Easy Chicken Noodle Soup With Egg Noodles Recipe

When it comes to comfort food, few dishes rival the soothing warmth of a bowl of chicken noodle soup. This Easy Chicken Noodle Soup With Egg Noodles is perfect for busy weeknights or when you’re craving something warm and comforting. With a handful of fresh ingredients and minimal prep time, this recipe will quickly become your go-to for a delicious and hearty meal.

Ingredients Breakdown

To make this easy chicken noodle soup, you’ll need the following ingredients:

• 1 tablespoon olive oil: Adds richness and helps sauté the vegetables.
• 1 medium yellow onion, diced: Provides a sweet and savory base for the soup.
• 1 cup sliced carrots: Adds color, sweetness, and nutrition.
• 1 cup diced celery: Contributes to the soup’s classic flavor and aroma.
• 2 tablespoons minced garlic: Enhances the overall flavor with a hint of warmth.
• 8 cups chicken broth or stock: Forms the foundation of the soup, bringing rich flavor.
• 2 pounds boneless, skinless chicken breasts: Supplies the essential protein and heartiness.
• 2 teaspoons freshly cracked black pepper: Adds a subtle heat.
• 1 ½ teaspoons kosher salt: Enhances the flavor of all the ingredients.
• 1 teaspoon dried oregano: Provides a fragrant, earthy undertone.
• 1 teaspoon minced fresh thyme: Adds a touch of freshness and complexity.
• 2 bay leaves: Infuses the soup with a subtle, aromatic flavor.
• 6 oz egg noodles (or your favorite small pasta noodles): The star of the soup, giving it a comforting texture.

Key Ingredient Highlights

Egg noodles are the hero of this chicken noodle soup recipe. Their tender, chewy texture makes them ideal for soaking up the flavorful broth. Unlike regular pasta, egg noodles have a richer flavor, thanks to the addition of eggs in the dough. They cook quickly and hold their shape well in the soup, making each bite delightful.

Step-by-Step Preparation Guide

1. Sauté the Vegetables

Begin by heating a large Dutch oven over medium heat. Add 1 tablespoon of olive oil, then stir in the diced onion, sliced carrots, and diced celery. Sauté the vegetables for about 4 minutes, or until they start to soften and release their aroma. This process forms the base of your soup, adding depth and flavor.

2. Add Garlic and Broth

Next, add the minced garlic to the pot and sauté for an additional minute until fragrant. Pour in the 8 cups of chicken broth or stock, ensuring all the vegetables are submerged. This broth is the foundation of your soup, providing a rich, savory base.

3. Cook the Chicken

Place the 2 pounds of boneless, skinless chicken breasts into the pot. Season with 1 ½ teaspoons of kosher salt, 2 teaspoons of freshly cracked black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of minced fresh thyme. Add the 2 bay leaves for extra flavor. Bring the mixture to a simmer over medium-low heat, cover the pot with the lid slightly askew, and let it cook for about 15 minutes or until the chicken is tender and easily shredded.

4. Shred the Chicken

Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot, allowing it to soak up the delicious flavors of the broth.

5. Cook the Noodles

Bring the soup to a low boil and add the 6 oz of egg noodles. Cook for 6 to 7 minutes, or until the noodles are al dente. Be careful not to overcook, as they will continue to soften in the hot broth.

6. Serve and Enjoy

Remove the bay leaves and serve the soup warm. Garnish with freshly chopped parsley and pair it with your favorite bread or crackers for a complete meal.

Cooking Tips

• Use Fresh Herbs: Fresh thyme adds a burst of flavor to the soup. If you don’t have fresh herbs, dried herbs will work too.
• Don’t Overcook the Chicken: Cook the chicken until it’s just tender enough to shred easily. Overcooking may cause it to become tough.
• Monitor the Noodles: Egg noodles cook quickly, so keep an eye on them to prevent them from becoming too soft.

Common Mistakes to Avoid

• Adding Noodles Too Early: Add the egg noodles toward the end of the cooking process to avoid mushy noodles.
• Forgetting to Taste the Broth: Always taste your broth before serving and adjust the seasoning with salt and pepper as needed.
• Overcooking the Vegetables: Sauté the vegetables until they are just softened. Overcooking can lead to mushy vegetables that lose their flavor.

Serving Suggestions

For a heartier meal, serve your chicken noodle soup with a slice of crusty bread or a side of freshly baked dinner rolls. For added flavor, top the soup with freshly grated Parmesan cheese or a dollop of sour cream. A side salad with a light vinaigrette can provide a refreshing contrast to the warm, savory soup.

Variations and Swaps

• Swap the Noodles: If you don’t have egg noodles, try using any small pasta like macaroni, ditalini, or fusilli.
• Add More Veggies: Enhance the nutritional content by adding spinach, kale, zucchini, or peas.
• Make It Creamy: For a creamier texture, add a splash of heavy cream or a spoonful of Greek yogurt just before serving.

Storage and Leftovers

Store any leftover chicken noodle soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat until hot. If the noodles have absorbed too much broth, you can add a bit of extra chicken stock or water to adjust the consistency.

For longer storage, freeze the soup (excluding the noodles) in a freezer-safe container for up to 3 months. When ready to serve, thaw in the refrigerator overnight and cook fresh noodles to add to the reheated soup.

FAQs About Chicken Noodle Soup

• Can I use rotisserie chicken instead of cooking fresh chicken?
  Absolutely! Using rotisserie chicken is a great time-saver. Just shred the meat and add it to the soup during the final steps of cooking.
• How can I make the soup gluten-free?
  Substitute the egg noodles with a gluten-free pasta or rice.
• Can I make this soup in a slow cooker?
  Yes, you can! Sauté the vegetables first, then transfer all ingredients except the noodles to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the noodles during the last 30 minutes.

Conclusion

This Easy Chicken Noodle Soup With Egg Noodles is the perfect comfort food for any occasion. Whether you’re feeling under the weather, craving a warm meal, or looking for a simple recipe that pleases everyone, this soup checks all the boxes. Give it a try and let us know how it turned out in the comments below!

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