egg noodle recipes

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe—first they’re simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

The Best Chicken Noodle Soup

carrots, peeled

celery, trimmed

yellow onion, peeled and halved

chicken leg quarters (about 4 legs)

black peppercorns

rosemary

thyme

bay leaf

4 sprigs flat-leaf parsley

salt and freshly ground black pepper

wide egg noodles (about 4 cups)

Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.

Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.

Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.  

While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve. 

When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat. 

This was awesome! Never going back to my other chicken noodle soup recipes. Game changer.

This was probably one of the most fun dishes that I have prepared so far, and it was super delicious.

This is absolutely the BEST chicken soup! I tried a different recipe and my family wanted to know why I would do such a thing...lol Back to this recipe to keep the family and myself very happy!

So yummy and yes, I think it’s the best!

For a simple quick soup. This was very easy and tasty.

This is my favorite, go to chicken and noodle soup. Incredible flavor. Chicken dark meat is so much more tasty than chicken breasts. The fresh thyme and rosemary put the flavors in the stratosphere.
Fresh Market has German style thick noodles that don’t go to mush overnight in leftovers. They are worth the cost.

This is a wonderful chicken soup recipe and so easy.  I cut the recipe in half and I almost over salted. I caught myself just in time.  Really delicious.   I will definitely make this again.

Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.

Slow Cooker Chicken Stroganoff

chicken broth

all-purpose flour

tomato paste

onion soup mix

salt and black pepper

button mushrooms, quartered

boneless, skinless chicken thighs (about 1 3/4 pounds)

egg noodles

butter,

cream cheese,

parsley,

Food Network Slow Cooker Chicken and Mushroom Stroganoff, as seen on Food Network.

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.

When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated. 

Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

Loved this! Also used chicken breasts... and added a bit of sherry at the end. Delicious!

Excellent.  It is SO. GOOD. I followed the recipe exactly using all organic ingredients, except for the onion soup mix. I found a recipe online and made my own.  It was delicious.  My husband said it’s one of the top 10 weeknight meals I’ve ever made. And my kiddos loved it too.  I have them plain pasta and chicken and put one saucy mushroom on the side to ease them in and they eats every bite.  This slow cooker meal will be a new staple!

This was a delicious stroganoff meal. The chicken thighs made it perfect. 

This was as good as I had hoped it would be!  I doubled the mushrooms and used an almond milk cream cheese to reduce fat and it was so yummy!  How nice to be able to eat a low fat version of this instead of not having stroganoff at all. 

Great Recipe!! Wife and I love it, and it very simple to make. We subbed the chicken thighs with chicken breast, because that was what we had on hand. <br />Highly recommended!!

This recipe is SO good!! My mushroom hating husband even went back for seconds! <div>I doubled the recipe but still only used 1 pkt (35g) salt reduced French onion soup and a little bit of vege stock powder. I also only used 200g mushrooms. Served with egg fettuccine and steamed broccoli. Didn’t add any salt or pepper as per some previous reviews about saltiness. </div>

Really simple, hearty meal!  And it went over VERY well - my husband had thirds!  LOL  It has the feel and taste of chicken and dumplings in gravy, while being it's own thing.  I was worried it was going to be beef stroganoff sauce over chicken - it's not.  I will be adding this recipe to my collection.  Thanks!

I used the whole block of cream cheese, added some extra seasonings. Keeper.

Chocolate Chip Crumb Cake

cake flour

brown sugar

sugar

ground cinnamon (I prefer Saigon cinnamon)

salt

unsalted butter, melted

baking soda

(1 1/2 sticks) unsalted butter, softened

almond paste,

eggs,

egg yolks,

vanilla bean paste vanilla

full-fat buttermilk

mini chocolate chips

For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.) 

For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish. 

Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand. 

Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.) 

Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert. 

The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

Snappy Stroganoff

butter

parsley

sirloin,

paprika

mushrooms,

pearl onions

low-sodium beef stock,

dry white wine

heavy cream

Dijon mustard

sour cream

Close-up of Stroganoff , as seen on The Pioneer Woman, Season 18.

Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.

Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.

Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.

Serve over the buttered noodles and garnish with the remaining parsley.

I've made this twice. It's absolutely delicious.  I added a little cornstarch, I like the sauce to be a little thicker. 

Easy weeknight dinner with lots of flavor!  I actually skipped the shortcuts and diced my onions but followed the recipe to the letter.  It turned out perfectly!  Thanks Ree!  You never let me down.

I’m glad I read the reviews first.  I used 1 cup of broth and made a cornstarch slurry just to thicken a little.  I don’t like Dijon mustard so I omitted that and added Worcestershire sauce like the other person suggested.  Came out good I would make it again.

As I was preparing this recipe, I forgot to read the reviews again; therefore, my stroganoff has way too much liquid! What a waste of ingredients.

