Chicken Noodle Soup with Egg Noodles

There’s nothing quite like a steaming bowl of chicken noodle soup to bring comfort and nourishment to the table, especially when it’s made with hearty egg noodles. This timeless classic is more than just a meal—it’s a soothing remedy on chilly nights, a go-to when you’re feeling under the weather, and a wholesome dish the whole family can enjoy.

The tender chicken, flavorful broth, and chewy egg noodles come together in perfect harmony, making this recipe a cozy, homemade favorite that never goes out of style.

Why I Love This Recipe

We love this recipe because it’s the very definition of classic comfort food. The tender chunks of chicken, soft vegetables, and hearty egg noodles come together in a flavorful broth that feels both nourishing and deeply satisfying.

The egg noodles, with their slightly chewy and silky texture, make the soup extra hearty compared to regular pasta, giving it a homemade touch that reminds us of family meals and cozy kitchens. Every spoonful carries a balance of warmth, nutrition, and nostalgia—it’s the kind of dish that not only fills the stomach but also soothes the soul.

Why It’s a Must-Try Dish

This soup is a must-try because it brings together everything we crave in a comforting meal—warmth, nourishment, and simplicity. The savory broth infused with tender chicken and vegetables is deeply satisfying, while the egg noodles add a hearty, homemade feel that makes the dish extra special.

It’s not just food; it’s medicine for the body and comfort for the soul, often enjoyed when we need a little extra care or coziness. What makes it stand out is its versatility—you can prepare it as a quick weeknight dinner, a soothing remedy when someone is under the weather, or a make-ahead meal that reheats beautifully.

Prep & Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 30–35 minutes
• Total Time: 40–45 minutes
• Servings: 6
• Calories per serving: ~300–350 kcal

Ingredients

For the Soup:

• 1 tbsp olive oil or butter
• 1 medium onion, chopped
• 2–3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 6 cups chicken broth (low-sodium recommended)
• 2 cups cooked, shredded chicken (rotisserie or poached)
• 2 cups egg noodles (wide or medium)
• 1 bay leaf
• ½ tsp dried thyme (or Italian seasoning)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Juice of half a lemon (optional, for brightness)

Directions

Step 1: Sauté Aromatics

In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add minced garlic and cook for another 1 minute.

Step 2: Add Broth and Seasonings

Pour in the chicken broth. Stir in bay leaf and thyme (or Italian seasoning). Bring the soup to a boil, then reduce to a simmer.

Step 3: Simmer and Cook Vegetables

Let the soup simmer for about 10–12 minutes until the carrots are tender.

Step 4: Add Noodles

Add the egg noodles to the pot and cook according to the package directions (typically 6–8 minutes) until al dente.

Step 5: Add Chicken

Stir in the cooked, shredded chicken. Simmer for another 3–5 minutes to warm the chicken through.

Step 6: Season and Serve

Remove the bay leaf. Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley.

How to Serve

Serve Chicken Noodle Soup hot, with:

• Crusty bread or garlic toast
• Crackers or a grilled cheese sandwich
• A side salad for a light lunch combo

Optional: Add a sprinkle of grated Parmesan or red pepper flakes for added flavor.

Recipe Tips & Variations:

Tips:

• Don’t overcook the noodles — they’ll continue to absorb broth after cooking.
• Use low-sodium broth so you can control the salt.
• Add the lemon juice at the end for brightness and balance.

Variations:

• Add spinach or kale for extra greens.
• Swap egg noodles for orzo, ditalini, or rice.
• Use turkey instead of chicken for post-holiday meals.
• Add a pinch of turmeric or ginger for extra immune-boosting benefits.

Freezing & Storage

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:
To freeze, let the soup cool completely. Transfer to freezer-safe containers and store for up to 3 months.
Tip: Freeze without the noodles if possible—they tend to become mushy upon reheating. Add freshly cooked noodles when serving.

Special Equipment Needed

• Large soup pot or Dutch oven
• Ladle
• Sharp knife and cutting board
• Wooden spoon or spatula

FAQ:

Q: Can I use raw chicken instead of cooked?
A: Yes! Add raw boneless chicken breasts or thighs when you add the broth. Simmer until fully cooked (about 15–18 minutes), then shred and return to the pot.

Q: Can I make this in a slow cooker?
A: Absolutely. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, adding the noodles in the last 20–30 minutes.

Q: Can I make it gluten-free?
A: Use gluten-free noodles and check that your broth is labeled gluten-free.

Q: Can I make it vegetarian?
A: Yes! Omit the chicken and use vegetable broth. Add canned chickpeas or white beans for protein.

Conclusion

Chicken Noodle Soup with Egg Noodles is more than just a recipe—it’s a bowl of love and comfort. From its cozy aroma to the satisfying warmth it provides, it’s a timeless dish everyone should have in their cooking rotation. It’s nourishing, easy to make, and endlessly adaptable to whatever ingredients you have on hand. Perfect for a family dinner, meal prep, or to share with a friend in need of a little warmth—this soup is always a good idea.