Chicken and Noodle Soup (Printable Version)

Tender chicken, vegetables, and egg noodles simmer in a savory broth for ultimate comfort.

# What You Need:

→ Chicken and Broth

01 - 1.5 pounds bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables and 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

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

# Step-by-Step:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming foam from the surface.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to simmer, cover, and cook 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot. Shred meat using two forks and discard bones.
04 - Return shredded chicken to pot and increase heat to medium-high. Bring soup to a gentle boil.
05 - Add egg noodles and cook 8 to 10 minutes until tender.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Expert Advice:

01 -
  • The broth develops this incredibly silky mouthfeel from the slow-cooked chicken that no store-bought version can touch.
  • You can throw it together even when your pantry feels empty, making it my trusted Thursday night solution when groceries are running low.
02 -
  • If youre making this ahead of time, store the noodles separately from the soup or theyll absorb all your precious broth overnight and turn mushy.
  • Adding the vegetables at the same time as the chicken rather than later creates a vegetable-infused broth that tastes like its been simmering all day even when youve only spent an hour cooking.
03 -
  • Cold fighting version: double the garlic and add a thumb-sized piece of grated ginger plus a pinch of cayenne to the broth when someone in the house is starting to sniffle.
  • The best chicken soup has a slight golden hue rather than being perfectly clear, which comes from allowing a bit of fat to remain rather than skimming it all off.
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