When the weather turns cold or someone in the house is sniffling, this Chicken Noodle Soup with egg noodles is the pot I reach for first. It tastes like it simmered all day, but it comes together in under an hour with everyday ingredients you probably already have.
Advertisements1
The secret is in two small moves: sweating the vegetables in butter before the broth goes in, and cooking the egg noodles directly in the seasoned broth so they soak up all that savory flavor. The chicken poaches right in the liquid, which keeps it juicy and shreddable instead of dry.
Serve it with crusty bread or a stack of saltines, and you have the ultimate feel-good meal for sick days, snow days, and everything in between.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons unsalted butter
Butter gives the vegetables a rich, rounded base. Swap in olive oil or ghee if you are dairy-free, or use salted butter and cut the added salt by half.
1 medium yellow onion, diced (about 1 1/2 cups)
Yellow onion is the sweetest all-purpose choice for soup. A white onion works too, or use 1 cup of frozen diced onion in a pinch.
3 medium carrots, peeled and sliced into 1/4-inch coins (about 1 1/2 cups)
Look for firm carrots with no bend for the sweetest flavor. You can substitute 1 1/2 cups of sliced parsnips for a slightly peppery twist.
3 celery stalks, sliced 1/4-inch thick (about 1 cup)
Choose crisp, snap-worthy stalks and include the pale inner leaves for extra flavor. Fennel bulb is a good swap if you are out of celery.
3 garlic cloves, minced
Fresh garlic is best, but 1 teaspoon of jarred minced garlic works. Add it last so it does not burn and turn bitter.
8 cups low-sodium chicken broth
Low-sodium lets you control the salt, since the broth reduces as it simmers. Use homemade stock or a good-quality bone broth for the deepest flavor.
1 1/2 pounds boneless, skinless chicken breasts (or thighs)
Thighs stay juicier if you plan on leftovers, while breasts shred more cleanly. You can also use 4 cups of shredded rotisserie chicken added at the end.
8 ounces wide egg noodles
Wide egg noodles are classic here, but medium egg noodles or even broken spaghetti work. Check the bag for a 7 to 8 minute cook time so they do not go mushy.
1 teaspoon dried thyme
Dried thyme holds up well in long simmers. Substitute 1 tablespoon of fresh thyme leaves, or 1 teaspoon of poultry seasoning.
1 dried bay leaf
A bay leaf adds a subtle herbal backbone. If you do not have one, a pinch of dried rosemary or a few sprigs of fresh parsley stems will do.
1 teaspoon kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt. If using fine table salt, start with 1/2 teaspoon and adjust at the end.
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh-cracked pepper blooms in the hot broth. White pepper is a fine substitute if you want a milder bite.
1/4 cup chopped fresh parsley, for garnish
Flat-leaf parsley adds a bright finish. Fresh dill or sliced green onions are delicious alternatives.
Tips & Tricks
Do not boil the noodles hard
A gentle simmer keeps egg noodles intact and prevents them from turning to paste. Stir them once or twice so they do not stick to the bottom of the pot.
Salt at the end, not the start
Since the broth reduces and the noodles absorb salt, season lightly during cooking and taste again right before serving.
Shred the chicken while it is warm
Warm chicken pulls apart easily with two forks. If you wait until it cools, the fibers tighten and shredding becomes a chore.
Keep leftover noodles separate
If you know you will have leftovers, cook the noodles in a separate pot of salted water and add them to each bowl so they do not swell overnight.
Pro Tips
Step-by-Step Instructions
1. Sweat the vegetables
Melt the butter in a large Dutch oven over medium heat (about 350F/175C). Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until the onions are translucent and the edges of the carrots look glossy. The vegetables should be soft but not browned.
2. Bloom the aromatics
Stir in the garlic, thyme, salt, and pepper and cook for 60 seconds, just until the garlic smells fragrant. Do not let it brown, or the broth will taste bitter.
3. Add broth and chicken
Pour in the chicken broth and add the bay leaf, scraping up any browned bits from the bottom of the pot. Nestle in the chicken breasts, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. The chicken is done when a thermometer inserted into the thickest part reads 165F (74C) and the meat shreds easily with a fork.
4. Shred the chicken
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it with two forks. Meanwhile, keep the broth at a low simmer so the vegetables continue to soften.
