Egg Noodle Soup with Chicken
Easy egg noodle soup with chicken using chicken broth, egg noodles, chicken meat, and greens.
Servings: 2
Calories: 306kcal
Ingredients
- 2½ - 3 cups Chicken broth
- ½ cup Noodles uncooked
- ½ cup Cooked chicken meat (optional)
- Dill, parsley, green onion (optional)
- Salt and Pepper to taste
Instructions
- Using a small saucepan, cook the noodles according to package instructions.
- Meanwhile, in a second small saucepan heat up the chicken broth with meat (if using). If cooking meat separately, cook that ahead of time.
- Drain noodles using a fine mesh sieve and add to each individual plate.
- Add broth and chicken meat to each plate.
- Garnish with dill, parsley, and/or green onion and season with salt and pepper if needed.
Notes
- When I make chicken broth, the cooked chicken gets served in this soup. I also freeze the leftover chicken along with the broth in individual jars (see post on making chicken broth) and use it along with the broth in this soup as normal. If there is no meat left over, I make this soup without meat. Alternatively, you can cook a couple chicken thighs in a separate pot. This would increase your cooking time.
- The main ingredient in this soup is the chicken broth so it has to be a good quality broth, preferably homemade from organic chicken.