Chicken Noodle Soup (Print View)

A comforting bowl of tender chicken, vegetables, and egg noodles simmered in aromatic broth.

# Components:

→ 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced 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 while stirring for 3 to 4 minutes until the chicken is no longer pink on the outside.
04 - Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper. Bring the mixture to a gentle boil.
05 - Reduce heat to low and simmer for 10 minutes to develop flavors and ensure chicken is fully cooked through.
06 - Add egg noodles to the pot and simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked.
07 - Remove bay leaf from the pot. Taste the soup and adjust salt, pepper, and seasonings as needed.
08 - Ladle soup into serving bowls and garnish each portion with additional fresh parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd think, turning a handful of ingredients into something that tastes like it simmered all day.
  • The noodles soak up all that savory broth without getting mushy, and somehow the chicken stays tender no matter how distracted you get.
  • There's no heavy cream or fussy techniques, just honest cooking that actually feels good in your stomach and your soul.
02 -
  • Don't skip the initial vegetable sauté—I learned this the hard way when I tried to rush and dumped everything in raw, and the soup tasted thin and incomplete no matter how long it simmered.
  • Add the noodles at the very end, not earlier, or you'll end up with mushy, bloated pasta that's consumed all the broth and lost its personality.
03 -
  • Use low-sodium broth so you can taste what you're actually doing with the seasoning, not what a factory decided for you.
  • Don't be shy about tasting and adjusting—soup is one of the most forgiving things to fix if it needs a little more salt or a whisper of thyme.
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