Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles simmered in a savory broth—perfect comfort food.

# What You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 large yellow onion, diced
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 2 bay leaves
08 - 0.5 tsp dried thyme
09 - 0.25 tsp dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp fresh lemon juice, optional

# Directions:

01 - Place chicken pieces and chicken broth in a large pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25-30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot using tongs. Shred the meat using two forks and discard any bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8-10 minutes or until noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, with most of the time spent letting the pot do its own thing while you do something else.
  • The broth tastes like it's been simmering for hours, even though you'll have soup on the table in just over an hour.
  • It's the kind of dish that tastes even better the next day, making it perfect for meal prep or unexpected hungry guests.
02 -
  • Don't skip skimming the foam at the beginning—it's the difference between a clear, refined broth and one that looks cloudy and tastes a bit off.
  • Add the noodles only when you're ready to eat or very soon after, because they'll continue absorbing broth and eventually turn to mush if they sit too long.
03 -
  • Start tasting the broth about halfway through cooking and season it properly then—it's easier to add salt than to take it out, and a well-seasoned broth makes everything that follows taste better.
  • Don't be afraid to use thighs instead of breasts; they stay moist and flavorful in ways that leaner meat sometimes struggles with, and the bones add real depth to the broth.
Return