Chicken and Noodle Soup (Print Version)

Tender chicken, vegetables, and egg noodles in savory broth—perfect comfort food for chilly days.

# 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

# Directions:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming off 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 pot. Using two forks, shred the meat and discard bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring soup to a gentle boil.
05 - Add egg noodles and cook for 8 to 10 minutes until tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Expert Tips:

01 -
  • It comes together in just over an hour and tastes like you've been cooking all day.
  • The chicken stays tender because the bones release so much flavor into the broth.
  • You can eat it immediately or let it sit in the fridge where it somehow gets even better the next day.
02 -
  • Bone-in chicken cooks through in about 30 minutes, but if you use boneless breasts, reduce the time to 20 minutes or they'll dry out.
  • The noodles will keep absorbing broth as the soup sits, so if you're serving it later, cook them just before eating or store them separately.
03 -
  • Skim the foam that rises when the broth first boils—it takes 30 seconds and keeps the soup looking clear and refined instead of cloudy.
  • Don't add the noodles until you're ready to eat; they'll keep absorbing broth and turn mushy if they sit too long in the finished soup.
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