My Classic recipe for Homemade Chicken Noodle Soup with Egg Noodles is perfect for those days when you want a delicious, homemade meal without a lot of work. Or when you aren’t feeling your best. Save this recipe to Pinterest so you can make it when you want.
I’ve been sick for just over a week and the only thing I wanted was soup. Specifically, last Sunday when I started to feel the worst, I wanted only my Homemade Chicken Noodle Soup with egg noodles. I decided to make a big pot of it so I could eat it throughout the week – when I ended up completely losing my taste and smell for a few days.
Nostalgic recipe love
Homemade Chicken Noodle Soup with Egg Noodles is not only comforting to me, but it is nostalgic. It is something that my grandmother used to make every Halloween. I would go out trick or treating with my mom, aunts and cousins – a pillow case slung over one shoulder – and be out until we visited every house in her suburban Chicago neighborhood. Many times it was 9 p.m. before we all shuffled back in the door and we were all starving for real food. While we were out, Grandma Leah would prep a big pot of chili and spend the evening making her homemade chicken noodle soup recipe. Even before I would dig into my candy, I needed a bowl of that comforting goodness. It was always one of my favorite things about the holiday.
Ingredients in my Homemade Chicken Noodle Soup with Egg Noodles
This recipe for Homemade Chicken Noodle Soup with Egg Noodles is my basic recipe. I will plus it up or keep it slimmed down based on how I feel or what I have in the house. My recipe combines all the usual suspects. Shredded chicken, carrots, onion, celery, seasoning, chicken broth and fresh herbs. I also always like to add in a shallot, garlic and a parmesan rind for flavor too. Additionally, I’ll add just a touch of flour sometimes to thicken the broth slightly.
As far as the noodles go I prefer my Homemade Chicken Noodle Soup with egg noodles. ere make it very similar to my grandmother’s version. My grandmother used them and all the flavors hThere’s a savory and rich taste that comes from the egg used and it gives them a little more of a standout flavor in soup. Many homemade pasta recipes will include eggs but most of the store bought brands do not.
You can find a similar, slightly more sophisticated version of this in my Chicken Tortellini Soup {HERE}.
Making the shredded chicken
I often prefer shredded chicken in my soups and if you’ve made other soups from my website then you probably already know that. I just feel like shredded chicken adds better flavor to the soup overall and a better bite on the spoon. To make the shredded chicken I will use my pressure cooker {HERE}. I set the temperature to the poultry setting and usually bump the time up manually to 22 minutes.
In this recipe, I start the base for the Homemade Chicken Noodle Soup in the pressure cooker. I combine the chicken with seasoning, broth, herbs, onion, fresh garlic and a shallot.
While that cooks up, I get additional onion, carrots and celery going in a Dutch oven on the stove. I’ll mix in the flour here and some bay leaves too. Then add some broth. When the chicken is done in the pressure cooker, the entire mix goes into the Dutch oven.
Making the noodles
I like to make my egg noodles for the Homemade Chicken Noodle Soup in a separate pot. This does a few things:
1. The egg noodles don’t soak up all of my broth by cooking them with everything else.
2. They don’t fall apart if I decided I want to simmer the soup itself a little longer.
3. It allows everyone to add as much or as little to their bowl as they want. I tend to try and eat a lower carb diet so while I won’t skip the noodles, I will add less than Kevin or my kids. They prefer to load their bowls with noodles and then laddie on the soup and eat this (and other soups) more like a stew.
4. Doing it this way also allows me to store everything separately so that the noodles don’t soak up the broth in the refrigerator.
Recipe variations
Depending on how I’m feeling, I may or may not add a lot more vegetables to this recipe. I often add in peas, green beans and kale too. I believe the more vegetables I can get into my meals, the better. The green beans and the peas get added about 5 minutes or so before you are done with the soup itself. So add them then and not sooner. The green beans will usually add a touch of green to the broth but I don’t mind. The peas need to be cooked just so or they might end up being really mushy.
