Chicken and Noodle Soup (Printable Version)

A comforting bowl featuring tender chicken, fresh vegetables, and wide egg noodles simmered in a flavorful broth.

# What You'll Need:

→ Chicken

01 - 1½ 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

# How to Make It:

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 to 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 to 10 minutes until tender.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed. Remove bay leaves and serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this deeply satisfying and warming.
  • The combination of thighs and breasts creates a richer, more complex broth than using one type alone.
  • Leftovers taste even better the next day as the flavors continue to develop and meld together.
02 -
  • Skipping the foam at the beginning seems fussy, but it genuinely makes the broth cleaner tasting and less cloudy—it's worth those thirty seconds.
  • Adding noodles only at the end prevents them from turning into mush; if you're making soup ahead to reheat, cook noodles separately and add them just before serving.
03 -
  • Room-temperature ingredients mix more evenly into the broth—let your chicken come out of the fridge for ten minutes before cooking.
  • A small squeeze of lemon juice at the table lets each person brighten their own bowl to taste, rather than committing the whole pot to that flavor.
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