Chicken Noodle Soup with Homemade Egg Noodles

Serving: Serve the soup hot with a slice of crusty bread or crackers on the side for a complete meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months, but the noodles may soften after freezing.

Variations:

Add a squeeze of lemon juice for a fresh, zesty twist to the soup.

For a richer flavor, add a bay leaf while simmering the broth and remove it before serving.

You can substitute chicken thighs for breast meat for a juicier, more flavorful option.

FAQ:

Can I use store-bought noodles instead of homemade?
Yes, you can use store-bought egg noodles if you prefer to save time. Just add them when the soup is simmering and cook according to the package instructions.

Can I make the soup ahead of time?
Yes, the soup can be made ahead of time. If making the soup in advance, it’s best to add the noodles just before serving, as they can become too soft if stored in the soup for an extended period.

How can I make the soup creamier?
For a creamier version, add 1/2 cup of heavy cream or milk towards the end of cooking.

This Chicken Noodle Soup with Homemade Egg Noodles is sure to warm your soul and fill your belly with comfort. Enjoy!