Chicken Noodle Soup with Egg Noodles and Vegetables is a classic, comforting dish that’s perfect for cold days, recovering from illness, or whenever you crave a warm, nourishing meal. This homemade soup is rich in flavor, with tender pieces of chicken, hearty egg noodles, and a colorful array of vegetables all simmered in a fragrant, golden chicken broth.

Unlike store-bought versions, this recipe balances savory broth with tender vegetables and perfectly cooked noodles, creating a heartwarming dish that fills the home with irresistible aromas. The combination of chicken, egg noodles, carrots, celery, and herbs makes every spoonful comforting and satisfying.

Why I Love This Recipe

I love this recipe because it’s simple, wholesome, and endlessly comforting. The homemade broth develops deep flavor without being heavy, while the tender chicken and fresh vegetables provide substance and nutrition. Egg noodles add the perfect hearty texture, making it feel like a full meal rather than just a soup.

It’s also incredibly versatile — you can adjust the vegetables or add herbs according to your preference. This soup feels like a warm hug in a bowl, and it’s ideal for sharing with family or friends.

Why It’s a Must-Try Dish

This dish is a must-try because it elevates classic chicken noodle soup to a homemade, flavorful level. It’s comforting, easy to make, and packed with protein, vegetables, and delicious broth.

Whether you’re looking for a weeknight dinner, a healing meal, or a dish that pleases everyone, this chicken noodle soup delivers.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6 servings
• Calories: ~250 kcal per serving
• Course: Main Course / Soup
• Cuisine: American

Ingredients

For the Soup:

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie or boiled)
• 2 cups egg noodles
• 1 tsp dried thyme
• 1 tsp dried parsley (or 2 tbsp fresh parsley)
• Salt and black pepper to taste
• Optional: ½ tsp turmeric or paprika for color

Optional Garnish:

• Fresh parsley or dill
• Lemon wedges

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
3. Add minced garlic and cook for 30 seconds until fragrant.

Step 2: Add Broth and Chicken

1. Pour in chicken broth and bring to a gentle boil.
2. Add shredded chicken, thyme, parsley, salt, and pepper.
3. Reduce heat and simmer for 10 minutes to allow flavors to meld.

Step 3: Cook Egg Noodles

1. Add egg noodles to the pot and cook according to package instructions, usually 6–8 minutes, until tender.
2. Stir occasionally to prevent noodles from sticking.

Step 4: Adjust Seasoning

1. Taste soup and adjust salt, pepper, or herbs as needed.
2. Optionally, add a squeeze of lemon juice for brightness.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with fresh parsley or dill.
3. Serve hot with crusty bread or crackers.

How to Serve

• Serve as a main course for lunch or dinner.
• Pair with fresh bread, crackers, or a simple side salad.
• Add a sprinkle of grated Parmesan or a squeeze of lemon for extra flavor.

Recipe Tips

• Broth: Use homemade chicken broth for the richest flavor, but store-bought works well too.
• Chicken: Rotisserie chicken is a time-saving option.
• Vegetables: Customize with peas, green beans, zucchini, or mushrooms.
• Noodles: Cook noodles separately if you plan to store leftovers to prevent them from becoming mushy.
• Herbs: Fresh herbs added at the end enhance flavor and aroma.

Recipe Variations

1. Gluten-Free Version: Use gluten-free egg noodles or rice noodles.
2. Low-Carb Version: Substitute noodles with spiralized zucchini or shirataki noodles.
3. Spicy Chicken Noodle Soup: Add ¼ tsp red pepper flakes or a dash of hot sauce.
4. Creamy Version: Add ½ cup heavy cream or coconut milk for a richer soup.
5. Vegetable-Packed: Add more vegetables like corn, peas, or bell peppers for extra nutrition.

Freezing and Storage

• Refrigeration: Store soup in an airtight container for 3–4 days.
• Freezing: Freeze soup (without noodles) in airtight containers for 2–3 months.
• Reheating: Reheat gently on the stovetop and add freshly cooked noodles if needed.

Special Equipment Needed

• Large soup pot
• Wooden spoon or spatula
• Knife and cutting board
• Ladle

Frequently Asked Questions (FAQ)

Q1: Can I use leftover chicken?
Yes — shredded leftover chicken or rotisserie chicken works perfectly.

Q2: Can I make this soup in advance?
Yes — make the soup and store it without noodles. Add noodles when reheating.

Q3: Can I use different noodles?
Yes — egg noodles are classic, but pasta shapes like shells, rotini, or fettuccine also work.

Q4: How can I make the soup richer?
Add a small amount of butter or cream at the end.

Q5: Can I add more vegetables?
Absolutely — peas, corn, zucchini, or green beans are excellent additions.

Conclusion

Chicken Noodle Soup with Egg Noodles and Vegetables is a comforting, wholesome, and versatile dish that satisfies both the body and soul. The combination of tender chicken, hearty noodles, and fresh vegetables in a flavorful broth makes it perfect for any occasion, from cold winter evenings to casual family dinners.

This homemade classic elevates the familiar flavors of chicken noodle soup to a nourishing, heartwarming meal that’s easy to prepare, customizable, and sure to become a family favorite.