Classic Chicken Noodle Soup (Print Version)

Tender chicken, vegetables, and egg noodles in a comforting, flavorful broth. Perfect for chilly winter days.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 cloves garlic, minced

→ Broth

06 - 6 cups low-sodium chicken broth

→ Pasta

07 - 4 oz egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper to taste

→ Other

12 - 2 tablespoons olive oil

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken to the pot. Cook while stirring for 3-4 minutes until the exterior is no longer pink.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to develop flavors.
06 - Add egg noodles and simmer for 8-10 minutes until noodles are tender and chicken is cooked through.
07 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley.

# Expert Hints:

01 -
  • It comes together in under an hour, which means you can go from idea to steaming bowl before your mood shifts.
  • The broth tastes genuinely homemade because you're building it layer by layer, not starting from sad leftovers.
  • One pot means less cleanup, and that matters more than recipe blogs usually admit.
02 -
  • If you add the noodles too early, they'll turn to mush and absorb so much broth the soup becomes gluey, so that final eight-minute window is crucial and worth respecting.
  • Tasting as you go changes everything, because a pinch more thyme or a grind of pepper can transform a good soup into one that tastes like home.
03 -
  • If your broth tastes a little thin, simmer the finished soup uncovered for a few extra minutes to concentrate the flavors, and you'll notice the difference immediately.
  • Prepping your vegetables while the oil heats saves time without making you feel rushed, and fresh parsley for garnish transforms how the soup looks and tastes at the last second.
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