Chicken Noodle Soup (Printable Version)

Tender chicken, egg noodles, and vegetables simmer in a flavorful broth for the ultimate winter comfort food.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced

→ Vegetables

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

→ Broth

06 - 6 cups low-sodium chicken broth

→ Pasta

07 - 4 oz egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper to taste

→ Other

12 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken, stirring constantly for 3 to 4 minutes until no longer pink on the exterior.
04 - Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to develop flavors.
06 - Add egg noodles and simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked through.
07 - Remove bay leaf from pot. Taste soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making it perfect for unexpected dinner guests or tired weeknights.
  • The whole pot tastes like someone's been simmering it for hours, but you'll have it ready before the bread finishes toasting.
02 -
  • Don't skip sautéing the vegetables first, even though you're tempted to speed things up; that step develops flavors that broth alone can't provide.
  • If your noodles finish cooking before the chicken is tender, you've gone a bit fast on the heat, which means the chicken might taste tough instead of silky.
03 -
  • Always taste the broth before adding salt, since different brands of chicken broth have wildly different sodium levels, and you might find you need far less seasoning than you expect.
  • If you have fresh herbs on hand, swap them in for the dried ones at a three-to-one ratio, adding them in the last few minutes so they stay bright and alive.
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