Why You’ll Love This Recipe

I love how this soup brings together simple ingredients into something incredibly satisfying. It’s hearty enough for a full meal but still light and wholesome. The best part? I can get it on the table in about an hour, and it tastes like it simmered all day. With plenty of protein and cozy broth, this is a go-to when I want something nourishing and homemade.

Ingredients

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

2 pounds boneless, skinless chicken breasts
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 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

Directions

I start by heating olive oil in a large Dutch oven over medium heat.
I stir in the diced onion, carrots, and celery, letting them sauté for about 4 minutes until softened.
I add the minced garlic and cook for another minute to bring out its aroma.
Next, I pour in the chicken broth and add the chicken breasts, salt, pepper, oregano, thyme, and bay leaves.
I bring everything to a gentle simmer over medium-low heat, partially cover the pot, and cook for 15 minutes or until the chicken is fully cooked and shreds easily.
I remove the chicken, shred it using two forks, and return it to the pot.
Then, I bring the soup to a low boil and stir in the egg noodles.
I cook the noodles for 6–7 minutes until they’re tender but still have a slight bite.
Once done, I take the soup off the heat and serve it hot—usually with some fresh parsley and a slice of crusty bread.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Variations

When I want a richer flavor, I swap chicken breasts for boneless chicken thighs.
I sometimes throw in frozen peas or corn toward the end for extra veggies.
For a low-carb version, I skip the noodles and add chopped spinach or zucchini noodles.
Instead of egg noodles, I’ve used orzo, macaroni, or rotini—whatever small pasta I have on hand.
A squeeze of lemon juice right before serving gives a bright, fresh finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. The noodles can soak up the broth over time, so when I reheat it, I usually add a splash of extra broth or water to loosen it up.

To reheat, I warm it gently on the stovetop over medium heat or microwave individual portions for about 2–3 minutes, stirring halfway through.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Yes, I’ve done this when I’m in a hurry. I just skip the simmering step, shred the rotisserie chicken, and add it after the broth and veggies have simmered for a bit.

Can I freeze this soup?

I can, but I usually freeze it without the noodles. Noodles can get mushy after freezing, so I add fresh ones when reheating.

What’s the best noodle to use for this soup?

I prefer wide egg noodles because they hold up well in broth and give the soup a hearty texture. But any small pasta works.

How do I make the soup more flavorful?

I use a good quality broth and don’t skip the fresh herbs. A splash of lemon juice or a dash of soy sauce can also deepen the flavor.

Can I make this soup in a slow cooker?

Yes, I’ve made it in the slow cooker by adding all the ingredients except the noodles and cooking on low for 6–7 hours. I add the noodles in the last 30 minutes.

Conclusion

This Chicken Noodle Soup with Egg Noodles is one of my ultimate comfort meals. It’s warm, filling, and full of flavor without being heavy. I love how easy it is to make, and it’s perfect for everything from sick days to Sunday dinners. Once I make it, there’s no going back to store-bought—homemade always wins.