Chicken Noodle Soup with Egg Noodles
This cozy chicken noodle soup with egg noodles is full of tender chicken, savory broth, and hearty vegetables—perfect for cold nights or quick comfort food.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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
Instructions
In a large Dutch oven over medium heat, add olive oil.
Stir in diced onion, carrots, and celery; sauté for 4 minutes until softened.
Add minced garlic and sauté for 1 minute more.
Pour in chicken broth, then add chicken breasts, salt, pepper, oregano, thyme, and bay leaves.
Bring to a simmer over medium-low heat. Cover slightly askew and cook for 15 minutes or until chicken is cooked through.
Remove and shred the chicken using two forks. Return it to the pot.
Bring the soup to a low boil and stir in the egg noodles.
Cook for 6–7 minutes, until noodles are tender.
Remove from heat and serve hot, garnished with fresh parsley and optional bread or crackers.
Notes
Use chicken thighs instead of breasts for a richer flavor.
Substitute frozen vegetables for quicker prep.
You can swap egg noodles for other small pasta shapes like macaroni or rotini.
Store leftovers in the fridge for up to 5 days; add extra broth when reheating.
Find it online: https://allrecipesmade.com/chicken-noodle-soup-with-egg-noodles/
