Nourishing Chicken Noodle Soup Egg Recipe

Chicken Noodle Soup Egg has been my go-to comfort food for as long as I can remember, especially on those chilly evenings when a warm bowl feels like a hug. I recall my mom making it every time I felt under the weather; the aroma of simmering chicken broth, tender vegetables, and those perfectly chewy egg noodles filled our kitchen and instantly made me feel better. This isn’t just any soup; it’s a bowl of pure nostalgia and nourishment. Making this homemade chicken noodle soup with egg noodles from scratch is surprisingly simple and incredibly rewarding. Let’s get cooking!

Why You’ll Love This Chicken Noodle Soup Egg

This classic dish is more than just a meal; it’s a warm embrace in a bowl, perfect for any occasion. You’ll find yourself reaching for this recipe again and again because:

• It’s incredibly comforting and satisfying, especially on cold days.
• The homemade chicken broth is packed with rich, savory flavor.
• It’s a wonderfully nourishing meal that’s good for you.
• The tender chicken and perfectly chewy egg noodles are a delightful combination.
• Making this easy chicken noodle soup egg noodles from scratch is surprisingly simple.
• It’s a kid-friendly recipe that even picky eaters will devour.
• You can easily customize it with your favorite vegetables.
• This hearty chicken noodle soup egg is perfect for leftovers too!

Ingredients for Chicken Noodle Soup Egg

Gather these simple ingredients for a truly comforting bowl of chicken noodle soup egg. This recipe uses everyday items to create something special:

• 2 tablespoons olive oil or butter – This is the base for sautéing our aromatics, building foundational flavor.
• 1 lb boneless, skinless chicken breasts or thighs – Use either for tender, juicy chicken. Thighs offer a bit more richness.
• 1 medium onion, chopped – About 1 cup. The onion adds a savory sweetness as it softens.
• 2 large carrots, chopped – Roughly 1.5 cups. Carrots bring a touch of sweetness and vibrant color.
• 2 celery stalks, chopped – About 1 cup. Celery adds that classic aromatic depth that’s essential for chicken soup.
• 3 garlic cloves, minced – For that pungent, irresistible aroma and flavor boost.
• 6 cups low-sodium chicken broth – The heart of our soup, providing a savory liquid base for the egg noodles and chicken.
• 6 oz egg noodles – These are key to our chicken noodle soup using egg noodles, providing a satisfying chew.
• 1/4 cup fresh parsley, chopped – For a burst of freshness and a beautiful green garnish right at the end.
• Salt and pepper, to taste – Essential for enhancing all the other flavors in this classic dish.

How to Make Chicken Noodle Soup Egg

Crafting this comforting chicken noodle soup with egg noodles is straightforward and incredibly rewarding. Follow these steps to create a delicious meal that’s perfect for any occasion.

1. Step 1: Prep the Vegetables. Wash and chop the carrots, celery, and onion into uniform, bite-sized pieces, roughly 1/2 inch. Mince the garlic cloves finely to ensure their flavor distributes evenly throughout the soup.
2. Step 2: Cook the Chicken. In a large pot or Dutch oven, heat the 2 tablespoons olive oil or butter over medium heat. Add the 1 lb boneless, skinless chicken breasts or thighs and cook for about 3-4 minutes per side, until lightly browned. The chicken doesn’t need to be fully cooked through at this stage; we’re just searing it to lock in juices and add color.
3. Step 3: Sauté the Vegetables. Remove the chicken from the pot and set it aside on a plate. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Step 4: Combine Broth and Simmer. Return the browned chicken to the pot with the sautéed vegetables. Pour in the 6 cups low-sodium chicken broth. Season lightly with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Step 5: Shred the Chicken and Add Noodles. Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the simmering soup. Now, stir in the 6 oz egg noodles. Cook for 6-8 minutes, or until the noodles are al dente, stirring occasionally to prevent them from sticking together. This is a crucial step for enjoying your chicken noodle soup using egg noodles.
6. Step 6: Final Seasoning and Serve. Once the noodles are tender, taste the soup and adjust the seasoning with more salt and pepper as needed. Stir in the 1/4 cup fresh parsley, chopped, for a bright, fresh finish. Ladle the hot, savory chicken noodle soup egg into bowls and serve immediately.

Prep the Vegetables

Start by washing and chopping your vegetables. Aim for uniform, bite-sized pieces, about 1/2 inch, for even cooking. Mince the garlic finely so its flavor infuses the broth beautifully.

