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Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

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This isn't your grandma's Chicken Noodle Soup.... Typically chicken soup has a lot of fresh herbs, but our Poultry Rub has all of our favorites—sage, marjoram, and thyme—cutting down your prep time while keeping all that herby goodness.

The signature slightly yellow colored broth that we all know from childhood comes from the earthy and nutty Turmeric, which just adds to the depth of flavor.

You can use any noodles you want, but I find that egg noodles hold up well even after being reheated and sitting in the broth. (Ahem, leftovers!)

This Chicken Noodle Soup is perfect for warming you up on chilly days and is sure to be a comforting favorite. The best part? The leftovers may be even better than the original.
Yields
6.0 servings
Prep Time Cook Time Total Time
15 min 30 min 45 min
What You'll Need
  • Knife
  • Sheet pan
  • Pot
Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

Ingredients

  • 2 bone in chicken breast
  • 1 tablespoon olive oil
  • 1 cup yellow onion, small diced
  • 1 cup carrots, small diced
  • 1 cup celery, small diced 
  • 3 garlic cloves, minced
  • 2 teaspoons Poultry Rub
  • 3 teaspoons Tuscan Rosemary Salt
  • 1/2 teaspoon Turmeric
  • 5 cups chicken broth
  • 2 cups egg noodles
  • 1 tablespoon lemon juice

Get the Spices

Poultry Rub
Poultry Rub
Tuscan Rosemary Salt
Tuscan Rosemary Salt
Turmeric
Turmeric

Directions

  1. In a large pot add olive oil, over medium heat. 
  2. Add the onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
  3. Stir in the minced garlic, poultry rub, Tuscan Rosemary Salt and Turmeric. Cook for an additional minute until fragrant.
  4. Pour in the chicken broth and add the chicken breast. 
  5. Bring the mixture to a boil and cover for 15-20 minutes or until the chicken is cooked through.
  6. Simmer on medium heat. Once the chicken is cooked carefully remove the cooked breast and place them on a plate.
  7. Once they're cool enough to handle, shred the chicken meat using forks or your hands. Discard any bones and skin.
  8. While the chicken is being shredded, bring the soup back to a gentle simmer.
  9. Add the egg noodles and cook until they are al dente.
  10. Return the shredded chicken to the pot and stir to combine and heat the chicken back up. 
  11. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  12. Right before serving add the lemon juice for brightness and ladle the chicken noodle soup into bowls and enjoy alongside saltines. 
Carrots Chicken Dinner Easy Fall Kid-Friendly Lunch Poultry Rub Soup Turmeric Tuscan Rosemary Salt
Chicken Noodle Soup with Egg Noodles

Chicken Noodle Soup with Egg Noodles

COOK TIME: 30.0

  • 2 bone in chicken breast
  • 1 tablespoon olive oil
  • 1 cup yellow onion, small diced
  • 1 cup carrots, small diced
  • 1 cup celery, small diced 
  • 3 garlic cloves, minced
  • 2 teaspoons Poultry Rub
  • 3 teaspoons Tuscan Rosemary Salt
  • 1/2 teaspoon Turmeric
  • 5 cups chicken broth
  • 2 cups egg noodles
  • 1 tablespoon lemon juice
  1. In a large pot add olive oil, over medium heat. 
  2. Add the onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
  3. Stir in the minced garlic, poultry rub, Tuscan Rosemary Salt and Turmeric. Cook for an additional minute until fragrant.
  4. Pour in the chicken broth and add the chicken breast. 
  5. Bring the mixture to a boil and cover for 15-20 minutes or until the chicken is cooked through.
  6. Simmer on medium heat. Once the chicken is cooked carefully remove the cooked breast and place them on a plate.
  7. Once they're cool enough to handle, shred the chicken meat using forks or your hands. Discard any bones and skin.
  8. While the chicken is being shredded, bring the soup back to a gentle simmer.
  9. Add the egg noodles and cook until they are al dente.
  10. Return the shredded chicken to the pot and stir to combine and heat the chicken back up. 
  11. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  12. Right before serving add the lemon juice for brightness and ladle the chicken noodle soup into bowls and enjoy alongside saltines. 

Chicken Noodle Soup with Egg Noodles

This isn't your grandma's Chicken Noodle Soup.... Typically chicken soup has a lot of fresh herbs, but our Poultry Rub has all of our favorites—sage, marjoram, and thyme—cutting down your prep time while keeping all that herby goodness.

The signature slightly yellow colored broth that we all know from childhood comes from the earthy and nutty Turmeric, which just adds to the depth of flavor.

You can use any noodles you want, but I find that egg noodles hold up well even after being reheated and sitting in the broth. (Ahem, leftovers!)

This Chicken Noodle Soup is perfect for warming you up on chilly days and is sure to be a comforting favorite. The best part? The leftovers may be even better than the original.
Carrots Chicken Dinner Easy Fall Kid-Friendly Lunch Poultry Rub Soup Turmeric Tuscan Rosemary Salt
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