Chicken Noodle Soup (Printable)

Tender chicken and vegetables simmered with egg noodles in a warming broth, ready in 40 minutes.

# What You’ll 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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook while stirring for 3-4 minutes until the exterior is no longer pink.
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 infuse flavors and cook chicken through.
06 - Add egg noodles to the pot and simmer for 8-10 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 individual bowls and garnish with fresh parsley before serving.

# Expert Hints:

01 -
  • The aromatic trinity of onion, carrot, and celery creates a kitchen perfume that somehow makes everyone wander in asking what smells so good.
  • Unlike fussy recipes that demand constant attention, this soup develops its magic while you attend to other things, making it perfect for those evenings when you need comfort without complications.
02 -
  • Adding noodles directly to the soup pot works for immediate serving, but if you plan on leftovers, cook and store them separately to prevent them from absorbing all your precious broth overnight.
  • The soup actually improves after a day in the refrigerator when all the flavors have had time to fully mingle and develop deeper connections.
03 -
  • Keep a parmesan rind in your freezer to toss into the simmering broth for an umami boost that disappears without a trace but leaves behind remarkable depth.
  • For guests with bigger appetites, cook extra noodles separately and allow everyone to add their desired amount to their individual bowls rather than increasing noodles in the main pot.
Go back