Whenever I think of comfort food, Chicken Noodle Soup with Egg Noodles instantly comes to mind. In my kitchen, this soup isn’t just a recipe — it’s a tradition. I grew up watching my mother stir a big pot of chicken soup whenever someone needed a little extra love. The aroma of tender chicken, hearty vegetables, and soft egg noodles would fill our home, making everyone feel safe and cared for.
Now, I carry that tradition into my own cooking. I love preparing this soup for my family, especially on cold, cozy nights. It’s simple, wholesome, and full of flavor — just the way my mother made it, with a few touches of my own. Every spoonful feels like a warm hug, and I’m so excited to share this special recipe with you. Let’s bring that same warmth and comfort into your home today!
Why You’ll Love This Recipe
There’s a reason I keep coming back to this Chicken Noodle Soup with Egg Noodles — it’s simply unbeatable. Every bite brings together tender chicken, hearty broth, and those perfectly chewy egg noodles that soak up all the delicious flavors. I’ve made this recipe so many times, and it never fails to lift spirits and satisfy hunger in the most comforting way.
What makes this version extra special is how easy and flexible it is. Whether you’re cooking for a big family or just a cozy night in, you can have a rich, homemade soup on the table without any stress. I use fresh, wholesome ingredients, and I’ll even share a few of my favorite tips to keep the egg noodles perfectly tender without turning mushy!
This soup is also a wonderful option for busy days when you need something nourishing but don’t want to spend hours in the kitchen. It’s quick, it’s hearty, and it tastes like it’s been simmering all day. Once you try it, I know it’ll become one of your go-to comfort meals too.
Ingredients + Instructions
Ingredients 🥣
- 🍗 2 boneless, skinless chicken breasts (or thighs), diced
- 🥕 2 medium carrots, peeled and sliced
- 🧅 1 small onion, finely chopped
- 🥬 2 celery stalks, sliced
- 🧄 2 garlic cloves, minced
- 🍜 2 cups egg noodles
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried parsley
- 🧂 Salt and pepper, to taste
- 🥣 6 cups chicken broth (low sodium if preferred)
- 🫒 2 tablespoons olive oil
- 💧 1 cup water (optional, for adjusting thickness)
- 🍋 Lemon wedges, for serving (optional)
Instructions 🍴
- Sauté the vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Stir often and cook until the vegetables start to soften, about 5 minutes. - Add the garlic and seasonings:
Toss in the minced garlic, thyme, and parsley. Stir for about 1 minute, just until fragrant — it’ll smell amazing! - Cook the chicken:
Add the diced chicken to the pot. Season with a little salt and pepper. Stir and cook until the chicken pieces are no longer pink on the outside. - Pour in the broth:
Carefully pour in the chicken broth (and water if using). Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes, allowing the flavors to deepen. - Add the egg noodles:
Stir in the egg noodles and cook for another 6–8 minutes, or until the noodles are tender but not mushy.
Chef Joudia’s Tip: Don’t overcook the noodles — they continue softening in the hot broth even after the heat is off! - Final seasoning:
Taste the soup and adjust the salt and pepper if needed. If you like a slightly thinner broth, add a bit more water. - Serve and enjoy:
Ladle the hot soup into bowls and serve with a squeeze of fresh lemon for a bright, fresh flavor!
Serving Tips + Nutrition Info
Serving Tips 🍋🥣
I love serving this Chicken Noodle Soup with Egg Noodles fresh off the stove when it’s piping hot and full of cozy flavors. A sprinkle of fresh parsley on top adds a lovely touch of color and brightness. For an extra comforting meal, you can pair it with warm flatbread or a simple green salad. If you like a hint of citrus, squeeze a little lemon juice over your bowl just before eating — it really lifts the whole dish!
If you have leftovers, let the soup cool completely before transferring it into airtight containers. It keeps beautifully in the refrigerator for up to 3 days. Just reheat gently on the stove, adding a splash of broth or water if the noodles have soaked up too much liquid.
Chef Joudia’s Tip: If you’re making this soup ahead of time, cook the noodles separately and add them just before serving to keep them perfectly tender.
Estimated Nutrition Info (per serving) 🌿
(based on 6 servings)
- Calories: 280 kcal
- Protein: 20g
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 2g
- Sodium: 620mg
(Note: Nutrition may vary slightly based on exact ingredients used.)
FAQs ❓🍲
Can I use egg noodles in chicken noodle soup?
Yes, absolutely! Egg noodles add a rich, tender texture that makes the soup even more comforting. Their slightly chewy bite pairs wonderfully with the hearty chicken broth.
Is it better to cook egg noodles before adding to soup?
If you’re serving the soup immediately, you can cook the egg noodles right in the broth for extra flavor. But if you’re planning to store leftovers, it’s better to cook the noodles separately and add them when reheating. This keeps them from getting overly soft.
What kind of noodles are best for chicken noodle soup?
For a traditional, cozy feel, wide egg noodles are my favorite. They hold their shape well and soak up the broth beautifully. However, you can also use small pasta shapes like orzo or thin vermicelli if you prefer.
How do you keep egg noodles from getting mushy in chicken noodle soup?
To avoid mushy noodles, slightly undercook them (al dente) and add them at the very end of cooking. If storing the soup, keep the noodles separate until serving time.
Closing Message from Chef Joudia ❤️
I’m so happy to share this comforting bowl of Chicken Noodle Soup with Egg Noodles with you. It’s a recipe close to my heart — simple, nourishing, and filled with warmth. I hope it brings as much comfort and joy to your home as it does to mine. Happy cooking, and may every spoonful warm your soul!
