Chicken Noodle Soup with Egg Noodles is a timeless comfort food that soothes the body and soul with every spoonful. This classic dish features tender chicken, hearty vegetables, and delicate egg noodles simmered in a flavorful broth.

Perfect for cold weather, busy weeknights, or when you’re feeling under the weather, this soup provides nourishment and warmth in one comforting bowl. Its rich aroma fills the kitchen with the scent of home-cooked goodness, making it a meal that everyone—from kids to adults—can enjoy.

Why I Love This Recipe

I love this recipe because it’s the ultimate bowl of comfort. It’s simple yet wholesome, made with fresh ingredients that deliver big flavor without requiring complicated techniques. The tender chicken paired with soft egg noodles and aromatic broth is both satisfying and heartwarming.

This recipe also brings back memories of cozy family dinners and slow Sundays at home. It’s one of those dishes that not only tastes delicious but also feels deeply nurturing—a perfect combination of simplicity, warmth, and nostalgia.

Why It’s a Must-Try Dish

This Chicken Noodle Soup with Egg Noodles is a must-try dish because it’s a complete meal in a bowl—rich in protein, packed with vegetables, and balanced with just the right amount of carbs.

It’s easy to customize with your favorite herbs or vegetables, and it can be made ahead for quick reheating during the week. The homemade broth and tender noodles give it a hearty, authentic flavor that far surpasses anything from a can. Whether you’re cooking for comfort, health, or convenience, this recipe never disappoints.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 280 kcal per serving
Course: Soup / Main Course
Cuisine: American

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade or store-bought)
• 2 cups cooked shredded chicken (rotisserie or poached)
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley or 2 tablespoons fresh parsley
• 1 bay leaf
• Salt and pepper, to taste
• ½ teaspoon turmeric (optional, for color and flavor)
• Juice of half a lemon (optional, for brightness)

Cooking Directions

1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5–6 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add the chicken broth, bay leaf, thyme, parsley, turmeric, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 10–15 minutes until vegetables are tender.
5. Stir in the egg noodles and cook according to package directions until tender, about 6–8 minutes.
6. Add the cooked chicken and simmer for another 5 minutes to heat through.
7. Remove the bay leaf and adjust seasoning to taste.
8. Add lemon juice if desired for a fresh, tangy finish.

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables
Chop the onion, carrots, and celery evenly so they cook uniformly. Mince the garlic finely for even flavor distribution.

Step 2: Sauté the Aromatics
In a large pot, heat olive oil or butter. Add onion, carrots, and celery. Sauté until the vegetables begin to soften. Add garlic and cook for a minute.

Step 3: Simmer the Broth
Pour in chicken broth, add thyme, parsley, bay leaf, and turmeric. Bring to a boil, then reduce heat and simmer until the vegetables are tender.

Step 4: Cook the Noodles
Add egg noodles directly into the broth. Cook until tender, stirring occasionally to prevent sticking.

Step 5: Add the Chicken
Stir in the cooked shredded chicken and simmer gently until the chicken is heated through and flavors meld.

Step 6: Season and Serve
Remove the bay leaf, taste the soup, and adjust salt, pepper, and lemon juice as needed. Serve hot.

How to Serve

Serve Chicken Noodle Soup hot in deep bowls, garnished with freshly chopped parsley or cracked black pepper. It pairs beautifully with crusty bread, garlic toast, or a light side salad. For a comforting meal, serve it with a slice of buttered toast and a sprinkle of Parmesan cheese.

Recipe Tips

• Use homemade chicken broth for richer flavor.
• Shred chicken into bite-sized pieces for even distribution.
• Don’t overcook the noodles—they’ll continue to soften in the hot broth.
• Add a splash of lemon juice for brightness and balance.
• If you want a thicker texture, reduce the broth slightly or mash a few of the cooked vegetables into the soup.

Variations

• Creamy Chicken Noodle Soup: Add ½ cup of cream or milk at the end for a rich, creamy version.
• Herbed Chicken Noodle Soup: Add rosemary or dill for a fragrant twist.
• Vegetable-Packed Soup: Include peas, corn, spinach, or kale for extra nutrition.
• Spicy Version: Add red pepper flakes or a dash of hot sauce for warmth.
• Gluten-Free Version: Use gluten-free noodles or rice instead of egg noodles.
• Asian-Inspired Twist: Add soy sauce, ginger, and green onions for an Asian-style flavor.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: To freeze, remove noodles (as they can get mushy when reheated) and store the soup base separately. Freeze for up to 2 months. Add freshly cooked noodles when reheating.
• Reheating: Warm gently on the stovetop over medium heat until hot. Add extra broth if needed to adjust consistency.

Special Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or ladle
• Measuring cups and spoons

FAQ

Q1: Can I use uncooked chicken instead of cooked?
Yes. Add raw chicken breasts or thighs directly to the broth and simmer until fully cooked, about 20 minutes. Then shred and return to the pot.

Q2: Can I make this in a slow cooker?
Absolutely. Add all ingredients except noodles to the slow cooker and cook on low for 6–7 hours. Add noodles during the last 20–30 minutes.

Q3: What type of egg noodles should I use?
Wide egg noodles are traditional, but you can use any shape you like—just adjust cooking time accordingly.

Q4: Can I make it vegetarian?
Yes. Substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

Q5: Why does my soup taste bland?
Add more salt, pepper, herbs, or a squeeze of lemon juice to enhance the flavor. Homemade broth also improves taste significantly.

Conclusion

Chicken Noodle Soup with Egg Noodles is more than just a recipe—it’s a bowl of comfort, warmth, and nostalgia. Simple yet deeply flavorful, it’s perfect for cozy nights or when you need a nourishing, restorative meal. The tender chicken, comforting noodles, and aromatic broth come together to create a timeless classic that never fails to satisfy. Whether served to soothe a cold or to share at the family table, this soup embodies everything homemade cooking stands for: warmth, love, and wholesome goodness in every spoonful.