chicken noodle soup recipe with egg noodles

The Best chicken noodle soup recipe with egg noodles

Chicken noodle soup with egg noodles is one of those simple dishes that feels like a hug in a bowl. There’s something so comforting about the way the tender chicken melts into the broth, the chewy egg noodles soaking up the flavors, and the fresh veggies adding a bright contrast. I’ve been making this recipe since I was a new mom, and it’s always been a go-to for when I need something warm and nourishing—whether it’s a cold winter night or a day when the kids are under the weather. My kids grew up eating it every chance they got, and honestly, they still reach for it when they’re sick or just need a cozy meal. It’s not just food; it’s a tradition, a way to slow down and focus on what matters.

What makes this recipe so special is how easy it is to customize. You can swap in whatever veggies you have on hand—carrots, celery, zucchini, or even spinach—without losing the heart of the dish. The egg noodles hold up well to the broth, giving them just the right amount of tenderness without falling apart. And the chicken? Well, slow-cooked in broth until it’s fall-apart tender, it’s the perfect base for soaking up all the seasonings. My family loves how this soup feels like a complete meal—protein, carbs, and veggies all in one. It’s not just a quick fix; it’s a balanced meal that’s gentle on the stomach but packed with nutrition. Plus, it’s something you can make in large batches and freeze for later, so there’s no waste. It’s the kind of dish that feels like a reward, the kind of meal that makes you feel good inside.

Classic Chicken Noodle Soup with Egg Noodles

4.9 from 1636 votes

A comforting and nourishing soup featuring tender chicken, velvety egg noodles, and a flavorful broth. Perfect for soothing cold days or a light meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 whole chicken (about 4 lbs), cut into pieces
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Noodles

• 12 oz egg noodles
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese (optional)

For the Topping

• 1 cup shredded cooked chicken
• 1/2 cup chopped fresh parsley
• 1/2 cup diced celery
• 1/4 cup chopped green onions

👨‍🍳Directions

1. 1 In a large stockpot, combine chicken broth, chicken, onion, carrots, celery, garlic, bay leaf, thyme, and rosemary. Bring to a boil over high heat.
2. 2 Reduce heat to low, cover, and simmer for 45–50 minutes or until chicken is cooked through and broth has reduced slightly. Remove chicken, shred it with forks, and set aside.
3. 3 While the broth simmers, boil the egg noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
4. 4 In a separate pan, melt butter and olive oil over medium heat. Add shredded chicken, diced celery, and green onions. Cook for 3–4 minutes until lightly sautéed. Stir in cooked noodles and a splash of broth to help them soften. Add shredded cheese if using and cook for another minute.
5. 5 Return the shredded chicken to the broth in the stockpot. Stir in the sautéed noodle mixture. Simmer for 2–3 minutes to combine flavors. Adjust seasoning with salt and pepper if needed.
6. 6 Discard bay leaf and any other herbs. Ladle soup into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

• Large stockpot
• Kitchen shears
• Wooden spoon
• Slotted spoon
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12.5💛Saturated Fat: 5.5❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 3.5🍬Sugars: 6🥩Protein: 30

📝Notes

For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes at the end.,Use low-sodium broth to reduce overall sodium content.,Substitute whole wheat noodles for a higher fiber option.,Make ahead: Soup can be refrigerated for up to 3 days or frozen for up to 3 months.

This chicken noodle soup with egg noodles is a simple yet comforting dish that never fails to bring warmth to any meal. Whether it’s a quick weeknight dinner or a cozy gathering for family, the tender chicken, soft noodles, and hearty broth make it a reliable choice that never disappoints. It’s easy to customize with fresh herbs or extra veggies, so it’s as flexible as it is satisfying.

❓ Frequently Asked Questions About Chicken Noodle Soup with Egg Noodles

1. What are the key ingredients I need to make classic chicken noodle soup with egg noodles?

To make a comforting bowl of chicken noodle soup with egg noodles, you’ll need: – Chicken broth (about 6 cups, homemade or high-quality store-bought) – Chicken (1 whole chicken or 4–6 chicken breasts/thighs, cut into bite-sized pieces) – Egg noodles (12 oz, cooked and drained) – Celery (2 stalks, diced) – Carrots (2–3, diced) – Onion (1 medium, diced) – Garlic (2 cloves, minced) – Bay leaves (2) – Fresh herbs (thyme, parsley, or a mix) – Butter or oil (for sautéing) – Salt & pepper (to taste) – Optional extras: Shallots, lemon juice, a splash of cream, or a fried egg on top.

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2. How do I prepare the chicken for the best flavor and tenderness?

For the most flavorful and tender chicken, follow these steps: 1. Roast the whole chicken (if using) at 375°F (190°C) for 1 hour, then remove the meat and shred it for broth. 2. Simmer chicken pieces (breasts/thighs) in broth with aromatics (onion, celery, carrots, garlic) for 45–60 minutes until fully cooked. 3. Strain the broth to remove meat and bones, then return the shredded chicken to the pot for serving.

Alternative: Use pre-cooked chicken (rotisserie or poached) to save time.

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3. Why should I use egg noodles instead of regular pasta?

Egg noodles add a few key advantages: – Rich texture – Their egg content makes them slightly chewier and more satisfying than plain pasta. – Better absorption – They hold broth and ingredients better, preventing sogginess. – Nutritional boost – Higher protein and slightly more fiber than regular pasta. – Traditional touch – Classic chicken noodle soup is almost always made with egg noodles in many cultures.

Tip: If you prefer softer noodles, use fresh egg noodles (like Pappardelle) instead of dried.

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4. How can I make this soup extra creamy without using heavy cream?

For a velvety texture without dairy, try these methods: – Coconut milk – Add ½ cup full-fat coconut milk to the broth after simmering. – Creamy broth – Strain the broth, then simmer it with a splash of butter, cornstarch slurry (1 tbsp flour + 2 tbsp water), and a pinch of salt for a quick roux. – Avocado or white beans – Mash ½ avocado or blend ½ cup canned white beans into the soup for creaminess. – Extra egg noodles – Cook them slightly underdone and add them at the end for a buttery, custard-like effect.

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5. What’s the best way to customize this soup for dietary restrictions?

– Vegetarian? Use chickpea or mushroom broth, plant-based chicken (e.g., seitan), and veggie noodles. – Low-carb? Swap egg noodles for zucchini noodles, shirataki noodles, or cauliflower rice. – Gluten-free? Ensure broth and noodles are certified GF; use gluten-free egg noodles. – Kid-friendly? Add a hidden “secret” ingredient like a little extra cheese, a fried egg, or a sprinkle of Parmesan. – Spicy? Stir in red pepper flakes, sriracha, or a dash of hot sauce at the end.