Huhn mit Eiernudeln

There's something almost meditative about standing over a pot of simmering chicken noodle soup on a gray afternoon, watching the broth turn golden as the vegetables release their sweetness. I discovered this recipe during my early twenties when a friend's mother taught me that the secret wasn't rushing anything—it was letting each ingredient do its quiet work. The first time I made it alone, I was surprised how the simple act of shredding warm chicken with two forks became a small moment of satisfaction. Now, whenever someone mentions needing comfort food, this soup is what comes to mind.

I made this soup for my college roommate during her first winter away from home, and I watched her take the first spoonful like it was the best thing she'd tasted in months. She didn't say much, just smiled and kept eating, and I realized then that food carries more weight than we often admit. That bowl became a quiet conversation between us about belonging and care.

Ingredients

• Chicken breasts: Boneless, skinless ones cook evenly and shred beautifully—I learned to pound them slightly if they're thick so nothing ends up overcooked at the edges.
• Carrots and celery: These form the flavor backbone; don't skip them or rush them while sautéing.
• Onion: One medium onion, diced, brings sweetness that balances the broth's savory notes.
• Garlic: Two cloves, minced fine, bloom quickly and fill your kitchen with that irresistible smell.
• Chicken broth: Use low-sodium so you control the salt and the broth's clarity.
• Egg noodles: They absorb flavor beautifully and have a tender bite that pasta shapes sometimes miss.
• Olive oil: Two tablespoons is enough to soften vegetables without making the soup slick.
• Bay leaf, thyme, and parsley: Dried herbs are forgiving here—they dissolve into the broth and deepen everything.
• Salt and black pepper: Season at the end when you can actually taste what you're adding.

Instructions

Start with the soffritto:

Heat oil in a large pot over medium heat and add your diced onion, carrots, and celery. Let them sauté for about five minutes—you want them to start softening but not browning. This is where patience matters; rushing burns the aromatics and changes the whole character of the soup.

Build the flavor base:

Add the minced garlic and let it cook for just one minute until it becomes fragrant—you'll know the exact moment because your kitchen will smell alive. Pour in your chicken broth, add the bay leaf and thyme, and bring everything to a gentle boil.

Cook the chicken through:

Add your chicken breasts, reduce the heat, cover the pot, and let it simmer for fifteen to twenty minutes until the chicken is cooked through. You can tell by cutting into the thickest part—no pink inside.

Shred and return:

Remove the chicken to a cutting board, let it cool just enough to handle, then shred it with two forks. There's a satisfying quality to this quiet work—the meat falls apart easily when it's cooked properly.

Add the noodles:

Return your shredded chicken to the pot and add the dried egg noodles, cooking them according to package directions, usually seven to eight minutes. Stir occasionally so they don't stick to the bottom.

Season and finish:

Remove the bay leaf and taste the broth. Add salt and pepper gradually—it's easier to add more than to take it away. Stir in fresh parsley if you have it, and serve the soup hot with extra parsley scattered on top.

Anheften

There was a moment when my niece, who had barely touched solid food while recovering from illness, asked for a second bowl of this soup. Her mother and I exchanged a look that said everything about why we cook for the people we love.

The Quiet Power of Simple Broth

I've come to understand that the best soups aren't complicated—they're built on the foundation of a good broth that's had time to carry flavors. This one doesn't pretend to be anything other than what it is: honest, warm, and deeply nourishing. The vegetables cook down slightly and dissolve into the broth, thickening it naturally without cream or flour, and that restraint is part of its charm.

Variations That Feel Like Home

Once you understand the basic structure, this soup becomes flexible. I've made it with bone-in chicken thighs on days when I wanted deeper flavor, and with ground chicken when I was in a hurry and wanted something slightly different in texture. Some people add a squeeze of lemon at the end, which brightens everything in an unexpected way, and I've done this when the day felt gray and I needed a small jolt of brightness.

Storing and Reheating

This soup keeps beautifully in the refrigerator for three or four days, which makes it perfect for cooking once and eating thoughtfully through the week. When you reheat it, the flavors have married and deepened, which is actually better than the first night. If you freeze it, do so without the noodles—add fresh noodles when you reheat, otherwise they turn soft and mushy.

• Store it in glass containers, which keep the broth clear and make it easy to see how much you have left.
• Reheat gently on the stovetop rather than aggressively in the microwave, which can make the chicken tougher.
• Always taste before serving reheated soup and adjust seasoning if needed, as flavors sometimes settle differently.

Anheften

This soup has taught me that comfort food is really just the act of paying attention—to the ingredients, to the time, to the people eating it. Make it with presence, and it becomes something that lingers long after the bowl is empty.

Fragen & Antworten zum Rezept

→ Wie gelingt das Huhn besonders zart?

Das Huhn sollte in der Brühe bei niedriger Hitze sanft köcheln, damit es saftig und zart bleibt. Das langsame Simmern sorgt für beste Ergebnisse.

→ Kann man andere Nudelsorten verwenden?

Ja, glutenfreie oder andere Nudelsorten können die Eiernudeln ersetzen, solange sie gut in der Suppe garen und die Flüssigkeit aufnehmen.

→ Wie sorgt man für eine kräftige Brühe?

Die Brühe lässt sich mit zusätzlichen Kräutern wie Thymian oder einem Lorbeerblatt aromatisieren und durch langsames Köcheln intensivieren.

→ Welche Gemüsesorten eignen sich noch?

Neben Karotten, Sellerie und Zwiebeln passen Lauch oder Pastinaken gut für zusätzliche Würze und Süße.

→ Wie lässt sich die Suppe variieren?

Für mehr Geschmack können Knochen verwendet oder ein Spritzer Zitrone hinzugefügt werden. Frische Kräuter beim Servieren verleihen Frische.