The Story & Intro
Bonjour my friends! 👋 It’s Lacamorea here, your French girl who swapped Parisian patisseries for American comfort food vibes 🇫🇷➡️🇺🇸. Ever since I first tasted a steaming bowl of chicken noodle soup in a little diner off a snowy Pennsylvania road, I instantly understood why Americans love this dish so much it tastes like home.
But today, we’re not talking about just any soup… we’re diving into the warm, cozy world of chicken noodle soup with egg noodles, the version that gives you that fuller, chewier texture every spoonful dreams of. This dish has become one of my favorite cozy recipes because the egg noodles soak up the broth beautifully without turning mushy.
I remember the first time I made this soup for my American fiancé. He had a cold, I had the cravings, and together we decided that nothing said “Je t’aime” quite like a bowl of chicken noodle soup with egg noodles simmering on the stove. The aroma garlic, thyme, buttery onions filled our home, making even my Parisian heart feel wrapped in culinary comfort.
Egg noodles completely transform the dish. Their richness, their tender chewiness, their ability to stay firm… oh là là, they bring the kind of texture that makes you want to hug your bowl! Every time I make this recipe, I’m reminded that even though I left Paris behind, comfort food travels with us. ❤️🍲
So today, let’s create the most flavor-packed, soothing chicken noodle soup with egg noodles you’ve ever eaten. Whether you’re cooking for someone you love, hosting a cozy winter dinner, or simply craving that nostalgic warmth, this recipe will become your new go-to. And trust me once you try it with egg noodles, you’ll never go back.
And in case you’re new here, here’s my 100-word story version I include in every recipe:
“Bonjour my friends! I’m Lacamorea, a 31-year-old French girl who swapped Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of batter when no one was looking 🍰😋. Cooking is my therapy, my love language, my way of bringing joy to the people I adore. Today’s recipe is one of my favorite comfort dishes in the U.S. rich, cozy chicken noodle soup made with egg noodles for that fuller, chewier texture that warms the soul.”
Now… allons-y, let’s cook! 🍜✨
Ingredients You’ll Need
🥕 For the Soup
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- 2 cups egg noodles (wide or homestyle)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional: ½ teaspoon turmeric (for golden color)
🌿 For Extra Richness
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Step-by-Step Instructions
1. Sauté the Base
Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more. Your kitchen will already smell like heaven!
2. Add the Broth & Herbs
Pour in the chicken broth. Stir in thyme, parsley, bay leaf, salt, and pepper. If you want that warm golden color you often see in diners, add a pinch of turmeric.
3. Simmer for Flavor
Bring everything to a boil, then lower to a gentle simmer for 20 minutes. This creates a flavorful base and softens the veggies perfectly.
4. Add the Shredded Chicken
Stir in your cooked chicken. If using rotisserie (my favorite shortcut!), shred it into bite-sized pieces.
5. Cook the Egg Noodles
Add the egg noodles and cook 6–8 minutes until tender but still chewy. Egg noodles cook quickly, so keep an eye on them they’re the star of the show!
6. Add Final Touches
Turn off heat. Stir in lemon juice for brightness. Taste and adjust seasoning with salt and pepper.
7. Serve Warm
Ladle the soup into bowls and sprinkle fresh parsley on top. Serve with crusty bread or a warm baguette (I’m French… of course we need bread 🥖😉).
Serving Suggestions
🍞 Serve with thick slices of buttered French bread
🧈 Add a pat of butter on top for extra richness
🌶️ Sprinkle red pepper flakes for a spicy twist
🍋 Add more lemon for a brighter, fresher flavor
🥣 Store leftovers in the fridge for 3–4 days (egg noodles hold up well!)
Recipe Card
🕒 Time
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
🛒 Ingredients
(As listed above)
👩🍳 Instructions
(As listed step-by-step above)
📝 Notes
- For thicker soup, reduce broth by 1–2 cups.
- For a creamy version, add ½ cup heavy cream at the end.
- Egg noodles absorb broth add more broth when reheating if needed.
🥗 Nutrition (Approx. per serving)
- Calories: 320
- Protein: 22g
- Carbs: 35g
- Fat: 10g
- Fiber: 3g
Conclusion
Chicken noodle soup is comfort in a bowl, but chicken noodle soup with egg noodles? That’s comfort with texture. These fuller, chewier noodles hold flavor beautifully, giving each spoonful a satisfying bite that warms you from the inside out. Whether you’re sick, homesick, or just craving a cozy dish, this recipe never disappoints.
From my Parisian heart to your American kitchen, bon appétit my friends! 🍲❤️🇫🇷🇺🇸