Steam on the windows. Big pot on the stove. Chicken noodle soup with egg noodles is one of those recipes that just brings you back warm hands, buttered saltines, and someone humming in the kitchen. It’s trending again for a reason: everyone’s craving real comfort. This one’s easy to follow, big on flavor, and ready in under an hour.
This isn’t just a homemade soup recipe it’s dinner magic. Shredded chicken, rich broth, and wide, dreamy egg noodles you can slurp up without shame. It’s cozy, pantry-friendly, and simpler than it looks. Think: all the goodness of a slow-simmered chicken noodle soup recipe homemade, but streamlined. Full details in the blog!
I grew up watching my abuelita make broth with whatever she had a little arroz con pollo one night, chicken soup the next. I test every batch myself, making sure flavors are layered just right. And I’ve got a clever seasoning twist you’ll want to try!
Why You’ll Love This Chicken Noodle Soup with Egg Noodles
This recipe feels like home in a bowl. It’s loaded with tender chicken, velvety egg noodles, and a perfectly seasoned broth. Here’s why you’ll want to bookmark this chicken noodle soup with egg noodles:
Quick Comfort: Ready in under an hour but tastes like it simmered all day.
Beginner-Friendly: Simple steps and no fancy equipment needed.
Customizable: Easily tweak the veggies, herbs, or noodles to suit your pantry or preferences.
Great for Meal Prep: Makes delicious leftoversyour future self will thank you!
Key Ingredients for Success
This recipe uses pantry staples and a few fresh ingredients to create a homemade chicken soup that’s packed with flavor. Here’s a breakdown:
Chicken: Boneless, skinless breasts or thighs work perfectly. They’re cooked in the broth and shredded for tender bites.
Egg Noodles: These wide, slurpable noodles are the star! Feel free to swap with your favorite small pasta if needed.
Veggies: Classic carrots, celery, and onion for depth and sweetness.
Aromatic Seasoning: Garlic, thyme, oregano, and bay leaves create layers of comforting flavor.
Chicken Broth: Opt for a flavorful store-bought stock or homemade if you’ve got it on hand.
Ingredient
Quantity
Swaps
Chicken
2 pounds
Rotisserie chicken (pre-shredded) for convenience
Egg Noodles
6 oz
Small shell pasta, rotini, or spaghetti (broken into pieces)
Chicken Broth
8 cups
Vegetable broth for a lighter flavor
Step-by-Step: How It Works
No need to feel intimidatedthis chicken noodle soup recipe homemade comes together easily in one pot. Let’s break it down:
Start by sautéing onion, carrots, and celery in olive oil for a sweet, aromatic base.
Add garlic for a quick burst of flavor, then pour in the broth, chicken, and seasonings.
Simmer until the chicken is tender, then shred it right in the potit’s a one-bowl wonder!
Bring everything to a gentle boil and stir in the egg noodles. Cook until al dentejust 6–7 minutes!
Serve warm with fresh parsley or a side of crusty bread, and you’re ready to enjoy this homemade chicken soup.
Step
What to Do
Timing
1
Sauté vegetables
5 minutes
2
Add garlic, broth, chicken, and seasonings
1 minute
3
Simmer and shred chicken
15 minutes
4
Add noodles and cook
6–7 minutes
Storage and Reheating Tips
This soup makes excellent leftovers, but here are some tips to keep it tasting fresh:
Refrigerate: Store in an airtight container for up to 5 days. Reheat on the stove or in the microwave, adding a splash of extra broth to combat noodle absorption.
Freezing: For best results, freeze the soup without the egg noodlesthey tend to get mushy. Add fresh noodles when reheating.
Make-Ahead: Prep the soup base in advance (without noodles), then add noodles right before serving for the best texture.
Storage Method
Duration
Pro Tips
Refrigerator
Up to 5 days
Add extra broth when reheating
Freezer
Up to 3 months
Freeze without noodles for best results
Make-Ahead
N/A
Cook noodles fresh for serving
Pro Tips for Success
A few tricks ensure this chicken noodle soup homemade wins every time:
For richer flavor, use bone-in chicken and remove the bones after shredding.
