There’s something deeply comforting about a bowl of homemade chicken noodle soup. The way the steam rises from the bowl, the savory aroma filling the kitchen, and that first spoonful of tender noodles, juicy chicken, and golden broth—it all feels like coming home. This Cozy Easy Chicken Noodle Soup with Egg Noodles is exactly that kind of heartwarming meal. It’s simple to make, filled with wholesome ingredients, and reminds you of the classic soup Grandma used to simmer on the stove all afternoon.

Cozy homemade chicken noodle soup with egg noodles in a bowl

Whether it’s a chilly day, you’re feeling under the weather, or you just crave something cozy and nourishing, this chicken noodle soup delivers. Made with familiar pantry staples, it’s the kind of recipe you can make again and again without fuss. The egg noodles add that satisfying texture, while the broth is rich, flavorful, and comforting in every way.

Let’s walk through how to make this timeless classic that your family will request all season long.

Ingredients Overview

Before we dive into cooking, let’s look at what you’ll need for this cozy homemade chicken noodle soup. Each ingredient plays a role in creating depth, flavor, and comfort.

Olive oil or butter (2 tablespoons): Adds richness and helps sauté the vegetables to build a flavorful base.
Yellow onion (1 medium, diced): Brings subtle sweetness and savory balance.
Carrots (2 large, sliced): Adds color, texture, and a touch of natural sweetness.
Celery (2 stalks, sliced): Classic in every chicken soup, it adds that fresh, aromatic crunch.
Garlic (3 cloves, minced): For a fragrant, cozy touch that deepens flavor.
Boneless skinless chicken breasts or thighs (1 lb): Chicken thighs give extra tenderness, while breasts keep it light—choose what you prefer.
Low-sodium chicken broth (8 cups): The heart of your soup. Using a good-quality broth makes all the difference.
Egg noodles (4 cups, uncooked): Wide egg noodles are traditional for that chewy, satisfying texture.
Dried thyme (1 teaspoon): Adds gentle herbal warmth.
Dried parsley (1 teaspoon): For light, herby notes that brighten the broth.
Bay leaf (1): Subtle but essential for that deep, homemade flavor.
Salt and black pepper: Adjust to taste, bringing all the flavors together.
Fresh parsley (optional, for garnish): Adds a final touch of color and freshness.

Tip: If you’re in a hurry, you can use pre-cooked or rotisserie chicken—just shred it and add it toward the end.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

In a large Dutch oven or heavy soup pot, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The goal here is to build flavor—take your time letting them release their natural sweetness.

Step 2: Add the Garlic and Seasoning

Once your vegetables are tender, stir in the minced garlic. Let it cook for about 30 seconds until fragrant. Sprinkle in the dried thyme, dried parsley, and a light pinch of salt and pepper. This step awakens the herbs and gives your soup that nostalgic homemade aroma.

Step 3: Add Chicken and Broth

Place the chicken breasts or thighs directly into the pot, nestling them among the vegetables. Pour in the chicken broth, making sure the chicken is fully submerged. Add the bay leaf. Bring everything to a gentle boil over medium-high heat.

Step 4: Simmer Until the Chicken Is Tender

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20–25 minutes, or until the chicken is cooked through and tender enough to shred easily. During this time, the broth will become infused with all the delicious flavors of the vegetables and herbs.

Step 5: Shred the Chicken

Using tongs, carefully remove the chicken from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces. Discard the bay leaf while you’re at it.

Step 6: Add the Egg Noodles

Increase the heat to medium-high and add the egg noodles directly into the hot broth. Cook according to package instructions, usually 6–8 minutes, until the noodles are tender but not mushy.

Step 7: Combine Everything and Adjust Seasoning

Return the shredded chicken to the pot and stir to combine. Taste and adjust the seasoning with more salt and pepper as needed. Let the soup simmer gently for 2–3 minutes to blend the flavors.

Step 8: Serve and Enjoy

Ladle the hot soup into bowls and top with a sprinkle of fresh parsley for a burst of color. Serve it with crusty bread, crackers, or a simple side salad. Every spoonful will take you straight back to Grandma’s kitchen table.

