Easy Chicken Egg Noodle Soup

There is nothing better on a cold day than a nice bowl of hot soup. And what is the most universal type of soup? Chicken noodle soup. I know most people already have a chicken soup recipe they love, but I feel there is always room to add new variations of favorite dishes. My secret ingredient is poultry seasoning, and lots of it!

Everyone of course uses chicken and veggies, regular seasonings like garlic and onion. But I find when I add the poultry seasoning, it gives the dish a whole new depth. Poultry seasoning is pretty self-explanatory, it’s a mixture of nutmeg, thyme, rosemary, black pepper, sage, and marjoram that is perfectly balanced to enhance the natural flavors of poultry dishes. You can of course make your own, but it can be found premixed in any major grocery store.

Ingredients

• 8 cups chicken broth
• About 2lbs of chicken, in our house we like thighs the best
• Whatever vegetables you want. What I generally use is:
  • 2 carrots
  • 2 stalks of celery
  • ~1 cup of frozen mixed veggies, frozen corn, or frozen broccoli depending on what is in my freezer that evening
  • 2-3 green onions or 1/2 of a yellow onion (or both depending on how much you like onion)
• 6oz egg noodles
• Garlic (3-5 cloves or 1/2 – 1tsp powdered garlic)
• 1/2 tsp onion powder (if not using fresh onion)
• 1tsp poultry seasoning
• 1tbs parsley
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Heat broth to boiling. Meanwhile, cut your chicken.
2. Once the broth is boiling, add the chicken, vegetables, poultry seasoning, garlic, and onion (if using green onion, add at the end of step 3). Keep at a light boil for at least 5 minutes or until the chicken is cooked through.
3. Add noodles, topping up your pot with water if needed. Boil until noodles are almost finished cooking; about 5-7 minutes. Then add remaining seasonings.
4. Continue boiling until noodles are done and the veggies are tender, adding more water or broth as necessary to keep everything covered with liquid.

I hope you find this recipe easy to follow and enjoyable for your family! Let me know in the comments below if you tried it or you can tag me in pictures on instagram. For our family of three we usually have enough for both my husband and I to take some in our lunches the next day plus a little extra that I normally freeze. When we want chicken soup again, I will take the frozen portion from the time before out of the freezer and add more broth and ingredients to stretch it to be enough for that night.

Chicken Egg Noodle Soup

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You can never go wrong with an easy, but so flavorful chicken noodle soup recipe.

Ingredients

• 8 cups chicken broth (2 - 32oz boxes)
• 2lbs chicken, cut into 2" pieces
• 1-2 cups veggies of your choosing (examples are corn, celery, carrots, broccoli, peas)
• 6oz egg noodles
• 3-5 garlic cloves minced or 1/2 - 1tspgarlic powder
• 1/2 yellow onion diced or 1/2tsp onion powder
• 2-3 green onions (optional to replace or add alongside yellow onion)
• 1tsp poultry seasoning
• 1tbs parsley
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Heat broth to boiling. Meanwhile, cut your chicken.
2. Once the broth is boiling, add the chicken, vegetables, poultry seasoning, garlic, and onion (if using green onion instead, add at the end of step 3). Keep at a light boil for at least 5 minutes or until the chicken is cooked through.
3. Add noodles, topping up your pot with water if needed. Boil until noodles are almost finished cooking; about 5-7 minutes. Then add remaining seasonings.
4. Continue boiling until noodles are done and the veggies are tender, adding more water or broth as necessary to keep everything covered with liquid.