Chicken Noodle Soup Egg (Printable)
A warm bowl of tender chicken, fresh vegetables, and egg noodles in a savory broth.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced or shredded
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
→ Broth & Noodles
06 - 8 cups low-sodium chicken broth
07 - 2 cups wide egg noodles
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper, to taste
→ Oils
12 - 1 tablespoon olive oil
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, then sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Add chicken pieces and cook while stirring for 3 to 4 minutes until lightly browned on the exterior.
04 - Pour in chicken broth, then add bay leaf, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Add egg noodles and continue simmering for 8 to 10 minutes, until noodles are tender and chicken is fully cooked.
06 - Remove bay leaf, adjust seasoning to taste, ladle into bowls, garnish with fresh parsley, and serve hot.
# Helpful Tips:
01 -
- Ready in under an hour—no complicated techniques, just honest cooking that anyone can master.
- The broth becomes deeply flavorful without cream or heavy additions, letting you taste every ingredient.
- It freezes beautifully, so you can make a big batch and have warmth waiting on tough days.
02 -
- Don't skip the initial vegetable sauté—those first five minutes build the entire flavor foundation, and rushing it results in a one-dimensional broth.
- Add the noodles toward the end so they stay tender rather than becoming bloated; if you make this ahead, store the broth and noodles separately and combine when reheating.
03 -
- Use chicken thighs instead of breasts for a richer, more forgiving option—they stay moist even if slightly overcooked.
- Save your vegetable scraps in the freezer and make your own broth; homemade broth transforms this soup from good to unforgettable.