Chicken Noodle Soup (Printable)

Tender chicken and egg noodles simmer with vegetables in a savory broth for the ultimate winter comfort.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12 oz), diced

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced

→ Broth

06 - 6 cups low-sodium chicken broth

→ Pasta

07 - 4 oz egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper to taste

→ Other

12 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook while stirring for 3 to 4 minutes until the exterior is no longer pink.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil over medium-high heat.
05 - Reduce heat to medium-low and simmer gently for 10 minutes to allow flavors to meld and chicken to cook through.
06 - Add egg noodles to the broth. Simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into individual bowls and garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • Ready in under 45 minutes, which means you can have dinner on the table before anyone gets too hungry.
  • The broth tastes homemade because it actually develops flavor as it simmers, not watered down or one-dimensional.
  • Forgiving enough to adapt—swap the noodles, add more vegetables, use what's in your fridge without ruining it.
02 -
  • Don't skip sautéing the vegetables first because raw onion and celery in broth taste like vegetables in water, but softened and caramelized at the edges they become something deeper and sweeter.
  • Low-sodium broth lets you control the final seasoning instead of ending up with something too salty to eat, a lesson I learned the hard way when I grabbed regular broth by accident.
03 -
  • If you want richer, deeper flavor without extra time, use bone-in chicken thighs instead and shred them after simmering, trading convenience for restaurant-quality depth.
  • A splash of fresh lemon juice stirred in at the end brightens everything, adding a note that makes people sit up straighter and take another spoonful.
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