When the air turns crisp and you can almost see your breath on the morning walk to the market, there’s only one thing that can thaw you from the inside out — a big pot of Easy Chicken Noodle Soup with Egg Noodles.
I still remember the first time I made this soup on a chilly New York evening. My youngest had caught a cold, and nothing (and I mean nothing) sounded better than a steaming bowl of something soothing. By the time the aroma of onions, garlic, and herbs filled the kitchen, I knew we’d found our cure — or at least the next best thing to a warm hug.
If you love cozy recipes that taste like childhood, family dinners, and home all in one spoonful — this one’s for you.
Table of Contents
Why You’ll Love This Easy Chicken Noodle Soup with Egg Noodles
There’s something wonderfully old-fashioned about a bowl of homemade chicken noodle soup. It’s the kind of meal that doesn’t rush you — it simmers quietly, waiting for you to slow down and savor it.
Here’s why this recipe earns a spot in my weekly rotation:
- One-pot simplicity: Fewer dishes, more flavor.
- Ready in under an hour: From stovetop to table faster than takeout.
- Comfort in every bite: Tender chicken, soft noodles, and rich broth that feels like medicine for the soul.
- Family-approved: Even picky eaters ask for seconds.
And if you’re in the mood for another cozy soup night later this week, you might also love my Pumpkin Carrot Soup or Creamy Chicken and Rice Soup.
What Does Easy Chicken Noodle Soup with Egg Noodles Taste Like?
Imagine the aroma of sautéed onions and garlic mingling with earthy herbs — oregano, thyme, and just the right amount of black pepper. Then picture that savory broth soaking into curly egg noodles, wrapping around tender shreds of chicken.
It’s hearty without being heavy, balanced, and beautifully old-school. Each spoonful carries a whisper of Sunday suppers and family stories told around the dinner table.
Ingredients You’ll Need for Easy Chicken Noodle Soup with Egg Noodles
When it comes to Easy Chicken Noodle Soup with Egg Noodles, the beauty lies in its simplicity — fresh vegetables, tender chicken, and golden noodles all mingling in a flavorful broth that tastes like home. You don’t need anything fancy here, just good ingredients that come together to make something truly satisfying.
Below, I’ll walk you through each component and why it matters. These small details are what turn a basic soup into that classic bowl of comfort we all crave when the weather turns chilly or the week feels long.
1. Olive Oil (1 Tablespoon)
A drizzle of olive oil is your first step toward building rich flavor. It helps soften the vegetables and draws out their natural sweetness as they sauté. You can also use butter for a deeper, creamier taste if that’s your style.
If you love that buttery aroma, you might also enjoy my Creamy Pumpkin Chicken Chili — another cozy, comforting favorite perfect for fall evenings.
2. Yellow Onion (1 Medium, Diced)
Onions are the aromatic foundation of nearly every good soup. When cooked until translucent, they release a mellow sweetness that adds warmth and depth to the broth. Try to dice the onion evenly so it cooks uniformly and melts right into the soup base.
3. Carrots (1 Cup, Sliced)
Carrots bring a natural hint of sweetness and that beautiful pop of orange color. Slice them thin for quicker cooking, or a little thicker if you like a hearty bite. I like to buy mine fresh from the weekend farmers’ market — there’s just something about the earthy smell of real carrots that makes me nostalgic for my Texas farm days.
4. Celery (1 Cup, Diced)
Celery adds a lovely crispness to the base and balances the sweetness of the carrots. Together with onions and carrots, it creates what chefs call a “mirepoix” — the aromatic backbone of countless soups and stews.
If you enjoy vegetable-rich dishes like this, you’ll also love my Roasted Veggie Chickpea Bowls — a colorful, feel-good meal that celebrates fresh produce just like this one.
5. Garlic (2 Tablespoons, Minced)
Ah, garlic — the little hero that transforms this soup. Once it hits the heat, its aroma fills the kitchen with that comforting scent that says “something good is cooking.” Be gentle with it, though — sautéing for just a minute is plenty. Too long, and it can turn bitter.
6. Chicken Broth or Stock (8 Cups)
The broth is the soul of this Easy Chicken Noodle Soup with Egg Noodles. You can use a high-quality store-bought version or homemade stock if you’ve got it tucked away in the freezer. Homemade broth gives your soup that deep, old-fashioned flavor that reminds me of my grandmother’s kitchen.
If you’re in a meal-prep mood, try making extra and saving some for other recipes like my Crockpot Chicken Corn Chowder.
