Chicken Noodle Soup (Print Version)
Tender chicken and egg noodles in a savory broth with carrots, celery, and herbs—comfort in a bowl.
# What You 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
→ Spices & Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - ½ tsp dried parsley
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Fresh parsley, chopped
# Directions:
01 - Heat a small amount of oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
02 - Pour in the chicken broth. 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 20–25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Remove the chicken breasts from the pot and set aside. Using two forks, shred the meat into bite-sized pieces.
04 - Add the egg noodles to the simmering broth. Cook for 7–8 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
05 - Return the shredded chicken to the pot. Season with salt and black pepper to taste. Discard the bay leaf. Stir gently to combine and allow the soup to heat through for 1–2 minutes.
06 - Ladle the hot soup into bowls. Garnish with freshly chopped parsley if desired. Serve immediately alongside crusty bread.
# Expert Tips:
01 -
- The entire pot comes together in under an hour with everyday groceries you probably already have.
- It freezes beautifully so you can stash portions for that rainy day when cooking feels impossible.
02 -
- Do not let the soup boil hard once the noodles go in or they will turn to mush and thicken the broth into a starchy paste.
- If you plan to freeze this, cook the noodles separately and add them fresh when you reheat so they keep their texture.
03 -
- Bone in chicken thighs will give you a richer more golden broth than breasts ever can if you have an extra fifteen minutes to simmer and skim.
- Toast your dried thyme in the warm oil for thirty seconds before adding any liquid and you will unlock a floral depth that catches people off guard.