Tips, Variations & Substitutions

Helpful Tips

For a richer broth: Use a mix of chicken broth and a few cups of homemade stock if you have some on hand. You can also simmer a few chicken bones or skin pieces in the broth while cooking for a deeper, more comforting flavor—just strain them out before adding the noodles.
Thicker soup: If you prefer your soup on the heartier side, let it simmer uncovered for an extra 10–15 minutes after the noodles are cooked. This helps reduce the liquid slightly and concentrates the flavors beautifully.
Make it ahead: This soup tastes even better the next day as the flavors meld together overnight. Store it in the refrigerator and simply reheat on the stovetop over medium heat until warm. Add a splash of broth or water if it thickens too much.
Perfect noodle texture: To keep your egg noodles from getting soggy, cook them separately if you’re planning to store leftovers. Add them to each bowl just before serving for that perfect tender bite every time.
Layer your seasoning: Season the soup at each stage—first with the vegetables, again after adding the broth, and finally before serving. This builds depth and ensures balanced flavor in every spoonful.
Use fresh herbs when possible: Dried herbs work wonderfully, but fresh parsley, thyme, or dill added at the end of cooking will bring a bright, garden-fresh touch to your soup.
Freeze-friendly tip: If you’re making a double batch to freeze, leave out the noodles and add them freshly cooked when you reheat. This keeps the texture of the soup light and satisfying.

Easy Variations

Add more veggies: Toss in peas, corn, or diced potatoes for a heartier version.
Use different noodles: Try rotini, ditalini, or even rice noodles if that’s what you have.
Creamy twist: Stir in ½ cup of heavy cream or evaporated milk before serving for a velvety touch.

Substitutions

Gluten-free option: Use gluten-free egg noodles or rice instead.
Lower sodium: Choose low-sodium broth and adjust seasoning to taste.
Chicken alternatives: Use leftover rotisserie chicken for quick prep or turkey breast for a holiday-style variation.

Serving Ideas & Occasions

This Easy Chicken Noodle Soup is versatile enough for nearly any occasion.

Serve it on chilly evenings with warm dinner rolls or homemade biscuits. Pair it with a light garden salad or a grilled cheese sandwich for a satisfying family dinner. It’s also perfect for meal prep—portion it into containers for easy lunches throughout the week.

Hosting guests? Offer it as a cozy first course before a roast chicken dinner or a casserole. And when someone in your home feels under the weather, this soup is the best remedy. It’s soothing, nourishing, and filled with care in every spoonful.

Nutritional & Health Notes

This homemade chicken noodle soup isn’t just comforting—it’s nourishing, too. Each bowl offers a balance of protein, carbs, and veggies. Chicken provides lean protein to keep you full, while carrots and celery deliver vitamins A and C for immune support. The broth keeps you hydrated, and egg noodles add that cozy satisfaction you crave.

Using olive oil and lean chicken keeps this soup heart-healthy without losing flavor. If you’re watching sodium, opt for low-sodium broth and season gently at the end.

This is comfort food that loves you back—simple, wholesome, and full of warmth.

FAQs

Can I make this soup ahead of time?

Absolutely. This soup tastes even better the next day. Store it in the refrigerator for up to 4 days.

Can I freeze chicken noodle soup?

Yes, but freeze it without the noodles to prevent them from getting mushy. Add freshly cooked noodles when reheating.

Can I use pre-cooked chicken?

Definitely! Shredded rotisserie chicken or leftover roasted chicken works perfectly. Just add it toward the end so it doesn’t overcook.

How do I prevent soggy noodles?

If you plan to store leftovers, keep the noodles separate and add them only when reheating individual portions.

What can I serve with chicken noodle soup?

It’s wonderful with warm bread, crackers, or even a light sandwich.

Conclusion

Homemade chicken noodle soup is one of those timeless dishes that brings people together. With its cozy aroma, gentle simmer, and nostalgic flavor, it feels like a hug in a bowl. This Cozy Easy Chicken Noodle Soup with Egg Noodles combines simplicity with heartwarming comfort—perfect for busy weeknights or quiet weekends at home.

Whether you’re cooking for family, friends, or just yourself, this recipe is one you’ll come back to all season long. Gather your ingredients, simmer up a pot, and bring the taste of Grandma’s kitchen back to your table tonight.

Cozy Easy Chicken Noodle Soup with Egg Noodles

Author: David Tag
Total Time: 50 minutes

Print Recipe

Ingredients

Scale

2 tbsp olive oil or butter
1 medium yellow onion, diced
2 large carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 lb boneless skinless chicken breasts or thighs
8 cups low-sodium chicken broth
4 cups uncooked egg noodles
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes.
Stir in garlic, thyme, parsley, salt, and pepper; cook 30 seconds.
Add chicken and broth; drop in the bay leaf. Bring to a boil, then reduce heat and simmer 25 minutes.
Remove chicken; shred it using two forks. Discard the bay leaf.
Add egg noodles; cook 6–8 minutes until tender.
Return shredded chicken; stir and adjust seasoning.
Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American

Nutrition

Serving Size: 6 bowls