Chicken Noodle Soup (Printable Version)

Tender chicken and egg noodles swim with vegetables in a savory broth for ultimate winter comfort.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 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

# Step-by-Step:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 4 to 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook while stirring for 3 to 4 minutes until chicken is no longer pink on the exterior.
04 - Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to allow flavors to meld and chicken to cook through.
06 - Add egg noodles and simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf from the pot. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish each serving with fresh parsley.

# Expert Advice:

01 -
  • The combination of tender chicken, soft vegetables, and slurpy noodles in every bite creates this magical balance that somehow makes everything feel right with the world.
  • Its truly the perfect one-pot meal that manages to be both light and satisfying, leaving you feeling nourished rather than weighed down.
02 -
  • Adding the noodles too early will result in mushy, overcooked pasta that breaks apart and clouds your beautiful broth, a mistake I made numerous times before learning to time it right.
  • If you're making this ahead of time, consider storing the noodles separately from the broth and combining them just before serving, otherwise they'll continue absorbing liquid and become soggy.
03 -
  • When reheating leftover soup, add a small splash of fresh chicken broth to revive the flavors that may have dulled during refrigeration.
  • The secret to preventing that slightly stale leftover soup taste is adding a tiny squeeze of lemon juice right before serving, which brightens all the flavors without making it taste lemony.
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