Name: Best Chicken Noodle Soup - Easy Egg Noodle Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
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

Best Chicken Noodle Soup with Egg Noodles – a comforting hug in a bowl that instantly transports you to a place of warmth and nostalgia. There’s a reason this classic dish remains a perennial favorite; it’s the ultimate remedy for a chilly evening, a persistent sniffle, or simply when your soul craves something profoundly satisfying. What makes our version of the Best Chicken Noodle Soup with Egg Noodles truly special isn’t just the tender, flavorful chicken or the vibrant medley of vegetables, but the way the perfectly cooked, broad egg noodles soak up every last drop of that rich, savory broth. It’s a symphony of textures and tastes that feels both incredibly wholesome and remarkably indulgent. Get ready to create a batch that will become your go-to recipe for pure, unadulterated comfort.

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)

Preparing the Foundation

Sautéing the Aromatics

Start by heating the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add your diced yellow onion, sliced carrots, and diced celery. We’re building layers of flavor here, so don’t rush this step. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is becoming translucent. This process is called “sweating” the vegetables, and it helps to release their natural sweetness and aroma without browning them too much, which would impart a different flavor profile. At this stage, you can add your minced garlic. Cook for another minute until fragrant, being careful not to burn the garlic, as burnt garlic can turn bitter and ruin the delicate taste of your soup.

Building the Broth and Chicken

Simmering the Chicken

Pour in your 8 cups of chicken broth or stock. I find that using a good quality chicken stock really elevates the flavor of the soup, but a good broth works wonderfully too. Now, it’s time to add the chicken. Place the boneless, skinless chicken breasts or thighs directly into the pot. We’re going to poach the chicken right in the flavorful broth. Add the freshly cracked black pepper, kosher salt, dried oregano, minced fresh thyme, and the two bay leaves. Stir everything gently to combine. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken pieces. For breasts, it might be a bit quicker than for thicker thighs.

Shredding the Chicken

Once the chicken is fully cooked, carefully remove the chicken breasts or thighs from the pot using tongs and place them on a clean cutting board. Let them rest for about 5-10 minutes. This resting period is crucial for juicy chicken. While the chicken is resting, you can remove and discard the bay leaves from the broth. Once rested, use two forks to shred the chicken into bite-sized pieces. This is a classic method and works perfectly for chicken noodle soup. If you prefer, you can also dice the chicken into smaller, uniform pieces. Return the shredded or diced chicken to the pot.

Adding the Noodles and Finishing Touches

Cooking the Egg Noodles

Now it’s time to add the star of the show – the egg noodles! Increase the heat to medium-high and bring the soup back to a rolling boil. Add the 6 oz of egg noodles (or your chosen pasta noodles) directly into the boiling broth. Stir them gently to prevent them from sticking together. Cook the noodles according to the package directions, which is typically around 7-10 minutes. You want the noodles to be tender but still have a slight bite, a texture known as “al dente.” Overcooked noodles can become mushy and detract from the soup’s texture. Keep an eye on them and taste a noodle or two towards the end of the cooking time to ensure they are perfectly cooked.

Final Seasoning and Serving

After the noodles have cooked and are tender, taste the soup and adjust the seasoning as needed. You might want to add a little more salt or pepper depending on your preference. If you find the soup a bit too thin, you can let it simmer uncovered for a few more minutes to allow some of the liquid to evaporate, concentrating the flavors. However, the starch released from the noodles will also thicken the soup slightly. Ladle the hot, comforting Best Chicken Noodle Soup with Egg Noodles into bowls. Garnish with a sprinkle of fresh parsley if desired for a pop of color and freshness. This soup is best enjoyed immediately, piping hot.

Conclusion:

And there you have it – the steps to creating the Best Chicken Noodle Soup with Egg Noodles! This comforting bowl of goodness is more than just a meal; it’s a hug in a bowl, perfect for chilly evenings, when you’re feeling under the weather, or simply craving something truly satisfying. We’ve covered everything from selecting the best chicken to achieving that perfectly seasoned broth and tender egg noodles. Don’t be afraid to make this recipe your own. Experiment with different herbs like thyme or rosemary, add a pinch of red pepper flakes for a hint of heat, or even toss in some chopped carrots and celery for extra texture and nutrients. The beauty of this Best Chicken Noodle Soup with Egg Noodles is its versatility. Serve it piping hot with crusty bread for dipping, or a side salad for a lighter touch. We hope you enjoy making and sharing this delightful soup as much as we do!

Frequently Asked Questions:

Can I use a different type of noodle if I don’t have egg noodles?

Absolutely! While egg noodles are fantastic for their tender texture and ability to absorb broth, you can certainly substitute them with other pasta shapes like rotini, elbow macaroni, or even small shells. Just be sure to cook them according to package directions to al dente and add them towards the end of the soup’s simmering time to prevent them from becoming mushy.

How can I make this soup vegetarian?

To create a delicious vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add firm or extra-firm tofu, chickpeas, or a medley of hearty vegetables like potatoes, parsnips, and extra carrots and celery to provide substance and protein. The cooking process remains largely the same, focusing on building flavor with your aromatics and herbs.