Chicken Noodle Soup with Egg Noodles: Irresistible Comfort

There’s something about a rainy afternoon that calls for a steamy bowl of chicken noodle soup with egg noodles. This simple homemade classic is trending across Pinterest and Redditand for good reason. It’s hearty, nostalgic, and incredibly easy to prepare. Just 15 minutes of prep and a simmer later, your whole home will smell like Sunday at Grandma’s.

This isn’t just another soupit’s a bowl of cozy memories with a flavorful upgrade: tender shredded chicken, buttery egg noodles, sweet chopped carrots, and a fragrant broth. All pantry staples, made magical. Like the canned version we all knew as kidsbut richer, realer, and made with love. Scroll on for full details, step-by-step!

This recipe has history. Every winter, Grandma and I made itme at the stove, her snipping thyme from the windowsill. Over the years, I’ve perfected the technique for flavor and speed. You’ll love the small shortcut that preserves all the slow-cooked depth without the all-day wait.

Why You’ll Love This Homestyle Chicken Noodle Soup

This recipe checks every cozy, nostalgic, and practical box. Here’s why it’s about to become your go-to:

• One-Pot Wonder: Everything comes together in a single pot for easy prep and cleanup.
• Ready in Under an Hour: Perfect for busy weeknights or lazy weekends.
• Loaded with Flavor: Tender chicken, egg noodles, and herbs blend for a rich and comforting broth.
• Perfectly Customizable: Make it your own with substitutions or extra veggies.

Key Ingredients Breakdown

Let’s take a closer look at what makes this soup shine:

• Chicken Breasts or Thighs: Boneless and skinless for tender, easy-to-shred protein. Thighs offer more flavor, breasts are leaner.
• Egg Noodles: The ultimate comfort carb with soft, slurpable texture that’s perfect for soaking up broth.
• Aromatic Veggies: Classic onion, celery, and carrots build the flavor base with sweetness and depth.
• Herbs and Spices: Dried oregano, fresh thyme, bay leaves, plus optional parsley or a slash of lemon at the end.

Pro Tip: Want a richer base? Use low-sodium chicken stock instead of brothbut both will work beautifully.

How to Make Chicken Noodle Soup with Egg Noodles

No tricky techniques herejust follow these simple steps:

1. Sauté Your Veggies: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes, stirring often, until vegetables begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
2. Build the Broth: Pour in 8 cups low-sodium chicken broth. Add chicken, 1 teaspoon salt, ½ teaspoon black pepper, dried oregano, fresh thyme sprigs, and 1 bay leaf. Cover partially and bring to a low simmer. Let it cook uncovered for 15–20 minutes, or until the chicken is cooked through and tender.
3. Shred the Chicken: Remove the chicken with tongs and shred using two forks on a cutting board. Return the meat to the pot and discard any bones if using bone-in cuts.
4. Cook the Egg Noodles: Bring the soup back to a gentle boil and stir in 6–8 oz egg noodles. Cook uncovered for 6–7 minutes, or until noodles are tender but not mushy. Stir occasionally to prevent sticking.
5. Serve Warm: Remove bay leaf and thyme stems. Taste and adjust seasoning as needed. Ladle soup into bowls, garnish with chopped fresh parsley or a squeeze of lemon juice, and serve with warm crusty bread or saltine crackers.

Helpful Storage and Reheating Tips

Got leftovers? Here’s how to store and reheat like a pro:

• Refrigeration: Store in airtight containers for up to 5 days. Keep broth and noodles separate to maintain noodle texture. Reheat both together just before serving.
• Freezing: Cool completely, then freeze just the broth with chicken and vegetables for up to 3 months. Add freshly cooked noodles when reheating for best texture.
• Reheating Tip: Stovetop reheating preserves texture best. Microwave 1–2 minutes at a time, stirring occasionally, in a covered microwave-safe bowl.

Expert Insight: The Comfort of Classic Chicken Noodle Soup

Chicken noodle soup with egg noodles is more than comfortingit’s a nourishing hug in a bowl. Egg noodles give it a soft, filling base, and their gentle texture makes the dish ideal for anyone feeling under the weather or needing something extra soothing. Whether for a quick dinner or a pick-me-up meal, this soup never fails.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Story Behind My Cozy Chicken Noodle Soup with Egg Noodles

This recipe has grown with me. From early childhood memories of stirring beside Grandma to adulthood trial-and-errors (like that one soupy batch with way too-soft noodles), each attempt brought me closer to comfort in a bowl. I learned to keep noodles al dente, herbs fresh, and seasoning generousuntil it tasted just like love simmered on the stove. Make it your own, and pass it forward.

FAQs ( Homestyle Chicken Noodle Soup | A Classic Recipe Packed With Flavor! )

Conclusion

Chicken noodle soup with egg noodles is the kind of cozy, nourishing recipe that feels like a warm hug in a bowl. In under an hour, you’ll have tender chicken, silky noodles, and a broth bursting with homey goodness.

Get creative: swap chicken thighs for breasts, add seasonal veggies, or brighten it up with lemon juice. Pro tipfresh herbs added right before serving take it from good to unforgettable. Leftovers store easily, but for best texture, add noodles fresh when reheating.

Try it and make it your own. Tag me in your cozy creations, or drop a memory in the commentswas this just like what Mom or Grandma made? Let’s keep those warm kitchen traditions simmering together.

Olivia Farnsworth

Chicken Noodle Soup with Egg Noodles: Irresistible Comfort

This homestyle chicken noodle soup with egg noodles is an easy homemade soup recipe that delivers cozy, comforting flavors perfect for any day. Loaded with tender chicken, fresh vegetables, and aromatic herbs, this chicken noodle soup recipe homemade is a warm hug in a bowl that is perfect for busy weeknights or whenever you crave chicken soup recipes homemade.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 378

Ingredients Method Notes

Ingredients

  

• 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 ½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme
• 2 bay leaves
• 6 oz egg noodles, or your favorite small pasta noodles

Method

 

1. In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
2. Add the garlic and sauté an additional minute. Then stir in the broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
3. 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 chicken into the broth in your preferred size.
4. Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente.
5. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on stovetop or microwave, adding extra broth if needed as noodles absorb liquid.
• Freezing: Freeze soup without noodles for up to 3 months in an airtight container. Add fresh noodles when reheating to prevent mushy pasta.
• Make Ahead: Prepare a big batch for meal prep and add noodles only when ready to serve to keep them from getting soggy.