Chicken Noodle Soup with Egg Noodles

This easy chicken noodle soup with egg noodles is one of those dishes that wraps you in a warm hug. Imagine coming home after a long day, the air crisp and cool outside, and knowing that a steaming bowl of savory chicken soup is waiting for you. The aroma alone can brighten your mood! The best part? You can whip it up in one pot, making cleanup a breeze. With chunky veggies, tender chicken, and those cozy egg noodles soaking in the rich, flavorful broth, it’s comfort food at its finest. Whether you’re nursing a cold or just in need of a bit of culinary warmth, this recipe is a quick and satisfying solution to fill your belly and soothe your soul.

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Why This Recipe Works

This easy chicken noodle soup recipe stands out because it’s crafted for simplicity and flavor. Using just one pot means minimal cleanup, and the combination of fresh ingredients ensures a hearty meal that’s rich in nutrients. The egg noodles provide a comforting texture that absorbs the delicious broth, making each bite satisfying. With each spoonful, you’ll find a blend of savory and herbal notes that elevate the classic dish.

Why You’ll Love This Easy Chicken Noodle Soup with Egg Noodles

Everyone loves a comforting bowl of chicken noodle soup, and this recipe brings that cozy nostalgia to your table in under an hour. Whether you’re battling a cold or simply in the mood for something heartwarming, this dish is designed to warm your soul and satisfy your cravings. Plus, the straightforward steps allow even novice cooks to create a fantastic meal that tastes like it simmered all day.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, 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 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

Preparing the Aromatic Base

Sauté the Vegetables

To kick off the cooking process, grab a large Dutch oven and set it over medium heat. Pour in the olive oil and let it warm up. Then, stir in the diced onion, sliced carrots, and diced celery. Sauté these lively veggies for about 4 minutes until they start to soften. The colors and scents will brighten your kitchen!

Add Garlic for Flavor

Next, toss in the minced garlic. Sauté for an additional minute, allowing the aroma to fill your kitchen. Your senses will awaken with the enchanting scent of garlic, setting the stage for the delicious soup to come.

Creating the Soup Base

Combine Broth and Chicken

Now, it’s time to create the heart of your soup. Carefully pour in the chicken broth, and add the boneless chicken breasts. Season with kosher salt, cracked black pepper, dried oregano, minced thyme, and bay leaves. Bring this glorious mix to a gentle simmer over medium-low heat.

Shred the Chicken

When the broth is bubbling deliciously, cover the pot with the lid slightly ajar. Let the chicken cook until it’s tender, about 15 minutes. Once it’s ready, remove the chicken and shred it using two forks before returning the shredded meat to the pot. It’ll blend beautifully with the broth, creating a heartwarming flavor.

Adding the Noodles

Cook the Egg Noodles

Bring the soup to a low boil, then add in the egg noodles. Cook them for 6 to 7 minutes, or until the pasta is al dente, absorbing the rich flavors of the broth. This is where the magic happens—the noodles will soak up all that goodness and become a delightful addition to your soup.

Serving Suggestions

Serve your warm soup with freshly chopped parsley sprinkled on top. This little touch adds a burst of color and freshness to the dish. For a complete meal, consider pairing it with crusty bread or crispy crackers. The combination is almost too good to resist.

Tips for Success

• Make sure the chicken is fully cooked and shreds easily for that smooth texture.
• Don’t hesitate to adjust the seasoning to taste; feel free to add more herbs or spices to suit your palate.

Variations

• For a healthier twist, consider swapping half of the egg noodles for zucchini noodles or whole grain pasta.
• Want more color and nutrition? Add more vegetables like spinach or kale, which will blend beautifully into the soup.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well; portion it out and freeze for quick meals later. Just reheat when you’re ready to enjoy.

Pairing Ideas

• A fresh garden salad alongside is a great option.
• Complement your soup with a slice of homemade or store-bought garlic bread for that perfect sidekick.

FAQs

1. Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken can save you time. Just add the shredded chicken to the broth during the last few minutes of cooking.

2. What can I use instead of egg noodles?
Feel free to substitute with any small pasta, such as fusilli or ditalini, or even gluten-free noodles if necessary.

3. Is this soup good for meal prep?
Absolutely! It stores well and can be made in advance for a busy week.

4. How can I make it spicier?
Add crushed red pepper flakes or a dash of hot sauce while cooking to give it an extra kick.

5. Can I add more vegetables?
Definitely! Vegetables like peas or corn work great in chicken noodle soup.

This easy chicken noodle soup with egg noodles is a timeless classic that brings warmth and comfort to your dinner table. Its simplicity makes it perfect for weeknight cooking, while the hearty flavors create a satisfying experience for anyone who enjoys good food. Whether you’re feeling under the weather or just want something cozy, this recipe ticks all the boxes, serving up love in a bowl.

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