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Chicken Noodle Soup With Egg Noodles

Chicken noodle soup with egg noodles simmered until the broth is golden and the noodles turn tender but not mushy. Shredded chicken, carrot coins, celery, and fresh dill come together for a cozy American main dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast
  • 4 carrots sliced
  • 4 celery sliced
  • 1 onion diced
  • 4 garlic minced
  • 8 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder
  • 12 oz wide egg noodles
  • 2 tbsp fresh dill chopped
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and lightly glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly, until fragrant and just turning lightly golden.
Simmer the soup
  1. Add the chicken broth, dried thyme, dried parsley, garlic powder, and chicken to the pot and bring to a boil.
  2. Reduce the heat to maintain a gentle simmer and cook for 18-20 minutes until the chicken is cooked through.
Cook noodles and finish
  1. Remove the chicken from the pot, shred it, then return the shredded chicken to the soup.
  2. Bring the soup back to a boil, then add the wide egg noodles and cook for 7-8 minutes until tender but not mushy.
  3. Stir in the fresh dill and season generously with salt and pepper to taste, stirring until evenly distributed.

Notes

For best texture, keep the simmer gentle while the chicken cooks so the broth stays clear and flavorful; once the noodles are in, avoid overcooking to prevent mushiness. Refrigerate leftovers in a sealed container for up to 3 days; the noodles may soften further—add a splash of broth when reheating. Freezing is not recommended because egg noodles can become soft after thawing. Dietary swap: use gluten-free wide egg noodles if you need a gluten-free version while keeping the same cook times.