Best Chicken Noodle Soup with Egg Noodles Recipe

There’s something so wonderfully comforting about a warm bowl of chicken noodle soup, and I’m excited to share with you my Best Chicken Noodle Soup with Egg Noodles Recipe that has become a staple in my kitchen. This isn’t your run-of-the-mill soup; it’s loaded with tender chicken, fresh veggies, and those perfectly tender egg noodles that slurp up all the cozy broth. Whether you’re feeling under the weather or just craving a bit of homemade goodness, this recipe is truly fan-freaking-tastic and easy to pull together.

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Ingredients You’ll Need

Choosing fresh, quality ingredients really elevates this Best Chicken Noodle Soup with Egg Noodles Recipe. I always reach for fresh herbs and good chicken stock or broth to build layers of flavor. Here’s what you’ll gather to get started.

• Olive oil: Adds a gentle base for sautéing veggies with a subtle fruity flavor.
• Yellow onion: The natural sweetness when sautéed deepens the soup’s flavor.
• Carrots: Bring a little natural sweetness and bright color to every spoonful.
• Celery: Adds an aromatic crunch that complements the veggies perfectly.
• Garlic: Fresh minced garlic gives the soup a wonderful warm undertone.
• Chicken broth or stock: The heart of the soup—using homemade or a good quality store-bought broth makes all the difference.
• Boneless, skinless chicken breasts or thighs: My choice depends on what I’m craving—thighs tend to stay juicier, but breasts shred beautifully.
• Freshly cracked black pepper: A little bite that brings all the flavors together.
• Kosher salt: Essential for seasoning and enhancing the other ingredients.
• Dried oregano: Adds a subtle earthy note that warms up the soup.
• Fresh thyme: I love how thyme’s herbal depth pairs with chicken—fresh if you can get it!
• Bay leaves: For that unfussy, slow-cooked flavor complexity.
• Egg noodles: The star pasta for this soup—they cook up tender and slurp-worthy without falling apart.

Variations

I love how flexible and forgiving this Best Chicken Noodle Soup with Egg Noodles Recipe is. Over the years, I’ve played around with it, swapping out a few ingredients based on what my family loves — and you can do the same to make it your own!

• Chicken cuts: I’ve used both breasts and thighs—and if I’m after richer flavor, thighs are my go-to, but breasts give you a lighter soup.
• Veggie swaps: Feel free to add in diced potatoes or parsnips for a heartier take or throw in some spinach towards the end for extra greens.
• Gluten-free noodles: I’ve tried gluten-free egg noodles and they work wonderfully if you’re avoiding gluten.
• Herb choices: Rosemary or sage can be great alternatives if you don’t have thyme on hand or want to experiment with flavors.

How to Make Best Chicken Noodle Soup with Egg Noodles Recipe

Step 1: Sauté Your Base

Start by warming up your olive oil in a large Dutch oven over medium heat—this ensures your veggies get that perfect tender-crisp texture without browning too much. Toss in the diced onion, carrots, and celery, and sauté for about 4 minutes, stirring frequently. You’ll know it’s ready when the onions turn translucent and the carrots soften just slightly. Then add the minced garlic and let it cook for another minute, releasing all that irresistible aroma without burning it.

Step 2: Build the Broth and Simmer

This is where the magic happens. Pour in the chicken broth, then nestle your chicken breasts or thighs right into the pot. Add salt, pepper, oregano, fresh thyme, and the bay leaves. Bring everything to a gentle simmer over medium-low heat, then cover the pot with the lid slightly ajar so steam escapes. Let it cook for about 15 minutes, or until the chicken is tender enough to shred easily. The broth will soak up all those herb flavors—trust me, your kitchen will smell incredible.

Step 3: Shred the Chicken

Using two forks, shred the chicken right in the pot. You can make the pieces as big or as small as you prefer—I like a bit of chunkiness for texture, but smaller shreds work perfectly too. This step is super satisfying, and it lets the shredded chicken mingle with the broth and veggies.

Step 4: Add the Egg Noodles and Finish Cooking

Bring the soup to a gentle boil again, then toss in the egg noodles. Cook them for 6 to 7 minutes until they’re tender but still have a little bite (al dente is the sweet spot here). Stay close and taste-test to avoid mushiness—that’s a big no-no in my book! Once ready, remove the bay leaves and give the soup a good stir.

Step 5: Serve and Enjoy

Ladle the soup into bowls and if you’re anything like me, add a sprinkle of fresh chopped parsley on top for a pop of color and brightness. Grab your favorite crusty bread or buttery crackers on the side, and you’re all set for a soul-warming meal.

How to Serve Best Chicken Noodle Soup with Egg Noodles Recipe

Garnishes

I always reach for a handful of fresh chopped parsley to garnish this soup because it brightens up the bowl and adds a fresh herbal note that balances the richness. Sometimes, I zest a little lemon on top for an unexpected pop of brightness that my family especially loves during the colder months.

Side Dishes

My go-to sides are crusty artisan bread, soft dinner rolls, or buttery crackers. For a light meal, a crisp green salad with vinaigrette complements the warmth of the soup perfectly. On casual nights, we enjoy it with simple grilled cheese sandwiches—pure comfort food bliss!

Creative Ways to Present

For special occasions or when I invite friends over, I love serving this soup in mini bread bowls—it’s fun, festive, and makes the meal feel extra cozy. Another idea I’ve tried is layering the soup in clear glass mugs, which shows off the beautiful layers of chicken, noodles, and veggies—great for a stylish lunch or light dinner presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to five days. I’ve found that the noodles soak up broth over time, so when reheating, I usually add a splash of extra broth or water to loosen things up. Reheat gently on the stovetop to avoid overcooking the noodles further.

Freezing

Freezing this soup is totally doable—but here’s what I’ve learned: freeze the soup without the noodles for best quality. Noodles tend to get mushy after freezing and thawing. When you’re ready to enjoy, thaw the soup overnight, heat it up, and add fresh egg noodles just before serving.

Reheating

Reheat your soup gently over low to medium heat, stirring occasionally. If from frozen, thaw overnight in the fridge first. Add a little extra broth to refresh the flavors and loosen the noodles. If you want to add fresh noodles during reheating, cook them separately and stir in right before serving to keep that perfect texture.

FAQs

Final Thoughts

I absolutely love how this Best Chicken Noodle Soup with Egg Noodles Recipe comes together with ease and ends up tasting like a classic homemade favorite every single time. When I first made this recipe, I didn’t realize just how much of a crowd-pleaser it would become in my family. If you’re looking for a comforting meal that’s simple, satisfying, and packed with flavor, I really encourage you to give this one a try. You’ll be surprised how fast it becomes your go-to soup for any season—or any reason at all!

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