Chicken Noodle Soup (Printable)

Tender chicken, vegetables and egg noodles simmered in a savory broth, ready in 50 minutes.

# What You Need:

→ Meat & Broth

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 6 cups low-sodium chicken broth

→ Vegetables

03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Noodles

07 - 5 oz egg noodles

→ Spices & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - ½ teaspoon dried parsley
11 - Salt and black pepper, to taste

→ Optional Garnishes

12 - Fresh parsley, chopped

# How-To Steps:

01 - In a large pot, heat a small amount of oil over medium heat. Add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
02 - Pour in the chicken broth. Add the chicken breasts, bay leaf, dried thyme, and dried parsley. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is fully cooked through.
03 - Remove the chicken breasts from the pot and shred the meat using two forks. Set aside.
04 - Add the egg noodles to the simmering broth and cook for 7–8 minutes, or until tender.
05 - Return the shredded chicken to the pot. Season with salt and black pepper to taste. Remove and discard the bay leaf.
06 - Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

# Helpful Tips:

01 -
  • This is the soup that actually lives up to the hype when you are sick, sad, or just cold and need something to hold onto.
  • It freezes beautifully so you can stash portions for future you, who will be incredibly grateful.
02 -
  • If you overcook the noodles they will turn to mush and absorb all the broth overnight in the fridge, so cook them just barely done.
  • Skinning the fat off the top after simmering makes the broth taste cleaner and less greasy on your lips.
03 -
  • Using bone in chicken pieces and simmering longer produces a broth with body and richness that boneless breasts simply cannot match.
  • Letting the soup rest off the heat for ten minutes before serving allows the flavors to deepen and the temperature to become drinkable rather than scalding.

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