There’s just something so comforting about homemade Chicken Noodle Soup with Egg Noodles on a cold day or a day when you’re not feeling your best. The warming, rich, creamy broth paired with fresh veggies and well-seasoned chicken will lighten your spirits!
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This is a hearty chicken noodle soup recipe we love making every year. The whole family enjoys it on cold winter nights and we love having extra on hand in the freezer during cold and flu season. It’s also really easy to make when you have leftover chicken meat you want to use up.
If you love this dish and want more easy dinner ideas, try my Creamy Tortellini Soup, Ritz Cracker Chicken Casserole, and Chicken Tetrazzini.
Why You’ll Love This Recipe
- Better than Canned Soup: You just can’t beat homemade chicken soup! It’s classic, nostalgic, and makes you feel better instantly after that first bite.
- Great Way to Use Leftover Chicken: We love using leftover rotisserie chicken meat in the fridge or leftover baked chicken from meal prepping to save a bit of time and reduce waste.
- Easy and Simple: This straightforward recipe is perfect for beginners and only takes an hour to make. Pre-made broth and store-bought egg noodles make it even faster (though you could make both from scratch if you wanted).
Ingredients
- Boneless, Skinless Chicken Breasts: I used white meat for this homemade chicken noodle soup with egg noodles recipe but you could also use boneless, skinless thighs or leftover chicken as well.
- Olive Oil: We’re using a little bit of olive oil to cook the chicken and keep it from drying out.
- Seasonings for the Chicken: I seasoned the chicken with Italian seasoning, onion powder, black pepper, and paprika to enhance the flavor.
- Seasonings for the Soup: The spices in the soup include black pepper, dried thyme, ground sage, rosemary, and bay leaves for lots of savory richness and flavor. You can customize the seasoning however you like.
- Butter: The butter is used to saute the veggies and adds rich flavors.
- Onion, Celery, Carrot, and Garlic: Mirepoix vegetables and garlic are the perfect trifecta to create the aromatic base for this soup.
- Low-Sodium Chicken Broth: We use low-sodium broth for this one, just so it doesn’t get too salty. You could also use vegetable broth if you wanted.
- Condensed Cream of Chicken Soup: Adding the can of creamy chicken soup brings out tons of flavor and gives a thicker texture to the chicken and egg noodle soup.
- Frozen Egg Noodles: We love chewy, hearty egg noodles for this dish but you could also use rotini, bowtie pasta, farfalle, or a different kind of pasta that you have on hand. If you can’t find frozen egg noodles, you could also buy regular dried egg noodles and cook them separately. Dumplings would also work well!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Broth Only: If you want a broth-based soup you could omit the cream of chicken soup and use more a bit more broth.
- Add Veggies: You could add in spinach, kale, mushroom, or zucchini to pack in more vegetables.
- Make It Spicy: Need to clear your sinuses? Add cayenne pepper, red pepper flakes, hot sauce, Sriracha, or chopped jalapenos to take the heat up a notch.
- Gluten-Free: To make this soup gluten-free, use pasta made from brown rice or lentils instead of egg noodles for chicken soup.
- Splash of Cream: For an even more rich and indulgent soup, you could add some heavy cream. Wait until the soup is off the heat so the cream doesn’t curdle.
How to Make Chicken Noodle Soup with Egg Noodles
To get started, grab all your ingredients and remove the noodles from your freezer and let them sit out on the counter to thaw while you're making the rest of the soup.
- Step 1: Season the Chicken. Cut the chicken breasts in half lengthwise. Make your spice mix with black pepper, Italian seasoning, onion powder, and paprika and use it to season both sides of the meat.
- Step 2: Cook the Chicken. Heat the olive oil over medium heat and then cook the chicken for 3-4 minutes on each side. Cut it into bite-sized pieces.
- Step 3: Cook the Mirepoix Veggies. Melt the butter in the same pot and add the celery, onions, and carrots. You're going to cook them for 5-7 minutes until they're soft and translucent.
- Step 4: Add Ingredients and Simmer. Add the chicken broth, cream of chicken soup, black pepper, thyme, sage, and rosemary. Stir until everything is well combined. Add the bay leaves on top and bring the soup to a simmer.
- Step 5: Add the Noodles. Separate the egg noodles and add them to the pot along with the cooked chicken. Reduce the heat to low and cover the pot. Cook for 20-25 minutes or until the noodles reach the desired texture.
- Step 6: Serve. Remove the bay leaves and serve yourself a lovely bowl of chicken soup. Enjoy!