Customize the thickness by simmering longer or adding extra broth, depending on your preference.
Fresh herbs like parsley take this soup to the next leveljust sprinkle some on before serving!
Expert Insight: The Science Behind Comfort in Chicken Noodle Soup
Chicken noodle soup with egg noodles is not only soothing but also nutritionally balanced, combining protein-rich chicken and carbohydrate-from egg noodles to provide sustained energy. The gelatin released from simmered bones enhances gut health, making this classic recipe both satisfying and beneficial.
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Perfecting My Chicken Noodle Soup with Egg Noodles
This chicken noodle soup with egg noodles took several rounds to get just right. Early versions were too watery or lacked depth, and I even once overcooked the noodles until they were mushy. After fine-tuning every detail, this recipe finally brings together comforting broth and tender noodles that feel like a warm hug on a chilly day.
FAQs ( Homestyle Chicken Noodle Soup | A Classic Recipe Packed With Flavor! )
How do I prevent noodles from becoming soggy?
To keep noodles from getting soggy, cook them separately and add them to the soup just before serving. This helps maintain their texture and prevents overcooking. Stir gently when combining so they don’t break apart.
Can I make this recipe ahead of time?
Yes, this dish actually tastes better the next day as flavors meld. Store the soup and noodles separately in the fridge for up to three days. Reheat the soup on the stove and add the noodles just before serving to keep them fresh.
What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for rich flavor and tender meat. They also add body to the broth. If you prefer leaner meat, boneless chicken breast works fine but add a bit of extra seasoning to keep it flavorful.
Can I substitute egg noodles?
Yes, you can swap egg noodles with other pasta like rotini or fettuccine, but cooking times may vary. Choose fresh or dried noodles and add them close to serving to avoid sogginess. Whole wheat noodles add a healthy twist if you like.
How do I make this dish more flavorful?
Enhance flavor by simmering fresh herbs like thyme and parsley in the broth. Adding a splash of lemon juice or a dash of black pepper before serving brightens the taste. Roasting the chicken beforehand also deepens the overall flavor of this homemade soup recipe.
Conclusion
This chicken noodle soup with egg noodles comes together in under an hour, delivering that cozy, homemade comfort everyone craves. Tender chicken, silky noodles, and a flavorful broth make it feel like a warm hug from the kitchensimple, satisfying, and always welcome at the table.
Feel free to swap in your favorite veggies or add a pinch of smoked paprika for a subtle twist. Store leftovers in the fridge for up to five days, or freeze the broth separately to keep noodles perfect. A little tip I love: fresh parsley brightens up this classic homemade soup recipe just beautifully.
Did this one bring back any memories of family meals or chilly evenings? I’d love to see your chicken noodle soup homemade photos and any special tweaks you try. Pass it on to someone who could use a bowl of comfortyou’ll wanna make it again and again.
Yesica Andrews
Chicken Noodle Soup with Egg Noodles: Irresistible Comfort
This homestyle chicken noodle soup with egg noodles is an easy homemade soup recipe that delivers cozy, comforting flavors perfect for any day. Loaded with tender chicken, fresh vegetables, and aromatic herbs, this chicken noodle soup recipe homemade is a warm hug in a bowl that is perfect for busy weeknights or whenever you crave chicken soup recipes homemade.
2 pounds boneless, skinless chicken breasts, or thighs
2 teaspoons freshly cracked black pepper
1 ½ 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
Method
In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery, and sauté for 4 minutes.
Add the garlic and sauté an additional minute. Then stir in the broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Once simmering, cover pot with the lid slightly askew and cook until the chicken is tender and easily shreds, about 15 minutes. Using 2 forks, shred the chicken into the broth in your preferred size.
Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until pasta is al dente.
Serve warm with fresh chopped parsley and your favorite bread or crackers on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on stovetop or microwave, adding extra broth if needed as noodles absorb liquid.
Freezing: Freeze soup without noodles for up to 3 months in an airtight container. Add fresh noodles when reheating to prevent mushy pasta.
Make Ahead: Prepare a big batch for meal prep and add noodles only when ready to serve to keep them from getting soggy.
