When I think back to childhood winters, nothing warmed our kitchen quite like a steaming pot of chicken noodle soup with egg noodles. My grandmother always insisted on wide egg noodles because, as she’d say, “they soak up the broth like nothing else.” I remember sitting at the table, listening to the gentle bubbling of the pot, and waiting eagerly for that first comforting spoonful. It wasn’t just soup it was a hug in a bowl.
That memory inspires this recipe today. This version is everything you love about classic chicken noodle soup, but with the heartiness and authenticity that only egg noodles bring. Their soft yet sturdy texture makes them perfect for soaking up a golden, flavorful broth while still holding their shape. If you’ve ever been disappointed by mushy noodles in soup, don’t worry I’ll share the secret to keeping them perfectly tender every time.
In this recipe, you’ll learn how to make a rich chicken broth from scratch, the best way to cook egg noodles so they don’t fall apart, and how to store everything properly so leftovers taste just as comforting as the first bowl. Whether you’re making this as a weeknight family meal or as a soothing dish for a loved one under the weather, this hearty soup will become your go-to recipe.
By the end, you’ll not only master the art of cooking chicken noodle soup with egg noodles, but you’ll also have a family favorite that feels timeless, nourishing, and made with love.
Chicken Noodle Soup with Egg Noodles
Ingredients
Method
- Place chicken, onion, celery, carrots, garlic, bay leaf, and thyme in a pot. Cover with water and simmer 45 minutes.
- Remove chicken, shred meat, discard bones and skin.
- Sauté carrots, celery, and onion in butter until softened.
- Strain broth, return to pot, add vegetables and shredded chicken. Simmer 15 minutes.
- Cook egg noodles separately until al dente. Toss with butter.
- Add noodles to bowls before ladling in broth and chicken.
Notes
Why Egg Noodles are the Perfect Choice for Chicken Soup
When you’re craving a comforting bowl of chicken noodle soup, the noodles you choose can make or break the experience. That’s why chicken noodle soup with egg noodles stands out as the ultimate version of this classic dish. Egg noodles have a unique texture that other pasta shapes just can’t match. Made with flour and eggs, they have a richer taste and a tender bite that feels more homemade, even if you buy them from the store.
The key advantage of egg noodles lies in their slightly porous surface. As they cook, they soak up the flavorful broth beautifully, becoming infused with the savory notes of chicken, carrots, celery, and herbs. This makes every spoonful satisfying, hearty, and deeply flavorful. Other pasta shapes, like rotini or penne, might hold broth on the outside, but they won’t absorb it in the same way. That’s why using egg noodles creates a truly authentic and comforting bowl of soup.
Another reason egg noodles shine in hearty soups is their sturdiness. Wide or extra-wide egg noodles hold up well without turning soggy, even after sitting in hot broth for a while. Compared to regular pasta, they maintain their integrity, giving each bite a satisfying chew. When you’re preparing a family-sized pot of soup, you want noodles that remain enjoyable from the first serving to the leftovers the next day.
So whether you’re making a quick chicken noodle meal with tender chicken breast or a slow-simmered broth with bone-in chicken, egg noodles are the perfect match. They don’t just complement the broth they complete it, turning simple ingredients into a hearty meal that warms you from the inside out.
The Simple Ingredients You’ll Need
One of the best parts about making chicken noodle soup with egg noodles is how simple the ingredient list is. You don’t need anything fancy, just wholesome basics that come together in the most comforting way. Here’s what you’ll want to gather before you begin:
- Chicken (bone-in or breast, depending on your preference)
- Egg noodles (wide, extra-wide, or homestyle)
- Carrots, celery, and onion (the classic mirepoix)
- Garlic for depth of flavor
- Fresh parsley and thyme
- Bay leaf
- Salt and black pepper
- A touch of butter or olive oil
These are pantry-friendly ingredients, but each one has a role in building flavor and texture. Now, let’s take a closer look at the two most important components:
The Best Chicken for a Flavorful Broth
If you want a rich, golden broth, bone-in chicken is the way to go. Simmering bone-in thighs or drumsticks releases collagen, which creates a silky texture that feels nourishing and hearty. That said, chicken breast also works if you prefer a leaner option.
Choosing Your Egg Noodles
Not all egg noodles are the same. Wide egg noodles are classic, soaking up broth without falling apart. Extra-wide noodles make the soup even heartier, while homestyle egg noodles have a rustic, chewy texture that feels close to homemade. Whichever you choose, egg noodles bring the authentic, old-fashioned touch that defines this soup.
With just these ingredients, you’re ready to make a bowl of chicken noodle soup that’s not only healthy and hearty but also deeply satisfying.
How to Make Chicken Noodle Soup with Egg Noodles (Step-by-Step)
Making a pot of chicken noodle soup with egg noodles is easier than you might think. Follow these steps for a soup that’s flavorful, hearty, and just right every time.
Step 1: Make the Rich Chicken Broth
Place bone-in chicken pieces in a large pot with onion, celery, carrots, garlic, bay leaf, and fresh herbs. Cover with cold water and bring to a simmer. Skim off any foam that rises to the top, then let it simmer gently for about 45 minutes to build a golden, flavorful broth.
Step 2: Shred the Chicken
Once the chicken is cooked through, remove it from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin. This shredded chicken will go back into the soup later, adding protein and heartiness.
