Why Make This Recipe
Chicken noodle soup is a classic comfort food. This version with egg noodles gives it a delightful twist. It’s hearty, warm, and filled with wholesome ingredients. Whether you’re feeling under the weather or just want something cozy for dinner, this soup hits the spot. Plus, it’s easy to prepare and can be made in one pot!
How to Make Best Chicken Noodle Soup with Egg Noodles
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)
Directions
- In a large Dutch oven, over medium heat, add olive oil.
- Stir in the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring everything to a simmer over medium-low heat.
- Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easy to shred, about 15 minutes.
- Using two forks, shred the chicken into the broth, making larger or smaller pieces based on your preference.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the pasta is al dente.
- Serve warm, garnished with fresh chopped parsley, and enjoy with your favorite bread or crackers on the side.
How to Serve Best Chicken Noodle Soup with Egg Noodles
Serve the soup hot in large bowls. A sprinkle of fresh parsley adds a nice touch. You can enjoy it with crusty bread or crackers to soak up the delicious broth. This soup is also great as leftovers for lunch the next day!
How to Store Best Chicken Noodle Soup with Egg Noodles
To store any leftover soup, let it cool completely. Transfer it to an airtight container and refrigerate. The soup will stay fresh for about 3 to 4 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to leave out the noodles if you’re freezing, as they can become mushy when thawed.
Tips to Make Best Chicken Noodle Soup with Egg Noodles
- For a richer flavor, use homemade chicken broth.
- You can add other vegetables like peas or corn for extra nutrition.
- If you like a bit of spice, add a pinch of red pepper flakes.
Variation
You can easily swap out chicken for turkey if you have leftovers from a holiday meal. This soup works just as well with turkey and still tastes amazing!
Chicken Noodle Soup with Egg Noodles
Ingredients
For the soup
- 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
- 1.5 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 units bay leaves
- 6 oz egg noodles (or your favorite small pasta noodles)
Instructions
Preparation
- In a large Dutch oven, over medium heat, add olive oil.
- Stir in the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring everything to a simmer over medium-low heat.
- Once simmering, cover the pot with the lid slightly askew and cook until the chicken is tender and easy to shred, about 15 minutes.
- Using two forks, shred the chicken into the broth, making larger or smaller pieces based on your preference.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the pasta is al dente.
Serving
- Serve the soup hot in large bowls. A sprinkle of fresh parsley adds a nice touch. Enjoy with crusty bread or crackers to soak up the delicious broth.
Notes
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover cooked chicken can be added to the soup. Just reduce the cooking time so the chicken is heated through.
Is this soup gluten-free?
No, but you can use gluten-free noodles to make this soup gluten-free.
How can I make this soup creamier?
To make it creamier, stir in a little heavy cream or milk just before serving.
This simple and cozy Chicken Noodle Soup with Egg Noodles is sure to become a favorite in your household!
