If you’re craving a comforting dish that feels like a warm hug from the inside, this Chicken and Egg Noodles Soup Recipe is exactly what you need. It’s a rich, creamy, yet light soup packed with tender shredded chicken, perfectly cooked egg noodles, and bright green peas, all swimming in a flavorful broth that’s both soothing and satisfying. Whether you’re looking for an easy weeknight dinner or a cozy meal to lift your spirits, this hearty soup will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
The best part about this Chicken and Egg Noodles Soup Recipe is how simple and accessible the ingredients are. Each one plays a crucial role—from the savory chicken broth that forms the soup’s base to the tender egg noodles providing that wonderful chew, and the peas adding a pop of color and sweetness that brightens every spoonful.
- 32 ounces unsalted chicken broth: A rich and clear base that allows all the other flavors to shine through without being too salty.
- 2 teaspoons Better than Bouillon Roasted Chicken Base: Adds a concentrated, roasted chicken flavor to deepen the broth.
- 12 ounces egg noodles: These noodles are soft yet firm, soaking up the soup’s flavor perfectly.
- 1 teaspoon ground black pepper: Gives just the right amount of subtle heat and seasoning.
- 2 cups cooked and shredded chicken: The star protein that makes the soup hearty and filling.
- 10.5 ounces condensed cream of chicken soup: Adds creaminess and a velvety texture that feels indulgent but familiar.
- 1 cup frozen peas: Brings a fresh sweetness and vibrant green color to the dish.
- 4 tablespoons unsalted butter: Stirred in at the end to add richness and a luscious mouthfeel.
How to Make Chicken and Egg Noodles Soup Recipe
Step 1: Start With a Flavorful Broth Base
Bring the chicken broth and Better than Bouillon roasted chicken base to a rolling boil in a large pot or Dutch oven. This step ensures the broth is infused with deep, roasted chicken notes that will carry through every bite.
Step 2: Cook the Noodles to Perfection
Add the egg noodles and black pepper directly into the boiling broth. Cover the pot, reduce the heat to a gentle simmer, and let everything cook together for 5 minutes. This cooks the noodles until they are tender but still have a nice bite, absorbing the savory broth.
Step 3: Fold in Chicken, Soup, and Peas
Stir in the shredded chicken, condensed cream of chicken soup, and frozen peas. Cover again and cook for 5 more minutes. The cream of chicken soup melts into the broth, creating a rich and creamy texture, while the peas add bursts of fresh flavor.
Step 4: Finish With Butter for Silky Richness
Finally, mix in the butter, stirring until it melts and blends fully into the soup. This finishing touch gives the Chicken and Egg Noodles Soup Recipe its signature silky mouthfeel and luxurious flavor, making it utterly irresistible.
How to Serve Chicken and Egg Noodles Soup Recipe
Garnishes
This soup is wonderful on its own, but a sprinkle of fresh chopped parsley or a few snips of chives can brighten it wonderfully. If you like a hint of zest, a little grated Parmesan or a squeeze of lemon juice adds a surprising lift.
Side Dishes
For a truly comforting meal, pair this soup with crusty bread or buttery dinner rolls for dipping. A crisp green salad with a tangy vinaigrette also complements the soup’s creaminess perfectly, balancing the richness with fresh, crisp textures.
Creative Ways to Present
Serve the soup in rustic bowls topped with a dollop of sour cream or crème fraîche for an extra creamy touch. For gatherings, place the soup in mini soup crocks to offer individual portions that look inviting and elegant. Adding a sprinkle of toasted almonds on top can add an unexpected nutty crunch.
Make Ahead and Storage
Storing Leftovers
Let your Chicken and Egg Noodles Soup Recipe cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to 3 days, making it perfect for easy lunches or dinners on busy days.
Freezing
You can freeze this soup, but note that the egg noodles may become a bit soft upon reheating. To maintain the best texture, consider freezing the broth and chicken mixture separately without the noodles and adding fresh cooked noodles after thawing.
Reheating
Reheat the soup gently over medium heat on the stove, stirring occasionally until warmed through. If the soup has thickened, add a splash of chicken broth or water to loosen it up for the perfect consistency.
FAQs
Can I use fresh chicken instead of cooked and shredded?
Absolutely! You can add raw chicken pieces at the same time you add the noodles, but be sure to cook the soup a little longer (about 10 extra minutes) to ensure the chicken is fully cooked before serving.
What type of egg noodles work best in this recipe?
Wide egg noodles are ideal because they hold up well in the soup without getting mushy. However, feel free to use any variety you love or have on hand.
Is there a dairy-free alternative for the cream of chicken soup?
Yes! You can use a dairy-free cream of chicken substitute or even make a quick homemade version using non-dairy milk and a thickener like cornstarch for creaminess.
Can I add vegetables other than peas?
Definitely. Carrots, celery, or spinach make excellent additions and add more color, flavor, and nutrition to your Chicken and Egg Noodles Soup Recipe.
How can I make this soup spicier?
Try adding a pinch of cayenne pepper, some red pepper flakes, or a dash of hot sauce while cooking to give the soup a nice little kick without overpowering the comforting flavors.
Final Thoughts
There is something truly special about this Chicken and Egg Noodles Soup Recipe that makes it feel like a little taste of home, no matter where you are. It’s quick to make, wonderfully flavorful, and deeply nourishing. I can’t wait for you to try it and add it to your collection of beloved comfort foods!
Print
Chicken and Egg Noodles Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy Chicken and Noodles recipe that combines shredded chicken, egg noodles, and creamy soup in a flavorful chicken broth base. Perfect for a quick weeknight dinner, this dish is hearty, creamy, and packed with tender chicken and peas for a balanced meal.
Ingredients
Broth Base
- 32 ounces unsalted chicken broth (1 tetra-pak)
- 2 teaspoons Better than Bouillon Roasted Chicken Base
Main Ingredients
- 12 ounces egg noodles (1 package)
- 1 teaspoon ground black pepper
- 2 cups cooked and shredded chicken
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 cup frozen peas
- 4 tablespoons unsalted butter (½ stick)
Instructions
- Prepare the Broth: Bring the chicken broth and Better than Bouillon Roasted Chicken Base to a boil over high heat in a large pot or Dutch oven. This creates a flavorful base for the noodles and chicken.
- Cook the Noodles: Add the egg noodles and ground black pepper to the boiling broth. Cover the pot, reduce the heat to a simmer, and cook for about 5 minutes until the noodles are tender but not overcooked.
- Add Chicken and Vegetables: Stir in the cooked and shredded chicken, condensed cream of chicken soup, and frozen peas. Cover again and cook for an additional 5 minutes to heat through and blend the flavors.
- Finish with Butter: Remove the pot from heat and mix in the unsalted butter until melted and incorporated, adding richness and smoothness to the dish. Serve immediately and enjoy your creamy chicken and noodles.
Notes
- Use freshly cooked or rotisserie chicken for the best flavor and convenience.
- If you prefer, swap frozen peas for fresh peas or another vegetable like carrots or green beans.
- Adjust the seasoning by adding salt if needed, since the chicken broth and chicken base can vary in saltiness.
- For a thicker consistency, let the dish simmer uncovered for an extra 2-3 minutes.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
