Chicken Noodle Soup (Printable)

Tender chicken, vegetables and egg noodles simmered in a savory broth for an easy comforting meal.

# 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

→ 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 - In a large pot, heat a small amount of oil over medium heat. Add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, thyme, and dried parsley. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Remove the chicken breasts from the pot and shred the meat using two forks. Set aside.
04 - Add the egg noodles to the simmering broth and cook for 7–8 minutes, or until tender.
05 - Return the shredded chicken to the pot. Season with salt and black pepper to taste. Remove and discard the bay leaf.
06 - Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The broth develops deep flavor in under an hour without needing a whole chicken or complicated stock.
  • Everything cooks in one pot, which means cleanup is almost nonexistent on a tired weeknight.
  • It reheats beautifully, making it the ideal make ahead lunch that actually tastes better the next day.
02 -
  • If you leave the chicken in the broth too long it will become rubbery, so pull it out as soon as it reaches 165 degrees Fahrenheit internally.
  • The noodles will continue absorbing broth as the soup sits, so if you are making it ahead consider cooking the noodles separately and adding them when you reheat.
  • A squeeze of lemon juice stirred in right before serving adds a brightness that most people will not be able to pinpoint but will absolutely notice.
03 -
  • Letting the soup rest off the heat for ten minutes before serving allows the flavors to marry and the temperature to become ladle friendly.
  • Using bone in chicken pieces instead of breasts and simmering an extra fifteen minutes creates a broth so rich you will never go back to the quicker version for special occasions.

Go Back