Grab your favorite soup pot because we’re diving into the ultimate comfort food that’ll warm your soul from the inside out! Getting cozy with a bowl of homemade chicken noodle soup just got easier thanks to frozen egg noodles that cut down prep time without sacrificing that classic, hearty texture we all crave.
Why This Recipe Works
- Using frozen egg noodles means you skip the hassle of making dough from scratch while still enjoying that rich, tender bite that only egg noodles can deliver—perfect for busy weeknights or when you need a quick hug in a bowl.
- Simmering the chicken broth with aromatic veggies like carrots, celery, and onions builds layers of flavor that store-bought broths just can’t match, creating a deeply savory base that makes every spoonful irresistible.
- Adding fresh herbs like thyme and parsley at the end preserves their bright, earthy notes, cutting through the richness and giving your soup a restaurant-quality finish that’ll have everyone asking for seconds.
- This recipe is incredibly forgiving—whether you prefer shredded rotisserie chicken for convenience or leftover roasted chicken for extra depth, it adapts beautifully to what you have on hand, reducing food waste and maximizing flavor.
- Perfect for meal prep, this soup reheats like a dream and actually tastes better the next day as the flavors meld together, making it a smart choice for cozy lunches or quick dinners throughout the week.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound frozen egg noodles
- 3 cups cooked chicken, shredded (rotisserie or leftover)
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
Equipment Needed
- Large stockpot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
Instructions
Sauté the Aromatics to Build Flavor
Heat the olive oil in your large stockpot over medium heat until it shimmers, about 2 minutes. Add the diced onion, sliced carrots, and chopped celery, stirring occasionally with a wooden spoon until the vegetables soften and the onions turn translucent, which should take approximately 8-10 minutes. You’ll know they’re ready when the carrots brighten in color and the celery becomes slightly tender. Stir in the minced garlic and cook for just 60 seconds more until fragrant—be careful not to burn it! This initial step creates a flavorful foundation that will infuse your entire soup with savory goodness, so take your time here for the best results.
Simmer the Broth with Herbs
Pour in the 8 cups of low-sodium chicken broth, then add the dried thyme and bay leaf, giving everything a good stir to combine. Bring the mixture to a boil over high heat, which should take about 5-7 minutes, then reduce the heat to low and let it simmer uncovered for 15 minutes. During this time, the broth will reduce slightly and the herbs will release their earthy flavors into the liquid. You’ll notice the broth darkening slightly and smelling incredibly aromatic. This gentle simmer allows the vegetables to become perfectly tender without turning mushy, ensuring each spoonful has the right texture.
Cook the Frozen Egg Noodles to Perfection
Add the entire package of frozen egg noodles directly to the simmering broth—no need to thaw them first! Stir gently to separate the noodles and prevent clumping. Cook for exactly 8-10 minutes over medium heat, stirring occasionally, until the noodles are tender but still have a slight chew. You can test doneness by fishing out a noodle and tasting it; it should be soft but not falling apart. The broth will thicken slightly as the noodles release starch, creating that classic comforting consistency we all love in chicken noodle soup.
Incorporate the Chicken and Season
Stir in the 3 cups of shredded cooked chicken and let it heat through for about 3-4 minutes until warmed. Now is the time to season your soup—start with 1 teaspoon of salt and ½ teaspoon of black pepper, then taste and adjust as needed. Remember, you can always add more salt but can’t take it out, so go gradually! The chicken should be evenly distributed throughout the soup, absorbing the flavorful broth while maintaining its texture. If using rotisserie chicken, you might need less salt since it’s often preseasoned.
Finish with Fresh Herbs and Lemon
Remove the pot from the heat and take out the bay leaf—it’s done its job! Stir in the chopped fresh parsley and 1 tablespoon of lemon juice, which will brighten up the entire dish and cut through the richness. Let the soup sit for 2-3 minutes off the heat to allow the flavors to meld together beautifully. The parsley should stay vibrant green, adding a pop of color and freshness. Serve immediately while hot, ladling into bowls and garnishing with extra parsley if desired. This final touch transforms good soup into great soup!
