Can you use egg noodles in chicken noodle soup?

Yes, egg noodles are one of the best choices for chicken noodle soup. Their soft yet hearty texture soaks up broth beautifully without breaking apart too quickly. Compared to traditional pasta, egg noodles also provide a richer flavor, which makes the soup feel more homemade and comforting.

Do egg noodles need to be cooked before adding to soup?

No, egg noodles don’t need to be pre-cooked. You can add them directly into the simmering broth during the last 6–8 minutes of cooking. This allows the noodles to absorb flavor from the broth. However, if you plan to store leftovers, it’s best to cook the noodles separately and add them fresh when reheating to prevent them from turning mushy.

How to make a quick and easy chicken noodle soup?

For a faster version, use shredded rotisserie chicken and store-bought chicken broth. Sauté your vegetables (onion, carrot, celery), add garlic and herbs, then pour in broth and bring it to a simmer. Add the pre-cooked chicken and egg noodles, cooking just until the noodles are tender. This shortcut gives you homemade taste in under 30 minutes.

What are common mistakes when making chicken soup?

The most common mistakes include overcooking noodles, boiling the chicken instead of simmering it, and forgetting to season gradually. Another mistake is skipping fresh herbs, which add brightness and depth to the soup. Avoid these, and your easy chicken noodle soup with egg noodles will always come out flavorful and perfectly balanced.

Easy Chicken Noodle Soup With Egg Noodles

Name: Easy Chicken Noodle Soup with Egg Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ lbs chicken breast or thighs; 8 cups chicken broth (homemade or store-bought); 2 carrots, diced; 2 celery stalks, diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups wide egg noodles; 2 tbsp olive oil or butter; 2 bay leaves; 1 tsp fresh thyme (or ½ tsp dried thyme); 2 tbsp fresh parsley, chopped; Salt and black pepper to taste

Description

Easy chicken noodle soup with egg noodles – a quick, comforting, and nourishing recipe made with chicken, fresh vegetables, herbs, and tender egg noodles. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale

1 ½ lbs chicken breast or thighs
8 cups chicken broth (homemade or store-bought)
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
3 cloves garlic, minced
4 cups wide egg noodles
2 tbsp olive oil or butter
2 bay leaves
1 tsp fresh thyme (or ½ tsp dried thyme)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Instructions

Heat olive oil or butter in a large pot. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, bay leaves, and thyme. Cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil.
Add chicken breasts or thighs. Simmer uncovered for 20 minutes until cooked through. Remove chicken, shred, and set aside.
Stir in egg noodles and cook 6–8 minutes until tender.
Return shredded chicken to the pot, season with salt, black pepper, and fresh parsley.
Simmer 2–3 minutes more. Serve hot.

Notes

For creamier soup, stir in ½ cup heavy cream at the end.

If storing leftovers, cook noodles separately and add fresh when reheating.

Fresh herbs at the end brighten flavor and add color.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 ½ cups)
Calories: 280 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg

Keywords: Easy chicken noodle soup, chicken noodle soup with egg noodles, homemade chicken soup