The Story & Intro
There’s something magical about a warm bowl of chicken noodle soup with egg noodles. Every time I make it, I’m taken back to my grandmother’s cozy kitchen on the island of Crete. I remember the way she’d hum while stirring big pots of broth, letting the whole house fill with comforting aromas that made you feel instantly at home. Even though this dish isn’t Greek in origin, it reminds me so much of our traditional soups—simple ingredients, slow simmering, and a whole lot of heart.
Growing up, food wasn’t just about eating. It was about sharing stories, especially among the women in my family. We’d gather around the table, tasting, laughing, and learning from one another. That’s why I love making chicken noodle soup with egg noodles. It feels like the kind of recipe that brings people closer, whether you’re teaching your child how to chop vegetables or warming up your partner after a long day.
This version uses egg noodles, which give the soup a fuller, chewier texture that makes every spoonful satisfying. I love how the noodles soak up the broth without falling apart. They keep their bite, making the soup feel hearty and comforting, especially on cold evenings.
If you’re anything like me, you want recipes that are simple, delicious, and bring joy to your kitchen. My grandmother used to say, “A good soup hugs you from the inside,” and this chicken noodle soup with egg noodles truly does. Whether you’re cooking for your family, recovering from a long week, or simply craving something warm and nostalgic, this recipe will make your home smell like comfort.
And don’t worry my kitchen still gets messy every time I cook this. That’s part of the fun! Let’s make this flavorful, cozy dish together.
Ingredients
For the Chicken
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Soup
- 2 tablespoons butter
- 1 large onion, diced
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles (wide or extra-wide)
- ½ cup fresh parsley, chopped
- Juice of ½ lemon (optional but recommended)
Step-by-Step Instructions
Step 1: Cook the Chicken
Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook for 5–6 minutes per side until lightly browned. Remove and set aside. The chicken doesn’t need to be fully cooked it will finish simmering in the broth later.
Step 2: Build the Flavor Base
Add butter to the same pot. Once melted, add diced onions, carrots, and celery. Cook for 5 minutes until the vegetables soften. Add garlic and cook for another minute until fragrant.
Step 3: Add Herbs and Broth
Pour in chicken broth, then add thyme, parsley, and the bay leaf. Stir well. Return the browned chicken to the pot. Bring to a gentle boil, then reduce heat. Let the soup simmer for 20–25 minutes.
Step 4: Shred the Chicken
Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the broth.
Step 5: Add the Egg Noodles
Stir in the egg noodles and cook for 8–10 minutes until tender but still chewy. Egg noodles cook quickly, so keep an eye on them.
Step 6: Finish With Freshness
Remove the bay leaf. Add chopped fresh parsley and lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
Serving Suggestions
This chicken noodle soup with egg noodles is perfect on its own, but here are a few delicious ways to elevate your bowl:
- Serve with warm crusty bread or garlic toast.
- Add a sprinkle of Parmesan cheese for richness.
- Drizzle a little olive oil on top for a Mediterranean touch.
- Add a dollop of sour cream for extra creaminess.
- Serve with a simple side salad for a complete meal.
Recipe Card 🧾✨
🕒 Time
- Prep: 15 minutes
- Cook: 35 minutes
- Total: 50 minutes
🛒 Ingredients
- Chicken
- Vegetables
- Herbs
- Egg noodles
- Broth
- Parsley
- Lemon
👩🍳 Instructions
- Brown chicken and set aside.
- Sauté vegetables.
- Add broth and herbs; simmer.
- Shred and return chicken.
- Add egg noodles.
- Finish with parsley and lemon.
📝 Notes
- For a thicker soup, simmer longer or mash some carrots into the broth.
- For a richer flavor, use bone-in chicken and remove the bones before serving.
🔢 Nutrition (per serving, approx.)
- Calories: 320
- Protein: 28g
- Carbs: 32g
- Fat: 10g
- Fiber: 3g
- Sodium: Varies based on broth
Conclusion
Warm, cozy, and packed with flavor, this chicken noodle soup with egg noodles is everything comfort food should be. It’s a recipe that welcomes you home, wraps you in comfort, and brings people together just like the meals I grew up with in Crete. Whether your kitchen is neat or a beautiful mess like mine, this soup will make every moment worth it. Keep this recipe in your rotation for those days when you need something simple, soothing, and full of love.