Name: Best Chicken Noodle Soup Easy Egg Noodle 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, 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 culinary cure for whatever ails you, and a nostalgic trip back to comfort. We all have that one dish that instantly makes us feel better, and for so many, it’s a steaming bowl of chicken noodle soup. But what elevates a good chicken noodle soup to the absolute “best”? It’s the combination of tender, shredded chicken, a rich, savory broth that sings with herbs, and of course, the star of our show: perfectly cooked, pillowy egg noodles. This recipe isn’t just about following steps; it’s about infusing love and care into every simmer, creating a truly comforting and satisfying experience that will become your go-to remedy for chilly evenings, a busy week, or simply when you need a little extra coziness. Get ready to discover your new favorite Best Chicken Noodle Soup with Egg Noodles!

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, 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
2 bay leaves
6 oz egg noodles (or your favorite small pasta noodles)

Bringin extractg Together the Aromatics

Sautéing the Vegetables

gin extract’s begin building the foundation of our amazing Best Chicken Noodle Soup with Egg Noodles. We’ll start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add your diced yellow onion, sliced carrots, and diced celery. We want to cook these vegetables, often called the “mirepoix,” for about 8-10 minutes, stirring occasionally. This gentle cooking process softens them and brings out their natural sweetness, creating a delicious base flavor for our soup. Don’t rush this step; patience here will reward you with a richer taste. You’re looking for the vegetables to be tender-crisp, not mushy.

Blooming the Garlic

Once the onions, carrots, and celery have softened nicely, it’s time to introduce the garlic. Add the 2 tablespoons of minced garlic to the pot and cook for another minute, stirring constantly. Be careful not to burn the garlic, as this can turn it bitter. We just want to toast it slightly until it’s fragrant. This step, known as “blooming,” really awakens the garlic’s pungent flavor and aroma, making it a more integral part of the soup’s savory profile.

Building the Broth and Flavor

Simmering the Chicken and Seasonings

Now it’s time to add the liquid and our star protein. Pour in the 8 cups of chicken broth or stock. Next, add the 2 pounds of boneless, skinless chicken breasts or thighs. If you’re using breasts, they’ll cook faster, while thighs will yield a richer, more tender result. To season our broth, we’ll add 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. Finally, tuck in the 2 bay leaves. These aromatic leaves will infuse the broth with a subtle, complex flavor as it simmers. Bring this mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This gentle simmering allows the chicken to cook through and become incredibly tender, while all the herbs and seasonings meld beautifully with the broth.

Finishing Touches and Serving

Shredding the Chicken

After the chicken has simmered and is fully cooked, carefully remove the chicken breasts (or thighs) from the pot using tongs and place them on a clean cutting board. While they are still warm enough to handle, use two forks to shred the chicken into bite-sized pieces. This makes it easy to distribute the chicken throughout the soup and ensures each spoonful is packed with tender meat. Return the shredded chicken to the pot. At this point, you can also fish out and discard the bay leaves to prevent them from overpowering the broth.

Cooking the Noodles

It’s time to add the element that makes this truly a noodle soup! Increase the heat of the broth back to medium-high and bring it to a rolling boil. Add the 6 oz of egg noodles (or your favorite small pasta noodles) directly to the boiling broth. Cook the noodles according to their package directions, which is typically about 8-10 minutes for most egg noodles. You want them to be al dente, meaning they have a slight bite to them. Overcooked noodles can become mushy, which isn’t ideal for a hearty soup. Stir occasionally to prevent them from sticking to the bottom of the pot.

Final Check and Serving

Once the noodles are cooked to your liking, taste the soup and adjust the seasoning if necessary. You might want to add a little more salt or pepper depending on your preference. The flavors will have deepened considerably, so a quick taste test is crucial. Ladle generous portions of the piping hot Best Chicken Noodle Soup with Egg Noodles into bowls. Garnish with a sprinkle of fresh parsley if you have some on hand for a pop of color and freshness. This soup is incredibly satisfying on its own, but a crusty piece of bread for dipping is always a welcome addition. Enjoy every comforting spoonful!

Conclusion:

There you have it! This recipe for the Best Chicken Noodle Soup with Egg Noodles is designed to be incredibly comforting and satisfying. We’ve covered all the essential steps to create a rich, flavorful broth and tender, delicious chicken, perfectly complemented by hearty egg noodles. This isn’t just a soup; it’s a hug in a bowl, perfect for a chilly evening, a sick day, or any time you need a taste of home.

I encourage you to give this recipe a try. It’s quite forgiving, and the aroma that fills your kitchen as it simmers is truly wonderful. Don’t hesitate to adjust the seasonings to your personal preference. Feel free to experiment with different herbs or even add a pinch of red pepper flakes for a little heat. This soup is wonderfully versatile!

Serving this Best Chicken Noodle Soup with Egg Noodles alongside some crusty bread or a simple side salad makes for a complete and nourishing meal. It’s also fantastic for meal prep, as the flavors deepen beautifully overnight.

Frequently Asked Questions:

What is the best way to store leftovers of the Best Chicken Noodle Soup with Egg Noodles?

To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the soup in freezer-safe containers for up to 2-3 months. It’s best to add the egg noodles just before reheating if you’re reheating from frozen, as they can become a bit mushy if left in the broth for too long.

Can I use dried egg noodles instead of fresh in the Best Chicken Noodle Soup with Egg Noodles?

Absolutely! While fresh egg noodles offer a slightly softer texture, dried egg noodles work perfectly well. You’ll likely need to adjust the cooking time according to the package directions. Typically, dried noodles will take a few minutes longer to cook than fresh ones. Just add them to the simmering soup and cook until al dente.