Oh, hello there! If you’re anything like me, you’re always on the hunt for that perfect bowl of comfort, right? Well, get ready, because I’m Anna, a total food lover who’s all about making everyday cooking super simple and way more joyful. And today, we’re diving headfirst into what I truly believe is the Best Chicken Noodle Soup with Egg Noodles you’ll ever make. Forget those bland, watery versions – this is the real deal, a hug in a bowl that’ll chase away any chill and bring a smile to your face. It’s the kind of dish that just feels like home, no matter where you are.
This recipe is a cozy classic for a reason. It’s packed with flavor, super satisfying, and honestly, it’s a breeze to whip up. I love sharing simple chicken recipes that make you feel like a kitchen superstar without all the fuss. This soup is proof that simple ingredients can create something truly magical. Trust me, once you try this, it’ll become your go-to whenever you need a little warmth and deliciousness.
Table Of content
Why This Best Chicken Noodle Soup with Egg Noodles is a Must-Try
So, what makes this Best Chicken Noodle Soup with Egg Noodles recipe stand out from the crowd? It’s all about that perfect balance of simple, wholesome ingredients coming together to create something truly magical. You get that deep, comforting flavor without needing fancy techniques or a million ingredients. Plus, it’s incredibly adaptable, making it perfect for busy weeknights or a cozy Sunday. The tender chicken, the flavorful broth, and those perfectly cooked egg noodles – it’s pure comfort food bliss!
- Deep, satisfying flavor
- Incredibly easy to make
- Perfect for any occasion
- Cozy and comforting
Simple Ingredients for the Best Chicken Noodle Soup with Egg Noodles
The beauty of this soup is that it relies on good, honest ingredients you probably already have in your pantry or fridge. We’re not reinventing the wheel here, just making it the absolute best it can be! The fresh veggies give it a lovely sweetness and depth, while the herbs add that aromatic touch that just screams comfort. And of course, good quality chicken broth and tender chicken are key!
Ingredient Table
| Ingredient | Quantity | Preparation |
| Olive oil | 1 tablespoon | – |
| Medium yellow onion | 1 | Diced |
| Carrots | 1 cup | Sliced |
| Celery | 1 cup | Diced |
| Garlic | 2 tablespoons | Minced |
| Chicken broth or stock | 8 cups | – |
| Boneless, skinless chicken breasts (or thighs) | 2 pounds | – |
| Freshly cracked black pepper | 2 teaspoons | – |
| Kosher salt | 1 ½ teaspoons | – |
| Dried oregano | 1 teaspoon | – |
| Minced fresh thyme | 1 teaspoon | – |
| Bay leaves | 2 | – |
| Egg noodles (or your favorite small pasta noodles) | 6 oz | – |
Essential Equipment for Your Best Chicken Noodle Soup with Egg Noodles
You don’t need much to make this amazing soup! A good-sized pot is your best friend here, along with a sharp knife for chopping your veggies. You’ll also want a couple of forks for shredding that chicken – it’s a simple step that makes a big difference in the texture of your soup.
Crafting the Best Chicken Noodle Soup with Egg Noodles: Step-by-Step
Alright, let’s get this soup going! Making this Best Chicken Noodle Soup with Egg Noodles is honestly one of the most rewarding things you can do in the kitchen. It’s all about building flavor layer by layer, starting with those lovely aromatics that fill your kitchen with the most amazing smell. Don’t rush this part; it’s the foundation!
Sautéing the Aromatics
First things first, grab a nice big Dutch oven or a heavy-bottomed pot. Pop it over medium heat and add that tablespoon of olive oil. Once it’s shimmering a bit – not smoking, just happy – toss in your diced yellow onion, sliced carrots, and diced celery. Let them sauté for about 4 minutes. You’re looking for them to soften up just a little, maybe start to look a bit translucent. Then, add your minced garlic and stir it around for another minute until it’s fragrant. Garlic burns super fast, so keep an eye on it!
Building the Flavor Base
Now for the liquid gold! Pour in your 8 cups of chicken broth or stock. Then, gently place your chicken breasts (or thighs, if you prefer!) right into the pot. Sprinkle in the kosher salt, freshly cracked black pepper, dried oregano, and minced fresh thyme. Don’t forget those two bay leaves – they add a subtle, wonderful depth. Give everything a good stir. Now, bring this mixture up to a gentle simmer over medium-low heat. Once it’s just starting to bubble softly, put the lid on, but leave it slightly askew – this lets a little steam escape and keeps it from boiling over.
Tenderizing and Shredding the Chicken
Let that chicken simmer away, nice and easy, for about 15 minutes. You want it to be totally cooked through and super tender. You’ll know it’s ready when you can easily shred it with two forks. Carefully lift the chicken out of the pot and place it on a plate or cutting board. Grab your forks and just shred away! You can go for smaller pieces or larger chunks, whatever makes your heart happy. Once shredded, toss all that lovely chicken back into the pot. Give it a quick stir to mix it into the broth.
Cooking the Egg Noodles to Perfection
This is where the magic really happens for that classic chicken noodle soup feel! Turn up the heat slightly to bring the soup to a low boil. Now, add your 6 ounces of egg noodles (or whatever small pasta shape you’re using). Stir them in and let them cook for about 6 to 7 minutes. You’re aiming for that perfect al dente texture – tender but with just a slight bite. You don’t want them to get mushy! Once the noodles are ready, your soup is practically done. Ladle it into bowls, and you’re ready to enjoy that amazing, homemade goodness!
