Chicken Noodle Soup With Egg Noodles

This comforting, savory Chicken Noodle Soup With Egg Noodles is made with tender chicken, rich broth, and wide egg noodles, ready in 40 minutes. The rich golden broth clings perfectly to the soft ribbons of pasta. I always turn to this warming bowl when the weather gets chilly.

Why This Classic Works

I used to buy canned soup, thinking homemade took hours to get right. It turns out that a quick simmer with quality stock builds incredible flavor in minutes.

I learned the hard way that cooking noodles directly in the main pot for too long makes them mushy. Now I add the egg noodles at the very end so they stay beautifully firm.

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Chicken Noodle Soup With Egg Noodles Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken breast, shredded
• 2 cups wide egg noodles
• 1 tsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Noodle Soup With Egg Noodles

1. Saute the vegetables: Heat the olive oil in a large pot over medium heat, then cook the onion, carrots, and celery until softened, about 5 minutes.
2. Add aromatics: Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
3. Simmer the soup: Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat.
4. Cook the noodles: Add the egg noodles and shredded chicken, reducing the heat to a simmer for 8 minutes until the noodles are tender.
5. Season and serve: Remove from the heat, season with salt and pepper to taste, and serve immediately.

Recipe Tips

• Cook noodles separately for leftovers: If you plan to store the soup, boil the noodles in a different pot to prevent them from soaking up all the broth in the fridge.
• Use rotisserie chicken: Grabbing a pre-cooked chicken saves time and adds deep, roasted flavor to your base.
• Don’t rush the vegetables: Taking time to properly sweat the carrots and celery builds the essential flavor foundation.

What To Serve With Chicken Noodle Soup

Serve this warm soup with crusty sourdough bread for dipping into the savory broth. It also pairs perfectly with a simple green salad dressed in a light vinaigrette.

How To Store

Store cooled soup in an airtight container in the fridge for up to 4 days. If freezing for up to 3 months, freeze the soup base without the egg noodles, as they turn to mush when thawed.

FAQs

Can I use raw chicken instead?

Yes, add raw chicken breasts when you pour in the broth and let them simmer until cooked through before shredding.

What kind of egg noodles are best?

Wide or extra-wide egg noodles work best because they hold their shape and scoop up easily.

Why did my noodles absorb all the broth?

Egg noodles continue to soak up liquid even after the heat is off. Next time, add a splash of water or extra broth when reheating.

Nutrition

• Calories: 320 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 28 g
• Protein: 31 g

Try More Recipes:

• Chicken Broccoli Cheddar Soup Recipe
• Chicken Vegetable Soup Recipe
• Chicken And Rice Soup Recipe