Chicken Noodle Soup (Print out)

Tender chicken and vegetables simmered with egg noodles in a flavorful broth for cozy comfort.

# 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced chicken. Cook, stirring, for 3–4 minutes until no longer pink on the outside.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a gentle boil.
05 - Reduce heat and simmer for 10 minutes to develop flavor.
06 - Add egg noodles and simmer for 8–10 minutes, until noodles and chicken are cooked through.
07 - Remove bay leaf. Taste and adjust seasoning if needed.
08 - Ladle into bowls and garnish with extra parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel less like a chore and more like a treat.
  • The balance of tender chicken, vegetables, and noodles means every spoonful feels substantial without being heavy.
  • There's room to adjust flavors to your mood, whether you want bright and herby or rich and savory.
02 -
  • Don't skip sautéing the vegetables first—that initial soften-and-caramelize step is where the soup gains its depth and doesn't taste watered-down.
  • Add noodles toward the end of cooking, not at the beginning, or they'll absorb too much liquid and turn mushy while the broth disappears into them.
  • If you use store-bought broth, taste it before adding; some brands are already quite salty, and you don't want an oversalted soup at the end.
03 -
  • Keep your broth at a gentle simmer, not a rolling boil, so the chicken stays tender and the vegetables don't fall apart into invisible bits.
  • If you're cooking for someone who's under the weather, make an extra batch and freeze individual portions—there's real medicine in thoughtful food.
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