chicken noodle recipe with egg noodles

The Best chicken noodle recipe with egg noodles

I’ve been making this chicken noodle soup with egg noodles for years, and it’s one of those simple dishes that feels like a hug on a cold day. There’s something about the tender chicken, the chewy egg noodles, and the bright, savory broth that just makes it feel comforting no matter the season. My kids used to beg for it after school, and now that they’re older, they still ask for it on busy weeknights—it’s that kind of reliable comfort food. The way the noodles soak up the flavor from the chicken and herbs makes it feel like a meal that’s meant to be shared, whether it’s a quick dinner after a long day or a hearty meal for a family gathering. Plus, it’s easy to customize—add some veggies if you want extra nutrients, or swap out the chicken for tofu if you’re looking for something lighter. It’s got that perfect balance of protein, carbs, and vitamins, making it a great everyday dish that doesn’t skimp on taste or nutrition.

I love this recipe because it’s so versatile. You can make it in a big pot for a weeknight meal or in smaller batches for leftovers that keep well. The egg noodles hold up well, and the broth stays flavorful even after reheating. My husband and I used to make it on Sundays when we had extra meat from the grill, and it became our go-to for lazy days or when we wanted something warm and filling without much effort. The kids always loved how the noodles get soft in the broth, and the chicken’s natural juices make it tender without needing much seasoning. It’s also a great way to use up leftover veggies—just toss in some carrots, celery, or frozen peas if you have them, and it becomes even healthier without changing the dish’s cozy appeal. Plus, it’s something that feels special but doesn’t require fancy ingredients—just good, simple ingredients that come together perfectly.

Classic Chicken Noodle Soup with Egg Noodles

4.8 from 617 votes

A comforting and flavorful soup featuring tender chicken, al dente egg noodles, and a rich tomato-based broth. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (6 oz each)
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Egg Noodles

• 12 oz egg noodles
• 1 cup chicken broth
• 1 tbsp butter
• ½ tsp salt

For the Sauce

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 cup shredded carrots
• 1 cup shredded celery
• 1 cup diced bell peppers (optional)

For Garnish (Optional)

• Fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp chopped green onions

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Cut chicken breasts into bite-sized pieces and place them in a bowl. Mix with 1 tbsp olive oil, thyme, and rosemary. Set aside.
2. 2 In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until soft (3-4 mins). Add crushed tomatoes, chicken broth, oregano, black pepper, carrots, celery, and bell peppers. Simmer for 10 mins.
3. 3 Cook egg noodles in boiling salted water according to package instructions (usually 8-10 mins). Drain, reserving ½ cup pasta water.
4. 4 In a skillet, melt butter over medium heat. Add cooked noodles and toss with a splash of reserved pasta water until lightly coated. Set aside.
5. 5 In the same pot, add the chicken pieces and simmer for 15-20 mins until fully cooked and chicken is tender. Remove chicken, shred with forks, and return to pot.
6. 6 Combine shredded chicken with the sauce and noodles. Stir in reserved pasta water if needed to loosen consistency. Adjust seasoning with salt and pepper if needed.
7. 7 Garnish with chopped parsley, lemon juice, and green onions before serving.

🔧Equipment

• Large pot
• Kitchen shears
• Medium skillet
• Wooden spoon
• Slotted spoon
• Mixing bowls
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14.5💛Saturated Fat: 3.5❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

For extra richness, add a splash of heavy cream or coconut milk to the soup.,Substitute whole wheat noodles for a fiber-rich twist.,Use low-sodium broth to reduce overall sodium content.,Add a poached egg on top for a protein boost.

This chicken noodle recipe with egg noodles is always a solid choice for family gatherings because it’s hearty enough to feed a crowd without being too heavy, and the simple flavors let everyone customize their bowls with their favorite toppings. It’s quick to make when you’re short on time but still feels special when served with a fresh green salad and crusty bread. Plus, it’s budget-friendly and always a crowd-pleaser, whether you’re hosting a weeknight dinner or a holiday spread.

❓ Frequently Asked Questions About Chicken Noodle Soup with Egg Noodles

What is the best way to prepare egg noodles for chicken noodle soup?

The best way to prepare egg noodles for chicken noodle soup is to boil them in salted water until they reach al dente consistency—usually about 8 to 10 minutes. After draining, rinse them briefly with cold water to stop the cooking process and prevent sticking. Toss them with a bit of butter or oil to keep them from clumping before adding them back to the soup.

Can I substitute regular pasta for egg noodles in this recipe?

While you can technically substitute regular pasta (like penne or rotini), egg noodles are ideal because they hold up better to the broth and absorb flavors more smoothly. If substituting, opt for a pasta shape that pairs well with chicken and veggies (e.g., fettuccine or linguine), but keep in mind the texture may differ slightly.

How do I make the broth rich and flavorful for chicken noodle soup?

For a rich broth, use a combination of chicken stock (homemade or high-quality store-bought), chicken bones (if available), and aromatics like onions, carrots, celery, garlic, and herbs (thyme, bay leaf, parsley). Simmer for at least 30–45 minutes to deepen the flavor. For extra richness, add a splash of chicken fat or a small piece of chicken skin during the simmering process.

Should I add the chicken to the broth before or after the noodles?

It’s best to add the chicken pieces to the broth first and let them simmer until fully cooked (about 15–20 minutes) before removing them and adding the noodles. This ensures the broth develops its full flavor before the noodles absorb it. If you prefer a more tender chicken, you can also poach it separately and then shred it for the soup.

What are some healthy swaps I can make in this classic chicken noodle recipe?

To make the soup healthier, consider swapping egg noodles for whole wheat or chickpea pasta, using low-sodium broth, adding more vegetables like carrots, celery, and spinach, and incorporating lean proteins like shredded chicken breast or tofu. You can also reduce the amount of butter and opt for olive oil instead.