Chicken Noodle Soup (Print version)

Tender chicken and egg noodles with carrots and celery simmered in a savory broth for a warming weeknight meal.

# What goes in:

→ 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

# Cooking steps:

01 - Heat a small amount of oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables have softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, dried thyme, and dried parsley. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Carefully remove the chicken breasts from the pot using tongs or a slotted spoon. Allow to cool slightly, then shred the meat using two forks. Set the shredded chicken aside.
04 - Add the egg noodles to the simmering broth and cook for 7 to 8 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
05 - Return the shredded chicken to the pot and stir to combine. Season with salt and black pepper to taste. Remove and discard the bay leaf before serving.
06 - Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Serve immediately with crusty bread on the side.

# Tips from flavorandfeast:

01 -
  • The broth develops real depth in under an hour, making it feel like a project that took all day.
  • It freezes beautifully, so you can stash portions for the next cold or rainy evening that calls for rescue.
02 -
  • If you overcook the noodles in the broth they will absorb all the liquid and turn to mush by the next day, so slightly undercook them if you plan to store leftovers.
  • A squeeze of fresh lemon juice stirred in at the very end brightens the entire pot and makes people wonder what your secret is.
03 -
  • Using bone in chicken pieces instead of boneless breasts and simmering an extra twenty minutes creates a noticeably richer, more flavorful broth.
  • Skimming the foam that rises to the top during the first ten minutes of simmering results in a cleaner, clearer soup.

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