Go Back

Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles made with a golden, savory broth and wide wavy noodles. Tender shredded chicken and garden-fresh dill are stirred in at the end for bright flavor and a clean finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Shred after simmering.
  • 4 carrots Slice into coins.
  • 4 celery Slice into pieces.
  • 1 onion Dice small.
  • 4 garlic Minced.
  • 8 cup chicken broth For the soup base.
  • 2 tbsp olive oil Used for sautéing vegetables.
  • 1 tsp dried thyme Adds warm herb flavor.
  • 1 tsp dried parsley Seasoning for the broth.
  • 0.5 tsp garlic powder Boosts garlic flavor.
  • 12 oz wide egg noodles Cook until tender, not mushy.
  • 2 tbsp fresh dill Chopped; stirred in at the end.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large Dutch oven over medium heat, then sauté the onion, carrots, and celery for 5 minutes, until the onion turns translucent and the vegetables soften slightly.
Build the broth
  1. Add the garlic and cook for 1 minute, stirring constantly so it stays fragrant but doesn’t brown.
  2. Pour in the chicken broth and stir in dried thyme, dried parsley, garlic powder, and the chicken breast.
  3. Bring the soup to a boil, then reduce to a simmer and cook for 18-20 minutes until the chicken is cooked through.
Shred the chicken and cook noodles
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup.
  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

Pro tip: If the noodles thicken the soup as it sits, add a splash of chicken broth or water and warm gently to loosen. Store in the refrigerator up to 4 days; freezing is not recommended because egg noodles can soften further. For a lighter option, use low-sodium chicken broth and add extra black pepper and dill to keep the flavor bright.