Chicken and Noodle Soup (Print View)

Comforting soup with tender chicken, vegetables, and egg noodles in a rich, flavorful broth.

# Components:

→ Chicken

01 - 1.5 pounds 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 ounces wide egg noodles

→ Finishing Touches

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh lemon juice, optional

# Method:

01 - Place chicken pieces and chicken broth in a large 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 a simmer, cover, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the pot. Shred the meat using two forks and discard any bones.
04 - Return the 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 the noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Expert Advice:

01 -
  • It comes together in barely over an hour and tastes like you've been simmering it all day.
  • The chicken stays tender and the broth becomes naturally rich without any cream or fuss.
02 -
  • Don't walk away from that initial boil and skimming step; it takes two minutes and changes how clean the broth tastes in the end.
  • If you overcook the noodles they turn to mush and the soup gets cloudy—set a timer and check at 8 minutes, not 10.
03 -
  • Use bone-in chicken thighs if you can find them—they're cheaper than breasts and taste infinitely better, and the bone actually seasons the broth.
  • Don't add the noodles until right before serving if you're making this ahead; they absorb broth and get mushy sitting in the pot overnight.
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