Chicken and Noodle Soup (Printable)

Tender chicken, egg noodles, and vegetables in a savory broth—perfect for chilly days.

# What you need:

→ Chicken

01 - 1½ lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables & 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 - ½ teaspoon dried thyme
09 - ¼ teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh lemon juice, optional

# How to make it:

01 - Place chicken pieces and broth in a large 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. Shred the meat using two forks and discard any bones.
04 - Return the shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8–10 minutes, or until the noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Helpful Hints:

01 -
  • The broth develops this incredible depth that store-bought soups can never match - I actually learned it comes from letting the chicken cook directly in the broth rather than adding pre-cooked meat.
  • Its completely adaptable to whatever vegetables are looking sad in your crisper drawer, turning potential food waste into something spectacular.
02 -
  • Resist the urge to stir constantly while the chicken simmers - I ruined many batches by breaking up the meat too early and ending up with shredded bits too small to fish out.
  • Always cook the noodles directly in the broth rather than separately - they absorb all that wonderful flavor while cooking instead of remaining bland.
03 -
  • The soup tastes even better the next day, so dont hesitate to make it ahead for when you really need comfort food without the work.
  • If your broth tastes flat despite following the recipe, add a teaspoon of fish sauce - it wont make the soup taste fishy, but adds an umami depth that transforms an ordinary broth into something special.
Go back