Name: Easy Chicken Noodle Soup with Egg Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded; 6 oz egg noodles; 2 carrots, diced; 2 celery stalks, diced; 1 small onion, diced; 2 cloves garlic, minced (optional); 8 cups chicken broth or stock; 1 tbsp olive oil or butter; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1/2 tsp dried thyme; 1 bay leaf; Fresh parsley, chopped (optional, for garnish)

This Easy Chicken Noodle Soup with Egg Noodles is my ultimate comfort food when I need something warm, wholesome, and ready in a snap. With tender chicken, classic vegetables, and soft egg noodles all simmered in a flavorful broth, this soup is a cozy favorite I come back to again and again.

Why You’ll Love This Recipe

I love how quick and satisfying this soup is. It uses simple ingredients and comes together in one pot, making it ideal for busy weeknights or when I need a comforting meal without much effort. The egg noodles cook right in the broth, soaking up all the flavor, and the chicken stays juicy and tender with every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cooked and shredded)
Egg noodles
Carrots
Celery
Onion
Garlic (optional)
Chicken broth or stock
Olive oil or butter
Salt
Black pepper
Dried thyme
Bay leaf
Fresh parsley (optional, for garnish)

Directions

I heat olive oil or butter in a large pot over medium heat.
I sauté the diced onion, carrots, and celery for 5–6 minutes until softened. I add the garlic (if using) and cook for another minute.
I pour in the chicken broth and add the bay leaf, thyme, salt, and pepper. I bring the soup to a boil.
I stir in the egg noodles and let them cook for about 7–8 minutes, or until tender.
I add the shredded chicken and simmer for another 3–5 minutes, just to warm everything through.
I remove the bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a squeeze of lemon juice for brightness or stir in a handful of spinach or peas at the end for extra veggies. If I want it heartier, I add cooked rice or diced potatoes in place of noodles. I’ve also made it creamy by stirring in a splash of milk or half-and-half.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stove or in the microwave. If the noodles absorb too much broth, I add a little water or extra stock to bring it back to the right consistency. I avoid freezing the soup with noodles, but I freeze the broth and chicken base and add freshly cooked noodles when reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. I just shred it and add it after the noodles are cooked.

What kind of egg noodles work best?

I use wide egg noodles for a classic feel, but any type of egg noodle works well—thin, medium, or extra-wide.

Can I use uncooked chicken?

Yes, I simmer uncooked chicken breasts in the broth for about 20 minutes, then remove, shred, and return them to the pot when adding the noodles.

How do I keep the noodles from getting mushy?

I cook the noodles just until tender and avoid overcooking. If I plan to store leftovers, I cook the noodles separately and add them when serving.

Is this soup gluten-free?

Not with regular egg noodles, but I’ve used gluten-free egg noodles or subbed with rice to make a gluten-free version.

Conclusion

Easy Chicken Noodle Soup with Egg Noodles is one of those classic recipes I can count on every time. It’s simple, satisfying, and always hits the spot whether I’m under the weather or just craving a cozy bowl of homemade soup. It’s one of those timeless dishes I love to keep on repeat.