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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles featuring golden broth, tender wide, wavy noodles, and shredded chicken. Simmered with onion, carrot, celery, and herbs for a classic American comfort bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb Chicken breast
Carrots
  • 4 Carrots, sliced
Celery
  • 4 Celery, sliced
Onion
  • 1 Onion, diced
Garlic
  • 4 Garlic, minced
Chicken broth
  • 8 cup Chicken broth
Olive oil
  • 2 tbsp Olive oil
Dried thyme
  • 1 tsp Dried thyme
Dried parsley
  • 1 tsp Dried parsley
Garlic powder
  • 0.5 tsp Garlic powder
Wide egg noodles
  • 12 oz Wide egg noodles
Fresh dill
  • 2 tbsp Fresh dill, chopped
Salt and pepper
  • 1 Salt and pepper

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, stirring until they begin to soften and look glossy.
Build the broth
  1. Add the garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
  2. Add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken; increase heat to bring the pot to a boil.
  3. Reduce heat to a simmer and cook for 18-20 minutes until the chicken is cooked through.
  4. Remove the chicken from the pot, shred it, and return the shredded chicken back to the soup.
Cook the noodles and finish
  1. Bring the soup back to a boil, then add the wide egg noodles.
  2. Cook for 7-8 minutes until the noodles are tender but not mushy, stirring occasionally so they stay separated.
  3. Stir in the fresh dill, then season generously with salt and pepper to taste.

Notes

Pro tip: for best texture, add the noodles right when you bring the soup back to a boil so they stay springy instead of soft. Refrigerate leftovers in a covered container for up to 3 days; the noodles can continue to soften. Freezing is not recommended for best noodle texture. If you want a lighter bowl, use reduced-sodium chicken broth and season to taste.