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Close-up of a ladle full of chicken noodle soup with egg noodles, carrots, and parsley.

Best Chicken Noodle Soup with Egg Noodles

A comforting and hearty chicken noodle soup perfect for any day. Made with tender chicken, fresh vegetables, and egg noodles, it's easy to prepare and full of flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main
  • 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 pounds boneless, skinless chicken breasts (or thighs)
  • 2 teaspoons freshly cracked black pepper
  • 1.5 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon minced fresh thyme
  • 6 oz egg noodles (or your favorite small pasta noodles)

Method
 

  1. In a large dutch oven, heat oil and sauté onion, carrots, and celery for 4 minutes.
  2. Add garlic and cook for 1 minute. Pour in broth, add chicken, salt, pepper, oregano, thyme, and bay leaves. Simmer over medium-low heat.
  3. Cook until chicken is tender, about 15 minutes. Shred chicken into the broth.
  4. Bring soup to a boil, add egg noodles, and cook for 6-7 minutes until al dente. Serve warm.

Notes

For extra flavor, garnish with fresh parsley and serve with bread or crackers.