Sep 02 2026
Restaurants›Good Earth Coffeehouse - Yonge & Wellesley›Home-style Chicken & Egg Noodle Soup Recipe

Home-style Chicken & Egg Noodle Soup Recipe

Inspired by Good Earth Coffeehouse - Yonge & Wellesley
Time45m
Serves6

140Calories6gFat1040mgSodium14gCarbs11gProtein3gFibre

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Ingredients

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Soup Base

Noodles & Finish

Method

Soup Base

  1. 1

    Prepare vegetables

    Peel and halve the onion. Trim, peel and cut carrots into 1/4-inch rounds. Trim and slice celery into 1/4-inch pieces. Mince garlic. Set vegetables aside.

  2. 2

    Combine and simmer

    In a large soup pot, pour 8 cups low-sodium chicken broth and 1 cup water. Add the whole chicken breast, halved onion, carrots, celery, minced garlic, bay leaf, thyme sprigs, 1 tsp black pepper and 1 tsp salt. Bring to a gentle boil over medium-high heat.

  3. 3

    Poach chicken

    Once boiling, reduce heat to low so the liquid simmers gently. Cover and simmer for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  4. 4

    Shred chicken and strain (option)

    Remove the chicken to a cutting board and let rest 3 minutes, then shred into bite-sized pieces with two forks. Remove and discard the bay leaf and thyme stems. For a clearer broth, ladle the broth and vegetables through a fine-mesh strainer into a clean pot, pressing lightly on solids to extract flavor; reserve solids if you prefer to include the carrots and celery in the finished soup.

Noodles & Finish

  1. 5

    Cook noodles

    Bring the strained broth (or the original pot with solids returned) to a gentle boil. Add 6 oz uncooked wide egg noodles and cook according to package directions (typically 6–8 minutes) until al dente. Stir occasionally to prevent sticking.

  2. 6

    Combine and finish

    When the noodles are nearly cooked, add the shredded chicken back to the pot to warm through for 1–2 minutes. Stir in 2 tbsp chopped parsley, 1 tbsp fresh lemon juice and 1 tsp olive oil. Taste and adjust seasoning with additional salt and pepper if needed.

  3. 7

    Serve

    Ladle soup into bowls, making sure each serving gets a balance of broth, noodles, chicken and vegetables. Garnish with extra parsley if desired and serve hot.

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