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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles—simmered chicken and vegetables for a golden, savory broth, then cooked wide, wavy noodles until tender. Shredded chicken and fresh dill finish the soup for a bright, comforting bowl.
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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 and soup 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
Noodles and finishing
  • 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 until slightly softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, just until aromatic, stirring to prevent browning.
Simmer chicken
  1. Add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken to the pot, then bring to a boil.
  2. Reduce heat to maintain a gentle simmer and cook for 18-20 minutes until the chicken is cooked through.
  3. Remove the chicken, let it cool briefly, then shred it and return the shredded chicken to the pot.
Cook noodles and finish
  1. Bring the soup back to a boil, then add the wide egg noodles and cook for 7-8 minutes until tender but not mushy, stirring occasionally.
  2. Stir in the chopped fresh dill and season generously with salt and pepper to taste.

Notes

For the best texture, avoid overcooking the wide egg noodles—start checking at 7 minutes so they stay tender but not soft-mushy. Store leftovers covered in the refrigerator up to 3 days; the soup can also be frozen up to 2 months, though noodles may soften after thawing. For a lighter option, use low-sodium chicken broth and reduce added salt to taste.