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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles made in one pot, with tender wide, wavy noodles and a clear golden broth. Shredded chicken and vegetables simmer until soft, then noodles cook just until not mushy.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring occasionally until the onion turns translucent.
  2. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer chicken in broth
  1. Add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken to the pot, then bring to a boil.
  2. Reduce the heat to a steady simmer and cook for 18-20 minutes until the chicken is cooked through and tender.
Shred and cook noodles
  1. Remove the chicken, shred it, then return the shredded chicken to the pot.
  2. Bring the soup back to a boil, then add the wide egg noodles.
  3. Cook for 7-8 minutes until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
Finish and season
  1. Stir in the fresh dill and season generously with salt and pepper to taste.

Notes

For best texture, don’t overcook the wide egg noodles—start tasting at minute 6 so they stay tender, not mushy. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth if thickened. Freezing is not recommended because egg noodles can soften too much, but you can freeze the chicken-and-vegetable broth base and add fresh noodles when reheating. For a lighter option, use low-sodium chicken broth and reduce added salt accordingly.