A homemade bowl of chicken noodle soup with egg noodles can be the ultimate comfort food on a rainy day or when you are feeling ill. To make chicken noodle soup with egg noodles, you will need to prepare the soup first and add egg noodles toward the completion of the recipe. You can cut up a whole chicken for your soup, or you can use breast or thigh meat. Additional vegetables or seasoning can be added to this recipe to alter the soup.
Things You'll Need
Large cooking pot
Ladle or large spoon
Uncooked chicken – 2 to 3 pounds
Water – 3 ½ quarts
Chicken bouillon – 3 cubes or 3 teaspoons
Carrots – 3 large or 5 small
Celery – 4 stalks
Egg noodles – 20 ounces
Onion – 1 whole
Garlic – 3 cloves
Salt and pepper
Cut the chicken into cubes or slices, depending on your preference. Leave the bones and skin intact to flavor the soup stock. Set the chicken pieces aside. Thoroughly wash your hands with soap after handling raw chicken.
Peel and finely mince three cloves of garlic. Peel the whole onion and chop into ½-inch pieces. Set the garlic and onion aside.
Rinse the carrots and celery under cool water. Cut both vegetables into 1-inch slices. Set the carrots and celery aside.
Combine water, chicken, chicken bouillon, onion and garlic in a large cooking pot. Season with salt and pepper, if desired. Place the pot on the stove at medium-high heat.
Bring the stock to a boil, and reduce heat to medium. Stir the stock occasionally and continue cooking until the chicken is completely cooked. The chicken will appear white and tender when it is finished cooking.
Use a ladle or large spoon to remove the chicken pieces from the stock. Allow the chicken to cool. Once the meat has cooled, debone the chicken and remove any remaining cartilage or skin. Set the meat aside.
Remove the diced onion from the soup stock if you do not want onion in the soup. The onion is primarily used to flavor the stock but can be left in the soup if you choose.
Reheat the stock over medium-high heat and bring to a boil. Add the carrot slices to the stock, and allow the soup to boil for three minutes.
Add the celery slices to the soup, and cook the soup for an additional 10 minutes. The celery and carrots should be soft when they are finished cooking.
Add the egg noodles to the soup, and cook for 15 minutes or until soft. Stir the soup occasionally to prevent the noodles from sticking together.
Add the chicken back into the soup once the noodles finish cooking. Allow the soup to continue cooking for two minutes to reheat the chicken. Season the soup with salt and pepper if needed.
Use pre-made chicken stock and precooked chicken pieces to cut down on cooking time. Add additional vegetables, such as corn kernels or sliced mushrooms, for variety and extra vitamins. Precook the egg noodles in a separate pot to cut down on cooking time. Add the precooked noodles and chicken to the soup once the vegetables have cooked.
Do not overcook the egg noodles as this will thicken the broth.