Chicken Noodle Soup (Printer Version)

A comforting soup with tender chicken, vegetables, and egg noodles in a light, savory broth. Perfect for cold days.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 ounces), or 2 thighs for richer flavor

→ Vegetables

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

→ Broth & Noodles

06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles (about 4 ounces)

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley (plus more for garnish)
13 - 1 tablespoon olive oil

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts whole, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until chicken is cooked through.
04 - Remove chicken from the pot and shred it with two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7–8 minutes, or until noodles are tender.
06 - Stir in fresh parsley. Taste and adjust seasoning as needed. Remove bay leaf before serving.
07 - Ladle into bowls and garnish with additional parsley if desired.

# Expert Advice:

01 -
  • The broth absorbs layers of flavor from the chicken as it poaches, creating depth without hours of simmering
  • Egg noodles cook right in the soup, thickening the broth naturally and absorbing all those savory notes
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Overcooking the noodles will make them mushy and theyll continue softening in the hot broth, so pull them when theyre just tender
  • Remove the bay leaf before serving because biting into one is an unpleasant surprise in an otherwise perfect spoonful
03 -
  • Use homemade stock if you have it, but a good quality store bought brand works perfectly fine
  • Let the chicken rest for a couple minutes before shredding to make the job easier
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