Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles simmer in a savory broth for a comforting meal perfect for chilly days.

# What You Need:

→ Chicken & Broth

01 - 1.5 lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables & 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

# How-To Steps:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming away 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 25-30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot and shred meat using two forks, discarding bones.
04 - Return shredded chicken to pot. Increase heat to medium-high and bring soup to gentle boil.
05 - Add egg noodles and cook 8-10 minutes until tender.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed. Remove bay leaves.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • Its the kind of soup that actually heals you, body and soul, with every slurp
  • The broth becomes impossibly rich from cooking the chicken right in it, no shortcuts needed
  • My kids who normally pick out vegetables somehow eat every single carrot and celery piece
02 -
  • Skip the step of skimming foam and your broth will look cloudy, but more importantly, it can taste slightly off
  • The noodles will continue soaking up broth if left sitting, so if you are not serving immediately, cook them separately and add them per bowl
  • That squeeze of lemon juice at the end is what transforms this from good soup to great soup, but add it right before serving
03 -
  • Mixing chicken thighs and breasts gives you the best of both worlds, rich flavor from thighs and lean meat from breasts
  • Wide egg noodles are traditional, but I have used ditalini, shells, and even broken spaghetti when that was what I had in the pantry
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