Chicken Noodle Soup Classic (Printable)

Tender chicken, egg noodles, and fresh vegetables simmered in light, savory broth for a cozy meal.

# What you'll need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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 garlic cloves, minced

→ Broth & Noodles

06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles (about 4.2 oz)

→ 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 Steps:

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

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been tending to it all day.
  • There's something deeply honest about a bowl of this—no pretension, just pure comfort that actually delivers.
02 -
  • Don't skip removing the bay leaf before serving—it's easy to forget, and biting into one is never a pleasant surprise.
  • The noodles will continue to soften as the soup sits, so if you're planning to eat it later, add them closer to serving time or they'll turn mushy.
03 -
  • If you want deeper flavor, save the chicken cooking liquid and use it as your broth base instead of starting fresh—it's where half the magic lives.
  • A squeeze of fresh lemon juice at the end brightens the whole thing without making it taste citrusy, and a pinch of nutmeg adds a whisper of something no one can quite identify but everyone loves.
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