The Best Homemade Chicken Noodle Soup with Egg Noodles
This Chicken Noodle Soup takes classic comfort food up a notch with golden-seared chicken, tender egg noodles, and vegetables in a rich, herby broth finished with Parmesan and fresh lemon. Comforting, easy, great for meal prep, budget-friendly, and freezer-friendly. Make it in the oven, in an Instant Pot, or in a slow cooker.
Servings 6
Calories 474kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes adjust to taste
- salt to taste
- black pepper to taste
- 4 tablespoons olive oil divided
- 2 tablespoons salted butter
- 1 large onion diced
- 3 medium carrots sliced
- 3 ribs celery sliced
- 4 cloves garlic minced
- 2 teaspoons fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 3 tablespoons all-purpose flour or use GF 1:1 flour
- ½ cup dry white wine or use chicken stock
- 8 cups chicken broth low-sodium
- 1 large bay leaf
- 1 large Parmesan rind
- 8 ounces egg noodles
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup fresh parsley finely chopped
- fresh chives optional garnish
- thyme leaves optional garnish
- cracked black pepper optional garnish
- lemon slices optional garnish
Instructions
- Sear the chicken: Pat the chicken dry with paper towels. Season both sides with paprika, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden. It should not be cooked through yet. Transfer to a plate and set aside.
- Make the soup base: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and the butter to the same pot. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened.
- Stir in the garlic, thyme, and rosemary. Cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
- Pour in the white wine and scrape up the browned bits from the bottom of the pot. Simmer for 1-2 minutes, until the wine reduces by about half.
- Simmer the soup: Add the chicken broth, bay leaf, and Parmesan rind. Return the seared chicken and any juices to the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, until the chicken is cooked through (165°F/74°C internal temperature).
- Add the noodles: Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot along with the egg noodles. Simmer uncovered for 6-8 minutes (or according to package directions), until the noodles are just tender.
- Season and serve: Remove the pot from the heat. Discard the bay leaf and Parmesan rind. Stir in the lemon juice and parsley. Taste and season with salt and pepper as needed. Serve hot, garnished with chives, thyme leaves, cracked black pepper, and lemon slices, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Chicken: If your chicken breasts are very thick, slice them in half horizontally so they sear and simmer evenly. Boneless, skinless thighs work too; simmer them for 20 to 25 minutes.
- Rotisserie chicken shortcut: Skip the searing and add about 4 cups shredded rotisserie chicken with the noodles, so it just warms through.
- Wine: Any dry white wine works, like Sauvignon Blanc or Pinot Grigio. For an alcohol-free version, replace it with ½ cup of extra chicken broth plus 1 teaspoon of white wine vinegar.
- Parmesan rind: Save the rinds from wedges of Parmesan in a freezer bag. Add them straight from frozen. Because the rind adds salt, taste the soup before seasoning at the end. No rind? Stir 2 tablespoons of grated Parmesan into the finished soup.
- Cook the egg noodles separately if you plan to store or freeze the soup: Egg noodles keep absorbing broth and turn mushy over time. Cook them in a separate pot of salted water and add them to each bowl.
- Dried herbs: Use ¾ teaspoon dried thyme and ¼ teaspoon dried rosemary in place of the fresh.
- You will need these supplies: large soup pot or Dutch oven, cutting board, knife, measuring cups and spoons, wooden spoon, two forks, ladle.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating, since the noodles absorb liquid.
- Make Ahead & Freezing: Cook the egg noodles separately if you plan to store or freeze the soup, so they don't get mushy. Freeze the soup (without noodles) for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles.
Slow Cooker Instructions
- Sear in the skillet: Sear the seasoned chicken in a skillet and cook the vegetables, flour, and wine there as well.
- Then transfer everything to the slow cooker with the broth, bay leaf, and Parmesan rind.
- Slow cook: Cook on Low for 6 hours or High for 3 hours.
- Shred the chicken, return it to the pot, add the noodles, and cook on High for 20-25 minutes, until tender. Finish with the lemon juice and parsley.
Instant Pot Instructions
- Use the Sauté function to sear the seasoned chicken, then cook the vegetables, flour, and wine exactly as written.
- Pressure Cook on High: Add the broth, bay leaf, and Parmesan rind, return the chicken, and pressure cook on High for 8 minutes with a 10-minute natural release. Remove and shred the chicken. Return shredded chicken to the pot.
- Switch back to Sauté and simmer the noodles for 6-8 minutes. Stir in the lemon juice and parsley at the end.
Nutrition
Calories: 474kcal | Carbohydrates: 40g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1378mg | Potassium: 822mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5806IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg