Name: Best Chicken Noodle Soup-Hearty Egg Noodles Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely 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; 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

Best Chicken Noodle Soup with Egg Noodles is more than just a meal; it’s a warm hug in a bowl, a comforting embrace on a chilly evening, and the ultimate remedy for a sniffle or two. There’s a reason why this classic dish holds such a special place in our hearts and kitchens. It’s the perfect blend of tender chicken, savory broth, and those wonderfully chewy egg noodles that soak up all that incredible flavor. People adore this soup because it’s inherently nourishing, deeply satisfying, and incredibly versatile, making it a go-to for busy weeknights and lazy Sunday afternoons alike. What truly sets our Best Chicken Noodle Soup with Egg Noodles apart is the careful balance of aromatic vegetables, perfectly cooked chicken, and a broth that’s been simmered to perfection, ensuring every spoonful is bursting with wholesome goodness and timeless taste.

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, finely diced
1 cup sliced carrots (about 2 medium carrots)
1 cup diced celery (about 2 medium stalks)
2 tablespoons minced garlic (about 4-6 cloves)
8 cups chicken broth or stock (low-sodium recommended)
2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons freshly cracked black pepper
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles (or any small pasta noodle of your preference)

Cooking the Aromatics

Step 1: Sautéing the Foundation

Begin extract by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely diced yellow onion. Cook the onion, stirring occasionally, until it becomes softened and translucent, which should take about 5-7 minutes. This process gently sweetens the onion and creates a wonderful base for our soup. Next, introduce the sliced carrots and diced celery to the pot. Continue to cook these vegetables for another 5-7 minutes, stirring frequently, until they start to soften slightly. This step is crucial for developing deep flavor in the soup. Finally, add the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.

Building the Broth and Cooking the Chicken

Step 2: Simmering the Flavor

Pour in the 8 cups of chicken broth or stock. If you’re using low-sodium broth, this is where you’ll add your salt and pepper. Stir in the 2 teaspoons of freshly cracked black pepper, 1 1/2 teaspoons of kosher salt, 1 teaspoon of dried oregano, and 1 teaspoon of minced fresh thyme. If you’re using regular chicken broth, you might want to hold back a little on the salt until the end, as it can be quite salty on its own. Add the 2 bay leaves to the pot. Bring the entire mixture to a gentle boil over medium-high heat.

Step 3: Poaching the Chicken

Once the broth is at a rolling boil, carefully add the 2 pounds of boneless, skinless chicken breasts or thighs to the pot. Ensure the chicken is fully submerged in the liquid. Reduce the heat to low, cover the pot, and let the chicken gently poach in the simmering broth for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken pieces. Overcooked chicken can become dry and tough, so keep an eye on it.

Finishing Touches and Serving

Step 4: Shredding the Chicken and Adding Noodles

Carefully remove the cooked chicken from the pot using tongs and place it on a clean cutting board. Leave the broth to continue simmering. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. This is a great way to get evenly sized shreds. Return the shredded chicken to the pot. Now it’s time to add the noodles! Stir in the 6 oz of egg noodles (or your chosen pasta). Increase the heat slightly to bring the soup back to a gentle simmer.

Step 5: Cooking the Noodles and Final Adjustments

Cook the noodles according to their package directions, typically about 7-10 minutes, until they are al dente – tender but still with a slight bite. Be sure to stir the soup occasionally to prevent the noodles from sticking to the bottom of the pot. Once the noodles are cooked, taste the soup and adjust the seasoning as needed. You might want to add a little more salt or pepper to suit your preference. Remove and discard the bay leaves before serving. Ladle the hot soup into bowls, ensuring each serving gets plenty of chicken, vegetables, and noodles. This hearty and comforting soup is best served immediately.

Conclusion:

You’ve now got all the knowledge to create the Best Chicken Noodle Soup with Egg Noodles! This recipe is a true comfort food classic for a reason. The tender chicken, the perfectly cooked egg noodles, and the savory broth combine to create a dish that’s both hearty and soul-warming. It’s the ideal meal for a chilly evening, when you’re feeling under the weather, or simply craving something deeply satisfying. Don’t be afraid to make it your own!

For serving, a sprinkle of fresh parsley or chives adds a lovely pop of color and freshness. Crusty bread for dipping is practically a requirement! If you’re looking to switch things up, consider adding other vegetables like peas, corn, or even some diced celery for extra texture and flavor. You can also experiment with different herbs like thyme or rosemary in the broth. I truly encourage you to give this Best Chicken Noodle Soup with Egg Noodles a try – I’m confident it will become a family favorite.

Frequently Asked Questions:

Can I use dried egg noodles instead of fresh ones?

Absolutely! You can easily substitute dried egg noodles. Follow the package instructions for cooking time, as they can vary. Generally, dried egg noodles will take a bit longer to cook than fresh ones.

What are some other noodle options if I don’t have egg noodles?

While egg noodles are key to the classic flavor and texture, you can certainly use other pasta shapes like rotini, ditalini, or even elbow macaroni. For a gluten-free option, rice noodles or gluten-free pasta would work well.

How long can I store the Best Chicken Noodle Soup with Egg Noodles?

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more broth over time, so you might want to add a little extra broth or water when reheating.