Description
This Best Chicken Noodle Soup with Egg Noodles is a comforting, hearty classic made from scratch with tender shredded chicken, aromatic vegetables, and perfectly cooked egg noodles in a flavorful homemade broth. Easy to prepare on the stovetop, this soup is ideal for a cozy meal any day of the week, delivering warmth and nourishing ingredients in every spoonful.
Ingredients
Scale
Soup Base
- 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
Protein
- 2 pounds boneless, skinless chicken breasts or thighs
Pasta
- 6 oz egg noodles or your favorite small pasta noodles
Instructions
- Sauté Vegetables: In a large dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute to enhance aromatics without burning.
- Add Broth and Seasonings: Pour in the chicken broth, then add the boneless skinless chicken breasts, kosher salt, freshly cracked black pepper, dried oregano, minced fresh thyme, and bay leaves. Stir gently to combine all ingredients evenly.
- Simmer Chicken: Bring the mixture to a gentle simmer over medium-low heat. Cover the pot with the lid slightly ajar and cook until the chicken is tender and easily shredded, approximately 15 minutes.
- Shred Chicken: Using two forks, shred the chicken directly in the pot to your desired size—either larger chunks or more finely shredded.
- Cook Noodles: Bring the soup to a low boil, then add the egg noodles. Cook for 6 to 7 minutes, or until the pasta is al dente. Avoid overcooking to keep noodles firm.
- Serve: Remove bay leaves and serve the soup warm. Garnish with fresh chopped parsley if desired, alongside your favorite bread or crackers for a complete meal.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding some extra broth as noodles soak up liquid over time.
- Freezing: Freeze the soup without noodles in an airtight container for up to 3 months. Add fresh noodles when reheating to avoid mushiness.
- Make Ahead: Prepare the soup in advance and store it without noodles to enjoy throughout the week. Add noodles fresh before serving for optimal texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
