Chicken Noodle Soup (Printer-Friendly)
Hearty chicken, vegetables and egg noodles simmered in a savory broth for an easy, comforting weeknight meal.
# What You'll Need:
→ 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 tsp dried thyme
10 - ½ tsp dried parsley
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Fresh parsley, chopped
# How to Make It:
01 - In a large pot, heat a small amount of oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 additional 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 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 and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Set 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 individual bowls. Garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The broth develops a deep, golden flavor that tastes like it simmered all day but only takes about 50 minutes from start to finish.
- Every component pulls its weight, from the tender shredded chicken to the vegetables that actually keep their texture instead of turning to mush.
02 -
- If you add the noodles too early or cook the soup too long they will absorb all the broth and turn into a starchy mess, so always add them at the very end.
- Using bone in chicken pieces and simmering longer creates an even richer broth, but you will need to skim off the foam that rises to the top.
03 -
- Taste the broth before you add any salt because reduced sodium broth can still be quite salty once it concentrates during simmering.
- Shred the chicken while it is still warm because once it cools it becomes stubborn and tears into chunks instead of those nice delicate strands.