Chicken and Noodle Soup (Printable Version)

Comforting soup with tender chicken, vegetables, and egg noodles in savory broth—perfect for chilly days.

# What You'll Need:

→ Chicken and Broth

01 - 1.5 pounds bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables and 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 Make It:

01 - Place chicken pieces and chicken broth in a large soup pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
02 - Add diced onion, carrots, celery, minced garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover the pot, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove the cooked chicken from the pot using tongs. Shred the meat using two forks, discarding all bones. Set shredded chicken aside.
04 - Return the shredded chicken to the pot and increase heat to medium-high, bringing the soup to a gentle boil.
05 - Add the egg noodles and cook for 8 to 10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
06 - Stir in the fresh chopped parsley and lemon juice if using. Taste the soup and adjust seasoning with salt and pepper as needed.
07 - Remove the bay leaves from the pot. Ladle the soup into serving bowls and serve hot.

# Expert Tips:

01 -
  • It comes together in just over an hour, making weeknight dinners feel less like a chore and more like self-care.
  • The combination of tender chicken, soft vegetables, and egg noodles creates layers of comfort without requiring any fancy technique.
  • One pot means one thing to clean, which honestly might be the best part of cooking.
02 -
  • Don't skip the skimming step at the beginning—it takes thirty seconds and makes a noticeable difference in how clean and refined the broth tastes.
  • Wide egg noodles really do matter here because they don't turn to mush as quickly and they catch the broth better than thin pasta shapes would.
03 -
  • Use bone-in chicken whenever possible because the bones release gelatin into the broth, creating a richer mouthfeel that you can taste in every spoonful.
  • Add the noodles toward the very end so they don't absorb too much liquid and turn the soup into more of a stew—they should be tender but the broth should still be brothy.
Go Back