5. Cook the noodles
Stir the egg noodles into the simmering broth and cook uncovered for 7 to 8 minutes, until they are tender but still have a slight bite. Taste one noodle; it should be silky, not mushy.
6. Finish and season
Return the shredded chicken to the pot, remove the bay leaf, and stir in the parsley. Taste and add more salt and pepper as needed. Ladle into bowls and serve hot with crusty bread.
Delicious Variations
Creamy Chicken Noodle Soup
Stir in 1/2 cup of heavy cream or a splash of half-and-half at the end for a richer, comfort-food version.
Lemon-Dill Chicken Noodle Soup
Swap the thyme for fresh dill and finish with 2 tablespoons of lemon juice and a handful of baby spinach.
Slow Cooker Version
Add everything except the noodles and parsley to the slow cooker and cook on low for 6 hours, then stir in the noodles for the last 20 minutes on high.
How to Store Chicken Noodle Soup {Egg Noodle Recipe} – Feel Good Foodie
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth as it sits, so add a splash of stock or water when reheating.
Freezer
Freeze in freezer-safe containers for up to 3 months. For best results, freeze the soup without the noodles and cook fresh noodles when you thaw it.
Reheating
Reheat gently on the stovetop over medium-low heat (about 300F/150C) until steaming, about 5 to 7 minutes, or microwave in 1-minute bursts, stirring between each, until hot.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work beautifully and stay extra juicy. Simmer them for 18 to 20 minutes instead of 15, then shred and return them to the pot.
Q: Why did my egg noodles get mushy?
Egg noodles turn mushy when they are boiled hard or left sitting in the hot broth too long. Cook them at a gentle simmer for 7 to 8 minutes, and if you are not serving right away, cook them separately and add them to individual bowls.
Q: How do I make this chicken noodle soup gluten-free?
Simply swap the egg noodles for gluten-free egg noodles or cooked white rice. Use a certified gluten-free broth and check that your seasonings do not contain hidden gluten.
Q: Can I make this soup in a slow cooker?
Yes, add the vegetables, broth, seasonings, and raw chicken to the slow cooker and cook on low for 6 hours. Shred the chicken, then stir in the noodles and cook on high for 20 to 25 minutes until tender.
Q: How do I know when the chicken is fully cooked?
The chicken is done when a meat thermometer inserted into the thickest part registers 165F (74C). It should also shred easily with two forks and show no pink in the center.
If you make this Chicken Noodle Soup with egg noodles, I would love to hear how it turned out. Leave a comment below, rate the recipe, and snap a photo for Instagram so I can see your cozy bowl. Happy cooking!
Chicken Noodle Soup {Egg Noodle Recipe} – Feel Good Foodie
Chicken Noodle Soup with egg noodles is a cozy, from-scratch bowl of tender chicken, sweet carrots, and silky noodles in 50 minutes.
🧂 Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch coins (about 1 1/2 cups)
- 3 celery stalks, sliced 1/4-inch thick (about 1 cup)
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
- 8 ounces wide egg noodles
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup chopped fresh parsley, for garnish
📋 Instructions
- 1Sweat the vegetables — Melt the butter in a large Dutch oven over medium heat (about 350F/175C). Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until the onions are translucent and the edges of the carrots look glossy. The vegetables should be soft but not browned.
- 2Bloom the aromatics — Stir in the garlic, thyme, salt, and pepper and cook for 60 seconds, just until the garlic smells fragrant. Do not let it brown, or the broth will taste bitter.
- 3Add broth and chicken — Pour in the chicken broth and add the bay leaf, scraping up any browned bits from the bottom of the pot. Nestle in the chicken breasts, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. The chicken is done when a thermometer inserted into the thickest part reads 165F (74C) and the meat shreds easily with a fork.
- 4Shred the chicken — Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it with two forks. Meanwhile, keep the broth at a low simmer so the vegetables continue to soften.
- 5Cook the noodles — Stir the egg noodles into the simmering broth and cook uncovered for 7 to 8 minutes, until they are tender but still have a slight bite. Taste one noodle; it should be silky, not mushy.
- 6Finish and season — Return the shredded chicken to the pot, remove the bay leaf, and stir in the parsley. Taste and add more salt and pepper as needed. Ladle into bowls and serve hot with crusty bread.
