You ain’t had Chicken Egg Noodle Soup like this! This bowl is loaded with Chicken, Vegetables, Egg Noodles and built on a deep, rich, savory umami packed broth. Finished with just enough heat to make your nose sniffle and your soul feel better. The cayenne is adjustable, but don’t play it too safe. This Chicken Noodle soup is meant to warm you from the inside out, with that gentle burn that lets you know it means business.
Chicken Egg Noodle Soup Ingredients
Fat, Vegetables (Onion, Garlic, Carrot, Celery (sometimes omitted or not included), Ginger, Green Onions), Chicken Breast, Soup Base (Water, Maggi Chicken Bouillon, Maggi Vegetable Bouillon, Cornstarch, Onion Powder, Butter Popcorn Seasoning, MSG, Garlic Powder, Cayenne Pepper, Savory, Turmeric, Cream of Tartar, Bay Leaves), Egg Noodles.
Chicken
Diced Chicken Breast is used for this soup. Chicken Thighs, Quarters, or Legs can also be used with the skin removed and rendered out to provide the fat and more chicken flavor. Then deboned and diced or simmered in water for about 45 minutes and then the meat stripped off of the bone and added to the soup. Leftover chicken can also be stripped off the bone and added into the Soup at the end.
Fat
Rendered Chicken Fat is preferred, but takes a bit longer and you need some Chicken Fat. Butter can be used in place to skip the whole rendering process. However, rendering Chicken Fat will deepen the Chicken flavor that is much desired for a Chicken Soup.
To render chicken fat, remove the skin and chops into small pieces to cook over medium to medium low heat until crisp and the fat has been rendered out. Top up the fat with butter if there isn’t enough fat to make about 1/4 C. For more information on rendering fat, visit my Rendered Fat post.
Vegetables
The Vegetables used for this soup are: small diced Onions, Carrots, and Celery (sometimes omitted or not included), with minced Garlic & Ginger and chopped Green Onions. All of the Vegetables are placed into the Soup pot with fat over medium heat to cook for about 5 minutes. Except for the chopped Green Onions, these are added last at the same time as you add the Egg Noodles.
Other Vegetables such as Green Peas, canned Waxed Beans, or Corn can be added last at the same time as the Egg Noodles are added. Frozen Vegetables mixes can be added while simmering the Soup for 10 minutes.
Soup Base Seasoning
The soup base is a wonderful umami chicken soup base packed with flavor and easy enough too. Just combine all the dry ingredients together in a bowl and add cold water to mix and set aside until needed.
If a more herbal note is desired, you can certainly increase the savory added. Additional other Seasonings can be added as desired. Such as Poultry Seasoning, or additional herbs like Parsley, Thyme, or Sage.
Egg Noodles
The Egg Noodles are added very last along with the Green Onions. With 1 package of Egg Noodles (340g), you can make this recipe twice.
Add the Egg Noodles in very last and mix. Then immediately cover the pot and set aside to rest for about 20 minutes. The residual heat is enough to cook the Egg Noodles without over cooking them and cooling down the soup to serving temps. You can boil the Egg Noodles until done and serve. But the residual heat will most likely end up overcooking the Egg Noodles for any leftovers. If you don’t anticipate any leftovers, then by all means simmer until the Egg Noodles are done and serve.
How to make Chicken Egg Noodle Soup
This is an easy soup, and there are certainly different ways of preparing it. Everything from simmering chicken quarters in water for 45 minutes and then stripping the meat off the bone and using the water to create the soup base. Rendering out Chicken Fat or just using Butter. To just adding leftover or Rotisserie Chicken meat stripped off of the bone to the soup. Even adding leftover Turkey in place of Chicken. The below steps is typically how I make it.
Rendered Chicken Fat
Heat a skillet or pot up over medium heat and render the Chicken Fat. Once the crackling is golden and crisp, discard and add more fat if needed to make about 1/4 C.
This step can be skipped by just using butter.
Vegetables
Add the Vegetables, except the Green Onions (these will be added in last), and cook for about 3–5 minutes.
Chicken
Add the diced Chicken Breast and continue to cook until no longer pink.
If using leftover cooked Chicken, add it at the same time you add the Egg Noodles.
Bring to a Boil and Simmer
Turn the heat up to max and add the liquids. Mix while bringing it to a boil. Once boiling, reduce the heat to medium and simmer for 10 minutes.
After 10 minutes, add the Egg Noodles and mix along with the Green Onions and any other added ingredients, such as Green Peas, Waxed Beans, or Corn.
Cover and rest
Bring it back to boil if not already and cover. Set aside the Pot to rest for 20 minutes before serving.
When ready to serve, give the soup a stir and taste to adjust the heat level with cayenne pepper. Use 2 Scoops of the Hotel ladle or slightly more per bowl, about 1 cup.
Chicken Egg Noodle Soup with Chilies
For more heat, add chopped or minced Chilies, like Jalapeño or Serrano Chilies. Even Red Thai Chilies, Chilies de Arbol, Long Green Peppers, Scotch Bonnet or just Red Chili Flakes. A bowl of chopped chilies can also be presented on the side for those who want more heat. Each person can add the desired amount of chilies into their own bowl of soup and mix.
Stretching the Meal out
This already is a cheap meal, but it can be stretched out even further. To get the maximum yield, use 1 Chicken Breast, or even cheaper Chicken Quarters, with 1/3 of the Egg Noodles (114g). It’s a bit less Chicken & Noodles, but it allows you to make this recipe 3 times. It can be filled out more, too. With added Fresh or Frozen Vegetables.
Chicken Egg Noodle Soup with Bread
Serve with a slice or two of buttered white bread or some oven fresh Dinner Rolls.
Ingredients
- 1-2 Chicken Breast
- 1/4 C Fat - Rendered chicken fat or butter
- 170 g Egg Noodles - 1/2 a bag of 340g of Egg Noodles
Soup Base
- 8 C Water
- 3 Cubes Maggi Chicken Bouillon
- 1 Cube Maggi Vegetable Bouillon
- 2 Tbl Cornstarch
- 1/2 Tbl Fine Onion Powder, Butter Popcorn Seasoning, MSG - each
- 1 tsp Cayenne Pepper, Garlic Powder & Savory - each
- 1/4 tsp Turmeric & Cream of Tartar - each
- 1-2 Bay Leaves
Vegetables
- 1 Large Onion - diced
- 3 Cloves Garlic - minced
- 2 Med Carrots - diced
- 1-2 Stalks Celery - diced
- 1/2 inch Ginger - minced
- 1-2 Stalks Green Onions - Chopped, added last
Instructions
- Soup Base: Place all the ingredients together in a bowl for the Soup Base, mix and set aside until needed. While I find 1 tsp of Cayenne Pepper to be ideal. Cayenne Pepper can be added last to taste, enough to make the nose sniffle. This approach allows you to better calculate the heat desired. Instead of adding it in at the start and finding the soup too spicy, for some.
- Vegetables: Heat a soup pot over medium heat with Fat and Vegetables. Mix while cooking the Vegetables for about 3–5 minutes. Add the diced Chicken and cook until no longer pink. If you can, opt to render out chicken fat for better flavors. Then add the vegetables to cook.
- Soup: Add the Soup base and bring to a boil over max heat while mixing. Reduce the heat and simmer for 10 minutes.
- Egg Noodles: Add the Egg Noodles, along with Green Onions and any other quick cook vegetables (Green Peas, Waxed Beans, Corn) if adding, and mix. Bring to a boil if not already and cover the pot with a lid. Set the pot aside to rest for 20 minutes. Afterward, stir the soup and taste to adjust the heat if needed and serve.