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Wholesome Homemade Chicken Noodle Soup with Egg Noodles – Easy Recipe

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This hearty chicken noodle soup features tender egg noodles cooked directly in a rich, savory broth, creating a silky texture that clings to the chicken and vegetables. It’s a comforting, family-approved classic born from a happy accident.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 8 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 8 ounces wide egg noodles
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Sauté the aromatics (5 minutes): Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften and the onion becomes translucent.
  2. Add garlic and herbs (1 minute): Stir in the minced garlic, dried thyme, and dried rosemary. Cook for just one minute more until fragrant.
  3. Build the broth (15 minutes): Pour in the chicken broth and add the bay leaves. Bring the mixture to a gentle boil. Carefully place the chicken breasts into the simmering broth. Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
  4. Shred the chicken (5 minutes): Using tongs, transfer the cooked chicken breasts to a clean cutting board. Let them rest for a couple of minutes until cool enough to handle. Using two forks, shred the chicken into bite-sized pieces.
  5. Cook the noodles (8-10 minutes): Return the shredded chicken to the pot. Increase the heat to medium-high and bring the broth back to a gentle boil. Add the wide egg noodles and stir well. Cook according to package directions, usually about 8 to 10 minutes, or until the noodles are tender but still have a slight bite. Stir occasionally.
  6. Finish and season (2 minutes): Remove the pot from the heat. Discard the bay leaves. Stir in the fresh chopped parsley and fresh lemon juice. Taste and season generously with salt and freshly ground black pepper.
  7. Rest and serve (5 minutes): Let the soup sit off the heat for about 5 minutes before serving. Ladle into bowls and enjoy immediately.

Notes

For the best texture, cook the noodles just until al dente as they will continue to soften. Season the broth generously because noodles and chicken absorb salt. For meal prep, store noodles separately to avoid mushiness. To freeze, omit noodles and add fresh ones when reheating.

Nutrition

Keywords: chicken noodle soup, homemade chicken soup, egg noodle soup, comfort food, easy soup recipe, healthy chicken soup

Find it online: https://platebelle.com/wholesome-homemade-chicken-noodle-soup-with-egg-noodles-easy-recipe/