chicken noodle soup recipe with egg noodles

Written BySheba G Updated On
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The Best chicken noodle soup recipe with egg noodles

Chicken noodle soup with egg noodles is one of my go-to recipes, especially when I’m pulling an all-nighter or when my kids are under the weather. It’s simple enough to make in large batches, yet it feels like a comforting meal that brings people together—whether it’s a quick dinner on a busy weeknight or a cozy family meal when we’re all home after school. The tender chicken, the soft egg noodles, and the rich broth all work together to make something that feels like a hug in a bowl. My kids love it because it’s easy to eat, and it’s always a hit when they’re feeling sick or just need something warm and comforting.

I also love that this recipe is packed with nutrients. The chicken provides lean protein, the vegetables add fiber and vitamins, and the egg noodles give a gentle dose of carbs for energy. It’s a balanced meal that’s great for everyday eating, but it also feels special on occasion—like when we’re hosting a small gathering or just want to make something extra for the family. Plus, it’s so versatile; you can make it with extra veggies, swap in different herbs, or even add a splash of broth to make it even richer. It’s the kind of recipe that feels like a staple, not just a one-time fix.

Classic Chicken Noodle Soup with Egg Noodles

Classic Chicken Noodle Soup with Egg Noodles

4.5 from 792 votes

A comforting bowl of tender chicken, flavorful broth, and soft egg noodles—perfect for a cold day. This simple recipe delivers hearty, comforting flavors with minimal effort.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Broth
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken thighs
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 bay leaf
For the Noodles
  • 12 oz egg noodles
  • 2 tbsp olive oil
For the Topping
  • 1 cup shredded cheddar cheese
  • 1 tbsp fresh parsley, chopped

👨‍🍳Directions

  1. 1
    In a large pot, bring chicken broth to a boil. Add chicken thighs, onion, carrots, celery, and bay leaf. Simmer for 15–20 minutes until chicken is cooked through and vegetables are tender.
  2. 2
    While the broth simmers, boil egg noodles according to package instructions until al dente. Drain and set aside.
  3. 3
    Shred the chicken using kitchen shears or a fork. Return shredded chicken to the pot and stir in olive oil. Simmer for 2–3 minutes to coat evenly.
  4. 4
    Divide noodles among bowls. Spoon shredded chicken and broth over the noodles. Top with shredded cheese and parsley. Serve hot.

🔧Equipment

  • Large pot
  • Kitchen shears
  • Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10💛Saturated Fat: 3❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 2🍬Sugars: 4🥩Protein: 25

📝Notes

Tips: For extra richness, add a splash of heavy cream or a pinch of smoked paprika. If using frozen veggies, skip dicing and add directly to the broth.

Watch Video Of How Classic Chicken Noodle Soup with Egg Noodles Works

This simple chicken noodle soup with egg noodles is a perfect go-to for any time you need comfort—whether it’s a cold day, a sick kid, or a big family meal. The tender chicken and hearty broth make it easy to customize with extra veggies or herbs, and the egg noodles soak up the flavor without overpowering it. It’s always a crowd-pleaser because it’s simple, nourishing, and feels like a hug in every bite.

❓ Frequently Asked Questions About Chicken Noodle Soup with Egg Noodles

How long should I simmer the chicken broth before adding the noodles?

Simmer the broth for at least 15 minutes to develop rich flavors. If you have time, let it reduce further by about 1–2 cups to intensify the taste before adding the noodles.

Can I use any type of egg noodles for this recipe?

Classic egg noodles work best, but you can substitute with short pasta shapes like penne or fusilli—just cut them into smaller pieces to avoid overcooking. Avoid long pasta like spaghetti.

What if I don’t have fresh ginger or garlic?

Skip fresh ginger and use 1 teaspoon ground ginger instead. For garlic, minced dried garlic (½ teaspoon) or 1 clove of garlic in a pinch will add flavor, though it won’t be as potent.

How do I prevent the noodles from turning mushy?

Cook the noodles separately in salted boiling water for 8–10 minutes until al dente. Reserve ½ cup of starchy water before draining, then add it to the soup just before serving to help thicken the broth.

Can I make this recipe ahead of time?

Yes! Assemble the soup (except for the noodles) and refrigerate for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to avoid drying out the noodles.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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