Chicken and Noodle Soup (Printable)

A comforting bowl of tender chicken, vegetables, and egg noodles in a savory broth.

# 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 teaspoon dried thyme
09 - 0.25 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

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

# Directions:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming away any foam that rises to the surface.
02 - Add diced onion, sliced carrots, celery, minced garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to low, cover, and simmer for 25 to 30 minutes until chicken is fully cooked and vegetables are tender.
03 - Remove chicken from pot using tongs. Using two forks, shred the meat into bite-sized pieces and discard bones.
04 - Add shredded chicken back to the pot. Increase heat to medium-high and bring soup to a gentle boil.
05 - Add egg noodles and cook for 8 to 10 minutes, stirring occasionally, until noodles reach desired tenderness.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust salt and pepper as needed. Remove bay leaves.
07 - Ladle soup into bowls and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in just over an hour, which means you can go from craving comfort to actually tasting it without losing your mind.
  • The chicken becomes impossibly tender and the broth soaks into those egg noodles so well that every spoonful tastes like someone who loves you made it.
  • One pot, minimal cleanup, and it somehow tastes like you've been cooking all day—perfect for weeknights or when you need to feed people without the stress.
02 -
  • Don't skip the skimming step at the beginning—it seems fussy but it's the difference between clear, clean broth and murky soup that tastes a bit off.
  • If you use bone-in chicken thighs instead of breasts, the broth becomes richer and more flavorful because of all the collagen in the bones, and the meat stays moist no matter how long you cook it.
  • Add the noodles only when you're ready to serve or shortly before, because they'll keep absorbing broth and turn mushy if they sit in there too long—this is the one mistake that teaches you something every time.
03 -
  • Use a mix of chicken thighs and breasts for the richest, most flavorful broth—thighs have more fat and collagen, which makes everything taste rounder and more satisfying.
  • If you want the broth to taste even deeper, let the aromatics cook for an extra five minutes before adding the chicken—this blooms the dried herbs and caramelizes the onions slightly, adding complexity that catches people by surprise.
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