There is truly nothing more comforting on a chilly day than a warm, hearty bowl of Chicken Noodle Soup with Egg Noodles Recipe. This timeless classic wraps you in the perfect blend of savory broth, tender shredded chicken, vibrant vegetables, and delightfully chewy egg noodles that soak up every bit of flavor. What makes this version stand out is the homemade egg noodles that add a delicate texture and rich taste, transforming a simple soup into a memorable experience. Whether you’re nursing a cold or just craving a wholesome meal, this soup delivers warmth and satisfaction in every spoonful.
Ingredients You’ll Need
To make this Chicken Noodle Soup with Egg Noodles Recipe, you only need a handful of simple, everyday ingredients that come together to create something truly special. Each item plays a vital role—from the fresh vegetables that add color and crunch, to the herbs that infuse the broth with aromatic goodness, and of course the egg noodles that make this soup irresistible.
- Flour (1 & 1/4 cups, spooned and leveled): The base for tender, homemade egg noodles that soak up all the delicious broth.
- Kosher salt (1/4 teaspoon and 1 & 1/2 teaspoons): Essential for seasoning both the noodles and the soup perfectly.
- Large egg (1): Adds richness and binding to the noodles.
- Milk (1/4 cup): Makes the noodles tender and smooth.
- Butter (2 teaspoons softened + 3 tablespoons): Butter not only enriches the noodles but also sautés the vegetables to sweetness.
- Large onion (chopped): Provides a savory foundation and depth to the broth.
- Celery (1 & 1/2 cups, chopped small): Adds freshness and subtle crunch.
- Carrots (6-7 medium, chopped): Bring vibrant color and natural sweetness.
- Garlic cloves (2, crushed and minced): Offers a warm, aromatic punch that lifts the whole soup.
- Water (10 cups): The base liquid that becomes a rich, flavorful broth.
- Chicken Bouillon (3 tablespoons): Intensifies the chicken flavor for a heartier broth.
- Thyme sprigs (2) or dried thyme (1/4 teaspoon): Fresh or dried herbs bring delightful earthiness.
- Basil (1 teaspoon): Adds a sweet, slightly peppery note.
- Oregano (1 teaspoon): Rounds out the herbaceous blend with a hint of sharpness.
- Poultry seasoning (1/2 teaspoon): Elevates the soup with classic comfort flavor.
- Shredded rotisserie chicken (3-4 cups): Quick and flavorful protein, perfect for this recipe.
- Rotisserie chicken bones (4-6): Used to deepen the broth’s richness and aroma.
- Salt and pepper (to taste): Final seasoning to enhance everything.
- Fresh chopped parsley (to garnish): Adds a bright, herbal pop at the end.
How to Make Chicken Noodle Soup with Egg Noodles Recipe
Step 1: Make the Egg Noodles
Start by combining the flour and kosher salt in a bowl. In a separate small bowl, whisk the egg, milk, and softened butter together until smooth. Slowly mix the wet ingredients into the flour until a dough forms. Knead it gently for a few minutes until soft, then cover and let it rest while you prepare the soup base. Rolling and cutting noodles fresh really makes a difference, giving your soup that perfect homemade touch.
Step 2: Prepare the Soup Base
In a large pot, melt the 3 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, cooking until the vegetables are softened and fragrant, about 7-10 minutes. Stir in the crushed garlic and cook for another minute to release its aroma.
Step 3: Build the Broth
Add the water, chicken bouillon, shredded rotisserie chicken bones, and all the herbs: thyme, basil, oregano, and poultry seasoning. Bring the mixture to a boil, then lower the heat and let it simmer gently for 20 minutes. This step is where all the flavors marry beautifully to create that rich chicken broth we crave.
Step 4: Cook the Egg Noodles
While the broth simmers, roll out your rested noodle dough thinly on a floured surface and cut into your preferred noodle shapes. When the 20 minutes are up, strain out the bones from the broth and return the liquid to the pot. Drop your fresh egg noodles into the simmering broth and cook for about 5 minutes until tender but slightly firm to the bite.
Step 5: Combine and Finish
Return the shredded chicken to the pot, season with salt and pepper to taste, and let everything warm through for another couple of minutes. This final step melds all the components together and guarantees a piping hot bowl of soup ready to enjoy.
How to Serve Chicken Noodle Soup with Egg Noodles Recipe
Garnishes
A sprinkle of fresh chopped parsley on top brightens each bowl with a burst of color and fresh herbal flavor that complements the rich broth perfectly. You can also add a squeeze of lemon or a dash of cracked black pepper for an extra zing.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls, perfect for dipping and soaking up every last bit of broth. A simple green salad or roasted vegetables make wonderful light sides that balance the meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls or mini soup crocks. Adding a swirl of cream or a drizzle of herb-infused oil on top can elevate the experience. You might even try layering your soup in glass mugs to show off those colorful veggies and noodles.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Noodle Soup with Egg Noodles Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen beautifully overnight, though the noodles may soak up more broth.
