Cozy Chicken Noodle Soup with Egg Noodles for Heartwarming Nights

This Chicken Noodle Soup with Egg Noodles is a comforting one-pot meal perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Soup Base

2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
1 Yellow Onion Can be substituted with shallots.
2 Carrots Fresh or frozen varieties can be used.
2 Celery Stalks Parsnips can be used as a substitute.
2 cloves Minced Garlic Can swap for garlic powder (1/4 teaspoon per clove).
8 cups Chicken Broth/Stock Homemade or low-sodium store-bought versions work.
1 pound Boneless Skinless Chicken Breasts/Thighs Rotisserie chicken can be used for quicker prep.
½ teaspoon Black Pepper Adjust based on personal taste preference.
1 teaspoon Kosher Salt Low-sodium salt is a suitable alternative.

Seasoning

1 teaspoon Dried Oregano Fresh oregano can be used—increase amount by 3 times.
1 teaspoon Fresh Thyme Reduce dried thyme to 1/3 of the amount if fresh isn't available.
2 Bay Leaves Remember to remove before serving.

For the Noodles

8 ounces Egg Noodles Substitute with other small pasta types like shells or ditalini.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven over medium heat, drizzle in 2 tablespoons of olive oil. Allow the oil to shimmer.
Add one diced yellow onion, two sliced carrots, and two diced celery stalks to the hot oil. Sauté for about 4 minutes.
Toss in 2 cloves of minced garlic, sautéing for an additional minute until fragrant.
Pour in 8 cups of chicken broth, then add 1 pound of chicken. Season with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of fresh thyme, along with 2 bay leaves.
Bring to a gentle simmer over medium-low heat, covering with a slightly askew lid for about 15 minutes.
Shred the chicken directly in the broth until in bite-sized pieces. Stir to incorporate.
Increase heat to bring the soup to a low boil. Stir in 8 ounces of egg noodles, and cook for about 6 to 7 minutes until al dente.
Ladle the warm soup into bowls and garnish each serving with fresh chopped parsley. Serve with crusty bread or crackers.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Notes

Choose quality chicken for better flavor and watch the noodles carefully to avoid overcooking.

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