Pretty disappointing. Way too much liquid, even after reducing. I would only use 1 cup or less of beef broth. The pearl onions aren't very good in this recipe. I would either use diced yellow onion or no onions at all. The dish just wasn't flavor able compared to how I usually make stroganoff. I would add minced garlic and more salt. I would use a cheaper cut of beef for this too. Sirloin is expensive and a thinner cheaper cut of beef would have cooked up the same. The steps of the recipe are definitely right but the ingredients and measurements just aren't perfect.

Didn’t turn out well at all. This recipe calls for way too much liquid. I honestly Can’t feed my family this 

Delicious!!! The white wine and Dijon mustard really add extra flavor to an already yummy dish!

https://www.foodnetwork.com/videos/snappy-stroganoff-5385893

Ree uses shortcuts to make a thick, creamy Stroganoff in just 16 minutes.

Chicken Noodle Soup

olive oil

onion,

garlic cloves,

carrots,

celery ribs,

chicken

flat-leaf parsley, finely chopped

celery stalks, cut in large chunks

white onions, quartered

garlic,

turnip, halved

bay leaves

How to Make Chicken Noodle Soup From Scratch | Chicken Noodle Soup

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Really good!  I used cooked chicken and it cut down the time. 

My family loves this recipe and I’ve made it many times. As others have written, you may want to season to your particular taste after you’ve made it once and know what the base recipe is. I add salt (1-2 tbsp) to the stock after it’s done cooking and I’ve removed all the cooked base veggies, and have also tried seasonings like smoked paprika and seasoned salt. All versions have turned out great - like all recipes, it just takes some experimentation to get the flavor how your taste buds like it. The base stock is very good as is, so you won’t be disappointed. 

Amazing, love this recipe.  The only thing it's missing is salt. 

This is a great starter recipe. I use Reames noodles instead of egg noodles for a more homemade taste. I also put in a couple tablespoons of chicken soup base (I like Better than Bouillon) to give it a richer flavor. 

I had used this recipe before several times without doing the homemade chicken stock, and I already loved it.  Today, I picked up a turnip &amp; fresh thyme with my chicken at the grocery store, and I am SO happy I put in the effort to make my own stock, yum!  I LOVE homemade chicken noodle soup (reminds me of my mom) when I get sick, and this is perfect!  2 of my sons &amp; I woke up with sore throat, so I am so glad I found this recipe again for this comfort meal!  With some warm bread &amp; butter, it is perfect for a cold evening, to give a sick friend, or bring comfort to a sick kid.  I plan to freeze leftovers &amp; save for those occasions! Thamks!

https://www.foodnetwork.com/videos/classic-chicken-noodle-soup-5563329

Tyler shows a college student how to make this classic, comforting soup.

Classic Chicken Noodle Soup

Cheesy Crunchy Noodle Casserole

small-curd cottage cheese

Cheddar

green onions,

potato chips

Close-up of Roasted Pork Tenderloin with Bacon Jam and Cheesy Crunchy Noodle Casserole, as seen on The Pioneer Woman, season 30.

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.

Cook the egg noodles until al dente as per the package directions. Drain and set aside.

In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add the noodles and stir. Add the Cheddar and green onions, then stir.

Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.

I make half a recipe and it turns out great!

Watching Ree make this right now. It looks delicious but she says she first associated noodle casserole with spring when she shared her friends Passover meal. This is highly unlikely because no flour (noodles!) is eaten during Passover. 

carrot,

celery,

chicken broth,

water

egg noodles (preferably wide ones)

chicken (meat from about 1 breast)

whole flat-leaf parsley leaves, dill

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.

Made this receipt many times and always satisfies, so good. 

amazing!! i'll definiitely make it again, and again.  like others, i put a lot more water, veggies, and chicken than the original recipe.

This soup was great! Even my husband liked it and he's not a soup lover. I didn't have the cheese rind or lemon juice, but I could tell if added it would have made the soup even better. I will definitely make this soup again with ALL the ingredents.

GOOD AND EASY BUT NOTHING NEW. GREAT FOR NEWER COOKS

Good recipe but needs a little tweaking.  I used 2 boxes of chicken stock, 2 carrots as opposed to the 1 the recipe calls for, and a bouillon cube.  A bowl of this soup and nice chunk of crusty bread was just the thing for dinner on a cool fall evening!  Will definitely make this again.

this is a great recipe , my family loved this, i'm sure to keep useing it!

Loved it! It really had that "chicken soup" flavor to it! I have made so many bad recipes where the soup just doesn't taste right and this one really takes the cake! I agree with some of the other reviewers, it needs more broth (which I will adjust next time. My 2 1/2 and 5 year old loved it too!  My oldest told me I have to make it every night, so that is a BIG seal of approval!<br />

LOVE..LOVE..LOVE IT!! I added a few bouillon cubes and it was quick and easy!!! The left overs I just added a can of cream of chicken soup and ate it ove mashed potatoes the next day.

I LOVE this soup!  This was an easy, fun to make, hearty soup with a big payoff in flavor.  It is especially convenient to cook when you come home with a rotisserie chicken &amp; need a quick meal.  Delicious!!  This recipe will definitely be a standby for me.

