Classic Chicken Noodle Soup (Printer-friendly)

Tender chicken, vegetables, and egg noodles in a flavorful broth. Perfect for chilly days in just 40 minutes.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 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. Sauté for 4 to 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken. Cook, stirring, for 3 to 4 minutes until no longer pink on the exterior.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes.
06 - Add egg noodles and simmer for 8 to 10 minutes, until noodles and chicken are cooked through.
07 - Remove bay leaf. Taste and adjust seasoning if needed.
08 - Ladle into bowls and garnish with extra parsley.

# Top Tips:

01 -
  • It comes together in 40 minutes, faster than most takeout orders, and tastes like you simmered it all afternoon.
  • Every spoonful is warm, filling, and gentle enough for anyone feeling under the weather or just plain worn out.
  • You can make it with what you already have in your pantry and fridge, no special ingredients required.
02 -
  • Don't skip the step of sautéing the vegetables first, it builds a deeper flavor than just dumping everything in at once.
  • If your noodles sit too long in the soup, they will soak up all the broth and turn mushy, so add them just before serving or store them separately if making ahead.
03 -
  • Use a good quality broth or make your own if you have time, it makes all the difference in a simple soup like this.
  • Cut your vegetables into similar sized pieces so they cook evenly and every spoonful has a little bit of everything.
  • If you're serving a crowd, double the recipe and use a larger pot, this soup scales beautifully and everyone always wants seconds.
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