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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles simmered in a savory broth with tender wide, wavy noodles and shredded chicken. Sautéed onion, carrots, and celery create a golden, aromatic base with fresh dill at the end.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 1.5 lb chicken breast Use boneless for faster cooking; shred after simmering.
  • 4 carrots Slice into coins for even tenderness.
  • 4 celery Slice into thin coins.
  • 1 onion Dice small so it melts into the broth.
  • 4 garlic Minced for a fragrant sauté.
  • 8 cup chicken broth Low-sodium works too; adjust salt at the end.
  • 2 tbsp olive oil For sautéing the vegetables.
  • 1 tsp dried thyme Adds classic soup warmth.
  • 1 tsp dried parsley Brightens the flavor.
  • 0.5 tsp garlic powder Boosts garlic flavor without extra cloves.
  • 12 oz wide egg noodles Cook until tender but still bouncy, not mushy.
  • 2 tbsp fresh dill Chop and stir in at the end for best aroma.
  • 1 salt and pepper to taste Season generously right before serving.

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, until the onion softens and the edges start to turn tender.
Build the broth
  1. Add the garlic and cook for 1 minute, stirring constantly until fragrant, then add the chicken broth, dried thyme, dried parsley, garlic powder, and the chicken.
  2. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer and cook for 18-20 minutes until the chicken is cooked through and no longer pink.
Shred chicken and cook noodles
  1. Remove the chicken from the pot, shred it, then return the shredded chicken to the broth.
  2. Bring the soup back to a boil, add the wide egg noodles, and cook for 7-8 minutes until tender but not mushy.
Finish and season
  1. Stir in the fresh dill and season generously with salt and pepper to taste.

Notes

For best texture, cook the wide egg noodles until just tender and serve right away; if you must hold the soup, keep noodles slightly underdone and reheat gently. Store in the refrigerator up to 3 days (freezing not recommended because noodles soften). For a lighter option, use skinless chicken breast and low-sodium chicken broth, then adjust salt at the end.