Step 3: Sauté the Vegetables (Mirepoix)
In a separate pan, melt a little butter or oil. Add diced carrots, celery, and onion, and cook until tender and fragrant. This step deepens the flavor of the vegetables before they join the broth.
Step 4: Combine and Simmer
Strain the broth to remove solids, then return it to the pot. Stir in the sautéed vegetables and shredded chicken. Simmer everything together for another 15 minutes to let the flavors blend.
Step 5: Cook the Egg Noodles
Cook the egg noodles separately in salted water until just al dente. Drain and toss with a touch of butter to prevent sticking. Add them to each bowl of soup when serving to keep them tender, never mushy.
With these steps, you’ll master a bowl of chicken noodle soup that’s hearty, nourishing, and perfect for cozy meals.
Pro Tips for Perfect Egg Noodles Every Time
Even the best broth and freshest chicken won’t shine if the noodles don’t turn out right. When making chicken noodle soup with egg noodles, a few simple tricks can help you get perfect noodles every single time.
- Cook Noodles Separately
This is the most important rule. If you cook egg noodles directly in the soup, they’ll absorb too much broth and quickly turn mushy. Instead, boil them separately in salted water, then add them to each serving bowl before ladling in the broth. - Don’t Overcook Them
Egg noodles should be cooked just until al dente. They’ll continue to soften slightly in the hot soup, so pulling them from the water a minute early is a smart move. This ensures they stay tender but never soggy. - Toss with a Touch of Butter or Oil
After draining, coat the egg noodles lightly with butter or olive oil. This keeps them from sticking together and adds a subtle richness that complements the hearty soup. - Choose the Right Size
Wide egg noodles are the traditional choice for chicken noodle soup, but if you like extra heft, go for extra-wide or rustic homestyle noodles. Each has a slightly different texture, so you can experiment to find your favorite. - Portion Carefully
When storing leftovers, keep the noodles separate from the broth. This way, they won’t break down overnight, and you’ll enjoy the same hearty meal when reheating.
With these simple tips, your chicken noodle soup will always deliver tender, flavorful noodles.
Storing, Freezing, and Reheating Instructions
One of the best things about making a big pot of chicken noodle soup with egg noodles is that it can stretch into multiple meals. But storing it properly is the key to keeping both the broth and noodles delicious.
Refrigerating:
After the soup cools, store the broth and shredded chicken together in an airtight container. Keep the cooked egg noodles separate in another container. This prevents the noodles from soaking up too much liquid and turning mushy. In the fridge, the soup base lasts up to 4 days, while the noodles keep well for about 3 days.
Freezing:
If you want to freeze leftovers, always freeze the broth and chicken without the noodles. Egg noodles don’t freeze well they break apart when thawed. Portion the soup base into freezer-safe bags or containers, leaving space for expansion. Lay bags flat for easy stacking. The broth can stay frozen for up to 3 months.
Reheating:
Warm the soup base in a pot over medium heat until it reaches a gentle simmer. Heat the egg noodles separately by dipping them in boiling water for 1 minute to refresh their texture. Then combine the two in serving bowls. This way, your soup tastes just as hearty and comforting as the day you made it.
Pro Tip: If you’re planning to make this soup specifically for freezing, slightly undercook the vegetables. They’ll hold their texture better when reheated, giving you a fresher taste in every bowl.
Frequently Asked Questions (FAQ)
Can you use egg noodles in chicken noodle soup?
Absolutely. Egg noodles are the classic choice and the reason chicken noodle soup with egg noodles tastes so authentic. Their slightly chewy texture and ability to soak up broth make them ideal for hearty soups.
Is it better to cook egg noodles before adding to soup?
Yes, it’s best to cook egg noodles separately. If you boil them directly in the soup, they’ll absorb too much broth and can become mushy. Cooking them in salted water, then adding them to each serving, keeps the texture just right.
How do you prepare egg noodles for soup?
Cook egg noodles in boiling salted water until al dente. Drain them, then toss with a little butter or olive oil to prevent sticking. Add the noodles to individual bowls before ladling in the hot broth and chicken mixture. This method ensures they remain tender and flavorful.
What can you substitute for noodles in chicken noodle soup?
If you don’t have egg noodles, you can swap in rice, orzo, or even small pasta shapes like ditalini. For a low-carb option, zucchini noodles or spaghetti squash strands work well too. While the flavor will still be comforting, nothing beats the traditional taste of egg noodles in a hearty chicken soup.
Conclusion
At the heart of every cozy meal is a dish that feels like home, and for many families, that’s chicken noodle soup with egg noodles. From its golden broth to the tender chicken and hearty noodles, this recipe is proof that simple ingredients can come together to create something truly comforting.
What makes this soup so special is the balance of flavors and textures. The rich, slow-simmered broth pairs perfectly with shredded chicken, fresh vegetables, and egg noodles that soak up every bit of goodness. By cooking the noodles separately, you keep them tender and never mushy.
Now it’s your turn to bring this dish to life in your kitchen. Gather your ingredients, simmer that broth, and watch how quickly your home fills with the familiar, soothing aroma of homemade chicken noodle soup. Once you’ve tried it, don’t forget to leave a comment and rating to let me know how it turned out I’d love to hear your story.
And if you’re looking for more recipes like this, make sure to follow me on Pinterest for daily inspiration, cooking tips, and plenty of hearty meals that your family will love.
