If you’re on the hunt for a comforting and satisfying meal that feels like a warm hug in a bowl, look no further than this Chicken and Egg Noodles Soup Recipe. It perfectly balances tender shredded chicken, silky egg noodles, and a creamy broth that’s packed with rich flavors. Whether you’re cozying up on a chilly evening or need a quick, soothing dish after a long day, this recipe combines the simplicity of wholesome ingredients with a luscious taste that feels anything but basic.
Ingredients You’ll Need
The goodness of this Chicken and Egg Noodles Soup Recipe comes from simple, wholesome ingredients that come together with ease. Each item plays a crucial role in building layers of flavor and the perfect inviting texture that makes this soup a household favorite.
- 32 ounces unsalted chicken broth: Provides the savory, flavorful base that’s essential for a light but rich soup.
- 2 teaspoons Better than Bouillon Roasted Chicken Base: Adds depth and a concentrated chicken taste to the broth.
- 12 ounces egg noodles: A classic choice for soup, these noodles add heartiness and a satisfying chew.
- 1 teaspoon ground black pepper: Gives a mild kick and layers of spice to enhance all the flavors.
- 2 cups cooked and shredded chicken: Brings protein and a tender, meaty texture that’s the star of the show.
- 10.5 ounces condensed cream of chicken soup: Makes the broth creamy and indulgent without the need for heavy cream.
- 1 cup frozen peas: Adds a pop of color, sweetness, and a fresh bite to contrast the creamy richness.
- 4 tablespoons unsalted butter: Enriches the final soup for a velvety finish and deep savory notes.
How to Make Chicken and Egg Noodles Soup Recipe
Step 1: Bring the Broth to a Boil
Start by heating the unsalted chicken broth along with the Better than Bouillon Roasted Chicken Base in a large pot or Dutch oven over high heat. Watch as the broth comes to a lively boil, releasing that irresistible chicken aroma. This step is critical because it’s setting the stage for the soup’s intense, homey flavor.
Step 2: Add Noodles and Pepper
Once boiling, add the egg noodles and sprinkle in the ground black pepper. Cover the pot and immediately reduce the heat to a gentle simmer. Let the noodles soften for about 5 minutes, which allows them to soak up the broth’s richness while releasing just the right amount of starch to slightly thicken the soup.
Step 3: Stir in Chicken, Soup, and Peas
Next, fold in the cooked shredded chicken, condensed cream of chicken soup, and frozen peas. Cover again and cook for another 5 minutes. This melding step brings together creaminess and chunks of tender chicken, while the peas add a hint of bright, fresh sweetness to balance the soup perfectly.
Step 4: Finish with Butter
Finally, stir in the unsalted butter until it melts completely, enriching the soup with a silky, velvety finish. This last touch may sound simple, but it transforms the broth into something truly luxurious. Now it’s time to ladle this comforting Chicken and Egg Noodles Soup Recipe into bowls and dive in!
How to Serve Chicken and Egg Noodles Soup Recipe
Garnishes
To elevate your serving, consider topping the soup with freshly chopped parsley or a sprinkle of grated Parmesan cheese. These simple garnishes add a fragrant brightness and an extra layer of flavor that pairs beautifully with the creamy broth and tender chicken.
Side Dishes
This soup shines wonderfully alongside rustic crusty bread or warm, buttery dinner rolls—perfect for soaking up every last drop. A crisp green salad with a light vinaigrette can also balance the richness of the soup, making your meal feel complete and satisfying.
Creative Ways to Present
For a charming twist, serve this Chicken and Egg Noodles Soup Recipe in mini soup crocks or hollowed-out bread bowls. These presentations are sure to impress guests and add a cozy, restaurant-quality feel to your homemade dinner experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and keep it refrigerated. It will stay fresh and delicious for up to 3 days, making it an excellent choice for busy weeknight meals or quick lunches.
Freezing
This soup freezes beautifully. Use freezer-safe containers or heavy-duty freezer bags, and store for up to 2 months. Just keep in mind that egg noodles might soften a bit after freezing, but the flavor will remain just as comforting and delicious.
Reheating
When ready to enjoy leftovers, gently reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of chicken broth or water can help loosen the consistency if it thickens too much during storage.
FAQs
Can I use fresh chicken instead of cooked shredded chicken?
Absolutely! If you prefer to cook your chicken fresh, simply poach chicken breasts in the broth before adding the noodles. Once cooked, shred the chicken and proceed with the recipe as usual.
What can I substitute for condensed cream of chicken soup?
If you’d rather avoid canned soup, you can make a homemade creamy mixture by whisking together milk and a flour-based roux or cream sauce. This will keep your soup creamy while controlling ingredients.
Is it possible to make this soup gluten-free?
Yes, just swap the egg noodles for gluten-free noodles or even zucchini noodles for a low-carb option. Make sure to use gluten-free broth and soup ingredients to keep it completely safe.
Can I add other vegetables to this soup?
Definitely! Carrots, celery, or mushrooms make wonderful additions and can be sautéed early in the cooking process to deepen the flavor profile and boost the veggie content.
How thick should the soup be?
The soup should have a creamy consistency that’s hearty but not overly thick. The cream of chicken soup and butter create a velvety texture that coats the noodles and chicken beautifully.
Final Thoughts
I hope you feel inspired to try this Chicken and Egg Noodles Soup Recipe because it’s truly a golden classic that satisfies the soul. It’s quick enough for busy days yet comforting enough to feel like a special treat—perfect for sharing with family or enjoying all by yourself. Once you experience that incredible blend of creamy broth, tender chicken, and soft noodles, this soup will become one of your go-to favorites too!
Print
Chicken and Egg Noodles Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (4 bowls)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Noodles recipe features tender shredded chicken cooked with egg noodles in a rich and creamy broth. Perfect for a quick and satisfying meal, it combines savory chicken broth, flavorful seasonings, and the creaminess of condensed soup for a homestyle dish that comes together in under 30 minutes.
Ingredients
Broth and Base
- 32 ounces unsalted chicken broth (1 tetra-pak)
- 2 teaspoons Better than Bouillon Roasted Chicken Base
Main Ingredients
- 12 ounces egg noodles (1 package)
- 1 teaspoon ground black pepper
- 2 cups cooked and shredded chicken
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 cup frozen peas
Finishing
- 4 tablespoons unsalted butter (½ stick)
Instructions
- Prepare Broth: Bring the chicken broth and Better than Bouillon Roasted Chicken Base to a boil over high heat in a large pot or Dutch oven. This will create a rich, flavorful base for the noodles and chicken.
- Cook Noodles: Add the egg noodles and ground black pepper to the boiling broth. Cover the pot and reduce heat to a simmer. Let the noodles cook for 5 minutes until they start to soften but still hold their shape.
- Add Chicken and Peas: Stir in the cooked shredded chicken, condensed cream of chicken soup, and frozen peas into the pot with the noodles. Cover and cook on a low simmer for an additional 5 minutes, allowing the soup to thicken and flavors to meld.
- Finish with Butter: Mix in the unsalted butter until melted and fully incorporated for added creaminess and richness. Serve hot and enjoy your hearty chicken and noodles dish.
Notes
- Use cooked chicken leftover from roasting or rotisserie chicken for convenience.
- Adjust black pepper to taste if you prefer more or less spice.
- Frozen peas can be substituted with fresh or other vegetables like carrots or corn.
- You can substitute condensed cream of chicken soup with homemade white sauce for a healthier option.
- For thicker noodles, reduce the broth slightly or cook noodles less time.