7. Boneless, Skinless Chicken Breasts or Thighs (2 Pounds)
This is where the heart of your soup comes from. I like using chicken breasts for a leaner, lighter result, but thighs stay juicier and richer. You can even mix both if you’d like the best of both worlds.
For even more tenderness, simmer your chicken gently — boiling can make it tough. Once cooked, you’ll shred it into the broth for those signature bites of warmth and comfort.
8. Seasonings: Black Pepper, Kosher Salt, Oregano, Thyme, and Bay Leaves
Let’s talk about flavor.
- Black pepper (2 teaspoons): Adds a subtle kick.
- Kosher salt (1½ teaspoons): Balances everything out.
- Oregano (1 teaspoon): Earthy, slightly floral, and perfect for classic soups.
- Fresh thyme (1 teaspoon, minced): Gives a whisper of freshness that cuts through the richness.
- Bay leaves (2): Never skip them! They add a subtle background note that ties the flavors together beautifully.
If you like bold herbal flavors, you might also love my Lentil Pumpkin Curry — it uses similar earthy herbs but in a completely different way.
9. Egg Noodles (6 Ounces)
And now, the star of the show — the egg noodles.
These soft, curly noodles are what make this soup so irresistibly hearty. They soak up the broth like little flavor sponges and add that nostalgic texture that reminds so many of us of our moms’ or grandmothers’ kitchens.
If you can find wide egg noodles, grab those — they hold up well and add body to every spoonful. But any small pasta (like rotini or orzo) works beautifully too.
For another comforting noodle-based dish, check out my Crockpot Chicken Tortellini Recipe — it’s creamy, cheesy, and just as satisfying.
How to Make Easy Chicken Noodle Soup with Egg Noodles
Making Easy Chicken Noodle Soup with Egg Noodles is one of those beautiful, slow-paced kitchen moments that reminds you why home cooking matters. It’s not fussy, it’s not complicated — it’s just real food coming together in one pot, one comforting simmer at a time.
Whether you’re making this for a cozy family dinner or a simple weeknight meal, these detailed steps will walk you through the process from start to finish.
Step 1: Heat the Olive Oil and Sauté Your Aromatics
Start by placing a large Dutch oven or heavy soup pot over medium heat.
Pour in one tablespoon of olive oil and give it a moment to warm up — it should shimmer slightly on the surface.
Add your diced onion, carrots, and celery to the pot. These are the backbone of your soup, often called the holy trinity (or mirepoix if you want to get fancy).
Sauté for about 4 minutes, stirring occasionally, until the onions turn translucent and everything smells warm and inviting.
Tip: Don’t rush this step — letting the veggies soften properly builds a rich, layered flavor base for your Easy Chicken Noodle Soup with Egg Noodles.
If you love slow-simmered flavor foundations like this, you might also enjoy my Slow Cooker Chicken Stew Recipe, which starts the same way but cooks low and slow for an all-day aroma.
Step 2: Add Garlic for Flavor Depth
Once your vegetables are tender, stir in two tablespoons of minced garlic. Let it cook for about one minute, just until fragrant.
This short sauté releases the garlic’s natural oils and infuses your soup base with that unmistakable home-cooked aroma — the kind that brings people wandering into the kitchen saying, “What smells so good?”
Avoid browning the garlic — it should stay pale and aromatic, not dark and bitter.
Step 3: Build the Broth Base
Now it’s time to create the flavorful liquid that makes this Easy Chicken Noodle Soup with Egg Noodles so comforting.
Pour in 8 cups of chicken broth or stock. Homemade broth will give you that “Sunday at Grandma’s house” depth, but a good store-bought option works beautifully too.
Add the following seasonings:
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons black pepper
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
Give everything a gentle stir to combine, then bring your soup to a gentle simmer over medium-low heat.
Pro tip: Avoid boiling at this stage — a hard boil can make the chicken tough. A slow, steady simmer keeps it tender and flavorful.
For another broth-based recipe that fills your home with the same cozy scent, try my Crockpot Chicken Corn Chowder. It’s creamy, hearty, and just as soothing.
Step 4: Simmer and Shred the Chicken
Let the chicken cook gently in the simmering broth for about 15–20 minutes, depending on the thickness of your cuts. You’ll know it’s ready when the chicken easily pulls apart with two forks.
Once tender, carefully remove the chicken from the pot using tongs. Place it on a cutting board and shred it into bite-sized pieces — big or small, depending on your texture preference.
