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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles simmered in a golden broth, with tender wide, wavy noodles and shredded chicken in every spoonful. A stovetop recipe that keeps the noodles firm (not mushy) by cooking them after the chicken is shredded.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast
  • 4 carrots
  • 4 celery
  • 1 onion
  • 4 garlic
  • 8 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 12 oz wide egg noodles
  • 2 tbsp fresh dill
  • salt to taste
  • pepper to taste

Equipment

  • 1 large pot

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot, then sauté the onion, carrots, and celery for 5 minutes, stirring occasionally until softened.
Build the broth
  1. Add the garlic and cook for 1 minute at a simmer to bloom the aroma, then pour in the chicken broth.
  2. Add the dried thyme, dried parsley, garlic powder, and the chicken to the pot and bring back to a boil.
Simmer until chicken is cooked
  1. Reduce the heat and simmer for 18-20 minutes until the chicken is cooked through and no longer pink in the center.
Shred and return chicken
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth.
Cook the egg noodles
  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, with a steady simmer.
Finish and season
  1. Stir in the fresh dill and season generously with salt and pepper, mixing until evenly distributed.

Notes

For best texture, keep the noodles from overcooking by cooking them right before serving; leftover soup will thicken, so reheat with a splash of broth or water. Refrigerate up to 3-4 days; freeze the soup without cooking noodles first for best results (up to 2-3 months), then cook noodles fresh when reheating. For a lighter option, use low-sodium chicken broth and skip added salt beyond taste.