Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles in a savory broth—classic comfort food for any chilly day.

# What You’ll Need:

→ Chicken

01 - 1.5 pounds bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth

→ Vegetables and 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

# How-To:

01 - Place chicken pieces and 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 the 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 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 -
  • It comes together in just over an hour but tastes like you've been simmering it all day.
  • The noodles soak up all that golden broth, so every spoonful feels generous and complete.
  • One pot means cleanup is almost as easy as eating it.
02 -
  • If your broth tastes thin or underwhelming on its own, this soup will taste thin and underwhelming too—quality broth is everything, so don't grab the first carton you see.
  • Adding the noodles at the very end prevents them from absorbing too much liquid and becoming bloated, which is the difference between silky soup and paste.
03 -
  • Make a double batch and freeze the leftovers in containers—it reheats beautifully and becomes a safety net for nights when cooking feels impossible.
  • Add the noodles only when you're ready to eat, or make the broth base and noodles separately if you're storing it, because noodles continue absorbing liquid even after cooking and will turn mushy overnight.
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