Chicken Noodle Comfort Soup (Printable)

Tender chicken, fresh veggies, and egg noodles simmered in flavorful broth for a warm meal.

# What You'll Need:

→ 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 (about 4 oz)

→ 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 extra for garnish
13 - 1 tablespoon olive oil

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onions, 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 - Add whole chicken breasts, 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 the pot and shred using two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7 to 8 minutes until tender.
06 - Stir in chopped fresh parsley. Taste and adjust seasoning as needed. Remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with additional parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The broth is light enough to feel nourishing without weighing you down, especially when you're under the weather.
  • It's one of those dishes that gets better the longer you have leftovers sitting in your fridge.
02 -
  • Don't skip the step of cooking the vegetables first the oil carries their flavor into the broth in a way that makes everything taste fuller and rounder.
  • If your noodles fall apart or turn into mush, it's because the broth was boiling too hard or you added them too early. Gentle heat and timing matter more than you'd think for such a simple dish.
03 -
  • Keep the broth at a gentle simmer, not a rolling boil, so the chicken stays tender and the vegetables don't fall apart.
  • If you're using bone-in chicken thighs instead of breasts, add five extra minutes to the cooking time and you'll get a broth that's so flavorful you'll want to drink it straight from the bowl.
Go Back