Chicken Egg Noodle Soup

There's something about the smell of chicken simmering in broth that immediately dissolves the day's chaos. I made this soup on a gray Tuesday afternoon when everything felt too heavy, and by the time those egg noodles hit the pot, my kitchen had transformed into the coziest corner of the world. The beauty of this recipe is how it asks for almost nothing—just a knife, a pot, and about fifty minutes—yet delivers something that tastes like it's been simmering all day. It's the kind of soup that doesn't need to be fancy to be exactly what you needed.

I served this to my neighbor one winter evening when her family was sick, and she texted me three days later asking if I'd written down the recipe because her kids actually asked for seconds. That moment stuck with me—not because it was complicated or impressive, but because it proved that real nourishment lives in the simple act of making something warm for someone you care about.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): The leaner option means less fat to skim, though bone-in chicken will reward you with deeper flavor if you're willing to do the extra work.
• Carrots and celery (2 medium carrots and 2 stalks): These aren't just vegetables; they're the flavor foundation that gives the broth its soul.
• Onion (1 medium, diced) and garlic (2 cloves, minced): Don't skip the garlic minute—that fragrance rising from the pot is the exact moment you'll know this is going to be good.
• Low-sodium chicken broth (1.5 liters or 6 cups): Use the good stuff you'd actually drink on its own, because it becomes the entire backbone of this dish.
• Dried egg noodles (150 g or 5 oz): These absorb the broth like little sponges, but watch them so they don't turn mushy—usually 7 to 8 minutes is the sweet spot.
• Olive oil (2 tbsp): Just enough to get the vegetables started without making the soup heavy.
• Bay leaf, dried thyme, and dried parsley (1 bay leaf, ½ tsp each): These herbs are quiet workers that build flavor without shouting.
• Salt and freshly ground black pepper: Always taste as you go; the broth's salt level matters more than you'd think.

Instructions

Build the base:

Heat olive oil in a large pot and add your diced onion, carrots, and celery. You're looking for that moment when they start to soften and the kitchen fills with the smell of vegetables beginning to caramelize, which takes about five minutes on medium heat.

Wake up the garlic:

Add your minced garlic and let it cook for just one minute. Don't walk away—you want to catch it the moment it's fragrant, before it can burn and turn bitter.

Build the broth foundation:

Pour in your chicken broth, add the bay leaf and thyme, then bring everything to a gentle boil. This is your moment to adjust the heat and find that perfect simmer where small bubbles break the surface steadily.

Cook the chicken:

Add your chicken breasts whole and reduce the heat so they poach gently, covered, for 15 to 20 minutes. They're done when a fork pierces them with no resistance and they're completely opaque inside.

Shred and return:

Remove the chicken to a cutting board, let it cool just enough to handle, then use two forks to pull it into soft shreds. This moment of shredding is oddly meditative, and the chicken will naturally fall apart if it's cooked through.

Add the noodles:

Return the shredded chicken to the pot and add your egg noodles according to package directions, usually 7 to 8 minutes. Stir occasionally so they don't stick to the bottom, and taste a noodle when you think they're done—they should have just a tiny resistance in the center.

Finish and taste:

Remove the bay leaf, season generously with salt and pepper, then stir in your fresh parsley if you have it. Always taste before serving, because this is when you'll know if it needs one more pinch of salt or a squeeze of lemon for brightness.

Save

Years later, I realized this soup became my version of comfort food because it proved I could make something nourishing without stress or pretense. There's quiet power in that.

The Vegetables Do the Real Work

Those soft carrots and celery aren't just there for nutrition; they're actually the building blocks of the entire flavor profile. When you sauté them first, you're creating a sweetness that becomes the foundation everything else builds on. I used to rush this step, assuming a quick heat would be fine, but taking that full five minutes makes an astonishing difference.

Why This Soup Forgives Mistakes

One evening I forgot about the pot for an extra ten minutes and thought I'd ruined it, but the extended simmer just deepened the flavor. Another time I added too much salt, and a raw potato half fixed it in minutes. This soup has a forgiving nature because the broth is the star, and broth is incredibly hard to truly damage.

Make It Your Own

The beauty of this recipe is that it's a canvas rather than a rule book. Add spinach in the last minute, throw in a handful of fresh dill if you have it, or use gluten-free noodles if that's what your kitchen stocks. Some people swear by a dash of lemon zest stirred in at the end, while others add a splash of white wine for something richer.

• If you have fresh herbs growing on your windowsill, use them instead of dried—the flavor will be brighter and more alive.
• Leftovers keep for four days in the refrigerator, and the noodles will absorb more broth each day, which some people love and others prefer to add fresh noodles when reheating.
• This freezes beautifully if you freeze it before adding the noodles, then cook those fresh when you thaw and reheat.

Save

This soup reminds me that sometimes the most comforting thing to make is also the simplest. Serve it hot with crusty bread and let it do what it does best.

Recipe FAQs

→ What type of noodles work best in this soup?

Egg noodles provide a tender texture that holds up well in the broth, but gluten-free alternatives can be used as substitutes.

→ How can I enhance the flavor of the broth?

Using bone-in chicken for simmering adds richness. Adding a squeeze of lemon juice before serving brightens the overall taste.

→ What vegetables complement the flavors best?

Carrots, celery, and onions create a classic base that adds sweetness and depth, perfectly balancing the savory broth and chicken.

→ Can the chicken be cooked differently before adding?

Yes, poaching or roasting the chicken before shredding and adding to the broth can add varied textures and flavor profiles.

→ How do I prevent the noodles from becoming mushy?

Cook noodles separately or add them towards the end of simmering and cook just until tender to maintain their shape and texture.