Chicken Noodle Soup (Printable)

Tender chicken and egg noodles in a savory broth with carrots, celery, and herbs — ready in about 50 minutes.

# What You'll Need:

→ Meat & Broth

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 6 cups low-sodium chicken broth

→ Vegetables

03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Noodles

07 - 5 oz egg noodles (about 2½ cups)

→ Spices & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - ½ teaspoon dried parsley
11 - Salt and black pepper, to taste

→ Optional Garnishes

12 - Fresh parsley, chopped

# Steps:

01 - Heat a drizzle of oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 additional minute until fragrant.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, dried thyme, and dried parsley. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Carefully remove the chicken breasts from the pot and transfer to a cutting board. Shred the meat using two forks, pulling apart along the grain. Set aside.
04 - Add the egg noodles to the simmering broth. Cook for 7 to 8 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
05 - Return the shredded chicken to the pot and stir to combine. Season with salt and black pepper to taste. Remove and discard the bay leaf.
06 - Ladle the hot soup into individual bowls. Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The broth develops a deep, golden richness in under an hour, making it feel like you spent all day in the kitchen.
  • It reheats beautifully, so make a double batch and thank yourself on Thursday when cooking sounds impossible.
02 -
  • If you add the noodles too early they will absorb all the broth and turn to mush by the time you get to leftovers, so always cook them at the end.
  • A squeeze of fresh lemon juice stirred in right before serving wakes up every flavor in the bowl and makes people wonder what your secret is.
03 -
  • Homemade stock will always outperform store-bought, so save your roast chicken bones in the freezer until you have enough to make a batch.
  • Do not skip the bay leaf. It seems unimportant but you will notice something missing if you leave it out.

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