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    Home » Soup

    Chicken Soup with Egg Noodles

    Published: Jul 27, 2020 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    With tons of chicken and vegetables, this healthy, hearty Chicken Noodle Soup with egg noodles is perfect for days when you need to put a little love in your bowl. This large soup recipe is ready in a little over an hour, and is as filling as it is healthful. 

    Bowl of chicken soup in front of hot sauce bottle and pot of soup

    Chicken Noodles Soup is my go-to recipe when a friend or neighbor needs a comforting meal. I like to think I’m delivering a little bit of love with every pot.There aren't any flashy techniques or special secret ingredients, but I give you all the necessary  tips to make this chicken soup perfectly.

    For more comfort on a plate, try Homemade Chicken Pot Pie and Italian Wedding Soup.

    Make this recipe tonight!

    This recipe is budget friendly and big enough for lots of leftovers.

    This is a very easy recipe that uses common ingredients.

    The chicken comes out amazingly tender.

    Using prepared broth add tons of flavor without hours cooking.

    Ingredients

    Ingredients on cutting board
    • Chicken Breast- Breast meat cooks up more quickly and has very little fat to break down. The lean meat also keeps your broth from getting too greasy.
    • Broth- Making broth isn’t hard, but making a good one is time consuming. Using store bought is a nice shortcut that doesn’t take anything away from how delicious this soup will be.

    Instructions

    Step 1

    • Start by preparing the vegetables. Wash the celery stalks and remove tops and bottoms. Wash and peel carrots. Cut the celery and carrots into ½ inch pieces. 
    •  Cut the bottom of the onion off and cut in half. Then remove the onion skin and cut into a fine dice. The pieces should be very small so they almost disappear in the broth.
    chopped root vegetables in soup pot

    Step 2

    • Heat a large soup pot on medium heat. 
    • Add olive oil to the pot. 
    • Add the diced vegetables and saute until the onions are translucent. 
    • Season the vegetables with dry spices, salt, and pepper.
    sauteed vegetables with seasoning in soup pot

    Step 3

    • Add the broth and water to the pot and bring to a low simmer.
    • Add the chicken breasts to the pot. Cook on a low simmer for 30 minutes.
    Chicken breast going into soup broth

    Step 4

    • Remove the chicken from the pot and shred the chicken breasts.
    •  Cut any large shreds into smaller bite sized pieces.
    • Return the chicken to the soup and let simmer for 15 more minutes.
    shredded chicken breast on wood cutting board

    Step 5

    • Boil water in a separate pot and cook ½ pound of egg noodles according to package instructions. 
    • When serving, add noodles to the bottom of each bowl and pour hot soup over the top. 
    • Store extra noodles in a plastic container. Add a ¼ of a cup of broth to the noodles to help keep them separated.
    cooked egg noodles in a blue bowl
    What is the best way to cook chicken for Chicken Noodle Soup?

    Gently simmering chicken pieces is the best way to get tender pieces of meat in the soup and to add flavor. You can use Chicken on the bone with the skin removed if you want a richer soup. I use chicken breasts for a healthier soup and lighter broth. 

    Bring the veggies and broth to a low simmer and then add the chicken. You don’t want to bring the broth to a rolling boil because it can actually make the chicken tough.

    Which is better for making chicken soup: stock, broth, or bouillon cubes?

    Each of these items has a place in a well stocked kitchen. I use stock when I want to add salt and depth, but I want to add more of my own spices. It is great for gravies and sauces. 

    Broth and bouillon can be used for the same purposes. Broth is very flavorful and fully spiced. 

    Bouillon cubes are just dehydrated, concentrated broth that can be added to hot water and reconstituted. They are great for making soups in a short amount of time and when you don’t have a fully stocked spice cabinet.

    What is the best noodle for this recipe?

    A broad egg noodle is best for this soup. It is hearty and rich and absorbs the flavor of the broth.

    Tips

    I recommend boiling noodles separately and keeping them separate. When you add noodles to soup, they absorb all of the liquid. You lose the broth and ruin the noodles because they get thick and gummy.

    Adding the noodles to the soup is fine if you are going to finish the pot the same day you make the soup. If you intend to have leftovers, you should keep noodles separate. 

    The size of the vegetables in soup can make a big difference. You want to be able to get a little bit of everything onto each spoonful. This chicken noodle soup starts with the very basic onion, celery, and carrot base. Chop onion small so that as they cook they nearly disappear into the soup. 

