Chicken and Noodle Soup (Printable)

Hearty soup with tender chicken, vegetables, and egg noodles in a savory broth. Perfect for chilly days.

# What You'll Need:

→ Chicken

01 - 1.5 lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables and 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

# How-To:

01 - Place chicken pieces and broth in a large soup pot. Bring to a gentle boil, skimming off any 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 25-30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the pot. Using two forks, shred the meat and discard any bones. Return shredded chicken to the pot.
04 - Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8-10 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 the soup hot.

# Expert Advice:

01 -
  • It tastes like comfort in a bowl but comes together faster than you'd expect, no hours of fussing required.
  • The broth tastes homemade and clean because it actually is, with no shortcuts that compromise the flavor.
  • One pot means less cleanup, which matters more than recipes like to admit.
02 -
  • Don't skip skimming the foam off the top at the beginning—it genuinely makes the difference between murky and clear broth, and you'll notice it the moment you taste it.
  • Oversalting early is the mistake that ruins this, so taste at the very end and remember that the broth itself has sodium you're not accounting for.
03 -
  • A fresh squeeze of lemon juice changes the whole taste from heavy to bright, so even though it's optional, don't skip it if you have a lemon on hand.
  • Keep the heat at an actual simmer rather than a rolling boil—the slower everything cooks, the more the flavors have time to become one thing instead of separate ingredients.
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