Chicken Noodle Soup (Printable)

A comforting bowl of tender chicken, vegetables, and egg noodles in a savory broth.

# Ingredient list:

→ 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 Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until vegetables are softened.
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 the exterior is no longer pink.
04 - Pour in chicken broth and add bay leaf, dried thyme, dried parsley, salt, and black pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to allow flavors to meld.
06 - Add egg noodles and simmer for 8 to 10 minutes until noodles are tender and chicken is cooked through.
07 - Remove bay leaf from the pot. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd think, turning a rough morning into something warm and hopeful.
  • The broth tastes homemade without requiring hours of simmering, making it perfect for weeknight redemption.
  • It's forgiving enough that you can swap vegetables or proteins without ruining the soul of the dish.
02 -
  • Don't let the broth boil hard once the noodles are in, or they'll fall apart and turn your soup cloudy and starchy instead of clean and appetizing.
  • The chicken will continue cooking even after you turn off the heat, so don't panic if it looks slightly underdone when you first add it to the broth.
  • Taste before you serve because you're the final word on seasoning, and store-bought broth varies wildly in saltiness from brand to brand.
03 -
  • Start with low-sodium broth and taste constantly because you can always add salt but you can't take it out, and oversalted soup is a disappointment nobody recovers from.
  • Cut everything roughly the same size so nothing finishes cooking before something else, which keeps each spoonful balanced and fair.
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