Olive oil

Kosher salt

black pepper

Chicken Stock (see recipe)

medium-diced celery (2 stalks)

medium-diced carrots (3 carrots)

chickens

yellow onions, unpeeled, quartered

unpeeled,

celery

dill

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. 

The whole family is sick.. i made this recipe but had  no parsnips..( -Sick so definitely  not going out in -40 to buy some.) We found this soup lacked in flavor.. I don't  think a few parsnips in making a broth would make such a big deal in the finished soup..I ended up saving it with some savory, more thyme, rosemary  and  some better than bouillon to strengthen the chicken flavor

It is fabulous, I did add 2 cove’s of garlic! Going to try the lemon juice next time, I also added 2 table spoon’s of chicken base ! This punch’s up the flavor!

I have made Ina Garten’s chicken Noodle Soup for many years. It is absolutely delicious and so easy. It’s so interesting to read some reviews criticize Ina for making chicken stock. FYI you can’t make chicken noodle soup without chicken stock. Another person gave Ina’s chicken noodle soup one star for dicing the chicken instead of shredding it. I definitely think Food Network needs to discard some of these ridiculous reviews.

Sometimes I take the carcass of a rotisserie chicken to make the stock, which makes a richer soup. It is good ever time!

I’ve been making Ina’s chicken stock for years because it’s easy to make and is amazing. I never make the stock and soup on the same day. I make the stock about twice a year and store in 2 cup containers in the freezer. It lasts a long time. The chicken soup and any other soup made using the stock is so flavorful and can’t be beat. Thank you Ina for another great recipe. I’ve never been disappointed.

https://www.foodnetwork.com/videos/hearty-chicken-noodle-soup-0225471

Ina uses her own rich homemade stock to make Hearty Chicken Noodle Soup.

Hearty Chicken Noodle Soup

Bacon and Egg Potato Salad

fingerling potatoes

slab bacon, small dice

red wine vinegar

Greek yogurt

mustard

scallions, thinly sliced on the bias

red onion, small dice

hard-boiled eggs, chopped

Ali and Jet Tila make Bacon and Egg Potato Salad, as seen on Food Network's The Kitchen

Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.

In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.

This recipe is fabulous! I saw it on The Kitchen also and couldn't wait to make it. Hubby and our 11 year old twins absolutely loved it. Thanks for another great recipe Mr. &amp; Mrs. Tila! It truly is EPIC!<br /><br />

My wife and I saw this on The Kitchen and I made it that day, delicious!!!!  Flash forward about 16 months and I have made it at lest once every other month since.  It's easily one of our top 5 side dishes and is especially good with Nashville Chicken burgers off the Blackstone, next to a camp fire at our favorite lakeside camp site. 

I thought the potato salad was good,  my husband thought it was bland.  I did leave out the red onion (not a fan of onions potato salad).  Next time I think I would use more mustard. A nice change from regular potato salad. 

Made this today and I it is one everyone will love.  I cut the sugar in half though as I’m not a fan of sweet dressings.  It turned out just right. Great flavor and texture.  A keeper.

This salad is absolutely delicious!<br />I made this salad for a family barbecue yesterday. Everyone raved about the flavor, even those who don't particularly care for potatoe salad, several going back for seconds. Make sure you use a high quality, flavorful whole grain mustard as it will really make the difference. <br />I was a bit skeptical about using a yogurt based dressing (I'd never done so before) but the vinegar, sugar and mustard worked their magic, the dressing didn't have any of the tang or bitterness typically found in Greek yogurt.<br />

Going to make this for Memorial Day this weekend. Love the bacon and eggs and your recipe tips.

Very good potato salad.  The bacon really makes this a very tasty dish. Like they say everything is better with bacon.........so true!

Normally not a fan of potato salad, but this one is amazing. Tastes the best right after you make it.

I love this dish, it's deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn't such thing as a "Lo Mein" noodle so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is Lo Mein is a soft noodle with some gravy and chow Mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted and over the 200 years Chinese food has existed in America and with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high temp oil like canola or peanut for cooking.

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Top Tags

The Best Chicken Noodle Soup

Slow Cooker Chicken Stroganoff

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Chicken Noodle Soup

Cheesy Crunchy Noodle Casserole

Chicken Noodle Soup

Chicken Noodle Soup

Bacon and Egg Potato Salad

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Top 16 egg noodle recipes recipes from across the web

The most viewed egg noodle recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Chicken Noodle Soup

Slow Cooker Chicken Stroganoff

Chocolate Chip Crumb Cake

Snappy Stroganoff

Chicken Noodle Soup

Cheesy Crunchy Noodle Casserole

Chicken Noodle Soup

Chicken Noodle Soup

Bacon and Egg Potato Salad

Lo Mein Noodles

German Egg Noodles: Spaetzle

Egg Noodles

Sunny's Easy Beef Stroganoff

Chicken in Mustard

Egg Noodles with Mushrooms

Sour Cream Noodle Bake

The most viewed egg noodle recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine