Chicken Noodle Soup Classic (Print Version)

Tender chicken and egg noodles blend with carrots and celery in a light, flavorful broth.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 small yellow onion, diced
05 - 2 cloves garlic, minced

→ Broth & Noodles

06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley (plus more for garnish)
13 - 1 tablespoon olive oil

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place whole chicken breasts into the pot. Pour in chicken broth and add bay leaf, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to maintain a simmer uncovered for 15 to 20 minutes until chicken is fully cooked.
04 - Remove chicken breasts and shred using two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in fresh parsley. Taste the soup and adjust seasoning if necessary.
07 - Remove the bay leaf before serving. Ladle into bowls and garnish with additional parsley as desired.

# Expert Advice:

01 -
  • The broth develops incredible depth from cooking the chicken directly in it, no need for a separate stock pot
  • Everything happens in one pot, leaving you with minimal cleanup and maximum comfort
02 -
  • The noodles will continue soaking up broth if left sitting, so serve immediately or add extra broth if reheating leftovers
  • Removing the bay leaf before serving is crucial, as biting into one is an unpleasant surprise no one deserves
03 -
  • Using thighs instead of breasts yields a more flavorful and forgiving cook, as theyre nearly impossible to overcook
  • A splash of lemon juice right before serving wakes up all the flavors and makes the broth taste brighter
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