bowl of the best homemade chicken noodle soup! This easy recipe features tender chicken, flavorful broth, and perfectly cooked egg noodles for ultimate comfort.
How to Make (step-by-step)
- Heat a large Dutch oven over medium heat and add a splash of oil.
- Add the chopped onion, carrots, and celery and sauté, stirring occasionally, for about 4 minutes you want them softened but not browned.
- Stir in the garlic and cook for 1 more minute, just until fragrant.
- Pour in the broth, then add the chicken breast(s), salt, pepper, oregano, thyme, and bay leaves. Bring the pot up to a gentle simmer over medium–low heat.
- Partially cover the pot (lid slightly askew) and simmer until the chicken is tender and shreds easily, about 15 minutes.
- Using two forks, shred the chicken directly into the broth to whatever size pieces you like. Remove and discard the bay leaves.
- Bring the soup up to a low boil, add the egg noodles, and cook 6–7 minutes or until the pasta is al dente. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with a sprinkle of fresh chopped parsley and your favorite bread or crackers on the side.
Enjoy — simple, cozy, and ready in under an hour!
Can I use rotisserie chicken instead of raw chicken breasts?
Definitely! If you already have cooked or leftover chicken, skip the simmering step and just stir it in near the end. Let it heat through for a few minutes before adding the noodles. It’s a great shortcut when you’re short on time.
What kind of noodles work best?
Classic egg noodles are my favorite because they stay tender and soak up the flavor of the broth. If you can’t find them, any short pasta like rotini or small shells will do — just keep an eye on the cook time so they don’t get mushy.
How do I keep the noodles from getting too soft?
If you know you’ll have leftovers, you can cook the noodles separately and add them to each bowl as you serve. That way they stay firm and don’t soak up all the broth overnight in the fridge.
Can I make this soup ahead of time?
Yes! The soup actually gets better as it sits because the flavors deepen. Just store it in the fridge for up to 3 days. When reheating, add a little extra broth or water if it’s thickened up too much.
What can I add to make it more flavorful?
A squeeze of lemon juice or a pinch of crushed red pepper can really brighten the flavor. You can also toss in a handful of fresh herbs at the end — parsley, dill, or even thyme adds a nice touch.
Can I freeze this soup?
You can, but it’s best to freeze it without the noodles. Cook the base soup, let it cool, then freeze. When you’re ready to eat, thaw and warm it up, then cook fresh noodles to add right before serving.
Notes & Tips:
For a richer flavor, use bone-in chicken thighs and simmer for a longer time (about 45 minutes) before shredding.
Add other vegetables like potatoes, peas, or corn for a more hearty soup.
Use gluten-free pasta for a gluten-free version.
Spice it up with a pinch of red pepper flakes.
Store leftover soup in the refrigerator for up to 3 days.
In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes. - Calories: Approx. 350 kcal
- Protein: 35g
- Carbs: 25g
- Fat: 12g
Ingredients
Instructions
Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.
Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer.
Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm with fresh chopped parsley and your favorite bread or crackers on the sideNutrition