If you need some comfort this winter, grab your stock pot to make this Chicken Egg Noodle Soup recipe. It’s filled with vegetables like cream-style corn, celery and carrots. Chicken adds a hearty touch of protein and the egg noodles are the finishing touch. Our whole family enjoys this soup and it’s one of my go-to meals for busy weeknights.
Soups are one of my favorite family dinner ideas. It’s a balanced meal and we just add a loaf of crusty bread or a salad to serve with the soup. Since it’s a one-bowl meal, it’s also budget-friendly and saves me time. I don’t have to worry about balancing side dishes or cooking times. You really can’t go wrong with soup recipes.
Looking for even more family-friendly soup recipes to make on busy weeknights? We also love Slow Cooker Butternut Squash Soup during the fall season and this Hearty Bacon Potato Chowder is perfect when you need a warm hug.
Tips For Making Chicken Egg Noodle Soup
There are two different ways to cook this soup. Use either a dutch oven or a large stock pot over the stove top. I also included a slow cooker variation if you want to make this soup and forget about it while you’re working. All of the cooking methods will produce a flavorful and delicious soup.
When To Make Chicken Egg Noodle Soup
This is a lighter wintertime soup. If you have a family of 4 or 5, you’ll definitely have 1 or 2 nights of leftovers to enjoy. Or bring the soup to a pot luck event and you’ll be bringing a nice large portion. I make this soup for weeknight dinners, for pot lucks and when a friend is sick. It’s so comforting to give as a gift!
How To Store Leftovers
Refrigerate any leftovers in an airtight food storage container. For best freshness, enjoy the leftovers within 3-4 days of making the soup. If you want to freeze the soup, add it to a freezer bag. Lay the soup flat and let it freeze. Keep the soup frozen for up to 3 months. Let the soup thaw in the refrigerator overnight before reheating again.
Shortcut Recipe Substitutions
If you want to save time while making the soup, use rotisserie chicken. Chop the rotisserie chicken into bite-size pieces and add it to the soup. It’s a great time-saver and you just have to warm the rotisserie chicken once it’s added, then serve!
How To Make Chicken Egg Noodle Soup In The Slow Cooker?
To make Chicken Egg Noodle Soup in the slow cooker, lay the chicken breasts flat and add the vegetables and broth. Turn the slow cooker on high for 4-5 minutes. Remove the cooked chicken breasts and shred them. Add them back to the slow cooker. Then, add the egg noodles and cook for another half hour.
Directions To Make Chicken Egg Noodle Soup
Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
Add in the chicken and season with salt and pepper.
Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup carrots, chopped
- 3 Tbsp. butter
- 2 pounds boneless skinless chicken breasts, cubed
- 12 cups chicken broth or stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked egg noodles
- 2 cans (14-3/4 oz) whole kernel corn, drained
- 2 cans (14-3/4 oz) cream-style corn
- Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
- Add in the chicken and season with salt and pepper.
- Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
- Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.
- If soup is too thick, add additional chicken broth.
- Store leftovers in an airtight food storage container. Keep leftovers refrigerated.
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Amount Per Serving: Calories: 251Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 85mgSodium: 1134mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 28g
**Nutrition is calculated by a third party. Actual values may vary.