There’s something comforting about a bowl of homemade chicken noodle soup, especially when you make it the traditional way. Old fashioned chicken noodle soup with egg noodles takes us back to a time when meals were made from scratch, slow-simmered, and packed with love and flavor. It’s one of those dishes that not only warms your body but also your soul. The aromatic smell of tender chicken, sautéed vegetables, and herbs bubbling on the stove brings back memories of cozy kitchens and family gatherings.
What makes this version of chicken noodle soup even more special is the use of egg noodles. These soft, slightly chewy noodles absorb the broth beautifully, giving the soup a heartier texture that makes it feel more like a complete meal. Whether you’re feeling under the weather or simply craving a nostalgic dish that feels like home, this recipe is the perfect balance of comfort and flavor.
Let’s dive into the details of making this old fashioned chicken noodle soup, so you can recreate this timeless classic in your own kitchen.
Old Fashioned Chicken Noodle Soup With Egg Noodles Recipe
Here’s the recipe for an old fashioned chicken noodle soup that will take you back to simpler times. Whether you’re a seasoned chef or just getting your feet wet in the kitchen, this recipe is easy to follow and results in a soul-satisfying bowl of warmth. And of course, the star of the show here is the egg noodles-thick, soft, and the perfect vessel to carry that homemade broth.
Ingredients Needed
The ingredients for this recipe are simple, and most of them are probably already in your kitchen. What’s important here is choosing fresh ingredients that will give your soup the best possible flavor.
- Chicken: A whole chicken or bone-in, skin-on chicken pieces (such as thighs or breasts) work best for a rich, flavorful broth. You could also use pre-cooked rotisserie chicken if you’re in a rush.
- Egg Noodles: Fresh or dried egg noodles. Fresh noodles tend to cook faster and have a better texture, but dried will work just as well if you don’t have access to fresh.
- Carrots: Sliced or diced. Carrots add a natural sweetness to the soup and a nice crunch.
- Celery: Chopped into small pieces. Celery adds a mild, earthy flavor and contributes to the soup’s texture.
- Onions: Diced. Onions are a base for the soup’s savory flavor and add depth.
- Garlic: Minced. Garlic will infuse the broth with a lovely aromatic undertone.
- Chicken Broth: For a richer, deeper flavor, homemade broth is ideal. You can use store-bought broth if pressed for time, but homemade gives it an unmatched taste.
- Bay Leaves: Two or three bay leaves. They impart a subtle, herbal note that makes the soup more complex.
- Fresh Thyme: Either sprigs or dried thyme works, but fresh thyme will give the broth a delicate, fragrant taste.
- Salt and Pepper: To taste. Don’t underestimate the importance of seasoning-salt brings out the flavors of the chicken and vegetables, while pepper adds a little heat.
- Lemon Juice (optional): A dash of lemon juice at the end adds brightness and cuts through the richness of the broth.
Cooking Instructions
Ready to get cooking? Here’s how to make your old fashioned chicken noodle soup step-by-step:
-
Prepare The Chicken
- If you’re using a whole chicken, place it in a large stockpot. Cover it with water (about 12 cups) and bring it to a boil. Once boiling, reduce the heat to a simmer. Skim any foam that rises to the top.
- If you’re using chicken pieces, follow the same method, ensuring they’re fully submerged.
-
Add Aromatics And Vegetables
- After about 30 minutes of simmering, add your carrots, celery, onions, and garlic to the pot. Stir and allow them to soften for another 20-30 minutes.
- Add bay leaves and thyme at this stage. Continue simmering until the chicken is fully cooked and the vegetables are tender.
-
Shred The Chicken
- Once the chicken is cooked, remove it from the pot and let it cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces.
-
Cook The Egg Noodles
- While the chicken is cooling, add your egg noodles to the pot. Let them cook until tender, usually 8-10 minutes, depending on whether you’re using fresh or dried noodles.
-
Return The Chicken
- Once the noodles are cooked, return the shredded chicken to the pot. Stir everything together and season with salt and pepper to taste.
-
Add The Finishing Touches
- Add a splash of lemon juice for a touch of acidity, balancing out the richness of the broth.
- If you prefer a clearer broth, you can strain the soup before serving, but leaving the veggies and chicken bits gives it a more rustic feel.
-
Serve
- Ladle the soup into bowls and serve hot. Pair with crusty bread or crackers for dipping.
Ingredient Insights
To understand why these ingredients work so well together, let’s take a deeper look at some key components:
- Chicken: The bones and meat are the foundation of your broth. The collagen in the chicken bones releases while simmering, which naturally thickens and enriches the broth, giving it that silky, full-bodied texture.
