Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles in a savory broth—ready in just over an hour.

# What You Need:

→ Chicken

01 - 1½ pounds 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 ounces wide egg noodles

→ Finishing Touches

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

# How-To Steps:

01 - Place chicken pieces and chicken 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 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot. Shred the meat using two forks and discard any bones.
04 - Return 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 to 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.

# Expert Advice:

01 -
  • The combination of bay leaves and fresh herbs creates layers of flavor that develop beautifully as the soup simmers
  • Using both dark and white meat means every bite has that perfect balance of tenderness and substance
  • The optional lemon juice at the end brightens everything without making it taste citrusy
02 -
  • The noodles will continue absorbing liquid even after you turn off the heat, so the soup will thicken up as it sits
  • Adding lemon juice at the very end preserves its brightening effect since acid compounds break down with prolonged heat
03 -
  • Save Parmesan rinds in your freezer and add one to the simmering broth for umami depth that no one can quite put their finger on
  • Stirring a teaspoon of Dijon mustard into the finished soup adds a subtle background note that makes people ask what your secret ingredient is
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