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Chicken Noodle Soup with Egg Noodles

Comforting Chicken Noodle Soup with Egg Noodles in Under 1 Hour

A heartwarming Chicken Noodle Soup with Egg Noodles, ready in under 1 hour, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can substitute with vegetable oil if desired
  • 1 medium yellow onion diced; can use shallots for a milder taste
  • 2 medium carrots sliced; can substitute with parsnips
  • 2 stalks celery diced; for low-sodium option, use additional carrots
  • 3 cloves garlic minced; enhances flavor
  • 8 cups chicken broth or stock use low-sodium for less salt
  • 1 pound chicken breasts or thighs can use rotisserie chicken
For Seasoning
  • 1/2 teaspoon black pepper adjust to taste
  • 1 teaspoon kosher salt use less if using salted broth
  • 1 teaspoon dried oregano or fresh for more flavor
  • 1 teaspoon fresh thyme leaves or use dried thyme sparingly
  • 2 leaves bay leaves remove before serving
For the Noodles
  • 8 ounces egg noodles or substitute with other small pasta if preferred

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, pour in 2 tablespoons of olive oil and heat over medium heat. Add 1 diced yellow onion, 2 sliced carrots, and 2 diced celery stalks. Sauté for about 4 minutes until vegetables soften.
  2. Add 3 minced garlic cloves to the pot and sauté for an additional minute until fragrant.
  3. Pour in 8 cups of chicken broth, and add 1 pound of raw chicken. Season with kosher salt, black pepper, dried oregano, fresh thyme, and bay leaves. Bring to a gentle simmer.
  4. Partially cover and simmer for about 15 minutes until chicken is cooked through. Shred chicken in the pot.
  5. Bring the soup to a low boil and stir in 8 ounces of egg noodles. Cook for about 6-7 minutes until al dente.
  6. Adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving and ladle into bowls.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 36gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftover soup in the fridge for up to 5 days, keeping noodles separate to avoid mushiness. Freeze soup base separately from noodles for best texture.

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