Best Homemade Chicken Noodle Soup Recipe with Egg Noodles Recipe
This Best Homemade Chicken Noodle Soup recipe features tender baked chicken breast combined with fresh vegetables, herbs, and wide egg noodles simmered in rich chicken stock. The soup is seasoned with garlic, rosemary, thyme, and oregano for a comforting and flavorful bowl perfect for chilly days or when you need a soothing meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 1 1/2 lbs. bone-in, skin-on chicken breast (1 large or 2 smaller)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
Soup
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced into small cubes
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups (2 quarts) good-quality chicken stock (low-sodium, if possible)
- 1 bay leaf
- 1 1/4 teaspoons kosher salt, plus more to taste
- Black pepper, to taste
- 2 cups wide egg noodles
- 1-2 teaspoons lemon juice, optional
- 1 tablespoon chopped fresh dill, for garnish
Instructions
- Prepare the chicken: Preheat your oven to 425°F (220°C) and line a small baking dish with parchment paper for easy cleanup.
- Season the chicken: Pat the chicken breast dry with paper towels to remove moisture. Rub the olive oil evenly over the chicken. In a small bowl, mix the kosher salt, black pepper, garlic powder, and dried rosemary, then sprinkle this mixture all over the chicken.
- Bake the chicken: Place the chicken skin side up on the prepared baking dish and bake in the middle rack for 25 to 30 minutes until cooked through. Once done, remove from the oven and let it rest until cool enough to handle. Discard the skin and bones, then shred the chicken meat and mix it with the pan juices.
- Start the soup base: In a large pot, melt the unsalted butter over medium-high heat. Add the diced onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and lightly golden, approximately 5 minutes.
- Add aromatics: Stir in the minced garlic, dried thyme, and dried oregano, cooking for about one minute until fragrant.
- Simmer the broth: Pour in the chicken stock, add the bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce the heat and let the soup simmer partially covered for about 20 minutes. Taste and adjust seasoning as needed.
- Cook the noodles: Increase the heat to bring the soup back to a low boil. Add the wide egg noodles and cook according to package instructions, keeping the pot partially covered and stirring occasionally to prevent sticking.
- Add shredded chicken: Stir in the cooked shredded chicken and warm through for 2 to 3 minutes.
- Finish and serve: Remove and discard the bay leaf. Optionally, stir in the lemon juice for brightness. Taste again for salt and pepper, adjusting as necessary. Serve the soup garnished with chopped fresh dill.
Notes
- You can substitute chicken thighs instead of breast for a juicier soup.
- Using low-sodium chicken stock allows you to control the saltiness better.
- For a gluten-free option, substitute egg noodles with gluten-free pasta.
- Fresh herbs can replace dried if available; use about three times the amount of fresh herbs.
- Leftovers store well refrigerated for 3 to 4 days or frozen up to 3 months.
