Chicken and Noodle Soup (Print Version)

Tender chicken and vegetables simmered with egg noodles in a rich, aromatic broth for ultimate comfort.

# Components:

→ Chicken & Broth

01 - 1.5 pounds 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 ounces 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 soup pot. Bring to a gentle boil, skimming away any foam that surfaces.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the pot using tongs. Shred the meat with two forks and discard any bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8 to 10 minutes until tender.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed. Remove bay leaves before serving.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • The shredded chicken becomes impossibly tender, and those noodles soak up all the savory broth like tiny flavor sponges.
02 -
  • Don't rush the simmering stage—those 25 to 30 minutes are when the magic happens, as the vegetables soften and the broth becomes silky instead of thin.
  • Lemon juice might seem optional, but a small squeeze at the end transforms the entire flavor profile, making everything taste brighter and more alive.
03 -
  • Skim the foam in the first few minutes of cooking—this one small habit makes your broth look clear and professional instead of cloudy.
  • If your broth tastes thin, let it simmer uncovered for another 10 minutes after removing the chicken to concentrate the flavors before adding the noodles.
Return