Return the shredded chicken to the pot and stir it back into the broth, letting all those delicious juices mix together.
At this stage, your kitchen will smell like pure comfort — the kind of aroma that makes even a gray, rainy day feel warm and cozy again.
Step 5: Add the Egg Noodles
Turn the heat up slightly and bring your soup to a low boil.
Stir in 6 ounces of egg noodles, the signature ingredient that transforms this dish from a light broth to a hearty, satisfying meal.
Cook for about 6–7 minutes, or just until the noodles are al dente — tender but with a little bite. Remember, they’ll keep softening even after you remove the pot from the heat.
If you’re a noodle lover, don’t miss my Crockpot Chicken Tortellini Recipe — it’s another family favorite that’s rich, creamy, and perfect for busy weeknights.
Step 6: Taste, Adjust, and Finish
Now’s your moment to taste. Grab a spoon, sample the broth, and adjust your seasoning if needed — maybe a pinch more salt, a touch of pepper, or even a squeeze of fresh lemon juice to brighten things up.
For a little indulgence, you can stir in a splash of cream at the end or top your bowl with grated Parmesan cheese.
Optional but wonderful: Add a handful of chopped fresh parsley or dill before serving for color and freshness.
Step 7: Serve and Enjoy
Ladle your Easy Chicken Noodle Soup with Egg Noodles into bowls while it’s still piping hot.
Serve with a slice of crusty bread, buttery crackers, or even a side of Roasted Acorn Squash with Brown Sugar for a touch of sweetness on the side.
The best part? You can enjoy it right away or store it for later — it reheats beautifully for easy lunches throughout the week.
Step 8: Clean-Up Made Simple
Because this is a one-pot meal, you’ll have minimal cleanup. Just rinse your pot once it cools, and you’re done.
That’s part of what I love about recipes like this — they deliver all the warmth and comfort of homemade cooking without turning your kitchen into a disaster zone.
If you’re looking for more one-pot inspiration, you’ll adore my One-Pot Lemon Herb Chicken and Rice. Same simplicity, same heartwarming payoff.
Tips and Tricks for Perfect Easy Chicken Noodle Soup with Egg Noodles
- Don’t overcook the noodles. They’ll continue to soften in the hot broth, so aim for slightly firm before serving.
- Add extra broth for leftovers. Noodles tend to soak up the liquid overnight — just pour in another cup or two when reheating.
- Try dark meat. Chicken thighs add richer flavor and stay tender longer.
- Boost the flavor. A squeeze of lemon or a sprinkle of parmesan before serving adds a fresh pop.
- Freezer tip: Freeze without noodles; add fresh ones when reheating for best texture.
Storage
Leftovers? Lucky you. Store the soup in an airtight container for up to 5 days in the fridge. When reheating, simply add a bit more broth to refresh the consistency.
To freeze:
Cool the soup completely and ladle it (without noodles) into freezer-safe containers. It’ll keep for up to 3 months. When ready to eat, thaw overnight, heat gently, and add cooked noodles just before serving.
FAQs
Can I use rotisserie chicken?
Absolutely. It’s a time-saver, and the flavor is still wonderful. Add it near the end so it doesn’t dry out.
Can I make this in a slow cooker?
You sure can. Add everything except the noodles to your slow cooker and cook on low for 6–7 hours. Shred the chicken, add noodles, and cook 20–30 minutes more.
Can I substitute the noodles?
Of course! Any small pasta, rice, or even gluten-free noodles will do the trick.
Conclusion
This Easy Chicken Noodle Soup with Egg Noodles is the kind of meal that heals the body and warms the spirit. Whether you’re fighting a cold, chasing a cozy night in, or feeding a hungry family after work — this recipe delivers every time.
So go ahead, ladle yourself a bowl, grab that blanket, and settle in.
If you try this recipe, I’d love to hear about it — leave a comment or tag me on social media. Nothing makes me happier than seeing your kitchen come to life.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Easy Chicken Noodle Soup with Egg Noodles – Cozy One-Pot Classic
- Total Time: 1 hour
- Yield: Serves approximately 6
Description
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 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
Instructions
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.
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave with extra broth as needed.
Freezing: For best results, freeze the soup without noodles to avoid mushiness. Add fresh noodles when reheating.
Make Ahead: Ideal for meal prep! Prepare the soup in advance and store without noodles. Add them just before serving to keep them fresh.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 3g
- Sodium: 887mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.04g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 121mg
Keywords: chicken noodle soup, egg noodles, comfort food, easy, one pot