If you want to add kale, I will turn the burner off and then add it. This lets it wilt nicely in the soup without overcooking. OR, I added it to bowels separately. The kids don’t prefer it in their soup so adding it to each bowl along with the noodles is a good way to incorporate it.
As I mentioned, I will add a parmesan rind but you don’t have to add this. I love the extra flavor it adds to the soup and you can taste it throughout the broth as it kind of melts into the soup. I will also often add more parmesan to the top of the soup. I’m a cheesy kind of girl. I’m pretty sure it makes everything better.
Tips for making my Homemade Chicken Noodle Soup with Egg Noodles
- Make sure to use the fresh herbs when called for in this recipe. They really make a difference in the final taste.
- Use sea salt to flavor the soup. This also makes a huge difference when it comes to the final taste.
- My Homemade Chicken Noodle Soup with egg noodles can be made in less than an hour. But if you want to make it early you can certainly do that. Just let it continue to simmer without the noodles.
- When it comes to storage, store the soup and the noodles separately in the refrigerator in an air tight container so that the noodles don’t soak up all the broth. The soup itself will keep for about a week in the refrigerator in an air tight container.
- You may notice that the chicken will soak up some of the broth in the refrigeration process as it cools. If that happens, add more broth when you reheat it. You can do this by adding it all to the Dutch oven again and reheating or as you laddie out individual bowls.
Looking for more soup recipes?
If you are looking for more soup recipes, try these!
- Creamy Tomato Soup with basil {HERE}
- Potato Leek Soup with Bacon {HERE}
- Minestrone Soup {HERE}
- Keto Zuppa Toscana {HERE}
- Chicken Tortilla Soup {HERE}
- Carrot Soup {HERE}
- Beet Soup {HERE}
- Pumpkin Soup with Chorizo {HERE}
Thank you so much for visiting today, friends! I hope you love my my Homemade Chicken Noodle Soup with egg noodles. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!
Homemade Chicken Noodle Soup with Egg Noodles
Equipment
- Pressure Cooker or Slow Cooker
- large pot or Dutch oven
Ingredients
Ingredients for the chicken
- 1 1/4 lb boneless, skinless chicken breast
- 1 cup chicken broth
- 1 large yellow onion
- 2 cloves of garlic, grated
- 1 diced shallot
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp paprika
Ingredients for soup
- 48 - 64 oz chicken broth
- 1 1/2 cup sliced carrots
- 1/8 cup flour
- 3 bay leaves
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 yellow diced onion
- 1/4 cup chopped, fresh basil leaves
- 1/4 cup chopped fresh sage
- 2 Tbsp fresh thyme
- 2 Tbsp extra virgin olive oil
- 1 parmesan rind If you don't know what this is. It is literally the end of the parmesan triangle. You want to use about 1 inch of it.
- 1 bag egg noodles
- Optional: Peas, kale or green beans
Instructions
- Combine all the ingredients for the pulled/shredded chicken in the pressure cooker or slow cooker. Put the onions, shallots and garlic on the bottom. Add the chicken, the chicken broth and then add the seasoning on top of everything. Cook in the pressure cooker for 25 minutes. Cook in a slow cooker for 6-8 hours.
- In a Dutch oven, add the olive oil and heat through. Then add the onions and carrots. Cook for about 5 minutes.
- Add the celery and the bay leaves. Cook for about 3 minutes.
- Add in the flour and mix well. Cook about 3 minutes.
- Add the chicken both and bring everything to a boil. Once it is boiling, immediately reduce the heat and simmer.
- Heat a pot with salted water on another burner. Once boiling, add the egg noodles and cook according to package directions.
- Shred the chicken and add it and everything else that was in the pressure cooker to the Dutch oven.
- Continue to simmer and add in the sage, basil and parmesan rind. Simmer for 10 minutes.
- If you want to add in peas or the beans, add them 5 minutes before you are done simmering. They may slightly tint the broth.
- Once the egg noodles are done, separate them into bowls and then ladle the soup on top of them.
- Ladle the soup on top of the noodles and add in kale if you like. Serve immediately. Top with additional parmesan, salt and pepper to taste and a little thyme.
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