Comforting Chicken Noodle Soup (Print Version)

Tender chicken, vegetables, and egg noodles in savory broth. Perfect comfort food ready in 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook, stirring frequently, for 3-4 minutes until the exterior is no longer pink.
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 to develop flavors.
06 - Add egg noodles and simmer for 8-10 minutes until noodles are tender and chicken is cooked through.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with additional fresh parsley.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means hot soup before your mood sinks too low.
  • The flavor somehow tastes like it's been simmering for hours, even though you're done before dinner time.
  • One pot means one thing to clean, and honestly that matters more than it should.
02 -
  • If you add the noodles too early, they turn to mush and release starch that clouds the broth; wait until the last 10 minutes or you'll regret it halfway through the second bowl.
  • Removing that bay leaf before serving is not optional, no matter how careful you think you're being; it's hard and unpleasant to bite into.
03 -
  • If you want richer, deeper flavor and have time, use bone-in chicken thighs instead and shred them after they've simmered; it takes longer but tastes like an entirely different level of care.
  • Taste the broth before you add salt; commercial broths vary wildly in saltiness, and you might need far less than you think.
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