Best Chicken Noodle Soup with Egg Noodles
This homestyle easy chicken noodle soup recipe is ready in under an hour! Loaded with tender chicken, egg noodles, vegetables, and herbs, it is brimming with cozy flavors that feel like a warm hug. It’s a simple one-pot recipe, perfect for busy weeknights or whenever you are craving a bowl of comfort.
Ingredients
- 1 tablespoonolive oil
- 1 mediumyellow onion (diced)
- 1 cupsliced carrots
- 1 cupdiced celery
- 2 tablespoonsminced garlic
- 8 cupschicken broth or stock
- 2 poundsboneless, skinless chicken breasts (or thighs)
- 2 teaspoonsfreshly cracked black pepper
- 1 ½ teaspoonskosher salt
- 1 teaspoondried oregano
- 1 teaspoonminced fresh thyme
- 2bay leaves
- 6 ozegg noodles (or your favorite small pasta noodles)
Directions
- 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 breast, 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 breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer.
- 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. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.