Easy Chicken Noodle Soup with Tender Egg Noodles

There's nothing quite like a warm bowl of chicken noodle soup on a chilly day. I remember one winter evening when my son, Jake, came in from playing outside, cheeks rosy and shivering. He took one sniff of my Easy Chicken Noodle Soup with Tender Egg Noodles and his face lit up like a Christmas tree! This easy chicken and noodle soup recipe is just what you need to warm up your family.

Why You’ll Love It

• It’s a one-pot meal, making cleanup a breeze.
• The tender egg noodles soak up all the delicious flavors.
• It’s quick to prepare, perfect for busy weeknights.
• You can customize it with your favorite vegetables!

Pure Comfort

Chicken noodle soup is the ultimate comfort food. It brings back memories of cozy family dinners and warm hugs. Every spoonful feels like a big, warm hug from the inside out. Plus, it’s great for when you’re feeling under the weather or just need a little pick-me-up.

What You Need

• 1 1 tablespoon olive oil – Can substitute with butter.
• 1 1 large yellow onion, diced
• 2 2 medium carrots, sliced – Use frozen carrots if you’re short on time.
• 2 2 celery stalks, diced
• 3 3 cloves garlic, minced – Garlic powder can be used in a pinch.
• 8 8 cups chicken broth – Low-sodium broth works well.
• 2 2 cups cooked chicken, shredded – Rotisserie chicken is a great shortcut.
• 8 8 oz egg noodles – Any pasta can be used, but egg noodles are best.
• 1 1 teaspoon dried thyme – Fresh thyme adds a nice touch.
• Salt and pepper to taste

Time to Cook

Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and stored.

Steps to Make It

1. Heat the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies soften and the onions become translucent.
2. Stir in the minced garlic and cook for another minute. You’ll smell the garlic’s aroma filling your kitchen, making everyone curious about what’s cooking.
3. Pour in the chicken broth and bring it to a gentle boil. As the broth heats, add in the shredded chicken and dried thyme, stirring well.
4. Once boiling, add the egg noodles to the pot. Cook for about 8-10 minutes, or until the noodles are tender but still have a slight bite.
5. Taste the soup and season with salt and pepper. Adjust to your liking; this is where you can make it your own!
6. Remove from heat and let it sit for a few minutes. This allows the flavors to meld together beautifully.

Make It Perfect

• For extra flavor, add a splash of lemon juice before serving.
• If you want a creamier soup, stir in a splash of heavy cream.
• Keep the soup covered while cooking to retain moisture and flavor.
• Make sure to taste as you go for the best seasoning.
• Use leftover turkey instead of chicken for a fun twist!

Mix It Up

• Add spinach or kale for a healthy boost.
• Try different herbs like rosemary or parsley for a fresh flavor.
• Throw in some peas or corn for added sweetness.

Perfect Partners

• Serve with crusty bread or warm rolls.
• Pair with a fresh garden salad.
• Enjoy with a side of crackers for crunch!

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FAQs

Conclusion

This Easy Chicken Noodle Soup with Tender Egg Noodles is not just a meal; it’s a hug in a bowl. Whether you're feeling under the weather or just need a comforting dinner, this easy chicken and noodle soup recipe is sure to please. So grab your ingredients, and let’s get cooking!

Easy Chicken Noodle Soup with Tender Egg Noodles

A comforting chicken noodle soup made with tender egg noodles, vegetables, and shredded chicken. This one-pot recipe is quick to prepare, perfect for chilly days or quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 tablespoon olive oil Can substitute with butter.
• 1 large yellow onion diced
• 2 medium carrots sliced – Use frozen carrots if short on time.
• 2 stalks celery diced
• 3 cloves garlic minced – Garlic powder can be used in a pinch.
• 8 cups chicken broth Low-sodium broth works well.
• 2 cups cooked chicken shredded – Rotisserie chicken is a great shortcut.
• 8 oz egg noodles Any pasta can be used, but egg noodles are best.
• 1 teaspoon dried thyme Fresh thyme adds a nice touch.
• salt and pepper to taste

Equipment

• Large pot

Method

 

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened and onions are translucent.
3. Stir in minced garlic and cook for another minute until aromatic.
4. Pour in the chicken broth and bring to a gentle boil.
5. Add shredded chicken and dried thyme; stir well.
6. Add egg noodles and cook for 8 to 10 minutes until tender but slightly firm.
7. Season soup with salt and pepper to taste.
8. Remove from heat and let sit for a few minutes to meld flavors.