Chicken and Noodle Soup (Print)

Tender chicken, vegetables, and egg noodles in a rich, savory broth—classic comfort in a bowl.

# Components:

→ 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

# Method:

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 pot. Shred meat using two forks and discard any bones.
04 - Return shredded chicken 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 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 faster than you'd expect, and somehow tastes like it simmered all day.
  • The bones release just enough gelatin to make the broth silky without feeling heavy.
  • There's room to make it your own, whether that's a squeeze of lemon or a handful of greens.
02 -
  • Don't skip skimming the foam off the top—it takes two minutes and makes the difference between cloudy broth and crystal clear soup.
  • Add your noodles right before serving if you're making soup ahead, because they'll keep absorbing broth and get soft and mushy by the next day.
03 -
  • Make a double batch and freeze half in individual containers—it reheats beautifully and tastes even better after a day or two as the flavors meld together.
  • Save the leftover broth and bones in a separate container to make stock another time, because that liquid gold is too good to waste.
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