    Cut carrots and celery a bit larger (around ½ inch) and into somewhat even pieces. Pieces that are a bit larger will stay together and be really pleasant to eat.

    Chicken noodles soup in a white bowl with a side of crackers

    Chicken Noodle Soup is one of my family favorites. We also love Hearty Meat Lasagna , Chicken Tortilla Soup, and Split Pea Soup.

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    If you Love this recipe; leave a 5 star review!

    📖 Recipe

    close up of chicken noodle soup with spoon

    Chicken Soup with Egg Noodles

    With tons of chicken, vegetables, and thick egg noodles, this healthy Chicken Soup with Egg Noodles is perfect for days when you need to put a little love in your bowl. This large soup recipe is ready in a little over an hour, and is as filling as it is healthful.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American Classic
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Servings: 8
    Calories: 311kcal
    Author: Diana Reis

    Ingredients

    • 1 Lb Boneless Skinless Chicken Breasts
    • 1 Medium Yellow Onion
    • 4 Carrots
    • 4 Celery Stalks
    • 2 Tbsp Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Dry Thyme
    • 1 teaspoon Chili Powder
    • 8 Cups Chicken Stock
    • 4 Cups Water
    • ½ Lb Egg Noodles

    Instructions

    • Prepare your vegetables by peeling and chopping the onion into a fine dice. Next wash and peel carrots and cut into ½" pieces. Clean the celery and cut into ½" pieces as well.
    • Heat a large soup pot on medium heat. Add olive oil to the pot. Then add chopped vegetables and saute. Once the onions have softened slightly, add the salt, pepper, chili powder, and dry thyme. Continue cooking the seasoned veggies until they onions are translucent.
    • Add 8 cups of broth and 4 cups of water to the pot and stir in the vegetables to make sure nothing is stuck to the bottom of the pot. Bring the broth to a low simmer.
    • Add boneless skinless to the bottom and simmer on low for 40 minutes. After 40 minutes remove the chicken from the pot and shred into small pieces and return them to soup. Let the soup simmer for another 10 minutes.
    • In a separate pot boil egg noodles. Salt the water generously and cook egg noodles according to the package.
    • Serve by placing a generous portion of egg noodles on the bottom of a bowl and ladle over soup.

    Notes

    Chop onion small so that as they cook they nearly disappear into the soup. The onions should be a fine dice.
    Cut carrots and celery a bit larger (around ½ inch) and into somewhat even pieces. Pieces that are a bit larger will stay together and be really pleasant to eat.
    Gently simmering chicken pieces is the best way to get tender pieces of meat in the soup and to add flavor. You can use Chicken on the bone with the skin removed if you want a richer soup. I use chicken breasts for a healthier soup and lighter broth.
    I recommend boiling noodles separately and keeping them separate. When you add noodles to soup, they absorb all of the liquid. You lose the broth and ruin the noodles because they get thick and gummy. 

    Nutrition

    Calories: 311kcal | Carbohydrates: 33g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 739mg | Potassium: 659mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5232IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 5 votes

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      Recipe Rating




    1. Kelly Anthony says

      March 23, 2020 at 6:42 pm

      5 stars
      You had me at filling and healthy. I'm always looking for meals that are packed with flavor and nutrients and this hearty chicken noodle soup looks perfect.

      Reply
    2. Lisa | Garlic & Zest says

      March 23, 2020 at 7:08 pm

      5 stars
      Times like these call for a homestyle classic like this chicken noodle soup. I feel better already!

      Reply
    3. Sisley White says

      March 23, 2020 at 7:17 pm

      5 stars
      I would love this comforting dish tonight. So full of flavour and absolutely good for the body and soul.

      Reply
    4. kim says

      March 23, 2020 at 7:19 pm

      5 stars
      Love this recipe! Such a tasty and easy soup. I will definitely be making this one again!

      Reply
    5. michele says

      March 23, 2020 at 8:10 pm

      5 stars
      Thanks so much for this recipe and the tip on boiling noodles separately and keeping them separate. My soup always turned out gummy so now I know why!

      Reply
    6. Katherine Tino says

      December 18, 2020 at 3:45 am

      Most recipes say to cook egg noodles in the soup but i totally agree with you....cook separately or else they’ll absorb all broth. Excellent recipe. Making it now!

      Reply
      • Diana Reis says

        December 18, 2020 at 3:59 am

        If I’m feeding a big group and expect it all to be eaten, I’ll just throw the noodles in. I like to make a big batch for my little family and eat it all week! Enjoy!

        Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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