Chicken Noodle Soup with Egg Noodles | Old-Fashioned Comfort (Clear Golden Broth, Juicy Chicken, Cozily Curly Noodles)

Setting the Scene: When the Kitchen Smells Like Home

There’s a hush that settles over the kitchen when a soup pot starts to sing. Onion turns sweet in a bit of butter; celery and carrot release that familiar, Sunday-supper perfume; thyme and bay swirl up on the steam. You pour in stock and it shifts to liquid gold, glossy and calm. Then the stars of the show—egg noodles—go in, curling and softening to exactly the right tenderness. The chicken shreds in silky ribbons; the herbs brighten; a squeeze of lemon makes the whole bowl lift. This is Chicken Noodle Soup with Egg Noodles the way grandma meant it: clear, restorative broth; tender vegetables; noodles with a gentle spring; and seasoning that tastes like care. It’s the soup you bring to a neighbor, the one you eat on a rainy night, and the one that makes leftovers feel like a small gift from past-you to future-you.

What You’ll Need

Ingredients (Serves 6–8)

Aromatics & seasoning

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 celery stalks, diced
• 3 medium carrots, sliced into coins
• 3 garlic cloves, minced
• 1¼ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 bay leaf
• ¼ tsp turmeric (optional, for that classic golden hue)

Broth, chicken & noodles

• 8 cups (2 L) low-sodium chicken stock or broth
• 1½ lb (680 g) boneless, skinless chicken thighs or breasts
• 8 oz (225 g) wide egg noodles (old-fashioned style)
• 1–2 tsp fresh lemon juice (to finish)
• 2–3 tbsp chopped fresh parsley or dill (or a mix)

Quiet umami boosts (optional but great)

• ½ tsp poultry seasoning
• 1 tsp soy sauce or ½ tsp fish sauce (subtle depth—won’t taste “soy”)

Tools

• 5–6 qt Dutch oven or heavy soup pot with lid
• Wooden spoon, ladle, tongs
• Cutting board & sharp knife
• Small mesh skimmer (optional, for foam)
• Measuring cups/spoons

How to Make It

Build the Golden Base: Sweat, Don’t Brown

Set a Dutch oven over medium heat. Melt butter with olive oil until the butter sighs and foams. Add onion, celery, and carrots with a pinch of the salt. Cook 6–8 minutes, stirring, until the vegetables are glossy and sweet but not browned—gentle heat keeps the broth clear and refined. Stir in garlic for 30 seconds, then add thyme, pepper, bay leaf, and turmeric if using; the kitchen should now smell like a cozy diner in the best way.

Pour in the stock and bring to a lively simmer. If any froth rises, skim it—it’s optional, but it gives you that restaurant-clear finish. Taste the broth; season lightly now so the noodles and chicken land in something already delicious.

Poach for Tender Shreds: Juicy Every Time

Slide the chicken into the simmering broth. The temperature should drop to a gentle burble; reduce heat if needed. Partially cover and cook 10–14 minutes (breasts on the short side, thighs a bit longer) until just cooked through. Poaching—rather than boiling—keeps the texture silky, not stringy.

Transfer chicken to a board with tongs and rest 5 minutes. While it rests, stir in the poultry seasoning or a small dash of soy/fish sauce if you’re using them; these quiet boosters make the soup taste more “chicken-y” without shouting. Shred the rested chicken into bite-size pieces; collect any juices on the board—they’re liquid flavor.

Noodles with Bite (and Next-Day Insurance)

Bring the pot back to a gentle boil and add egg noodles. Cook 2 minutes less than package time for a pleasantly toothsome bite—they’ll finish in the hot broth. Slip the shredded chicken (and board juices) back into the pot for the final minute to rewarm. Turn off the heat; remove the bay leaf.

Now finish like a pro: stir in lemon juice (start with 1 teaspoon, taste, and add more until the broth feels lively) and scatter over parsley or dill. The broth should look bright and clear, with egg noodles curling through like ribbons and tender chicken tucked among carrot coins.

Serve with a Little Theater

Warm the bowls if you can—rinsing with hot water works in a pinch. Ladle in generous spoonfuls of broth, noodles, and chicken. Add a last twist of pepper and a tuft of herbs. Offer lemon wedges at the table; the citrus makes the herbs sing and keeps the bowl “lifted” to the last sip.

Leftovers Strategy (So Tomorrow’s Bowl Is Perfect)

If you’re planning for leftovers, cook the noodles separately in salted water and store them plain. Reheat the soup base to a simmer, then add noodles to each bowl before ladling hot broth over. This prevents swollen, soggy noodles and keeps the broth crystal-clear.

How to Make It (Thematic Steps)

Flavor First: The Soft Sauté

Sweating aromatics on moderate heat coaxes sweetness without browning, which can muddy the broth’s color and clarity. If the pan threatens to color, splash in a tablespoon of water and lower the flame. Classic soup, classic calm.

Texture Matters: Poach, Don’t Boil

Protein tightens when boiled hard. A bare simmer gently cooks chicken so it shreds easily and stays juicy. Resting 5 minutes before shredding keeps juices in the meat instead of the cutting board.

Noodles: Timing Is Everything

Egg noodles are fragile charmers. Undercook slightly and let them finish in the soup. For meal prep, keep noodles separate. Either way, salt and seasoning should be adjusted after noodles and chicken go back in—both are “thirsty.”

Creative Twists (Old-Fashioned Roots, New Mood)

• Rotisserie Shortcut: Skip poaching; simmer aromatics and stock 10 minutes, then add 3–4 cups shredded rotisserie chicken for the final 2–3 minutes.
• Matzo Ball Night: Replace noodles with fluffy matzo balls; finish with lots of dill.
• Ginger–Scallion Feel-Better: Grate 1 tbsp fresh ginger with the garlic; finish with sliced scallions and a few drops toasted sesame oil.
• Creamy Diner Style: Stir in ½–¾ cup evaporated milk during the last minutes for a lightly creamy broth that doesn’t curdle.
• Avgolemono Lean: Swap noodles for ¾ cup orzo; off heat, whisk 2 eggs with 2 tbsp lemon juice, temper with hot broth, and stir back in for satiny richness.
• Veggie-Loaded: Add 1 cup peas or corn in the last 3 minutes; wilt 2 cups baby spinach off heat.
• Gluten-Free: Use GF egg noodles or cooked rice (add rice to bowls just before serving to keep broth clear).
• Bone Broth Boost: Use half stock, half bone broth for deeper body without extra fat.
• Herb Garden: Try tarragon instead of thyme and finish with chives for French-bistro vibes.

Nutritional Spotlight (Per serving, ~1/6 recipe)

Poaching keeps chicken tender with minimal fat, while a sensible portion of egg noodles delivers that nostalgic comfort without heaviness.

Final Inspiration: A Bowl That Brings Everyone Closer

Old-fashioned doesn’t mean fussy—it means tested by time and loved by many. This Chicken Noodle Soup with Egg Noodles earns its place on repeat because it’s simple to make, generous to eat, and easy to adapt. Learn the rhythm—soft sauté, gentle poach, noodles to al dente, finish bright—and you can cook it almost without measuring, for the rest of your cooking life. It’s the bowl you bring to the table with quiet confidence: clear, fragrant, restorative.

Reheat it tomorrow with a splash of stock; tuck some into the freezer without noodles for rainy days; keep lemons and dill on standby for that final, lively lift. The first spoonful tastes like home; the second tastes like you had a plan; the third is simply comfort, done right.