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Easy Chicken and Vegetable Soup with Egg Noodles

Chicken vegetable soup with egg noodles simmers tender chicken thighs with carrots, celery, and herbs in a savory broth. The wide egg noodles and shredded chicken make each bowl hearty and comforting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 ribs celery sliced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz egg noodles wide
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, and celery and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and cook for 30 seconds. Add the broth, chicken thighs, bay leaf, thyme, salt, and pepper and bring to a boil.
  3. Reduce the heat to maintain a gentle simmer and cook uncovered for 18 to 22 minutes, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate and remove and discard the bay leaf. Add the egg noodles to the pot and simmer for 6 to 8 minutes, stirring occasionally, until the noodles are tender.
  5. Shred the chicken into bite-size pieces and return it to the pot. Stir in the parsley and simmer for 1 to 2 minutes to heat through, then serve.

Notes

For tender noodles, simmer them just until tender. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the noodles may soften. Use gluten-free egg noodles for a gluten-free option.