Freezing
If you want to freeze the soup, it’s best to store the broth, shredded chicken, and vegetables separately from the egg noodles. Egg noodles tend to become mushy when frozen. Freeze each component in airtight containers or bags for up to 3 months.
Reheating
Reheat your soup gently on the stove over low to medium heat. Add the noodles just before serving to keep their texture firm and fresh. Stir frequently and adjust seasoning as needed to refresh the flavors.
FAQs
Can I use store-bought noodles instead of homemade egg noodles?
Absolutely! Store-bought egg noodles are a convenient alternative and will still make a delicious soup. Just add them toward the end of cooking so they don’t get too soft.
What can I substitute if I don’t have rotisserie chicken?
Any cooked chicken works well, whether leftover roasted chicken, poached chicken breasts, or even turkey. The key is to use shredded meat for the best texture.
Is it possible to make this soup vegetarian?
To make a vegetarian version, replace the chicken and bones with hearty mushrooms or additional vegetables, and use vegetable broth instead of chicken bouillon. It will still be satisfying and full of flavor.
How can I thicken the broth if I want a heartier soup?
Try whisking a tablespoon of flour or cornstarch with a small amount of cold water, then stir it into the simmering broth. Cook for a few more minutes until the soup thickens to your liking.
Can I prepare the egg noodles in advance?
You can make the noodles a few hours ahead and store them loosely covered in the refrigerator. Just add them fresh to the hot broth when you’re ready to eat to keep their perfect texture.
Final Thoughts
If you’re looking for a soul-soothing meal that brings both freshness and nostalgia, give this Chicken Noodle Soup with Egg Noodles Recipe a try. From the homemade noodles to the rich, savory broth, every bite feels like a warm hug on a plate. Trust me, once you make it, this soup will become a go-to favorite to comfort yourself and your loved ones all year round.
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Chicken Noodle Soup with Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken Noodle Soup made with homemade egg noodles, fresh vegetables, and shredded rotisserie chicken, simmered in a flavorful broth infused with herbs and chicken bones for extra richness.
Ingredients
Egg Noodles
- 1 1/4 cups flour (spooned and leveled)
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/4 cup milk
- 2 teaspoons butter (softened)
Soup
- 3 tablespoons butter
- 1 large onion (chopped)
- 1 1/2 cups celery (chopped small)
- 6–7 medium carrots (chopped; about 2 cups or slightly more)
- 1 1/2 teaspoons kosher salt
- 2 cloves garlic (crushed and minced)
- 10 cups water
- 3 tablespoons chicken bouillon
- 2–3 thyme sprigs (or 1/4 teaspoon dried thyme)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon poultry seasoning
- 3–4 cups shredded rotisserie chicken
- 4–6 bones from the rotisserie chicken
- Salt and pepper (to taste)
- Fresh chopped parsley (for garnish)
Instructions
- Prepare the Egg Noodle Dough: In a mixing bowl, combine the flour and 1/4 teaspoon kosher salt. Beat the egg with the milk and softened butter, then add this liquid mixture to the flour. Stir until a dough forms, then knead lightly until smooth. Set aside or allow to rest briefly before rolling out and cutting into noodles.
- Sauté the Vegetables: In a large soup pot, melt 3 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, along with 1 1/2 teaspoons kosher salt. Cook, stirring frequently, until vegetables are softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Add Broth and Seasonings: Pour in 10 cups of water and add chicken bouillon, thyme sprigs (or dried thyme), basil, oregano, and poultry seasoning. Add the rotisserie chicken bones to deepen the broth’s flavor. Bring the mixture to a boil, then reduce heat to simmer gently for about 15 minutes to allow flavors to meld.
- Cook the Egg Noodles: While the broth simmers, roll out the prepared dough thinly and cut into desired noodle shapes. Once the broth has simmered, remove and discard chicken bones. Add the cut noodles to the simmering broth and cook for 5-7 minutes until tender but still slightly firm.
- Add Shredded Chicken and Season: Stir in the shredded rotisserie chicken and heat through for 3-5 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for a nourishing and delicious chicken noodle soup.
Notes
- Using rotisserie chicken bones in the broth enhances the richness and depth of flavor.
- For best texture, cook the egg noodles in the broth until just tender to avoid mushy noodles.
- This soup freezes well; store in airtight containers for up to 3 months.
- You can substitute fresh herbs if preferred, adjusting quantities based on intensity.
- Feel free to add more vegetables such as peas or corn for variety.
