Chicken and Noodle Soup (Printable)

Tender chicken and egg noodles swim with vegetables in a savory, aromatic broth for the ultimate comfort food.

# What You’ll Need:

→ Chicken and Broth

01 - 1.5 lbs 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 oz wide egg noodles

→ Finishing Touches

12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh lemon juice, optional

# How To Make It:

01 - Place chicken pieces and broth in a large soup 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 25-30 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. Return shredded chicken to the pot.
04 - Increase heat to medium-high and bring the soup to a gentle boil. Add egg noodles and cook for 8-10 minutes until tender.
05 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed. Remove bay leaves and serve hot.

# Expert Advice:

01 -
  • The bone in chicken thighs create a silky broth that you just cannot get from a carton alone.
  • It is one of those forgiving meals where adding an extra carrot or a splash more lemon only makes it better.
02 -
  • If you overcook the noodles they will soak up all your beautiful broth and turn into a thick porridge.
  • Skimming the gray foam off the top early on ensures your finished soup looks clear and inviting rather than cloudy.
03 -
  • For the most tender results, let the chicken simmer slowly rather than boiling it aggressively.
  • Always taste your broth right before serving because the noodles might have absorbed more salt than you expected.
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