Cozy Homemade Chicken Noodle Soup with Egg Noodles
This comforting chicken noodle soup is made with tender chicken, hearty egg noodles, and classic vegetables, all simmered in a savory broth. It’s a cozy, one-pot meal that’s ready in under an hour—perfect for busy weeknights or a comforting family dinner.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Dinner
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 cup carrots, sliced
1 cup celery, diced
2 tablespoons garlic, minced
8 cups chicken broth
2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons black pepper, freshly ground
1½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon fresh thyme, minced (or ½ tsp dried)
2 bay leaves
6 ounces egg noodles (or other small pasta)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the onion, carrots, and celery. Sauté for about 4 minutes until slightly softened.
Stir in the garlic and cook for 1 more minute.
Pour in the chicken broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Cover the pot loosely and let the soup simmer for about 15 minutes, or until the chicken is fully cooked and tender.
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
Increase heat to a low boil and add the egg noodles. Cook for 6–7 minutes or until the noodles are just tender.
Remove bay leaves. Taste and adjust seasoning if needed.
Serve warm, garnished with chopped parsley and your favorite bread or crackers.
Nutrition
- Serving Size: 6
- Calories: 378