Chicken and Noodle Soup (Printable)

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

# Ingredient list:

→ Chicken

01 - 1.5 lbs 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 oz 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 broth in a large soup 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 simmer, cover, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot. Using two forks, shred the meat 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 noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed. Remove bay leaves.
07 - Ladle soup into bowls and serve hot.

# Expert Suggestions:

01 -
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something substantial without the fuss.
  • The broth develops deep, savory notes that taste like they simmered for hours, but you're really just being smart about your technique.
  • It freezes beautifully, so you can make a double batch and have comfort waiting for you on another tough day.
02 -
  • Don't skip the skimming step at the beginning—it seems fussy, but it's the difference between a murky soup and one that's clear and appetizing, and it takes literally one minute.
  • If your noodles are particularly thick or you're using a different shape, they might cook faster or slower than eight minutes, so start checking around minute six and taste to be sure.
03 -
  • Make extra broth by keeping vegetable scraps in the freezer and simmering them with water when you need quick homemade stock—it's a small step that elevates this soup even further.
  • If you're making this ahead, cook everything except the noodles, then add them fresh when you reheat—noodles get mushy if they sit in broth overnight, but the rest of the soup actually tastes better the next day as flavors meld together.
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