Easy Chicken Noodle Soup With Egg Noodles Recipe

Chicken noodle soup has earned a special place in many kitchens, especially during those chilly days when you’re in need of comfort food. It’s the ultimate feel-good dish-warm, hearty, and just packed with flavors that make you feel like you’re being wrapped up in a cozy blanket. When you think of comfort, chicken noodle soup often comes to mind.

Now, when you combine this classic soup with egg noodles, you’re elevating it to a whole new level of deliciousness. Egg noodles, with their rich, silky texture, soak up the savory broth and make each spoonful feel even more comforting. Whether you’re making it for yourself after a long day, serving it to loved ones, or perhaps you need a quick and easy meal that’ll warm everyone’s hearts, this recipe has you covered.

Let’s break it down into a super simple, easy-to-follow recipe that anyone can whip up with minimal effort-because who says comfort food needs to be complicated?

Easy Chicken Noodle Soup With Egg Noodles Recipe

This recipe is designed to give you that perfect bowl of chicken noodle soup in under an hour. The beauty of it is that it’s so simple, but the flavors meld together in a way that feels like you spent hours preparing it. Ready to get started? Here’s how:

Ingredients Needed

Here’s a quick look at everything you’ll need. The ingredients are simple and often already found in your pantry or fridge, making this an easy-to-make dish even when you’re short on time.

• Chicken (boneless, skinless) – 2-3 chicken breasts or thighs
• Egg noodles – 4 cups (dried egg noodles work best for this recipe)
• Chicken broth – 6 cups (for a richer flavor, go with low-sodium broth)
• Carrots – 2 medium, sliced thinly
• Celery – 2 stalks, chopped
• Onion – 1 medium, finely chopped
• Garlic – 3 cloves, minced (for that perfect aromatic base)
• Bay leaves – 2
• Dried thyme – 1 teaspoon (fresh works too if you’ve got it)
• Salt and pepper – to taste
• Olive oil or butter – 1 tablespoon (for sautéing the vegetables)
• Parsley – fresh or dried, for garnish (optional)

Cooking Instructions

This is where the magic happens-let’s get cooking!

1. Prepare The Chicken

   • Start by poaching your chicken. In a large pot, add your chicken breasts (or thighs) and cover them with about 6 cups of water. Bring it to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the chicken is cooked through. Once done, remove the chicken from the pot and set it aside to cool. Don’t discard the water-it’s now your broth base!

2. Sauté The Vegetables

   • In a separate pan, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and become fragrant. This step helps release the vegetables’ natural flavors.

3. Combine Everything

   • Once the chicken is cool enough to handle, shred it using two forks. Add the shredded chicken back into the pot with the poaching water. Now, add your sautéed vegetables, garlic, bay leaves, and thyme to the pot. Stir everything together.

4. Simmer The Soup

   • Bring the entire mixture to a simmer. Let it cook for another 10-15 minutes, so all the flavors have time to meld together.

5. Cook The Egg Noodles

   • In a separate pot, cook the egg noodles according to package instructions (usually around 8-10 minutes). Once they’re done, drain them and set them aside.

6. Finish The Soup

   • Add the cooked egg noodles into the soup pot, stir to combine, and let everything simmer for an additional 5 minutes to make sure the noodles soak up all that delicious broth.

7. Season And Serve

   • Taste your soup and adjust the salt and pepper as needed. If you’re feeling fancy, sprinkle some fresh parsley on top before serving!

Ingredient Insights

Now that we’ve covered the basic recipe, let’s dive into some insights about the ingredients that make this soup sing:

• Chicken (boneless, skinless): Chicken is the star of this soup. It provides lean protein and helps create the broth’s rich flavor when poached. Using boneless and skinless chicken breasts or thighs gives you a tender, juicy meat without excess fat, but if you want a richer flavor, using thighs can provide more depth.
• Egg noodles: The secret ingredient in this recipe. Egg noodles have a unique texture that’s soft but chewy, and their broad surface area allows them to soak up the broth like no other noodle can. They make every spoonful extra satisfying.
• Chicken broth: This is the base of your soup, and it’s important to choose a high-quality broth, preferably low-sodium. If you have homemade broth or stock on hand, even better! It’ll elevate the flavor of the entire dish.
• Vegetables (carrots, celery, onion): These are the classic soup vegetables-known as the “mirepoix”-and they form the foundational flavors of the soup. The sweetness of the carrots, the earthiness of the celery, and the aromatic flavor of onions create a savory base that pairs beautifully with the chicken and broth.
• Herbs (thyme and bay leaves): These two herbs are like the seasoning squad in your soup. Thyme has an earthy, slightly floral flavor, while bay leaves add a subtle depth that you won’t really taste directly, but you’ll feel it in the overall profile.

Expert Tips

• Make it ahead: This soup can be made a day ahead! In fact, the flavors will deepen and become even more delicious overnight. Just reheat and serve the next day for a perfect meal.
• Use homemade broth: If you have the time, homemade chicken broth will make a huge difference in the richness of your soup. You can also use rotisserie chicken to save time-just shred the meat and add it to the broth, no need to cook the chicken from scratch.
• Don’t overcook the noodles: Egg noodles can turn mushy if overcooked, so be sure to follow the package directions closely. Alternatively, you can cook them separately and add them to the soup just before serving.
• Use frozen veggies: If you’re in a pinch and don’t have fresh vegetables, frozen carrots and celery work just as well. They’ll cook up just fine and save you some prep time.
• Add a squeeze of lemon: For an extra pop of flavor, squeeze a little fresh lemon juice into the soup just before serving. It brightens up the flavors and adds a nice zing!

Recipe Variations

There’s no wrong way to make chicken noodle soup, and there are endless ways to customize it. Here are a few variations to consider:

• Spicy Chicken Noodle Soup: Add a teaspoon of crushed red pepper flakes or a few dashes of hot sauce to give the soup a spicy kick.
• Creamy Chicken Noodle Soup: For a richer version, add a splash of heavy cream or half-and-half right at the end. This will give your soup a creamy, velvety texture.
• Lemon Chicken Noodle Soup: Adding the zest and juice of one lemon can give the soup a refreshing tang that balances the richness of the broth.
• Vegetable-packed Chicken Noodle Soup: Add in some other veggies like zucchini, spinach, or peas to increase the nutrition and flavor complexity.
• Herb variation: Swap out thyme for rosemary or sage if you prefer those flavors. A touch of parsley added at the end also brightens up the dish.

Final Words

This chicken noodle soup recipe is everything you want it to be: quick, comforting, and completely customizable. With a few simple ingredients, you can create a bowl of warmth and nourishment that’s guaranteed to lift your spirits.

Whether you’re recovering from a cold, needing a cozy meal for a rainy day, or just craving something simple yet satisfying, this soup is the go-to option. The egg noodles are the perfect choice for that added texture, and the broth is flavorful yet subtle enough to let all the ingredients shine.