Tips and Tricks
If you want to take your chicken noodle soup to the next level, consider using homemade chicken stock instead of store-bought—it makes a world of difference in depth of flavor. Simply simmer a whole chicken or chicken bones with onions, carrots, celery, and herbs for a few hours, then strain and use as your base. For an extra savory kick, try adding a parmesan rind to the broth while it simmers; it will melt into the soup, adding umami richness without making it cheesy. To keep your noodles from becoming too soft if you plan on having leftovers, cook them separately and add them to individual bowls when serving, storing the broth and noodles apart in the fridge. If you prefer a clearer broth, skim off any foam that rises to the surface during the initial simmering stage—this results in a more refined presentation. For those who love garlic, roast a whole head of garlic beforehand and squeeze the soft cloves into the broth; it adds a sweet, mellow garlic flavor that’s less pungent than raw. If your soup seems too thin after adding the noodles, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 2 minutes of cooking to thicken it up slightly. Don’t throw away leftover herb stems! Tie them together with kitchen twine and add to the broth while simmering for extra flavor, then remove before serving. For a richer soup, swap out 1 cup of chicken broth for heavy cream or coconut milk at the very end, stirring gently to combine—this creates a creamy version that’s perfect for cold days. Always taste and adjust seasoning at the end, as the noodles and chicken can absorb salt differently, and remember that cold soup will taste less seasoned than hot soup, so season accordingly if planning to reheat later.
Recipe Variations
- For a spicy twist, add 1 teaspoon of red pepper flakes when sautéing the vegetables, or stir in a tablespoon of sriracha at the end for those who like heat. You could also include diced jalapeños or a splash of hot sauce to give your soup a kick that wakes up your taste buds.
- Make it creamy by stirring in ½ cup of heavy cream or full-fat coconut milk during the last 2 minutes of cooking, along with a tablespoon of butter for extra richness. This variation turns classic chicken noodle into a decadent, velvety soup that feels indulgent yet still comforting.
- Add more vegetables like diced potatoes, corn kernels, or peas during the simmering stage to bulk up the nutrition and make it heartier. Spinach or kale can be stirred in at the end for a pop of color and vitamins, wilting quickly in the hot broth.
- For an Asian-inspired version, swap the thyme for ginger and soy sauce, using rice noodles instead of egg noodles, and garnish with green onions and a drizzle of sesame oil. This creates a completely different flavor profile that’s equally comforting and delicious.
- Turn it into a tortilla soup by adding black beans, corn, diced tomatoes, and a tablespoon of chili powder, then topping with crushed tortilla chips, avocado, and a squeeze of lime. This variation is perfect for those who love Mexican flavors and want something a bit more robust.
Frequently Asked Questions
Can I use fresh egg noodles instead of frozen?
Absolutely! If using fresh egg noodles, reduce the cooking time to about 5-7 minutes since they cook faster than frozen ones. Fresh noodles tend to be more delicate, so add them during the last few minutes of simmering to prevent them from becoming too soft or falling apart. Keep an eye on them and taste frequently to ensure they reach that perfect al dente texture without overcooking.
How long does this soup last in the refrigerator?
Properly stored in an airtight container, your chicken noodle soup will stay fresh for up to 4 days in the refrigerator. The noodles may continue to absorb liquid over time, making the soup thicker, so you might need to add a splash of broth or water when reheating. Always reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking.
Can I freeze this soup with the noodles in it?
While you can freeze it, the noodles may become mushy upon thawing due to the high water content. For best results, freeze the broth and vegetables without noodles, then cook fresh noodles when ready to serve. If you do freeze it with noodles, expect a softer texture and consider using it within 2 months for optimal quality.
What’s the best way to shred chicken for soup?
For easiest shredding, use two forks to pull apart cooled cooked chicken—it should separate into tender strands perfect for soup. Alternatively, you can use a stand mixer with the paddle attachment on low speed for 30 seconds, which quickly shreds large quantities. Rotisserie chicken works wonderfully here since it’s already cooked and flavorful.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables first for best flavor, then transfer everything except noodles and fresh herbs to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding noodles and parsley during the last 30 minutes of cooking. This method allows flavors to develop deeply with minimal hands-on time.
Summary
This chicken noodle soup with frozen egg noodles delivers cozy comfort with minimal effort, featuring tender noodles, savory broth, and hearty vegetables for a bowl that feels like home.
