Chicken and Noodle Soup (Printable Version)

A warming bowl featuring tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth.

# What You’ll Need:

→ Chicken

01 - 1½ lbs 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 - ½ tsp dried thyme
09 - ¼ tsp dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

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

# Step-by-Step Guide:

01 - Place chicken pieces and broth in a large pot. Bring to a gentle boil, skimming foam from the surface.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to simmer, cover, and cook 25–30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot using tongs. Shred meat with two forks and discard bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring soup to a gentle boil.
05 - Add egg noodles and cook 8–10 minutes until tender, stirring occasionally.
06 - Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning. Remove bay leaves.
07 - Ladle into bowls and serve hot.

# Additional Tips::

01 -
  • It tastes like someone who cares about you spent hours in the kitchen, even though it takes barely over an hour.
  • The noodles absorb all that golden broth flavor, making every spoonful deeply satisfying without feeling heavy.
  • You can have it on the table before most people finish their first cup of tea.
02 -
  • Skimming the foam at the beginning actually matters—it's the difference between crystal clear broth and cloudy broth, and your eyes will taste the difference even if you don't realize it.
  • Don't overcook the noodles because they keep softening in the hot broth even after you turn off the heat, so slightly underdone is better than mushy.
03 -
  • Make a double batch and freeze half in portions—future you will be so grateful on a night when cooking feels impossible.
  • Letting the soup sit overnight in the fridge actually improves it because the flavors deepen and meld together in ways they don't on day one.
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