Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles in savory broth for cozy comfort.

# What You’ll Need:

→ Chicken

01 - 1.5 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 - 0.5 teaspoon dried thyme
09 - 0.25 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:

01 - Place chicken pieces and chicken 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 pot using tongs. Shred the meat using two forks and discard any bones.
04 - Return 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, or until the noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed. Remove bay leaves.
07 - Ladle into bowls and serve hot.

# Expert Hints:

01 -
  • The broth develops this incredible depth that store-bought soup simply cannot touch—I promise youll find yourself tilting the bowl to catch the last spoonful.
  • Its remarkably forgiving for beginner cooks—even when my carrots were cut unevenly and I forgot the thyme until the last minute, it still turned out wonderfully comforting.
02 -
  • Dont rush the simmering process—I once tried to speed things up by boiling aggressively and ended up with tough chicken and a cloudy broth that lacked depth.
  • Adding the noodles directly to the pot is convenient but they continue absorbing broth in storage—for leftovers that maintain the perfect soup-to-noodle ratio, consider cooking and storing noodles separately if you wont finish it all in one sitting.
03 -
  • Rotisserie chicken can be a wonderful shortcut—just simmer the carcass to make broth, then add the meat at the end for a soup that tastes like it cooked all day.
  • Adding a splash of fish sauce might sound strange but it provides that elusive umami depth that will have people asking what your secret ingredient is—I learned this from a Vietnamese friend who transformed my understanding of flavor building.
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