This post may contain paid links. See more info on my privacy page.
You're going to love how easy it is to make my Chicken Noodle Soup with Egg Noodles! You only need a few simple ingredients, including chicken thighs, a flavorful seasoning blend, and egg noodles. Homemade chicken noodle soup from scratch is so much better than any canned soup!
Jump to:
- Homemade Chicken Noodle Soup
- How to Make Homemade Chicken Soup
- Tips for Making the Best Chicken Noodle Soup with Egg Noodles
- Using Rotisserie Chicken for Chicken Noodle Soup
- Can I make egg noodle chicken soup gluten-free?
- FAQ
- Variations on Chicken Noodle Soup
- What to Serve with Chicken Noodle Soup
- Simple Chicken Noodle Soup
- Chicken Noodle Soup with Egg Noodles
- Reviews
Homemade Chicken Noodle Soup
- Skin-on chicken thighs or any leftover chicken you have on hand - see below for instructions on using rotisserie chicken
- Oil and dried rosemary - I like to use a robust and flavorful olive oil
- Minced garlic - You can also use garlic paste
- Onion, chopped - Yellow or white onion work best. Don't use red onion.
- Carrot, chopped - I recommend cutting up whole carrots. Make sure to peel and wash them.
- Celery, chopped
- Stock cube in water or pre-made stock - I love using my homemade chicken stock when I have it.
- Bay leaves
- Dried medium egg noodles or any noodles of your choice
- Fresh parsley
How to Make Homemade Chicken Soup
Making chicken noodle soup is much easier than it sounds. This homemade chicken soup from scratch is easy to make in a few steps, and you will love how richly flavorful it is.
- Pan-fry the chicken thighs in oil and rosemary until the skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot, and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering, return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.
- Top with fresh parsley and serve.
Tips for Making the Best Chicken Noodle Soup with Egg Noodles
- As the homemade chicken noodle soup cools down, a layer of fat may form on the top. You can skim off this layer of fat to reduce the fat in the soup. Otherwise, it will melt back into the broth when reheated. This is a great way to reduce extra fat in this recipe.
- If you use a rotisserie or a whole chicken, save the carcass, you can boil or slow cook the bones and freeze them to make chicken broth another night. It is the most delicious broth!
- You can always garnish our chicken noodle soup with egg noodles with flat-leaf parsley and add a side of crackers or delicious crusty bread to the side.
Using Rotisserie Chicken for Chicken Noodle Soup
You could also easily make this into a rotisserie chicken noodle soup by using rotisserie chicken or even use the leftovers from making slow cooker whole chicken or your Thanksgiving Turkey.
- Cut up the whole chicken, and remove the bones.
- Sauté the vegetables.
- Add everything to the pan and simmer for 10 minutes.
- Add the cut-up rotisserie chicken and simmer for an additional 10 minutes.
- Add the cooked pasta and serve. So easy!
Can I make egg noodle chicken soup gluten-free?
This quick chicken noodle soup uses egg noodles, which are not gluten-free. Also, the store-bought chicken stock may contain gluten, too.
However, homemade chicken noodle soup can be made completely gluten-free if you replace the egg noodles in chicken soup with gluten-free noodles or rice noodles.
You can also remove the noodles completely, and enjoy this recipe as a chicken broth. For the stock, find a gluten-free alternative or just use water and salt, as the chicken and vegetables will provide plenty of flavors!
FAQ
Chicken noodle soup lasts approximately 3-4 days in the refrigerator.
Yes, chicken noodle soup can be frozen. However, noodles tend to not freeze and reheat well, so if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Make sure the soup is completely cooled before freezing. Freeze for up to 3 months and always defrost thoroughly before reheating until piping hot!
Variations on Chicken Noodle Soup
The beauty of this soup base is that you can come up with so many different combinations of our egg noodle chicken soup! Have fun with this chicken soup base and put your own spin on it.
You can add so many flavor combinations to your chicken soup:
- Mexican Chicken Soup: add corn, taco seasoning and fire-roasted tomatoes
- Tuscan Chicken Soup: add cannellini beans, potatoes, and spinach
- West African Chicken Soup: add coconut milk and curry powder
- Greek Lemon Chicken Soup: substitute orzo for the egg noodles and add lemon juice
- Hearty Chicken Vegetable Soup with Noodles: add a bag of frozen vegetables or leftover vegetables you have on hand
What to Serve with Chicken Noodle Soup
Serve chicken noodle soup with a crusty bread for soaking up leftover broth. The combination is delicious! Flaky, soft biscuits and saltine crackers are also classic choices for serving with chicken noodle.
Simple Chicken Noodle Soup
If you're like me, you rely on a good chicken noodle soup when someone in the house has a cold. A warm bowl of soup is so comforting when you aren't feeling well or when you just need something to eat that feels like a hug from grandma!
Personally, though, I don't like using canned soup whenever possible. I like to make my own homemade chicken noodle soup with egg noodles, and let me tell you, all of my kids love it, too!
My egg noodle chicken soup uses chopped veggies and budget-friendly chicken legs and thighs instead of chicken breast. It's simple to make and so delicious!
Chicken Noodle Soup with Egg Noodles
Video
Ingredients
- 3 Skin on chicken thighs
- 1 Tablespoon oil
- ½ teaspoon dried rosemary
- 3 Cloves minced garlic
- 1 Chopped onion - (120g)
- 2 Chopped carrot - (150g)
- 4 Sticks chopped celery - (150g)
- Chicken stock cube in 450ml water or retail pre-made chicken stock
- 2 Bay leaves
- 16 ounces Dried medium egg noodles
- 4 Tablespoons Fresh parsley
- Salt and pepper to taste
Instructions
- Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired. Season to taste then top with fresh parsley and serve.
Notes
- Mexican Chicken Soup: add corn, taco seasoning and fire-roasted tomatoes
- Tuscan Chicken Soup: add cannellini beans, potatoes, and spinach
- West African Chicken Soup: add coconut milk and curry powder
- Greek Lemon Chicken Soup: substitute orzo for the egg noodles and add lemon juice
- Hearty Chicken Vegetable Soup with Noodles: add a bag of frozen vegetables or leftover vegetables you have on hand
Comments
No Comments