Chicken Noodle Soup Recipe With Egg Noodles: Classic Comfort in a Steaming Bowl

This timeless recipe delivers classic comfort in every spoonful. The rich chicken broth, tender meat, and egg noodles create a satisfying meal that warms from the inside out.

I’ve perfected this method to ensure the noodles stay tender and the chicken remains juicy. It’s the kind of soup that feels like a hug in a bowl, perfect for chilly evenings or when you need a pick-me-up.

Ingredients for Chicken Noodle Soup Recipe with Egg Noodles

Simple ingredients for a bowl of warmth and comfort you know by heart.

The chicken is the foundation here. Boneless, skinless breasts stay tender in the broth, but thighs work if you prefer darker meat. Costco or Sam’s Club offer great bulk options for broth—look for low-sodium to control the salt level yourself. The egg noodles are non-negotiable for that classic texture, and Reames or No Yolks are reliable brands (frozen works in a pinch).

Short on time? Rotisserie chicken shreds beautifully into this—grab one from Whole Foods or your local grocery store. No fresh parsley? Dried parsley at one-third the amount works, though it won’t have the same brightness. Swap thyme for poultry seasoning if that’s what’s in your cabinet. The butter can be replaced with olive oil, but it won’t have quite the same richness.

This soup tastes even better the next day once the flavors meld. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently to keep the noodles from turning mushy (worth the extra minute).

Step-by-Step Instructions for Chicken Noodle Soup With Egg Noodles

This classic method builds deep flavor layer by layer for the ultimate comforting bowl.

Step 1: Sauté the Aromatic Base

Melt the 2 tbsp Unsalted Butter in a large stockpot over medium heat. Add the finely diced Yellow Onion, peeled and diced Carrots, and diced Celery Stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

This is where the soup’s foundation begins. I crush the 1 tsp Dried Thyme between my fingers as I add it, releasing its oils for maximum flavor. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant—just until the aroma hits you, but don’t let it brown.

Step 2: Simmer the Broth and Chicken

Pour in the 8 cups Chicken Broth. Add the 1 lb Chicken Breasts, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes.

The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. Discard the bay leaf—it’s served its purpose.

Step 3: Cook the Egg Noodles

Return the pot of broth to medium-high heat and bring it back to a rolling boil. Add the 8 oz Egg Noodles and cook according to package instructions, usually 8-10 minutes, until the noodles are tender but still slightly firm to the bite.

Stir occasionally to prevent sticking. The noodles will absorb some of the broth, thickening it slightly. Once the noodles are cooked, reduce the heat to low and stir the shredded chicken back into the pot. Let everything simmer together for 2-3 minutes to meld the flavors.

Step 4: Finish and Serve

Taste the soup and adjust the seasoning if needed. The 1 tsp Salt should be a starting point, but you may want more depending on your broth. Ladle the soup into bowls and garnish each serving with a sprinkle of the 0.25 cup Fresh Parsley.

This is comfort in a bowl. The noodles should be tender, the chicken juicy, and the broth rich with the flavors of the vegetables and herbs. Serve immediately while hot, with crusty bread on the side for dipping.

Storing and Reheating This Dish

Refrigerator Storage

Let your soup cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids. Store in the fridge at 40°F or below for up to 4 days. The flavors deepen overnight as they meld together. ❄️

Freezer Storage

This soup freezes beautifully for up to 3 months. Portion into quart-size freezer bags and lay flat to save space. Leave 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my preferred method. Reheat over medium-low heat for 10-15 minutes, stirring occasionally. Add ¼ cup water or broth if it looks too thick. Taste and adjust seasoning before serving.

Microwave Reheating

For single servings, microwave covered with a damp paper towel. Heat on 70% power in 1-minute intervals, stirring between each. Stop when it reaches 165°F. The noodles may soften slightly but remain delicious.

Noodle Preservation Tip

If storing for more than 2 days, I recommend cooking the egg noodles separately and adding them fresh when reheating. This prevents them from absorbing too much broth and turning mushy.

Garnish Before Serving

Always add fresh parsley garnish after reheating to maintain its vibrant color and flavor. A squeeze of lemon juice can also brighten up the flavors if needed.

Frequently Asked Questions