Chicken Noodle Soup (Printer-friendly)
Tender chicken, egg noodles and vegetables simmered in savory broth for a comforting, easy main dish.
# 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 - about 5 oz egg noodles
→ Spices & Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - ½ tsp dried parsley
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Fresh parsley, chopped
# How to Make It:
01 - In a large pot, heat a small amount of oil over medium heat. Add the onion, carrots, and celery, and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, thyme, and parsley. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until chicken is cooked through.
03 - Remove the chicken breasts from the pot and shred them using two forks.
04 - Add 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. Discard the bay leaf.
06 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.
# Expert Tips:
01 -
- The broth develops incredible depth from cooking the chicken right in the pot
- Everything comes together in one pot with minimal cleanup
- It freezes beautifully for those days when cooking feels impossible
02 -
- The noodles will continue absorbing liquid in the fridge, so the soup thickens overnight
- Always taste your broth before adding salt since different brands vary wildly in sodium
- Shredding chicken while it is still warm is much easier than waiting until it is completely cold
03 -
- Simmering a Parmesan cheese rind in the broth adds incredible umami depth
- Add a splash of white wine to the vegetables while they sauté for restaurant-quality flavor