Best Chicken Noodle Soup with Egg Noodles Recipe

If there’s ever a dish that spells comfort on a chilly day, it’s got to be the Best Chicken Noodle Soup with Egg Noodles. With tender chicken, homemade flavor, golden egg noodles, and a garden-fresh medley of vegetables, this soup is pure soul food—nostalgic, deeply satisfying, and hearty enough to be a meal all by itself. Our version packs everything you love about a classic chicken noodle soup and then some, simmering gently until each bite is rich with savory goodness and soothing warmth. Whether you’re fighting off a cold or just in the mood for something cozy, get ready to discover why this easy soup is a staple you’ll come back to again and again!

Ingredients You’ll Need

Despite its cozy complexity, the secret behind the Best Chicken Noodle Soup with Egg Noodles lies in a handful of simple, high-quality ingredients. Each item on this list brings its own special character, whether it’s adding bright flavor, hearty bite, or a silky finish to every bowlful.

• Olive oil: A drizzle coats the veggies and adds a subtle depth right at the start.
• Yellow onion (diced): Provides a sweet base flavor and a bit of heartiness.
• Sliced carrots: These add cheerful color, natural sweetness, and a tender bite as they simmer.
• Diced celery: Essential for true chicken soup flavor, celery supplies freshness and a mild crunch.
• Minced garlic: Just enough garlic brings essential aromatics to the soup without overpowering the delicate broth.
• Chicken broth or stock: The savory backbone of your soup, so use a high-quality version for best results.
• Boneless, skinless chicken breasts (or thighs): Chicken gets poached to tender perfection and then shredded right into the broth for heartiness.
• Freshly cracked black pepper: Adds brightness and a gentle warmth to the finished soup.
• Kosher salt: Balances flavors, seasons each veggie, and draws out natural juices.
• Dried oregano: Just a touch adds subtle herbal notes and depth.
• Minced fresh thyme: Offers a delicate, woodsy aroma that complements the chicken and vegetables.
• Bay leaves: Simmered in the broth, these round out the overall flavor in that classic, can’t-quite-put-your-finger-on-it way.
• Egg noodles (or your favorite small pasta noodles): Wide, silky egg noodles soak up all that chickeny flavor and are pure comfort in every spoonful.

How to Make Best Chicken Noodle Soup with Egg Noodles

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large dutch oven over medium heat. Once it shimmers, add your diced onion, sliced carrots, and celery. Sauté for about 4 minutes, stirring often, until the veggies start to soften and release their sweet aroma. The combination of these three is what transforms the kitchen with that irresistible soup smell you know and love!

Step 2: Add Garlic and Build the Broth

Next, toss in the minced garlic and let it sauté for just a minute—just long enough to become fragrant but not browned. Now, stir in the chicken broth (or stock), add the chicken breasts (or thighs), kosher salt, black pepper, oregano, fresh thyme, and those trusty bay leaves. Bring everything up to a gentle simmer over medium-low heat. This is where all the magic starts blending together.

Step 3: Poach and Shred the Chicken

As the soup gently simmers, cover your pot with the lid set slightly askew so some steam can escape. Let the chicken cook until it’s tender and shreds easily with forks, which takes about 15 minutes. Lift out the chicken, shred it to your preferred chunkiness, then return it to the pot so all the flavors can meld beautifully. The juicy chicken soaks up all the herby broth for maximum comfort!

Step 4: Cook the Noodles

With the chicken shredded and cozying back in the pot, bring the soup to a low boil and stir in the egg noodles. Cook them for 6 to 7 minutes, or until they’re just al dente. This way, the egg noodles keep a bit of chew and soak up all those rich, savory flavors without getting mushy.

Step 5: Taste and Serve

Once the noodles are perfectly tender, give your Best Chicken Noodle Soup with Egg Noodles a final taste and tweak the seasoning if needed. Ladle it into bowls right away, sprinkle on some chopped fresh parsley, and serve steamy alongside fresh bread or crisp crackers for a meal that warms you from the inside out.

How to Serve Best Chicken Noodle Soup with Egg Noodles

Garnishes

Nothing finishes a bowl of the Best Chicken Noodle Soup with Egg Noodles like a scattering of fresh parsley or snips of chives. A little sprinkle of cracked black pepper or a squeeze of lemon juice right at the end can wake up all those homemade flavors, making every bite pop with freshness.

Side Dishes

For the ultimate cozy meal, pair your soup with buttery toast, pillowy dinner rolls, or classic saltine crackers. Crusty sourdough is always a winner, and cheese toast makes every bowl feel just a little extra special. If you want some greens, a simple salad with vinaigrette is a lovely, crisp contrast.

Creative Ways to Present

Get playful: serve your Best Chicken Noodle Soup with Egg Noodles in large coffee mugs for a cozy movie night, or set up a toppings bar with extra herbs, grated Parmesan, or croutons so everyone can customize their serving. For kids, tiny alphabet noodles or fun pasta shapes add a whimsical touch to dinner!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer them to an airtight container and chill within two hours of cooking. The soup will keep well in the refrigerator for up to four days, making for no-fuss lunches or fast, reheated dinners that taste just as delicious as Day One.

Freezing

Want to plan ahead? Let the soup cool completely, then portion it into freezer-friendly containers—just make sure to leave enough space for expansion. For the very best texture, you might want to freeze the cooked chicken and broth separately from the noodles, as pasta can get soft after thawing. Freeze for up to three months and thaw in the fridge overnight before reheating.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If it has thickened, simply add a splash of broth or water to loosen it up. For a quick fix, you can also pop a bowl in the microwave, reheating in 60-second bursts, stirring in between until steamy.

FAQs

Can I use rotisserie or leftover chicken instead of cooking it from scratch?

Absolutely! Simply shred your cooked chicken and add it in during the last few minutes of cooking just to warm it through. You’ll save some time, and the soup will still taste fantastic.

What makes the Best Chicken Noodle Soup with Egg Noodles better than regular chicken noodle soup?

It’s all about the rich broth, generous chunks of juicy chicken, and the silky texture of egg noodles that soak up every bit of flavor. Plus, the mix of herbs gives a depth that boxed soups just can’t match!

Can I substitute other vegetables or herbs?

Absolutely! Toss in diced potatoes, parsnips, or peas if you crave more variety, and experiment with rosemary or dill if you love a touch of fresh, green flavor.

Should I cook the noodles separately?

Cooking the noodles right in the broth is what gives this soup its cozy, starchy richness—but if you’re making the soup ahead, you might want to boil the noodles separately and store them apart to prevent them from getting too soft.

Is this soup gluten-free if I use gluten-free noodles?

Yes! Just swap the egg noodles for your go-to gluten-free pasta and double check that your broth is gluten-free. The rest of the flavors and comfort remain beautifully the same.

Final Thoughts

If you love comfort food that’s simple, wholesome, and full of nourishing goodness, you owe it to yourself to make this Best Chicken Noodle Soup with Egg Noodles. There’s just something magical about a homemade bowl that brings people together and offers a hug in every spoonful. Give it a try—you might soon wonder how you ever lived without it!

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