Tips for the Ultimate Best Chicken Noodle Soup with Egg Noodles Experience
Okay, so you’ve got the recipe, you’ve got the ingredients – now let’s talk about making this Best Chicken Noodle Soup with Egg Noodles absolutely sing! A few little tricks can take this already delicious soup from great to absolutely unforgettable. It’s all about the quality of your ingredients and paying attention to those little details that make a huge difference. Don’t be afraid to make it your own and really lean into that cozy comfort food vibe!
Perfecting Your Noodle Texture
The biggest oopsie with chicken noodle soup is usually mushy noodles, right? We don’t want that! The key here is to cook them *just* until they’re al dente. That means they should still have a tiny bit of chew to them, not be totally soft. Remember, they’ll continue to soften slightly in the hot broth even after you turn off the heat. For truly perfect noodles every time, I like to cook them right in the soup for the time specified on the package, usually around 6-7 minutes. If you’re making a big batch and planning on leftovers, consider cooking the noodles separately and adding them to individual bowls just before serving. This way, they stay perfectly chewy, even on day two!
Flavor Boosters and Garnishes
While this soup is already packed with flavor, you can totally jazz it up if you feel fancy! A little squeeze of fresh lemon juice right at the end can brighten everything up beautifully. Fresh herbs are also your best friend here – a sprinkle of fresh parsley or chives on top adds a pop of color and freshness. Some folks love a dash of hot sauce for a little kick, or even a swirl of heavy cream for extra richness. And of course, serving it with some crusty bread for dipping or a side of your favorite crackers just makes the whole experience even more comforting!
Frequently Asked Questions About Best Chicken Noodle Soup with Egg Noodles
Got questions about making the absolute Best Chicken Noodle Soup with Egg Noodles? I get it! Sometimes you just need a little extra guidance to make sure your soup turns out perfectly. Here are some common things people ask, and my best advice to help you out!
Can I Use Different Noodles?
Absolutely! While egg noodles are classic for a reason – they have a lovely richness and texture – feel free to get creative. If you can’t find egg noodles, or just want to switch things up, small pasta shapes like ditalini, shells, or even elbow macaroni work wonderfully. Just be sure to cook them according to the package directions, and keep an eye on them so they don’t get too soft. If you’re using dried pasta that takes longer to cook, you might want to add it a few minutes earlier than the egg noodles. The goal is always that perfect al dente bite!
How to Store and Reheat This Soup
This soup is a dream for leftovers! Once it’s completely cooled, store any extra soup in an airtight container in the refrigerator. It should keep well for about 4 to 5 days. When you’re ready to reheat, you can do it gently on the stovetop over low heat or pop it in the microwave. A little tip: noodles tend to soak up broth as they sit. If your soup seems a bit thick when reheating, just stir in a splash of extra chicken broth or water to get it back to your desired consistency. For the absolute best noodle texture, especially if you plan to freeze portions, I highly recommend freezing the soup *without* the noodles. Then, when you thaw and reheat, just cook a fresh batch of noodles and add them right before serving. This keeps them from getting mushy!
Nutritional Snapshot of Best Chicken Noodle Soup with Egg Noodles
Making a big pot of this delicious Best Chicken Noodle Soup with Egg Noodles is always a good idea, and it’s nice to know what you’re getting in each serving. This soup is packed with lean protein and wholesome ingredients, making it a satisfying meal. Remember, these are just estimates, as the exact values can vary depending on the specific ingredients you use!
Estimated Nutritional Breakdown
| Nutrient | Approximate Value per 1.5 cup serving |
| Calories | 450 |
| Fat | 15g |
| Saturated Fat | 3g |
| Unsaturated Fat | 12g |
| Trans Fat | 0g |
| Cholesterol | 120mg |
| Sodium | 900mg |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 40g |
Please note that these nutritional values are estimates and can vary based on specific ingredients and preparation methods.
Sharing Your Best Chicken Noodle Soup with Egg Noodles Creation
I just love hearing from you! Have you made my Best Chicken Noodle Soup with Egg Noodles? I’d be thrilled if you dropped a comment below to share your experience, any little twists you added, or even a picture of your delicious creation. Your feedback truly makes my day and helps fellow home cooks! You can also find more recipes and inspiration on Pinterest.
Print
Amazing Best Chicken Noodle Soup: 1 Pot Wonder
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This is the Best Chicken Noodle Soup with Egg Noodles. It’s a comforting and flavorful recipe perfect for any day. Anna, a passionate food lover, shares simple chicken recipes to make everyday cooking easier and more joyful. This recipe is a cozy comfort food classic.
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 ½ 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
Instructions
- In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
- Add the garlic and sauté an additional minute. Then stir in the broth, chicken breast, salt, pepper, oregano, thyme and bay leaves. Bring to a simmer over medium-low heat.
- Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks shred the breast into the broth. Shred the chicken into larger or small pieces, whichever you prefer.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente. Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or microwave. Add extra broth when reheating as noodles absorb liquid.
- Freezing: Freeze without noodles to prevent mushiness. Thaw and add fresh noodles when reheating. Freezes for up to 3 months.
- Make Ahead: Great for meal prep. Add noodles just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
