Chicken Noodle Soup Classic (Printable)

Tender chicken and egg noodles simmered with carrots, celery, and herbs for a comforting bowl.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz) or 2 thighs for richer flavor

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced

→ Broth & Noodles

06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley, plus more for garnish
13 - 1 tablespoon olive oil

# How to Make:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place chicken breasts whole into the pot. Add chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is cooked through.
04 - Remove chicken from pot and shred using two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in chopped fresh parsley. Taste and adjust seasoning as needed. Remove bay leaf before serving. Ladle into bowls and garnish with additional parsley if desired.

# Expert Tips:

01 -
  • It comes together in 50 minutes flat, perfect for those evenings when you want real food without the stress.
  • The broth is light but deeply satisfying, and the noodles soak up all that gentle flavor.
  • One pot means minimal cleanup, which honestly feels like a gift at the end of a long day.
02 -
  • Don't overcrowd your pot or try to rush the simmering, the chicken needs those 15 to 20 minutes to stay tender and flavorful.
  • Add the noodles only after the chicken is cooked, if you do it earlier they'll fall apart and cloud your beautiful broth.
  • Taste as you go especially near the end because that's when you catch whether it needs more salt or a grind of fresh pepper.
03 -
  • Use bone-in chicken thighs instead of breasts if you want a deeper, richer broth that tastes like someone's been simmering it for hours.
  • A splash of lemon juice added in the last minute lifts the entire bowl and makes people pause mid-spoon to ask what you did differently.
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