egg noodle chicken noodle soup recipe

The Best egg noodle chicken noodle soup recipe

This soup is one of those simple, comforting dishes that feels like a hug in a bowl. I’ve been making it since my kids were little, and it’s always been a go-to when life gets busy—whether it’s a school night, a sick child, or just when we need something hearty to fill the house. There’s something about the way the tender chicken melts into the noodles, the rich broth, and the bright, fresh veggies that makes it feel like a warm embrace on a cold day. My kids used to beg for it after school, and honestly, I don’t blame them. It’s filling yet light enough to not weigh you down, and it’s so easy to customize—swap in whatever veggies you have on hand, adjust the seasoning, or even make it extra creamy if you like. It’s the kind of dish that’s perfect for a family meal, a lazy Sunday, or even a quick lunch when you need something satisfying without the fuss.

I love this recipe because it’s balanced—it’s got protein from the chicken, fiber from the noodles and veggies, and just enough carbs to keep everyone full without being heavy. My kids’ favorite part is how the noodles soak up all the flavor, and honestly, I don’t mind that at all. It’s also a great way to use up whatever chicken or veggies are in the fridge, so it’s practical as well as delicious. And let’s be honest, there’s nothing quite like the smell of simmering soup filling the house, making it feel like a special occasion even if it’s just for the family. It’s that kind of comfort food that doesn’t feel like a chore to make, and that’s rare these days. Plus, it’s a great way to get kids eating their veggies without them even realizing it—they’re so focused on the chicken and noodles that they don’t even notice the spinach or carrots blending right in. It’s the kind of meal that feels like a little love in every bite.

Classic Egg Noodle Chicken Noodle Soup

4.6 from 842 votes

A comforting and hearty soup featuring tender chicken, egg noodles, and a rich tomato-based broth, perfect for a cold day. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth

• 4 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 bay leaves

For the Egg Noodles

• 12 oz egg noodles
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 large egg, beaten
• Salt and pepper to taste

For the Topping

• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (optional)

👨‍🍳Directions

1. 1 In a large pot, bring chicken broth to a boil. Add chicken, onion, garlic, carrot, celery, and bay leaves. Reduce heat and simmer for 15-20 minutes until chicken is cooked through. Remove chicken, shred, and set aside. Strain broth through a fine-mesh sieve to remove vegetables.
2. 2 In a medium saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth. Cook for 2-3 minutes until slightly thickened. Remove from heat and stir in beaten egg until fully cooked. Season with salt and pepper.
3. 3 Cook egg noodles according to package instructions until al dente. Drain and set aside.
4. 4 Return broth to the pot. Stir in shredded chicken and cooked egg noodles. Simmer for 3-5 minutes until noodles are heated through.
5. 5 Divide soup among bowls. Top each bowl with shredded cheddar and Parmesan cheese. Sprinkle with fresh parsley if desired.

🔧Equipment

• Large pot
• Medium saucepan
• Knife and cutting board
• Mixing bowls
• Whisk
• Slotted spoon
• Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

For a lighter version, use low-sodium broth and reduce cheese quantities.,Add diced potatoes or green beans for extra vegetables.,Make ahead: Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

This egg noodle chicken noodle soup recipe is a perfect go-to for any occasion because it’s simple enough to make in one pot while still feeling special enough to impress. It’s comforting, filling, and the flavors come together naturally, making it ideal for family gatherings where you want something hearty but not too complicated. Plus, it’s flexible—you can adjust the broth or toppings to suit whatever’s on hand, so it’s always a crowd-pleaser.

❓ Frequently Asked Questions About Egg Noodle Chicken Noodle Soup

1. What are the key ingredients I need to prepare a classic Egg Noodle Chicken Noodle Soup?

To make a delicious Egg Noodle Chicken Noodle Soup, you’ll need the following key ingredients: – Chicken broth (homemade or high-quality store-bought) – Chicken (boneless, skinless thighs or breasts, cut into bite-sized pieces) – Egg noodles (fresh or dried) – Eggs (for the egg mixture) – Onions (diced) – Celery (diced) – Carrots (diced) – Garlic (minced) – Bay leaves – Salt & black pepper (to taste) – Fresh parsley (for garnish) – Optional: Shredded rotisserie chicken, mushrooms, or a splash of cream for extra richness.

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2. How do I properly prepare the chicken for the soup?

For tender chicken in your soup, follow these steps: 1. Season generously with salt and pepper. 2. Parboil the chicken pieces for 3–4 minutes to lightly cook them before adding to the broth. 3. Simmer gently in the broth for 15–20 minutes until fully cooked (no pink inside). 4. Remove from broth and shred or chop finely—reserve the broth for the soup. 5. Optional: For extra flavor, add a splash of the reserved broth back into the soup when mixing the noodles and eggs.

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3. Why should I use fresh egg noodles instead of dried ones?

Fresh egg noodles are preferred in classic recipes because: – They cook faster (about 4–5 minutes in boiling water) and hold their shape better than dried noodles. – They have a smoother texture and a richer egg flavor, which is key for the creamy egg mixture. – If using dried noodles, you may need to soak them briefly (1–2 minutes) in hot water before adding to the broth to prevent them from breaking apart.

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4. How do I make the egg mixture for the soup taste creamy and smooth?

For the best texture, follow these steps: 1. Whisk eggs with a pinch of salt and a splash of hot broth (to temper them). 2. Slowly pour the egg mixture into the simmering broth while stirring gently. 3. Cook on low heat for 1–2 minutes, stirring constantly, until the eggs thicken slightly (they should coat the back of a spoon). 4. Remove from heat immediately to avoid scrambling. 5. Add noodles first, then stir in the egg mixture—this prevents the noodles from sticking to the bottom.

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5. Can I make this soup ahead of time, and how should I store it?

Yes, you can prep this soup in advance: – Make the broth and simmer the chicken separately, then store in the fridge for up to 3 days or freeze for 3 months. – Prepare the egg mixture ahead, but do not add it to the soup until ready to serve (to prevent curdling). – Assemble the soup just before eating by heating the broth, adding noodles, and mixing in the egg mixture. – Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating.

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