Chicken and Noodle Soup (Printer-friendly)

Tender chicken and egg noodles swim with vegetables in a rich, savory broth for ultimate comfort.

# What You Need:

→ Chicken & Broth

01 - 1.5 pounds 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

# Steps:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming 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 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 until noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed. Remove bay leaves.
07 - Ladle soup into bowls and serve hot.

# Top Tips:

01 -
  • The broth develops this incredible depth that store-bought versions can never quite capture, especially if you use both thighs and breasts as I learned to do.
  • Everything can be prepped in advance, making this my go-to solution for those evenings when someone inevitably texts that they're feeling under the weather.
02 -
  • Adding the noodles too early will turn them to mush, a mistake I made repeatedly until learning to add them just 8-10 minutes before serving.
  • That optional tablespoon of lemon juice transformed my soup from good to unforgettable, brightening all the flavors without making it taste lemony.
03 -
  • If you have time, let the finished soup rest off the heat for 15 minutes before serving, allowing all the flavors to fully settle and meld together.
  • Save the leftover chicken bones to make a second, lighter broth that can be frozen as a starter for future soups.
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