Cook the Chicken

In a large pot, sear the chicken pieces in olive oil over medium heat for a few minutes per side. This step seals in the juices, ensuring your chicken stays tender and flavorful throughout the soup.

Sauté the Vegetables

After removing the chicken, add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic during the last minute until fragrant. This builds the aromatic base for your soup.

Combine Broth and Simmer

Return the chicken to the pot and pour in the chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, letting the flavors meld and the chicken cook through.

Shred the Chicken and Add Noodles

Remove the cooked chicken and shred it with two forks. Return the shredded chicken to the pot. Add the egg noodles and cook until just tender, typically 6-8 minutes. Stir often to prevent sticking in this easy chicken noodle soup egg noodles. For more tips on cooking pasta, check out this guide.

Final Seasoning and Serve

Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley for a bright, herbaceous finish. Ladle this comforting chicken noodle soup egg into bowls and enjoy!

Pro Tips for the Best Chicken Noodle Soup Egg

Making the perfect bowl of chicken noodle soup egg is all about a few key details. I’ve learned these tricks over the years to ensure my soup is always a hit, whether it’s for a sick day or just a cozy evening. Follow these tips for a truly exceptional soup experience.

• For a richer broth, use a mix of chicken thighs and breasts, or even add a chicken carcass when simmering the broth.
• Don’t overcook the egg noodles! Add them towards the very end of cooking so they remain perfectly al dente and don’t turn mushy.
• Taste and adjust seasonings generously at the end. Broth can absorb a lot of salt, so don’t be afraid to add more to enhance all the flavors.
• A squeeze of fresh lemon juice right before serving can brighten up the flavors wonderfully.

What’s the secret to perfect Chicken Noodle Soup Egg?

The real secret to a perfect chicken noodle soup egg lies in building layers of flavor. Start by searing your chicken and sautéing your vegetables well to develop a deep, savory base before adding the broth. This creates a much richer taste. Understanding the importance of aromatics in cooking can elevate any dish.

Can I make Chicken Noodle Soup Egg ahead of time?

Yes, you can! You can prepare the soup base (chicken, broth, vegetables) a day in advance and refrigerate it. Cook the egg noodles separately just before serving to keep them from getting soggy. Reheat the broth and chicken, then add the cooked noodles.

How do I avoid common mistakes with Chicken Noodle Soup Egg?

The most common mistake is overcooking the noodles, making them mushy. Also, be sure to use low-sodium broth so you can control the saltiness. Finally, don’t skip searing the chicken and sautéing the vegetables; this step is crucial for flavor depth. For more on food safety, consult these guidelines.

Best Ways to Serve Chicken Noodle Soup Egg

This comforting chicken noodle soup egg is a meal in itself, but it pairs wonderfully with a few simple additions for a complete and satisfying dining experience. Serving it fresh and hot is key to enjoying all those wonderful flavors.

For a classic pairing, serve this hearty chicken noodle soup egg with crusty bread or dinner rolls. They are perfect for soaking up every last drop of that delicious broth. You could also offer a simple side salad with a light vinaigrette. For a lighter option, a grilled cheese sandwich makes a delightful companion, creating a perfect chicken soup with egg pasta meal that feels both nostalgic and incredibly nourishing. You can find great ideas for side dishes to complement your meal.

Nutrition Facts for Chicken Noodle Soup Egg

This nourishing bowl of chicken noodle soup egg offers a balanced mix of flavor and goodness. Here’s a breakdown of the estimated nutritional information per serving (approximately 1.5 cups):

• Calories: 250 kcal
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Protein: 20 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 55 mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your homemade chicken noodle soup egg.

How to Store and Reheat Chicken Noodle Soup Egg

Properly storing and reheating your delicious chicken noodle soup egg ensures it stays fresh and flavorful for days. I’ve found that treating leftovers with care makes them just as enjoyable as the first serving, whether you need a quick lunch or a comforting dinner.

First, allow the soup to cool completely at room temperature for about an hour. This is important to prevent bacterial growth. Once cooled, portion the soup into airtight containers. For refrigeration, store the soup in the fridge for up to 3-4 days. If you plan to freeze it, which is a great way to have this easy chicken noodle soup egg noodles on hand, use freezer-safe containers or heavy-duty freezer bags. The soup should keep well in the freezer for up to 3 months. For more on proper food storage, check out this resource.

To reheat, you can gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first. Alternatively, microwave individual portions in a microwave-safe bowl, stirring halfway through, until hot. Remember, if you stored the noodles separately, add them back in and cook briefly when reheating to ensure they are perfectly tender in your chicken soup with egg pasta.

