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Best Chicken Noodle Soup with Egg Noodles

A cozy and hearty homemade chicken noodle soup filled with tender chicken, vegetables, rich broth, and comforting egg noodles.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 8 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 chicken breasts boneless and skinless
  • 10 oz egg noodles
  • 2 tbsp fresh parsley chopped
  • 0.5 lemon juiced, optional

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef knife
  • Wooden spoon

Method
 

  1. Heat butter and olive oil in a large soup pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 6–7 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and water. Add bay leaves, thyme, parsley, salt, and black pepper.
  5. Add chicken breasts and bring soup to a gentle boil.
  6. Reduce heat and simmer for 20–25 minutes until chicken is cooked through.
  7. Remove chicken, shred using forks, and return to the pot.
  8. Add egg noodles and cook until tender, about 8–10 minutes.
  9. Stir in fresh parsley and lemon juice if using.
  10. Remove bay leaves and serve hot.

Notes

For meal prep, cook noodles separately and add before serving to prevent them from becoming too soft.