Chicken and Noodle Soup (Printable Version)

Tender chicken and vegetables in savory broth with egg noodles

# What You'll Need:

→ Chicken

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

# Directions:

01 - Place chicken pieces and chicken broth in a large soup pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
02 - Add the 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 the chicken is cooked through and vegetables are tender.
03 - Remove the chicken from the pot. Shred the meat using two forks and discard any bones.
04 - Return the shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add the egg noodles and cook for 8 to 10 minutes, or until the noodles are tender.
06 - Stir in the fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.

# Expert Tips:

01 -
  • It comes together without fuss while tasting like you've been simmering it all day.
  • One pot means less cleanup, more time to actually sit and enjoy something warm.
  • The broth becomes deeper and more satisfying than the sum of its simple parts.
02 -
  • Don't skip the foam skimming at the beginning—it takes thirty seconds and transforms your broth from cloudy to clear.
  • The moment you add the noodles is the moment you need to pay attention; they finish fast and can go from perfect to waterlogged in the span of two minutes.
03 -
  • Make a double batch and freeze half in individual portions—future you will be grateful on nights when cooking feels impossible.
  • If your broth tastes thin or one-note, add a splash of apple cider vinegar or white wine to wake it up, then taste before serving.
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