Comforting Chicken Noodle Soup (Printable Version)

Tender chicken, vegetables, and egg noodles simmered in savory broth. Perfect comfort food for chilly days.

# 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 Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, 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, stirring frequently, for 3 to 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 allow flavors to meld.
06 - Add egg noodles and simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked through.
07 - Remove bay leaf from the pot. Taste the soup and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving warmth to actually feeling it before dinner time.
  • The chicken stays impossibly tender and the broth tastes genuinely homemade without requiring you to simmer stock for hours.
  • There's room to improvise—add vegetables you have on hand, adjust the seasoning to your mood, and it still turns out right.
02 -
  • Don't let the broth boil aggressively after adding the chicken; a gentle simmer keeps the meat tender instead of turning it tough and stringy.
  • Taste the broth before adding the noodles because they'll absorb liquid as they cook, and you can't season as effectively once they're in.
03 -
  • If you want richer flavor without much extra effort, buy bone-in chicken thighs instead and shred the meat after simmering—it's nearly impossible to mess up and tastes noticeably deeper.
  • Make the soup without noodles and freeze it; then you can add fresh or different pasta when you're ready to eat, keeping things interesting across multiple servings.
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