The Story & Intro
Whenever I make Chicken Noodle Soup with Egg Noodles, I’m instantly transported back to my grandmother’s cozy kitchen in Crete. She wasn’t shy about using thick, chewy egg noodles because, as she used to say, “soup should hug you from the inside.” That fuller, chewier texture was always the heart of the dish, turning simple ingredients into something that tasted like comfort and love.
Growing up on the island, soups weren’t just meals they were moments. My grandmother taught me that the magic of cooking wasn’t only in stirring the pot but in the warmth you shared through each spoonful. Now, whenever I prepare Chicken Noodle Soup with Egg Noodles, I feel like I’m carrying her tradition forward, mixing a Greek heart with an American classic.
I love how egg noodles make this soup feel satisfying without weighing you down. And I’ll admit… my kitchen still gets a little messy when I’m trying to get the broth just right! But that’s part of the fun. Whether you’re cooking for your family or just need a cozy bowl of goodness after a long day, this Chicken Noodle Soup with Egg Noodles delivers comfort, flavor, and that perfect chewy texture that makes every sip feel like home.
And because cooking is more than food it’s memories I’m excited to help you make your own. Let’s dive in and bring this warm, nostalgic soup to your table.
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 2 cups egg noodles (wide or extra-wide for chewier texture)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for about 6 minutes, stirring gently until the vegetables soften slightly and smell wonderful. This is the foundation of your soup’s flavor.
2. Add Garlic and Herbs
Stir in the minced garlic, thyme, oregano, and bay leaves. Let the garlic cook for 1 minute until fragrant. You’ll already feel the comforting aroma filling your kitchen!
3. Pour in the Broth
Slowly add the chicken broth, scraping the bottom of the pot to release extra flavor. Bring the mixture to a gentle boil.
4. Add the Chicken
Stir in the shredded chicken. Reduce heat and let the soup simmer for 15 minutes so the flavors melt together.
5. Cook the Egg Noodles
Add the egg noodles directly to the pot. Cook for 7–10 minutes depending on how chewy you want them. Wide egg noodles give that satisfying fuller texture, so don’t be afraid to let them reach tender-chewy perfection.
6. Season
Remove the bay leaves and add salt and pepper to taste. Taste your broth if you’d like deeper flavor, simmer for a few more minutes.
7. Serve and Garnish
Ladle the soup into bowls and top with freshly chopped parsley. The warmth, the aroma, the noodles everything comes together beautifully.
Serving Suggestions
- Enjoy with crusty bread to soak up the broth.
- Add a squeeze of lemon for a Greek twist (you know I love bringing a touch of Crete to every dish!).
- Pair with a simple green salad for a complete, comforting meal.
- Feeling under the weather? This soup works wonders old Greek tradition says warm broth heals the soul.
Recipe Card 🧡🍲
⏰ Time:
Prep: 10 min
Cook: 30 min
Total: 40 min
🛒 Ingredients:
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Chicken broth
- Shredded chicken
- Bay leaves
- Thyme
- Oregano
- Salt & pepper
- Egg noodles
- Parsley
👩🍳 Instructions:
- Sauté onion, carrots & celery.
- Add garlic and herbs.
- Pour broth & simmer.
- Add chicken.
- Cook egg noodles.
- Season & serve warm. 🍜
📝 Notes:
- Extra-wide egg noodles = chewier texture
- Add lemon for brightness
- Soup thickens as noodles absorb broth
🔢 Nutrition (Approx.)
Calories: 290
Protein: 22g
Carbs: 32g
Fat: 10g
Fiber: 3g
Short 100-Word Story Version
Growing up in Crete, I learned early that soup wasn’t just foo it was comfort. My grandmother always made her chicken soup with thick egg noodles because she loved that fuller, chewier texture that made every spoonful feel like a warm hug. Today, when I cook Chicken Noodle Soup with Egg Noodles, I’m reminded of those cozy afternoons in her kitchen, watching her stir the pot with love. This recipe blends my Greek roots with an American classic, creating a hearty, soothing bowl perfect for busy days, slow Sundays, or whenever you need a little warmth from home.
Conclusion
There’s something truly magical about a bowl of Chicken Noodle Soup with Egg Noodles the aroma, the warmth, and that satisfying chewy texture that makes you slow down and savor the moment. Cooking this soup connects me back to my grandmother, to Crete, and to the belief that food is a way to share love. I hope this recipe brings the same comfort to your home and becomes a dish you return to again and again. Whether you’re cooking for someone you love or simply feeding your soul, this soup is here to warm your heart one spoonful at a time.
