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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles—simmered chicken in a golden broth and cooked wide, wavy egg noodles for tender, not mushy bites. This classic American soup uses shredded chicken and fresh dill for bright flavor.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Shred after simmering.
  • 4 carrots Slice into coins.
  • 4 celery Slice.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 8 cup chicken broth Use to simmer the soup base.
  • 2 tbsp olive oil For sautéing aromatics.
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • salt To taste.
  • pepper To taste.
Noodles and finishing
  • 12 oz wide egg noodles Cook 7-8 minutes.
  • 2 tbsp fresh dill Chopped; stir at the end.

Equipment

  • 1 Dutch oven

Method
 

Sauté the soup base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring occasionally until slightly softened (visual cue: onion looks translucent and carrots/celery start to brighten).
  2. Add the garlic and cook for 1 minute, stirring until fragrant (visual cue: garlic smells toasty but does not brown).
Simmer the chicken
  1. Add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken breast, then bring to a boil (visual cue: steady bubbling across the surface).
  2. Reduce heat to a simmer and cook for 18-20 minutes until the chicken is cooked through (visual cue: chicken registers done and no longer looks pink inside).
Shred and cook noodles
  1. Remove the chicken from the pot, shred it, and return it to the soup (visual cue: shredded chicken disperses through the broth).
  2. Bring the soup back to a boil, then add wide egg noodles and cook for 7-8 minutes until tender but not mushy (visual cue: noodles soften while still holding their shape).
Finish and season
  1. Stir in the fresh dill, then season generously with salt and pepper to taste (visual cue: flecks of green dill distribute evenly and the broth tastes balanced).

Notes

Pro tip: keep the noodles at a lively boil when you add them so they cook evenly—avoid overcooking to prevent mushy texture. Refrigerate leftovers in a covered container up to 4 days; for best texture, reheat gently and consider adding a splash of broth if it thickens. Freezing: yes, but for best results freeze without noodles and cook fresh noodles when reheating. Dietary swap: use gluten-free wide egg noodles for a gluten-free version.