Chicken Noodle Soup (Printable)

Tender chicken and egg noodles simmer with vegetables in aromatic broth for winter comfort.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot, stirring frequently for 3–4 minutes until no longer pink on the exterior.
04 - Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat to low and simmer for 10 minutes to develop flavors.
06 - Add egg noodles and simmer for 8–10 minutes until noodles are tender and chicken is cooked through.
07 - Remove and discard bay leaf. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • It comes together so fast that you can go from zero to comfort in under an hour.
  • The broth picks up a deep flavor from the dried herbs that tastes like it simmered all day.
02 -
  • Noodles will keep absorbing broth even after you turn off the heat.
  • Adding the garlic too early can burn it and ruin the delicate flavor of the broth.
03 -
  • Use a wooden spoon to scrape up any bits of chicken stuck to the bottom of the pot.
  • Slightly undercook the noodles by one minute if you plan on letting the soup sit before serving.
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