Not only is chicken soup filling and delicious, but it is also frequently used as a home remedy for cold and flu symptoms, an age-old practice that has been supported by science to help us feel better (source: WebMD). A bowl of chicken soup is always welcome on a chilly winter night, whether it is made with coconut milk, brightened with a lot of lemon juice, or garnished with fresh dill.
The most traditional form of chicken soup is undoubtedly chicken noodle soup, which includes pieces of meat and vegetables laced with egg noodles (source: Kitchn). The noodles add density and textural contrast to the soup, making it a complete meal in a bowl. But if you enjoy making chicken noodle soup at home, it’s crucial to pay attention to timing.
Chicken egg drop soup for the win.
I’m going to remember 2019 as the year I (re)discovered my love for chicken noodle soup.
I’ve been telling you for years that Eddie doesn’t really consider soup to be a meal. There are a few exceptions, including chicken chili, chili, and chicken noodle soup. But only occasionally with the chicken noodle soup.
For it to really matter, you know, I have to make a really delicious homemade version (in this one, I roast the chicken first!) that is hearty and packed with filling ingredients.
Anyway, we were all fighting off some illness over the holiday break and even into the beginning of last week. The kids both had ear infections and pneumonia. Eddie had a pretty horrific sinus infection. I had been consuming a lot of apple cider vinegar, so I was sure I had missed it.
Unfortunately, I caught it as everyone else was recovering. But because what hit me was relatively mild, I threw together some comfort food.
Food that would make us feel SO much better. Major comfort food.
When the sickness first started, I made a big batch of chicken noodle soup. I’ve made it for years and I love to use a whole chicken as the base for the stock. We had a few whole chickens in our freezer because we’ve been getting Butcher Box for the last six months (and love it!) – and I hadn’t had a moment to roast a whole chicken! So soup it was. Stock! Bone broth? I love this article that tells you about the difference.
My first go at it was for the kids. Given that it had been a while since I made a batch, we had forgotten how much we loved it.
I was shocked at how much Eddie loved it. Like, LOVED IT. He devoured a few bowls of the soup and was ecstatic, contrary to my expectation that he would want something else on the side. AMAZING. How was this even possible?.
When we (read: he) regained our appetites, I wanted to do something with the leftovers to add a little more satiety. So I added some beaten egg and created an egg drop soup.
Why hadn’t I done this before and where had it been all my life?
It gave the soup a hearty but light texture. So filling! Super good. Comforting to the max.
That makes no sense at all, as usual, but that is exactly what I mean. They add a light addition to the soup by incorporating the eggs, which raises the level of satisfaction like WHOA.
It’s also a fantastic comfort food if you’ve never had or made traditional egg drop soup. A big favorite of mine.
What’s this, chicken egg drop soup or chicken egg drop soup with noodles?
I doubt I’ll be able to make chicken soup in any other way.
The Easiest Chicken Noodle Soup Recipe
One of my favorite memories of my grandmother’s cooking is chicken noodle soup.
I could taste my grandma’s love in it, and it was timeless, soothing, and a cure-all for anything I was experiencing.
However, my grandma’s version took hours and hours. This version is simple, ready in 30 minutes, and has all the comforting qualities you want in traditional chicken noodle soup. I don’t have time to watch a boiling pot for half a day.
The homey, traditional flavors in the soup were a hit with my family, who gushed over it and begged me to make it again soon. It yields enough for you to store half of it in the freezer for a rainy day or during the wintertime flu season. Chicken noodle soup is a miracle worker.
The following basic ingredients are required to make this simple chicken noodle soup recipe:
A broad egg noodle is best for this soup. It takes on the flavor of the broth and is hearty and rich.
If you intend to consume the entire pot of soup on the same day that you prepare it, adding the noodles is acceptable. Noodles need to be kept separate if there will be leftovers.
This hearty, nutritious chicken noodle soup with egg noodles is ideal for days when you need to put a little love in your bowl because it has a ton of chicken and vegetables. This substantial soup recipe takes just a little over an hour to prepare and is both filling and nutritious.
Every single one of these things has a place in a well-stocked kitchen. When I want to add flavor and depth but also more of my own spices, I use stock. It is great for gravies and sauces. Broth and bouillon can be used for the same purposes. Broth is very flavorful and fully spiced. Bouillon cubes are merely concentrated, dehydrated broth that can be reconstituted by mixing them with hot water. When you don’t have a fully stocked spice cabinet and need to make soup quickly, they are fantastic.
I recommend boiling noodles separately and keeping them separate. Noodles in soup absorb all the liquid when you add them. Because the noodles become thick and gummy, you waste the broth and sabotage the dish.
FAQ
Should I cook egg noodles before adding to soup?
How to cook egg noodles Always cook the noodles before adding them to the soup if you’re going to use fresh noodles right away. Boil them separately for two minutes in a pot of salted water (figure 1).
Can you put uncooked egg noodles in soup?
For the final eight to ten minutes of cooking time, you can add uncooked pasta to your soup if you’re using the type of traditional pasta most Americans associate with semolina and egg.
Will egg noodles get soggy in soup?
When using homemade egg noodles—which don’t get soggy like regular store-bought noodles—this soup is best made ahead of time. If using regular dry noodles, I advise making the broth first (steps 1-2), then boiling the broth and noodles and adding the chicken the day of serving.
How do you keep egg noodles from absorbing broth in soup?
- Noodles should be cooked 1-2 minutes less than usual al dente when combined with salt and olive oil. Then wash with butter and salt (or olive oil).
- Serve on the side with a little broth and butter mixed in.
- Try to use a pasta with durumn or semolina flour.
