Best Chicken Noodle Soup with Egg Noodles-Comfort Food

Best Chicken Noodle Soup with Egg Noodles is more than just a meal; it’s a warm hug in a bowl, a nostalgic whisper of comfort that soothes the soul. What is it about this classic dish that captures our hearts and taste buds, especially when it features those tender, chewy egg noodles? Perhaps it’s the way the savory chicken broth, simmered to perfection, envelops every strand of noodle and tender piece of chicken, creating a symphony of flavors. People adore this soup because it’s a beacon of comfort during chilly evenings, a faithful companion when you’re feeling under the weather, or simply a satisfying and wholesome option for any day of the week. What truly elevates the Best Chicken Noodle Soup with Egg Noodles is the careful balance of simple, yet high-quality ingredients. The richness of the broth, the perfectly cooked vegetables, and, of course, those delightful egg noodles all come together to create an experience that is both profoundly comforting and undeniably delicious. Get ready to rediscover why this is truly the 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)

Cooking the Aromatics and Chicken

Sautéing the Vegetables

1. Begin extract by preparing your vegetables. Ensure your yellow onion is finely diced, creating small, uniform pieces that will soften evenly. Slice your carrots into thin, consistent rounds or half-moons, and dice your celery to a similar size as the onion. Mince your garlic finely to release its potent flavor. This foundational step is crucial for building the delicious base of our soup.
2. In a large stockpot or Dutch oven, heat the 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced yellow onion, sliced carrots, and diced celery. Cook, stirring occasionally, for about 8 to 10 minutes, or until the vegetables have softened and the onion is translucent. This slow sautéing allows the natural sugars in the vegetables to caramelize slightly, adding a wonderful depth of flavor to the soup.
3. Add the 2 tablespoons of minced garlic to the pot with the softened vegetables. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. Its pungent aroma is a sure sign it’s ready to move to the next step.
4. Now, it’s time to add the chicken. Place the 2 pounds of boneless, skinless chicken breasts or thighs directly into the pot with the sautéed vegetables. Season the chicken generously with 1 1/2 teaspoons of kosher salt and 2 teaspoons of freshly cracked black pepper. Stir to coat the chicken with the vegetables and seasonings.

Simmering the Soup Base

Building Flavor with Broth and Herbs

1. Pour in the 8 cups of chicken broth or stock. Make sure the liquid covers the chicken and vegetables completely. Add the 1 teaspoon of dried oregano, 1 teaspoon of minced fresh thyme, and the 2 bay leaves. These herbs will infuse the broth with a delightful aroma and savory notes as the soup simmers.
2. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 20 to 25 minutes. This simmering period is essential for allowing the flavors to meld together and for the chicken to cook through. The low and slow cooking also helps to tenderize the chicken, making it easy to shred later. You’ll notice the broth starting to take on a richer color and a more complex aroma during this stage.
3. Once the chicken is cooked through and tender, carefully remove the chicken breasts or thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. This is a classic technique for chicken noodle soup that ensures every spoonful has plenty of tender chicken.

Finishing and Serving

Adding Noodles and Final Touches

1. Return the shredded chicken to the pot. Stir everything together, ensuring the shredded chicken is well distributed throughout the soup. Taste the broth and adjust the seasoning with additional salt and pepper if needed. Remember that the noodles will also absorb some of the salt, so it’s good to have it slightly seasoned now.
2. Increase the heat slightly to bring the soup back to a gentle simmer. Add the 6 oz of egg noodles (or your favorite small pasta noodles) to the pot. Cook according to the noodle package directions, usually about 7 to 10 minutes, or until the noodles are al dente – tender but still with a slight bite. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. This is the final step that transforms our flavorful broth into a hearty and satisfying chicken noodle soup.
3. Once the noodles are cooked to your liking, remove the bay leaves from the soup. Discard the bay leaves as they have served their purpose of infusing flavor. Ladle the hot Best Chicken Noodle Soup with Egg Noodles into bowls. For an extra touch of freshness, you can garnish with a sprinkle of fresh parsley or chives, if desired. Serve immediately and enjoy the comforting warmth and deliciousness of this classic dish.

Conclusion:

We hope you’ve enjoyed learning how to make the Best Chicken Noodle Soup with Egg Noodles! This comforting and deeply flavorful soup is a true classic for a reason. Its rich broth, tender chicken, and hearty egg noodles create a meal that’s perfect for chilly evenings, a comforting pick-me-up, or simply a delicious family dinner. Remember, the key to its success lies in the slow simmer, allowing the flavors to meld beautifully.

Serve this delightful soup piping hot, perhaps with a crusty bread for dipping, or a simple side salad for a lighter touch. For variations, feel free to add other vegetables like peas, corn, or finely chopped celery alongside the carrots. If you don’t have fresh herbs, a pinch of dried thyme or bay leaf can also add wonderful depth. Don’t be afraid to adjust the seasonings to your personal preference. We encourage you to make this Best Chicken Noodle Soup with Egg Noodles your own and savor every spoonful!

Frequently Asked Questions:

Can I use a different type of noodle?

Absolutely! While egg noodles are a classic choice for this soup, you can certainly use other pasta shapes like rotini, elbow macaroni, or even small shells. Just be sure to cook them according to package directions until al dente so they don’t become mushy in the soup.

How long can I store this soup?

The Best Chicken Noodle Soup with Egg Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some liquid over time, so you might need to add a splash of broth or water when reheating.

Can I make this soup ahead of time?

Yes! You can prepare the soup base, including the chicken and vegetables, a day in advance. Cook the egg noodles separately just before serving and add them to the individual bowls to prevent them from getting soggy. This method ensures your noodles are perfectly tender.

Best Chicken Noodle Soup with Egg Noodles-Comfort Food

A comforting and classic chicken noodle soup made with tender chicken, flavorful broth, and chewy egg noodles.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
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 (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

Instructions

1. Step 1
   Prepare your vegetables: finely dice the yellow onion, slice the carrots into thin rounds or half-moons, dice the celery to a similar size as the onion, and mince the garlic finely.
2. Step 2
   In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened and the onion is translucent.
3. Step 3
   Add the minced garlic to the pot with the softened vegetables and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Step 4
   Add the chicken breasts or thighs to the pot. Season generously with kosher salt and freshly cracked black pepper. Stir to coat the chicken with the vegetables and seasonings.
5. Step 5
   Pour in the chicken broth or stock. Add the dried oregano, fresh thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20 to 25 minutes, or until the chicken is cooked through and tender.
6. Step 6
   Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
7. Step 7
   Increase the heat slightly to bring the soup back to a gentle simmer. Add the egg noodles and cook according to package directions, usually 7 to 10 minutes, until al dente. Stir occasionally to prevent sticking.
8. Step 8
   Once the noodles are cooked, remove and discard the bay leaves. Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley or chives if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.