- Egg Noodles: Egg noodles are perfect for this soup because they’re hearty enough to absorb the flavorful broth without falling apart. Their delicate texture complements the other ingredients, providing a soft, comforting bite.
- Herbs: Thyme and bay leaves may seem simple, but these herbs elevate the dish, adding earthy, aromatic flavors that round out the soup’s profile.
- Lemon Juice: A little acidity goes a long way! Lemon juice cuts through the richness of the broth, balancing out the heavier flavors with a fresh zing.
Expert Tips
- For a clearer broth: Skim the foam from the top frequently while the chicken simmers. This removes impurities that could make the broth cloudy.
- Cooking the noodles separately: If you’re making a large batch, cook the noodles separately and store them. Adding uncooked noodles to the soup can cause them to absorb too much liquid and turn mushy when stored as leftovers.
- Use homemade broth: If you can, make your own chicken broth. It’s surprisingly easy, and it imparts a richness you can’t get from store-bought versions. Just simmer bones, vegetables, and herbs for a few hours and strain the liquid.
- Season as you go: Taste the soup at different stages and adjust the seasoning accordingly. Sometimes, it takes a little more salt or pepper than you’d expect to make the flavors pop.
Recipe Variations
Chicken noodle soup is a flexible dish that can be adjusted to suit your taste. Here are a few ways to mix things up:
- Vegetable Add-ins: Add spinach, peas, or green beans for more variety in texture and flavor. These vegetables will also add some extra nutrients to the soup.
- Spicy Kick: For a bit of heat, add a pinch of red pepper flakes or a small diced jalapeño to the broth.
- Different Noodles: You can swap out egg noodles for other types of pasta like orzo, fusilli, or even rice if you’re craving something different.
- Herb Variations: Swap thyme for rosemary, parsley, or sage for a different aromatic profile.
Final Words
Chicken noodle soup is the ultimate comfort food, and when it’s made the old-fashioned way with homemade broth, fresh vegetables, and hearty egg noodles, it becomes an experience in itself. Each spoonful brings you a little closer to memories of family kitchens and slow-cooked meals. This recipe is perfect for any occasion-whether you’re fighting off a cold, feeding a hungry family, or simply indulging in a nostalgic dish.
FAQs
What Ingredients Do I Need To Make Old Fashioned Chicken Noodle Soup With Egg Noodles?
To make old fashioned chicken noodle soup with egg noodles, you will need the following ingredients: chicken (either whole or parts like thighs or breasts), egg noodles, carrots, celery, onions, garlic, chicken broth or stock, salt, pepper, dried herbs (such as thyme, rosemary, and bay leaves), and olive oil or butter.
Can I Use Store-bought Chicken Broth For The Soup?
Yes, store-bought chicken broth can be used for convenience. However, for a more authentic flavor, homemade chicken broth or stock is recommended. If you use store-bought, opt for a low-sodium version to better control the seasoning.
How Long Should I Cook The Chicken For The Soup?
If you’re using whole chicken or chicken parts, simmer the chicken in broth for about 45 minutes to an hour, until fully cooked. If you’re using pre-cooked chicken, you can add it during the final 15-20 minutes of simmering to avoid overcooking.
Can I Use Frozen Chicken For This Recipe?
Yes, you can use frozen chicken, but it will require a longer cooking time. Make sure to cook it thoroughly and adjust the simmering time by an additional 10-15 minutes to ensure it reaches a safe internal temperature.
When Should I Add The Egg Noodles To The Soup?
Add the egg noodles during the last 10-15 minutes of cooking. This ensures that they cook through without becoming too soft or mushy.
Can I Use A Different Type Of Noodle Instead Of Egg Noodles?
Yes, you can substitute egg noodles with other types of pasta such as rotini, fettuccine, or even orzo. However, egg noodles are traditionally used in chicken noodle soup for their soft, comforting texture.
What Type Of Chicken Is Best For This Soup?
Bone-in, skinless chicken thighs or breasts work best for old fashioned chicken noodle soup. Bone-in pieces impart more flavor to the broth. However, boneless skinless chicken breasts can also be used if you prefer leaner meat.
How Can I Make The Soup Richer And More Flavorful?
To make the soup richer, you can add a splash of heavy cream or a dollop of butter right before serving. Additionally, roasting the chicken before adding it to the soup enhances the flavor of both the broth and the chicken.
Can I Make Old Fashioned Chicken Noodle Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Add all the ingredients (including uncooked chicken) and cook on low for 6-7 hours or on high for 3-4 hours. Add the egg noodles in the last 30 minutes of cooking.
How Do I Store Leftovers Of This Soup?
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb some of the broth, so you can add extra broth when reheating the soup to restore the desired consistency.