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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles made with a golden, lightly herbed broth and tender wide, wavy noodles. Shredded chicken is returned to the pot and cooked until the noodles are tender but 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast
Carrots
  • 4 carrots, sliced
Celery
  • 4 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Chicken broth
  • 8 cup chicken broth
Olive oil
  • 2 tbsp olive oil
Dried thyme
  • 1 tsp dried thyme
Dried parsley
  • 1 tsp dried parsley
Garlic powder
  • 0.5 tsp garlic powder
Wide egg noodles
  • 12 oz wide egg noodles
Fresh dill
  • 2 tbsp fresh dill, chopped
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring now and then, until the vegetables start to soften and smell fragrant.
  2. Stir in the garlic and cook for 1 minute. Cook just until fragrant, with no browning, for a clean garlic flavor.
Simmer chicken in broth
  1. Add the chicken broth, dried thyme, dried parsley, garlic powder, and the chicken breast to the pot. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
  2. Simmer for 18-20 minutes, until the chicken is cooked through. You should be able to cut into the thickest part with no pink remaining.
  3. Remove the chicken from the pot and shred it with a fork. Return the shredded chicken to the soup and stir to distribute evenly.
Cook noodles and finish
  1. Bring the soup back to a boil. Add the wide egg noodles and stir so they don’t stick together.
  2. Cook the noodles for 7-8 minutes, until tender but not mushy. Watch for the noodles to soften while still holding their shape.
  3. Stir in the fresh dill and season generously with salt and pepper. Taste and adjust seasoning so the broth pops and the dill is clearly fresh.

Notes

For the best texture, avoid overcooking the wide egg noodles—pull the pot when they’re tender but still springy. Store leftovers in the fridge up to 3 days; the noodles will continue to soften, so reheat gently with a splash of broth or water. Freezing is not recommended for best noodle texture. If you want a gluten-light option, use egg noodles labeled gluten-free (or substitute a gluten-free noodle) and follow the package timing.