Chicken Noodle Soup (Printable)

Tender chicken and egg noodles simmered with vegetables in a flavorful broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12 oz), diced

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced

→ Broth

06 - 6 cups low-sodium chicken broth

→ Pasta

07 - 4 oz egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper to taste

→ Other

12 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring, for 3 to 4 minutes until no longer pink on the outside.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes.
06 - Add egg noodles and simmer for 8 to 10 minutes, until noodles and chicken are cooked through.
07 - Remove bay leaf. Taste and adjust seasoning if needed.
08 - Ladle into bowls and garnish with extra parsley.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, perfect for those nights when you need warmth without fuss.
  • The broth is clean and bright, letting the chicken and vegetables shine without heaviness.
  • It freezes beautifully, so one batch feeds you twice over on different weeks.
02 -
  • Don't skip the initial vegetable sauté—those few minutes of caramelization create layers of flavor that raw vegetables simply can't provide.
  • Add the noodles toward the end so they stay tender rather than turning to mush; timing is everything here.
03 -
  • If you want deeper chicken flavor, use bone-in thighs instead of breasts, then shred the meat after simmering—the extra richness transforms the entire bowl.
  • Always taste the broth before adding salt, as store-bought versions vary wildly in sodium content and you might need less than you think.
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