Hint: Making Ahead
If you’re making a big batch of this soup to freeze and have later, wait to add the egg noodles. Just make the soup as directed but skip the noodles. You can add them later on when you're reheating the soup. Otherwise they’ll soak for too long and get mushy.
Expert Tips
- Chunky Vegetables: We like to cut the carrot, onion, and celery into a bit larger pieces for this soup. Match the size of each bite to how big the bites of chicken and noodles are.
- Skim the Fat on Leftovers: If you make this soup with chicken thighs or fattier pieces of chicken meat, there may be a little bit of fat on the top that needs to be skimmed off on the second day.
- Be Generous With the Herbs: Fresh herbs do so much for a great soup like this one! Feel free to add extra while it’s cooking or throw chopped fresh herbs on when you serve it.
Storage Directions
- Storing: Leftovers from this recipe for chicken noodle soup with egg noodles keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: To best freeze your soup, let it cool completely before portioning it into freezer-safe bags or containers. Squeeze out as much air as possible and lay the bags flat in the freezer to save space. For the best texture, leave out the noodles and add them in when you reheat the soup. This keeps egg noodles in the chicken soup from getting too mushy.
- Reheating: Let frozen leftovers thaw in the fridge overnight. Reheat the dish on the stovetop over medium heat or in the microwave on medium heat for 30-60 second intervals until it is heated through.
Serving Suggestions
This chicken noodle soup with egg noodles is a staple in our winter rotation. It’s great for a simple weeknight dinner or weekend lunch. We also love keeping some stocked in the freezer in case anyone comes down with a cold and we’re not in the mood to cook!
- Serve the soup with a fresh slice of my crusty no knead bread recipe or these tasty garlic knots. Bread is so good dipped in the broth!
- Garnish with fresh chopped parsley, grated Parmesan cheese, and add a squeeze of lemon to brighten the flavor.
- Want the ultimate comfort food dinner? Make this soup and serve it with funeral potatoes and pot pie casserole. Now that’s winter fare to get you through the coldest months!
- Make this chicken noodle soup with egg noodles and serve it with ham and cheese rolls or grilled cheese sandwiches.
Recipe FAQs
Yes! To make this chicken soup recipe from scratch in the slow cooker, you’re going to place almost all of the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The noodles and cream of chicken soup get added at the end. Shred the chicken and add the noodles in the last 30 minutes of cooking. Stir in the cream of chicken soup during the last 15 minutes.
You could add 1-2 teaspoons of bouillon to make the broth more flavorful. Just be mindful of the salt content so it doesn’t get too overpowering. Homemade broth or stock are always great options, too!
More Delicious Chicken Recipes
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Chicken Noodle Soup
Equipment
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon paprika
Soup Stock
- 3 tablespoons butter
- ½ medium yellow onion diced
- 4 celery ribs diced
- 4 medium carrots peeled and sliced into rounds
- 3 teaspoons garlic minced
- 10 cups low-sodium chicken broth
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- ¼ teaspoon Rosemary
- 2 bay leaves
- 16 ounces frozen egg noodles
Instructions
- Remove the frozen egg noodles from the freezer and thaw them on the counter.
- Cut chicken breasts in half lengthwise and season both sides with black pepper, Italian seasoning, onion powder, and paprika.
- In a large pot, heat olive oil over medium-high heat. Cook chicken for 3-4 minutes on each side. Then, remove and chop into bite-sized pieces.
- In the same pot, add butter and melt. Add onions, celery, carrots, and garlic. Cook for 5-7 minutes, stirring occasionally until soft.
- Add chicken broth, cream of chicken soup, black pepper, thyme, sage, and Rosemary. Stir until well combined, then add bay leaves on top and bring to a simmer.
- Separate egg noodles and add them to the pot along with the cooked chicken. Reduce heat to low and cover. Cook for 20-25 minutes or until noodles reach desired texture
- Remove bay leaves before serving, and enjoy!
Notes
- If you're meal prepping, prepare the soup without the noodles and freeze it in portions. When you're ready to eat, reheat the soup and add freshly cooked noodles for the best consistency.
- Don’t be shy with herbs! Fresh thyme, parsley, and a squeeze of lemon juice can brighten the flavor and add depth to your broth.
- For a lighter soup, omit the cream of chicken soup and stick to a clear broth. Want a richer version? Stir in a little heavy cream or a dollop of sour cream at the end.
- Shredding the chicken gives the soup a rustic feel, while dicing it creates a more uniform texture. Both work great!
- Store leftovers in an airtight container for up to 3 days in the fridge. If freezing, keep the noodles separate so they don’t soak up too much broth and become soft.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
Hands down this is one of my favorite soups and it has amazing flavor.