Go Back
When winter's chill envelops the air, or when one is feeling under the weather, there's nothing quite like the allure of comfort food. For many, the quintessential comfort dish is a steaming bowl of chicken noodle soup. This beloved classic has warmed hearts and homes for generations, offering not just sustenance but also a sense of well-being. Our recipe for Cozy Comfort Chicken Noodle Soup with Egg Ribbons embodies this spirit of nourishment and care, providing a satisfying meal that nourishes both the body and soul.

Hearty Chicken Noodle Soup with Egg Ribbons

Warm up with the perfect remedy for chilly days: Cozy Comfort Chicken Noodle Soup with Egg Ribbons. This heartwarming dish is a delightful blend of tender chicken, vibrant vegetables, and unique egg ribbons that add elegance and extra protein. Made from wholesome ingredients and simmered to perfection, this comforting soup not only nourishes the body but also evokes cherished memories and a sense of well-being. It's a culinary hug that everyone will love, making it a truly comforting meal for any occasion.
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

6 cups chicken broth

2 cups cooked chicken, shredded (rotisserie works well)

2 cups egg noodles

3 large eggs

1 cup fresh spinach (or kale), chopped

Salt and pepper to taste

Fresh parsley, chopped for garnish (optional)

Lemon wedges, for serving (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic, sliced carrots, and sliced celery. Cook for another 5-6 minutes, stirring occasionally until the vegetables start to soften.

    Season the Soup: Stir in the dried thyme, rosemary, and bay leaf, allowing the flavors to meld for 1-2 minutes.

      Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to simmer and add the shredded cooked chicken. Let it simmer for about 10 minutes.

        Cook Noodles: Add the egg noodles to the pot and cook according to package instructions, usually about 7-8 minutes, until they’re al dente.

          Prepare Egg Ribbons: While the noodles cook, crack the eggs into a bowl and whisk them together until blended. Once the noodles are almost cooked, take a fork and drizzle the beaten eggs through the soup in a thin stream, stirring gently to create lovely egg ribbons.

            Add Spinach: Stir in the chopped spinach (or kale) and let it wilt in the hot soup for about 2 minutes.

              Season to Taste: Season with salt and pepper to your liking, then remove the bay leaf from the soup.

                Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges on the side for a bright flavor enhancement.

                  ---

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 6 servings