Savory Chicken Noodle Soup (Printable)

Tender chicken and vegetables simmered with egg noodles in a savory broth for a nourishing meal.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds) or 3 chicken thighs

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 garlic cloves, minced
06 - 1 bay leaf

→ Broth & Noodles

07 - 8 cups low-sodium chicken broth
08 - 5 ounces dried egg noodles

→ Seasonings & Herbs

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley or 1 tablespoon fresh
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste

→ Oils & Others

13 - 1 tablespoon olive oil
14 - Fresh parsley, chopped, for garnish (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place chicken breasts or thighs into the pot. Pour in chicken broth and add bay leaf, thyme, parsley, salt, and black pepper.
04 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until chicken is cooked through.
05 - Remove chicken from the pot and shred using two forks. Discard bay leaf.
06 - Return shredded chicken to the pot. Add egg noodles and simmer uncovered for 8 to 10 minutes until noodles are tender.
07 - Taste the broth and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for those nights when you need something warm and real, fast.
  • The broth becomes silky and deeply flavorful as the chicken simmers, creating a soul-satisfying base that store-bought soups can't quite match.
  • It's endlessly forgiving and adaptable—use what you have, adjust the seasoning to your taste, and it always turns out beautiful.
02 -
  • Don't let the soup boil rapidly once the chicken is in—a gentle simmer keeps the meat tender and the broth clear and clean tasting. A rolling boil breaks down the chicken too fast and clouds the broth.
  • The bay leaf must come out before serving. I learned this the hard way when someone bit into one, and their face told me everything. It's not poisonous, but it's bitter and tough, and nobody wants to encounter it.
  • Add the noodles at the very end, not earlier. If they sit in the broth too long, they absorb too much liquid and become mushy. The timing is everything here.
03 -
  • Make extra and freeze it in portions. Chicken noodle soup freezes beautifully and becomes your emergency comfort food. Just reheat gently on the stove, and add fresh noodles if the ones in the freezer have absorbed too much liquid.
  • If you're making this for someone specific—someone who's sick, sad, or celebrating—let that intention guide your hand. Cook with presence. The love goes into the broth, and people can taste it.

Go Back