Name: Best Chicken Noodle Soup with Egg Noodles
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 or thighs; 2 teaspoons freshly cracked black pepper; 1 1/2 teaspoons kosher salt; 1 teaspoon dried oregano; 1 teaspoon minced fresh thyme leaves; 2 bay leaves; 6 oz egg noodles

Best Chicken Noodle Soup with Egg Noodles isn’t just a meal; it’s a warm hug in a bowl, a nostalgic journey back to comforting kitchens, and the ultimate remedy for a chilly evening or a sniffly nose. This beloved classic holds a special place in so many hearts, and it’s easy to see why. It’s the perfect balance of savory, tender chicken, hearty vegetables, and those wonderfully chewy egg noodles that soak up all the delicious broth. What truly sets this particular version of Best Chicken Noodle Soup with Egg Noodles apart is the depth of flavor we’ll achieve by building our broth from scratch, creating a rich foundation that’s miles beyond anything from a can. Get ready to create a dish that will become your go-to comfort food, a recipe you’ll be asked to make again and again.

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 celery stalks)
2 tablespoons minced garlic (about 4-6 cloves)
8 cups chicken broth or stock (low-sodium is a good option)
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 leaves
2 bay leaves
6 oz egg noodles (or your favorite small pasta noodles, like ditalini or elbow macaroni)

Making the Best Chicken Noodle Soup with Egg Noodles

This recipe focuses on building layers of flavor from the start to create a truly comforting and delicious chicken noodle soup. We’ll sauté our aromatics to release their natural sweetness and fragrance, then simmer the chicken to perfection before shredding it back into the broth. Using fresh thyme adds a wonderful herbaceous note that complements the savory chicken and vegetables beautifully.

Phase 1: Building the Flavor Base

This is where the magic begin extracts! We want to gently cook our vegetables and garlic to release their wonderful aromas and flavors into the pot. This step is crucial for a truly satisfying soup.

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced yellow onion. Cook, stirring occasionally, for about 5-7 minutes, until the onion becomes trgin extractlucent and begins to soften. You don’t want it to brown at this stage, just to soften and release its sweetness.

Next, add the sliced carrots and diced celery to the pot. Stir everything together and continue to cook for another 5-7 minutes, stirring more frequently now, until the vegetables are slightly tender-crisp. This brief sautéing helps to concentrate their flavors and prevent them from becoming mushy in the soup.

Now it’s time for the garlic! Add the minced garlic to the pot and cook for about 1 minute more, stirring constantly. Garlic can burn quickly, so be attentive and stir it into the vegetables to prevent scorching. You should start to smell the wonderful aroma of garlic mingling with the onions, carrots, and celery – a clear sign that we’re building a fantastic flavor foundation for our soup.

Phase 2: Simmering the Chicken and Broth

With our aromatic base ready, we’ll introduce the main components of our soup and let them meld together.

Pour in the chicken broth or stock. Add the boneless, skinless chicken breasts or thighs to the pot. Make sure the chicken is mostly submerged in the broth. Season the broth generously with the freshly cracked black pepper, kosher salt, dried oregano, and minced fresh thyme leaves. Add the two bay leaves to the pot as well. These will impart a subtle depth of flavor as the soup simmers. Bring the entire mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through. The exact cooking time will depend on the thickness of your chicken pieces. You can test for doneness by piercing a piece of chicken with a fork; the juices should run clear. This gentle simmering allows the chicken to become incredibly tender and infuse the broth with its delicious savory essence.

Phase 3: Shredding Chicken and Adding Noodles

This is where our soup truly comes together, transforming from cooked ingredients into a hearty, comforting meal.

Carefully remove the cooked chicken from the pot and place it on a clean cutting board or plate. Allow it to cool slightly for a few minutes until it’s cool enough to handle. While the chicken is cooling, remove and discard the bay leaves from the broth. They’ve done their job of flavoring the soup.
Once the chicken is cool enough to touch, use two forks to shred it into bite-sized pieces. This method creates lovely, tender shreds that distribute well throughout the soup. You can also chop the chicken if you prefer larger pieces. Return the shredded chicken back into the pot with the broth and vegetables.
Increase the heat to medium-high and bring the soup back to a gentle boil. Add the egg noodles (or your chosen pasta) to the boiling broth. Cook according to the package directions, typically for 8-10 minutes, until the noodles are al dente. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot. The noodles will absorb some of the broth as they cook, thickening the soup slightly and making it even more satisfying.
Before serving, taste the soup and adjust the seasoning as needed. You might want to add a pinch more salt or pepper, depending on your preference. If you like a fresher herb flavor, you can stir in a little more fresh thyme at this point. Ladle the hot soup generously into bowls, ensuring each serving gets a good amount of chicken, vegetables, and noodles.

Best Chicken Noodle Soup with Egg Noodles Recipe

Conclusion:

We’ve reached the end of our journey to create the Best Chicken Noodle Soup with Egg Noodles, and I truly hope you’re inspired to head into the kitchen and whip up a batch. This recipe is a heartwarming classic for a reason – it’s comforting, nourishing, and surprisingly simple to prepare. The rich, savory broth, tender chicken, and delightful chew of the egg noodles come together to create a truly satisfying meal. Serve this delicious soup piping hot, perhaps with a side of crusty bread for dipping, or even a light green salad for a complete and balanced meal. Don’t be afraid to get creative with variations! You can add other vegetables like peas, corn, or even a touch of fresh dill or parsley for an extra burst of flavor. For a spicier kick, consider a pinch of red pepper flakes. Remember, the beauty of homemade soup lies in its adaptability. So go forth, experiment, and make this recipe your own. Enjoy every spoonful!

Frequently Asked Questions:

Can I use dried noodles instead of fresh egg noodles?

Absolutely! If you can’t find fresh egg noodles, dried egg noodles will work perfectly. Simply add them to the simmering soup during the last 8-10 minutes of cooking, or according to package directions, until they are tender. You may need to add a little extra broth or water as the dried noodles will absorb more liquid.

How can I make this soup healthier?

To make the Best Chicken Noodle Soup with Egg Noodles even healthier, consider using low-sodium chicken broth. You can also add more vegetables like carrots, celery, and onions, and incorporate lean protein by shredding chicken breast. Opting for whole wheat egg noodles is another great way to boost fiber content.