Chicken and Noodle Soup (Printable)

A classic comforting soup with tender chicken, vegetables, and egg noodles in a savory broth.

# Ingredient list:

→ Chicken

01 - 1 ½ 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 - ½ teaspoon dried thyme
09 - ¼ 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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • It comes together in just over an hour, which means you can have real, nourishing food on the table without drama or stress.
  • The broth tastes like it's been simmering for days, even though you're building it fresh right here and now.
  • It freezes beautifully, so you can make a double batch and have a ready-made gift for friends going through rough patches.
02 -
  • If you add noodles to soup that's barely simmering, they'll absorb too much liquid and turn soft and mushy instead of staying tender with a little chew—so don't skip the boil step.
  • The difference between good chicken soup and great chicken soup often comes down to finishing with salt, pepper, and lemon at the very end; taste as you go and trust yourself to adjust seasoning.
03 -
  • Make this on a Sunday afternoon and you'll have lunch for days; it tastes better after a night in the refrigerator when all the flavors have had time to get to know each other.
  • If you're cooking for someone who's under the weather, skip the optional lemon and let the broth be purely savory and soothing rather than bright.
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