Frequently Asked Questions About Chicken Noodle Soup Egg

Can I use other types of noodles in chicken noodle soup egg?

While egg noodles are classic for this chicken noodle soup using egg noodles, you can certainly experiment! Other pasta shapes like ditalini, rotini, or even alphabet pasta work well. Just be sure to adjust the cooking time according to the pasta package instructions. For a gluten-free option, rice noodles or gluten-free pasta are good substitutes.

How do I make my chicken noodle soup egg noodles more flavorful?

To boost the flavor of your chicken noodle soup egg, consider using homemade chicken broth if possible. You can also add a bay leaf while simmering the soup and remove it before serving. A splash of white wine when sautéing the vegetables adds depth, and finishing with a touch of fresh lemon juice brightens everything up wonderfully. Don’t forget to taste and adjust salt and pepper generously!

Can I add other vegetables to this chicken noodle soup egg recipe?

Absolutely! This recipe is very adaptable. Feel free to add other vegetables like peas, corn, green beans, or even diced potatoes along with the carrots and celery. For a heartier dish, consider adding spinach or kale towards the end of cooking. These additions make your easy chicken noodle soup egg noodles even more nutritious and delicious.

What’s the best way to store leftover chicken noodle soup egg?

To store leftovers of your delicious chicken noodle soup egg, let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 3-4 days. If you plan on longer storage, freezing is a great option. For the best results, try to store the broth and chicken separately from the cooked egg noodles if possible, as noodles can become a bit soft upon reheating.

Variations of Chicken Noodle Soup Egg You Can Try

While this classic chicken noodle soup egg is perfect as is, I love experimenting with variations to keep things exciting. Whether you have dietary needs or just want to mix up the flavors, there are so many delicious ways to enjoy this comforting dish. Here are a few ideas to get you started with your chicken noodle soup using egg noodles.

• Vegetarian Version: Skip the chicken and use vegetable broth. Add extra hearty vegetables like mushrooms, parsnips, or sweet potatoes for a satisfying meat-free meal. This makes for a wonderfully nourishing chicken noodle soup egg dish.
• Slow Cooker Method: For ultimate ease, place chicken, vegetables, and broth in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the egg noodles during the last 30 minutes of cooking. This is a fantastic way to make a simple chicken noodle soup egg.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha when sautéing the vegetables for a soup with a little warmth. This adds a delightful twist to the classic chicken soup with egg pasta.
• Creamy Twist: For a richer broth, stir in a splash of heavy cream or a tablespoon of cream cheese at the very end of cooking. This makes for an extra decadent bowl of easy chicken noodle soup egg noodles.

Nourishing Chicken Noodle Soup Egg Recipe

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• Author: basmer1517
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and hearty classic chicken noodle soup made with tender chicken, fresh vegetables, and chewy egg noodles in a rich, flavorful broth. This easy-to-make soup is perfect for cozy days, offering nourishment and kid-friendly flavors.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts or thighs
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 tablespoons olive oil or butter
• 6 oz egg noodles
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

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Instructions

1. Prep the Vegetables: Wash and chop the carrots, celery, and onion into bite-sized pieces. Mince the garlic cloves finely to ensure even flavor release in the soup.
2. Cook the Chicken: In a large pot, heat olive oil or butter over medium heat. Add the chicken breasts or thighs and cook until browned on both sides but not fully cooked through to lock in moisture and tenderness.
3. Sauté the Vegetables: Remove the chicken temporarily. Add onion, carrots, celery, and garlic to the pot. Sauté until softened and fragrant, about 5-7 minutes, developing the soup’s base flavor.
4. Combine Broth and Simmer: Return the chicken to the pot and pour in the chicken broth. Season lightly with salt and pepper. Bring to a gentle boil, then reduce heat and simmer until the chicken is cooked through and the vegetables are tender, approximately 20 minutes.
5. Shred the Chicken and Add Noodles: Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the simmering soup. Add egg noodles and cook until just tender, about 6-8 minutes, stirring occasionally to prevent sticking.
6. Final Seasoning and Serve: Taste and adjust seasoning with more salt and pepper if needed. Stir in chopped fresh parsley for a bright finish. Serve hot and comforting.

Notes

• Use homemade chicken broth for deeper flavor, if possible.
• Add egg noodles at the end to prevent overcooking and mushy texture.
• Let the soup rest off heat for a few minutes before serving to enhance flavor melding.
• Skim excess fat from the surface for a cleaner broth.
• Optionally add a squeeze of lemon juice before serving to brighten flavors.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 250 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 55 mg

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