Name: Best Chicken Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely diced; 1 cup sliced carrots; 1 cup diced celery; 2 tablespoons minced garlic; 8 cups chicken broth or stock; 2 pounds boneless, skinless chicken breasts; 2 teaspoons freshly cracked black pepper; 1 1/2 teaspoons kosher salt; 1 teaspoon dried oregano; 1 teaspoon minced fresh thyme; 2 bay leaves; 6 oz egg noodles

Best Chicken Noodle Soup with Egg Noodles. There’s something undeniably comforting about a steaming bowl of chicken noodle soup. It’s the ultimate hug in a bowl, a culinary balm that soothes the soul and warms you from the inside out, especially when you’re feeling under the weather or just craving a taste of home. What makes this particular version, the Best Chicken Noodle Soup with Egg Noodles, so universally beloved? It’s the perfect harmony of tender, shredded chicken, savory broth, and those delightfully chewy egg noodles that soak up all that incredible flavor. Unlike thinner pasta varieties, egg noodles provide a satisfying texture that holds up beautifully throughout the cooking process, ensuring every spoonful is a delight. This isn’t just any soup; it’s a masterpiece of simplicity and flavor, a dish that has been a favorite for generations, and one that will undoubtedly become a staple in your recipe repertoire. Get ready to discover why this is truly the Best Chicken Noodle Soup with Egg Noodles you’ll ever make!

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, finely diced
1 cup sliced carrots (about 2 medium carrots)
1 cup diced celery (about 2 stalks)
2 tablespoons minced garlic (about 4-6 cloves)
8 cups chicken broth or stock (low-sodium is recommended to control saltiness)
2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons freshly cracked black pepper
1 1/2 teaspoons kosher salt (adjust to taste)
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles (or your favorite small pasta noodles like ditalini or rotini)

Preparing the Soup Base

Sautéing the Aromatics

Begin extract by heating the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add your finely diced yellow onion. Sauté the onion, stirring occasionally, for about 5-7 minutes until it becomes translucent andgin extractst begins to soften. This process helps to release the natural sweetness of the onion and build a foundational flavor for your soup. Don’t rush this step; a well-softened onion makes a world of difference.
Next, introduce the sliced carrots and diced celery to the pot. Continue to cook, stirring frequently, for another 5-7 minutes. You want these gin extractetables to begin to soften slightly but still retain a bit of their firmness. This is often referred to as sweating the vegetables. This gentle cooking process prevents them from becoming mushy later in the soup and allows their distinct flavors to meld together beautifully.
Finally, add the minced garlic to the pot. Stir it in with the onions, carrots, and celery and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your soup. A quick sauté is all that’s needed to unlock its aromatic power.

Building the Broth and Cooking the Chicken

Simmering and Infusing Flavors

Pour in the 8 cups of chicken broth or stock. If you’re using low-sodium broth, this is where you’ll add your salt and pepper. Add the 2 teaspoons of freshly cracked black pepper and 1 1/2 teaspoons of kosher salt at this stage. Stir everything to combine.
Now, it’s time to add your chicken. Place the 2 pounds of boneless, skinless chicken breasts or thighs directly into the pot with the broth and vegetables. Add the dried oregano, minced fresh thyme, and the 2 bay leaves. These herbs and aromatics will infuse the broth with wonderful depth and complexity as the soup simmers. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes. This allows the chicken to cook through and the flavors to meld. The exact cooking time for the chicken will depend on its thickness.

Finishing Touches and Serving

Adding Noodles and Final Adjustments

Once the chicken is cooked through and tender, carefully remove it from the pot using tongs and place it on a clean cutting board. The broth should have a lovely aroma at this point.
While the chicken cools slightly, increase the heat of the broth to a medium-high setting and bring it back to a rolling boil. Add the 6 oz of egg noodles (or your chosen pasta). Cook the noodles according to the package directions, usually around 7-10 minutes, until they are al dente. Be sure to stir occasionally to prevent the noodles from sticking together or to the bottom of the pot. Overcooked noodles can become mushy, so keep an eye on them.
While the noodles are cooking, shred or dice the slightly cooled chicken into bite-sized pieces. Once the noodles are cooked, return the shredded or diced chicken to the pot. Stir gently to distribute the chicken throughout the soup.
Taste the soup and adjust the seasoning as needed. You might want to add a pinch more salt or a grind of black pepper, depending on your preference. Remove and discard the bay leaves before serving; they’ve done their job of imparting flavor and are no longer needed. Ladle the steaming hot chicken noodle soup into bowls and enjoy this comforting classic.

Conclusion:

And there you have it – the recipe for what I truly believe is the Best Chicken Noodle Soup with Egg Noodles! This comforting classic is more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings, feeling under the weather, or simply when you crave something deeply satisfying. We’ve carefully crafted this recipe to bring out the richest chicken flavor and ensure those tender egg noodles soak up every drop of savory broth. Serve it piping hot, garnished with fresh parsley, and prepare for smiles all around. Don’t be afraid to experiment with different herbs like thyme or rosemary, or even add a splash of lemon juice for an extra zesty kick. Remember, the best part of cooking is making it your own! I encourage you to try this recipe and share the joy it brings.

Frequently Asked Questions:

Can I make this Best Chicken Noodle Soup with Egg Noodles ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. You may need to add a little extra broth or water when reheating, as the noodles will absorb some liquid.

What kind of chicken should I use for the Best Chicken Noodle Soup with Egg Noodles?

For the most flavorful broth, I recommend using bone-in chicken pieces like thighs or a whole chicken. The bones release collagen and create a richer, more delicious soup base. You can also use boneless, skinless chicken breast or thighs, but the broth might be slightly less robust.

Can I substitute the egg noodles?

While egg noodles are key to this recipe’s name and classic appeal, you can certainly use other pasta shapes like elbow macaroni, ditalini, or even small shells if you prefer. Just be mindful of the cooking time as it might vary.