This Chicken Noodle Soup with Egg Noodles is the best comfort food! It’s warm, tasty, and filled with juicy chicken and soft noodles. Perfect for chilly days!
I love how this soup brings a smile on a sick day or just when I need a cozy night in. Plus, making it is a breeze—just toss everything in the pot and let it simmer!
Key Ingredients & Substitutions
Chicken Broth: Start with good quality low-sodium chicken broth. It’s the base flavor of your soup. If you want a lighter version, vegetable broth works too, or you can even make your own broth using leftover chicken bones and veggies!
Egg Noodles: Thick egg noodles add a comforting element to the soup. If you’re looking for gluten-free alternatives, try rice noodles or gluten-free egg noodles available at most stores. Just adjust cooking times based on the noodles you choose!
Chicken: Shredded rotisserie chicken saves time; it’s already cooked and adds flavor. In a pinch, canned chicken can work too, though it’s not as fresh. Vegetarian options like chickpeas or tofu can be good substitutes!
Vegetables: The classic veggies are carrots, celery, and potatoes. You can swap potatoes for sweet potatoes for a different flavor or add in some peas for sweetness. Fresh herbs like dill or cilantro can uplift the taste too!
How Do I Get My Onions to Become Flavorful in the Soup?
Sautéing the onions is crucial for building a flavor base. Here’s how to do it right:
- Start by heating the pot over medium heat with olive oil or butter.
- Add diced onions and a pinch of salt, which helps to draw out moisture and enhances sweetness.
- Sauté until translucent, about 4-5 minutes. Stir occasionally to prevent burning.
Once they’re softened, adding garlic next will give a delicious aromatic kick. Make sure to only cook it for about 30 seconds—overcooking can make it bitter!
How to Make Chicken Noodle Soup with Egg Noodles
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced (optional)
- 2 medium potatoes, peeled and diced
- 8 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded
- 8 ounces egg noodles (preferably thick or wide)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley, plus extra for garnish
- 1/2 teaspoon dried rosemary or sage (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious Chicken Noodle Soup takes about 15 minutes to prepare and roughly 30-40 minutes to cook. After that, it’ll be ready to enjoy! Perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large soup pot, heat olive oil or butter over medium heat. Add the diced onion (and celery if you’re using it). Sauté for about 4-5 minutes until the onions are softened and translucent. This will create a great base flavor for your soup!
2. Adding Garlic:
Stir in the minced garlic and let it cook for about 30 seconds, just until it becomes fragrant. Be careful not to let it burn!
3. Adding Vegetables:
Now, toss in the sliced carrots and diced potatoes. Give everything a good stir to combine the flavors.
4. Making the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the thyme, parsley, rosemary (if using), salt, and pepper. Let the vegetables cook until tender, about 15-20 minutes.
5. Prepare the Chicken:
If you haven’t cooked the chicken yet, this is the time! Poach the chicken breasts in lightly salted boiling water or broth until fully cooked, then shred the meat using two forks.
6. Cooking the Noodles:
Add the shredded chicken and egg noodles to the simmering soup. Cook according to the noodle package instructions, usually about 7-10 minutes, until the noodles are tender but not overcooked.
7. Final Seasoning:
Taste your soup and adjust the seasonings with a bit more salt and pepper if needed. This is where you can make it just right for you!
8. Serve and Enjoy:
Serve your chicken noodle soup hot, garnished with freshly chopped parsley. Sit back, relax, and enjoy every comforting spoonful!
This recipe creates a wholesome, hearty chicken noodle soup, filled with tender chicken, vibrant vegetables, and soft egg noodles in a flavorful broth. Perfect for warming the heart and soul! Enjoy your meal!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup once your vegetables have cooked. This will enhance the flavor and make the process quicker!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles on hand, you can substitute with other types of noodles, like rotini or bowtie pasta. Just adjust the cooking time according to the noodle package instructions!
How Do I Store Leftover Soup?
Store any leftover chicken noodle soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of broth if the soup thickens too much.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to mix in other vegetables you enjoy, like peas, green beans, or corn. Just make sure to chop them into bite-sized pieces and add them to the pot according to their cooking times for a perfect texture.
