My Chicken Egg Noodle Soup is the quintessential comfort food.

It’s the perfect soup for those blustery cold and windy days.

Just grab a bowl and plop down by the fire.

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A bowl of Chicken Egg Noodle Soup - J Dub By Design™

Chicken Egg Noodle Soup


  •  1 Rotisserie Chicken, deboned and shredded
  • 1 bundle celery chopped
  • 6 carrots, chopped
  • 2 bell pepper, chopped
  • 1 onion, chopped
  • 4 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 teaspoon kosher salt
  • 4 cups chicken stock or broth
  • 4 cups water
  • 2 Tablespoon chicken flavor base or bouillon
  • salt and pepper to taste
  • 8 ounces egg noodles 


  1. Melt butter.
  2. Add olive oil
  3. Saute celery, bell pepper, carrots, and onion until tender.  Sprinkle 1 teaspoon salt over vegetables while cooking.
  4. While the vegetables are sauteeing, place shredded chicken in large stock pot with 4 cups of chicken broth, 4 cups of water, and bouillon.
  5. Once vegetables  tender, remove half of the vegetable mixture and puree in the blender.
  6. Pour both the chopped and pureed vegetables on top of the chicken and broth.
  7. Let the soup simmer on low for about 30 minutes.
  8. Then add the egg noodles.  If you are planning to freeze this soup.  Do not put the egg noodles in.  See note below.
  9. Simmer until egg noodles are cooked through.
  10. Taste and add salt and pepper if needed.


  • You can make and freeze for up to 6 months.
  • Put the amount you want to freeze in a separate container before adding the egg noodles to the remaining soup.
  • For the frozen soup – thaw, reheat, and then put the egg noodles into broth to cook before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Cuisine: American

Keywords: chicken noodle soup, soup

I would love to know what you think of my Chicken Egg Noodle Soup. Just drop me a comment below.

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A bowl of Chicken Egg Noodle Soup - J Dub By Design™
Chicken Egg Noodle Soup – J Dub By Design™

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