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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles—made with a golden broth and wide, wavy egg noodles. The chicken is simmered until cooked, then shredded for tender bites in every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Use boneless, skinless if possible for quicker shredding.
Vegetables
  • 4 carrots Slice into coins so they cook evenly.
  • 4 celery Slice so they soften during the simmer.
  • 1 onion Dice small for a steady base flavor.
  • 4 garlic Minced; add after sautéing vegetables.
Broth and seasonings
  • 8 cup chicken broth Use regular or low-sodium; adjust salt at the end.
  • 2 tbsp olive oil For sautéing the aromatics.
  • 1 tsp dried thyme Adds warm, herby flavor to the broth.
  • 1 tsp dried parsley For classic soup aroma.
  • 0.5 tsp garlic powder Rounds out the savory profile.
  • salt and pepper To taste at the finish.
Noodles and herbs
  • 12 oz wide egg noodles Cook until tender but not mushy to keep texture.
  • 2 tbsp fresh dill Stir in at the end for bright flavor.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until beginning to soften and smell fragrant.
Build the broth
  1. Add the garlic and cook for 1 minute, stirring so it doesn’t brown, then add the chicken broth, thyme, dried parsley, garlic powder, and the chicken.
Simmer until chicken is cooked
  1. Bring the soup to a boil, then reduce heat to maintain a gentle simmer and cook for 18-20 minutes until the chicken is cooked through.
Shred and add noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
Cook the egg noodles
  1. Bring the soup back to a boil, then add the wide egg noodles and cook for 7-8 minutes until tender but not mushy.
Finish and season
  1. Stir in the fresh dill, then season generously with salt and pepper to taste, adjusting to your preferred salt level.

Notes

Pro tip: cook the noodles right before serving and keep the soup at a boil while they cook—this helps prevent the egg noodles from turning soft. Store leftovers in the fridge for 3-4 days; reheat gently. Freezing is not recommended because egg noodles often soften after thawing. Dietary swap: use low-sodium chicken broth and reduce added salt, or use a gluten-free wide noodle if desired (cook times may vary).