with two forks. Return shredded chicken to the pot.
Bring soup to a low boil and add egg noodles. Cook for 6–7 minutes or until noodles are al dente.
Serve warm with fresh parsley and crusty bread or crackers.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Add extra broth when reheating if needed.
Freezing: Best frozen without noodles. Freeze for up to 3 months. Add fresh noodles when reheating.
Make Ahead: Ideal for meal prep—cook the base ahead and add noodles just before serving for the best texture.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
