Best Chicken Noodle Soup Egg Noodles Recipe

Best Chicken Noodle Soup with Egg Noodles is more than just a meal; it’s a warm hug in a bowl, a nostalgic trip back to childhood kitchens, and the ultimate comfort food for any occasion. There’s something inherently soul-soothing about a steaming bowl brimming with tender chicken, vibrant vegetables, and those perfectly chewy egg noodles. People adore this classic for its simplicity, its heartiness, and its ability to banish chills and lift non-alcoholic spirits. What truly elevates this recipe to the “best” status is the depth of flavor we build from scratch, starting with a rich, homemade broth that forms the flavorful foundation. We’re not just talking about a quick fix; we’re talking about unlocking layers of savory goodness that make every spoonful an experience. Get ready to discover why this particular iteration of Best Chicken Noodle Soup with Egg Noodles will become your go-to recipe for years to come.

this Recipe

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 Base

Sautéing the Aromatics

1. Begin extract 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 flavor from the ground up here, so let these vegetables soften and become fragrant, which usually takes about 5-7 minutes. You want them to be tender-crisp, not mushy. Stir occasionally to prevent sticking.
2. Next, introduce the minced garlic to the pot. Cook for just about 1 minute more, until it’s fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. A gentle toast is all we’re looking for here to unlock its aromatic potential.

Building the Broth and Cooking the Chicken

Simmering to Perfection

1. Pour in the 8 cups of chicken broth or stock. Now it’s time to add the chicken. You can either add the whole boneless, skinless chicken breasts or thighs at this stage. Season generously with the freshly cracked black pepper and kosher salt, along with the dried oregano and minced fresh thyme. Don’t forget to toss in the two bay leaves – they add a subtle depth of flavor that’s essential to a truly comforting soup.
2. Bring the entire mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. This is where the magic happens. Allow the soup to simmer for at least 25-30 minutes. This simmering time is crucial for cooking the chicken thoroughly and allowing all those wonderful flavors to meld together. The chicken should be completely cooked through and easy to shred.

Finishing Touches and Serving

Shredding the Chicken and Adding Noodles

1. Once the chicken is cooked, carefully remove the chicken breasts or thighs from the pot using tongs and place them on a clean cutting board. While the chicken is still warm enough to handle (but not so hot that you burn yourself!), use two forks to shred it into bite-sized pieces. This shredding process is much easier when the chicken is warm.
2. Return the shredded chicken to the pot. Now, it’s time to add the star of our soup: the egg noodles. Stir the noodles into the simmering broth. Cook according to the package directions for your specific egg noodles, typically around 8-10 minutes, or until they are al dente. Be sure to stir occasionally to prevent the noodles from clumping together. If you prefer a softer noodle, you can simmer them for a minute or two longer.
3. Before serving, taste the soup and adjust the seasoning with additional salt and pepper if needed. The flavors will have deepened considerably. Remove and discard the bay leaves – they’ve done their job and can be a bit fibrous if left in. Ladle the hot Best Chicken Noodle Soup with Egg Noodles into bowls, ensuring each serving gets a generous portion of tender shredded chicken and perfectly cooked noodles. This soup is best enjoyed immediately, perhaps with a side of crusty bread for dipping.

Conclusion:

There you have it! Your journey to creating the Best Chicken Noodle Soup with Egg Noodles is complete. This comforting and classic dish is perfect for chilly evenings, sick days, or whenever you need a warm hug in a bowl. The tender chicken, hearty vegetables, and perfectly cooked egg noodles create a symphony of flavors and textures that will satisfy everyone. Don’t be afraid to get creative with serving! Garnish your soup with fresh parsley or chives for an extra pop of color and freshness. A side of crusty bread or even some saltine crackers makes for a delightful accompaniment, perfect for dipping into that flavorful broth.

Remember, this recipe is incredibly versatile. Feel free to experiment with different herbs and spices to tailor it to your taste. Adding a bay leaf during simmering or a pinch of red pepper flakes for a touch of heat are just a couple of ideas. I truly hope you enjoy making and sharing this delicious Best Chicken Noodle Soup with Egg Noodles with your loved ones. Happy cooking!

Frequently Asked Questions:

Q1: Can I make this soup ahead of time?

Absolutely! The Best Chicken Noodle Soup with Egg Noodles actually tastes even better the next day as the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a little extra broth or water to loosen the noodles.

Q2: What if I don’t have egg noodles? Can I use other pasta?

Yes, you can! While egg noodles are traditional and contribute a wonderful richness to the Best Chicken Noodle Soup with Egg Noodles, other short pasta shapes like elbow macaroni, rotini, or ditalini will work well. Just ensure you cook them according to package directions so they don’t become mushy.

Best Chicken Noodle Soup Egg Noodles Recipe

A comforting and classic chicken noodle soup recipe made with tender shredded chicken, vegetables, and perfectly cooked egg noodles.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
1 Hours

Servings
6-8 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

Instructions

1. Step 1
   Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced yellow onion, sliced carrots, and diced celery. Sauté for 5-7 minutes until tender-crisp. Stir occasionally.
2. Step 2
   Add minced garlic and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
3. Step 3
   Pour in chicken broth or stock. Add whole chicken breasts or thighs. Season with black pepper, kosher salt, dried oregano, minced fresh thyme, and bay leaves.
4. Step 4
   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through.
5. Step 5
   Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
6. Step 6
   Stir in egg noodles and cook according to package directions, typically 8-10 minutes, until al dente. Stir occasionally.
7. Step 7
   Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves. Ladle soup into bowls and serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.