chicken noodle soup with egg noodle recipe

Written BySheba G Updated On
chicken noodle soup with egg noodle recipe
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The Best chicken noodle soup with egg noodle recipe

I’ve been making this chicken noodle soup with egg noodle recipe for years, and it’s a staple in our household. It’s a classic comfort food that never fails to hit the spot. The first time I made it, I was a bit skeptical about using egg noodles instead of traditional long noodles, but the result was a game-changer.

The egg noodles added a delightful texture and flavor to the dish that I’d never experienced before. Since then, I’ve made it countless times for my family, and it’s always a hit. My kids love it because it’s easy to eat and tastes like home.

As for me, I love that it’s a simple yet satisfying meal that can be ready in under an hour. This recipe is perfect for any occasion, whether you’re feeling under the weather or just need a quick and easy dinner. Plus, it’s packed with nutrients from the chicken, vegetables, and noodles.

I’ve even served it at family gatherings and potlucks, where it’s always been a crowd-pleaser. The best part? It’s incredibly easy to make and requires minimal effort on my part.

Just sauté some onions and garlic, add in your chicken and veggies, and let the soup simmer until the flavors meld together. Then, add in your egg noodles and voila! A delicious and comforting meal that’ll leave everyone asking for seconds.

Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

4.8 from 1900 votes

A comforting and classic chicken noodle soup made with tender chicken, vegetables, and homemade egg noodles. This hearty soup is perfect for a cold day or when you need a soothing meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken breasts
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

For the Egg Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
2 tablespoons water
1 tablespoon olive oil

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add diced onion, sliced carrots, and sliced celery, cooking for 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
3Stir in minced garlic and cook for 1 minute until fragrant.
4Pour in chicken broth, add dried thyme and bay leaf, then bring the mixture to a boil over high heat.
5Reduce heat to low, add chicken breasts, and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
6While the soup simmers, prepare the egg noodles by mixing flour and salt in a bowl.
7Make a well in the center, add eggs, water, and olive oil, then stir until a dough forms.
8Knead the dough on a floured surface for 5 minutes until smooth, then roll it out to 1/8-inch thickness and cut into 1/2-inch wide strips.
9Remove the cooked chicken from the pot and set aside to cool slightly, then shred it into bite-sized pieces using two forks.
10Bring the soup back to a boil over high heat, add the fresh egg noodles, and cook for 4 to 5 minutes until the noodles are tender and floating.
11Return the shredded chicken to the pot, season with salt and black pepper to taste, and stir in fresh parsley.
12Remove the bay leaf, then ladle the soup into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Mixing bowl
Rolling pin
Knife and cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 115mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a richer flavor, use homemade chicken broth. The egg noodles can be made ahead and dried for later use. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Chicken Noodle Soup with Egg Noodles Works

This recipe is always a good idea for any occasion – whether you’re feeling under the weather or just need a quick and easy dinner. It’s perfect for family gatherings or potlucks because everyone loves a good bowl of comfort food.

To store leftover chicken noodle soup, simply let it cool completely before transferring it to an airtight container in the refrigerator or freezer. Reheating is easy – just place the soup in the microwave or on the stovetop until hot.

For serving ideas, consider adding some crusty bread or crackers on the side to mop up all that delicious broth.

❓ Frequently Asked Questions About Chicken Noodle Soup with Egg Noodles

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use leftover roasted chicken if you have some on hand.

Q: Can I use other types of noodles besides egg noodles?

Yes, you can use other types of noodles such as rice noodles or traditional long noodles if you prefer.

Q: How do I store leftover chicken noodle soup?

You can store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I reheat chicken noodle soup in the microwave?

Yes, you can reheat chicken noodle soup in the microwave by placing it in a safe container and heating it on high for 1-2 minutes or until hot.

Q: What are some variations of this recipe?

You can add your favorite vegetables such as carrots, celery, or mushrooms to the soup for added flavor and nutrition.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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