Classic Chicken and Noodle Soup (Print Version)

Tender chicken, vegetables, and egg noodles simmered in savory broth—classic comfort in every spoonful.

# What You Need:

→ Chicken & Broth

01 - 1.5 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 - 0.5 teaspoon dried thyme
09 - 0.25 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Pasta

11 - 6 ounces wide egg noodles

→ Finishing

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 the 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 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. Serve hot.

# Expert Hints:

01 -
  • It comes together in just over an hour with almost no fussing, leaving you free to do other things while it bubbles away.
  • The leftovers taste even better the next day, making it one of those rare dishes that rewards you twice.
  • There's something deeply honest about this soup—no tricks, no pretense, just real nourishment in a bowl.
02 -
  • Don't skip skimming the foam at the beginning—it's the difference between cloudy broth and clear broth, and clarity tastes better.
  • The noodles will continue to soften even after you turn off the heat, so pull them out slightly before they seem completely done or you'll end up with mush.
03 -
  • Make this soup in a batch and freeze it in portions—it tastes better on day three, and you'll be grateful to yourself when you're tired.
  • If your broth tastes weak, simmer the soup uncovered for five minutes to concentrate the flavors, then taste again before deciding it needs salt.
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