Chicken Noodle Soup Classic (Printable)

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

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz) or thighs for richer flavor

→ 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

# Directions:

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 - Add whole chicken breasts, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is fully cooked.
04 - Remove chicken from pot and shred using two forks.
05 - Return shredded chicken to pot. Add egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in fresh parsley. Adjust seasoning to taste and remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from craving to comforting bowl without the wait.
  • The broth is light but deeply satisfying, and the chicken stays tender instead of turning rubbery like it does in so many shortcuts.
  • You can throw it together on a Tuesday night without thinking twice, or impress someone who showed up unexpectedly.
02 -
  • Don't skip sautéing your vegetables first, even though it adds five minutes, because that's where the whole flavor of the soup begins to build and everything tastes flat without it.
  • Taste the broth at the end and adjust salt then, not before, because you can't take it back out once it's in, and the flavors change as everything simmers together.
  • The noodles keep cooking even after you turn off the heat, so pull them off the stove when they're just slightly underdone and they'll be perfect by the time you serve it.
03 -
  • Keep your broth cold until the moment you add it, because starting with a cold broth means the vegetables cook more evenly before the liquid gets too hot.
  • Don't let the broth boil too hard once the chicken is in, because gentle heat keeps the meat from shredding into tiny pieces and makes the whole pot feel more luxurious.
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