Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles simmered in savory broth for the ultimate comfort food experience.

# What You'll Need:

→ Chicken & Broth

01 - 1.5 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 - 0.5 teaspoon dried thyme
09 - 0.25 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

# Step-by-Step Guide:

01 - Place chicken pieces and chicken broth in a large pot. Bring to a gentle boil, skimming foam from the surface as it rises.
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 the pot. Using two forks, shred the meat and discard any bones.
04 - Add shredded chicken back to the pot. Increase heat to medium-high and bring soup to a gentle boil.
05 - Add egg noodles and cook for 8 to 10 minutes or until 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 Suggestions:

01 -
  • It tastes like a warm hug and takes barely an hour from start to finish.
  • The chicken shreds so easily you'll feel like you're actually good at cooking.
  • You can make it ahead, and it somehow tastes even better the next day.
02 -
  • Don't skip skimming the foam at the beginning—it sounds fussy, but it's the difference between cloudy broth and something you actually want to drink.
  • If your noodles go in too early, they'll absorb all the broth and turn into paste, so time them for the very end when everything else is ready.
03 -
  • Make a double batch and freeze half in ice cube trays; you'll have instant soup base for other dishes or a quick lunch that only needs reheating.
  • If your broth tastes flat, it's usually because the seasoning hasn't caught up with the cooling—taste it and adjust salt last, after everything else is done.
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