Hello, friends! Today we’re diving into a comforting classic: chicken noodle soup with egg noodles. Imagine a chilly evening, the aroma of homemade soup wafting through your home, warming not just the body but also the soul. It’s simple, it’s wholesome, and best of all, it brings back memories of sitting at the kitchen table with family. Whether you’re under the weather or just craving something soothing, this soup is like a warm hug in a bowl.
If you love easy, heartwarming recipes, be sure to check out my Southwest Chicken Soup with Cream Cheese Magic over here.
Why you’ll love this recipe
What’s not to love about a big pot of chicken noodle soup with egg noodles? First off, it’s easy to make, and even easier to enjoy. The ingredients are fresh and simple, allowing the flavors to shine through naturally. Plus, the addition of egg noodles adds a rich, silky texture that takes the classic dish up a notch—no need for fancy jargon here! This recipe is perfect for a quick weeknight dinner or a lazy Sunday afternoon.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock
- 2 pounds boneless, skinless chicken breasts, or thighs
- 2 teaspoons freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles, or your favorite small pasta noodles
Step-by-step instructions
Prep the vegetables
Start by dicing your onion and slicing those vibrant carrots and celery. A tip from my kitchen: prepping in advance makes the cooking process a breeze!
Sauté the veggies
In a large Dutch oven, heat the olive oil over medium. Add the onion, carrots, and celery. Stir them around in the pot, enjoying the aromatic smell, and sauté for about four minutes until they’re just starting to soften.
Add garlic and broth
Toss in the minced garlic and give it another minute. Then, stir in the chicken broth, adding the chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring it all to a gentle simmer.
Cook the chicken
Once simmering, cover your pot partially, letting the steam escape ever so slightly. Cook until the chicken is so tender it almost falls apart—about 15 minutes should do the trick. Use forks to shred the chicken right in the pot.
Add the noodles
Bring the soup back up to a low boil and add your egg noodles. It’s a short wait—just six to seven minutes—and your noodles will be perfectly al dente. Serve it up warm!
Recipe tips & variations
Feel like spicing things up a bit? Add a dash of red pepper flakes for some heat, or toss in a handful of fresh spinach just before serving for some extra greens. This soup can easily be adapted to suit your taste buds or what you have in the fridge.
Storage & reheating
This soup is even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally.
FAQs
Can I use frozen chicken?Yes, just make sure to extend the cooking time to ensure the chicken is cooked through.
Can I freeze the soup?Absolutely! Just leave out the noodles, as they tend to become mushy when thawing. Add fresh noodles when you reheat.
Is there a vegetarian version?Simply swap the chicken and broth for vegetable broth and add more hearty vegetables like mushrooms or potatoes.
How do I avoid mushy noodles?Only cook the noodles in the soup until they’re just al dente, especially since they will continue to soften while the soup sits.
Recipes you may like
- Hearty Chicken Veggie Soup
- Creamy Pumpkin Soup with Canned Pumpkin
- Southwest Chicken Soup with Cream Cheese Magic
Enjoy every spoonful of your homemade comfort and let me know how it turned out in the comments below. Happy cooking, friends!
Print
Chicken Noodle Soup with Egg Noodles
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A comforting classic chicken noodle soup with egg noodles, perfect for chilly evenings and family gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock
- 2 pounds boneless, skinless chicken breasts, or thighs
- 2 teaspoons freshly cracked black pepper
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles, or your favorite small pasta noodles
Instructions
- Start by dicing your onion and slicing those vibrant carrots and celery. A tip from my kitchen: prepping in advance makes the cooking process a breeze!
- In a large Dutch oven, heat the olive oil over medium. Add the onion, carrots, and celery. Stir them around in the pot, enjoying the aromatic smell, and sauté for about four minutes until they’re just starting to soften.
- Toss in the minced garlic and give it another minute. Then, stir in the chicken broth, adding the chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring it all to a gentle simmer.
- Once simmering, cover your pot partially, letting the steam escape ever so slightly. Cook until the chicken is so tender it almost falls apart—about 15 minutes should do the trick. Use forks to shred the chicken right in the pot.
- Bring the soup back up to a low boil and add your egg noodles. It’s a short wait—just six to seven minutes—and your noodles will be perfectly al dente. Serve it up warm!
Notes
- Feel like spicing things up a bit? Add a dash of red pepper flakes for some heat, or toss in a handful of fresh spinach just before serving for some extra greens.
- This soup can easily be adapted to suit your taste buds or what you have in the fridge.
- This soup is even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over medium heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg