Chicken Noodle Soup (Printable)

A warm, comforting classic with tender chicken, vegetables, and egg noodles in flavorful broth.

# Ingredient list:

→ 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 diced onion, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add diced chicken to the pot. Cook, stirring frequently, for 3-4 minutes until the exterior is no longer pink.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil over medium-high heat.
05 - Reduce heat to medium-low and simmer for 10 minutes to develop flavors and ensure chicken is cooked through.
06 - Add egg noodles to the simmering broth and cook for 8-10 minutes, stirring occasionally, 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 bowls and garnish with fresh parsley. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in under an hour, which means you can go from craving comfort to eating it before the episode ends.
  • Built on a technique so straightforward that even when you're exhausted, your hands know what to do.
  • The kind of soup that tastes like someone who cares made it for you.
02 -
  • Don't skip the initial vegetable sauté, because those first few minutes build the entire flavor foundation that everything else rests on.
  • Taste the broth before you add noodles, because once they go in, they'll absorb salt and make it harder to adjust the seasoning at the end.
03 -
  • If you want deeper flavor, use bone-in chicken thighs instead of breasts, simmer them longer, and shred them before serving for a more luxurious texture.
  • A tiny pinch of red pepper flakes adds complexity without heat, waking up the broth in subtle ways your taste buds will notice even if your mouth won't.
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