Chicken Noodle Soup with Egg Noodles (Print View)
Tender chicken, vegetables, and egg noodles in savory broth. A timeless comfort dish ready in just one hour.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 cups cooked shredded chicken
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 garlic cloves, minced
→ Broth
06 - 8 cups low-sodium chicken broth
07 - 2 cups water
→ Noodles
08 - 7 oz wide egg noodles
→ Seasonings
09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried parsley or 2 tablespoons fresh chopped parsley
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt, adjusted to taste
→ Optional
14 - 1 tablespoon olive oil for sautéing vegetables
15 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - Place raw chicken breasts in a large soup pot with chicken broth and water. Bring to a simmer over medium heat. Skim off any foam that rises to the surface. Simmer for 15-20 minutes until chicken is cooked through. Remove the chicken, shred it with two forks, and set aside.
02 - Heat olive oil over medium heat in the same pot. Add diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until vegetables soften. Add minced garlic and cook for 1 additional minute.
03 - Return shredded chicken to the pot. Add bay leaves, dried thyme, parsley, black pepper, and salt to the broth and vegetables.
04 - Bring the mixture to a gentle boil, then add egg noodles. Cook according to package instructions, typically 7-8 minutes, until noodles reach desired tenderness.
05 - Remove bay leaves from the pot. Taste the soup and adjust seasoning as needed. Ladle soup into serving bowls and garnish with fresh parsley if desired. Serve while hot.
# Expert Tips:
01 -
- The broth develops such depth that friends have sworn I must use some secret ingredient when really its just patience and good chicken.
- You can make it entirely from scratch in about an hour, yet it tastes like it simmered all day.
02 -
- After making this soup dozens of times, I discovered that adding the noodles directly to individual serving bowls rather than the main pot prevents them from becoming soggy when storing leftovers.
- The soup actually tastes better on day two after the flavors have had time to meld in the refrigerator overnight.
03 -
- Rotisserie chicken can be your secret weapon for a weeknight version, just be sure to add the bones to the broth for 20 minutes before straining and continuing with the recipe.
- Keep the simmer gentle throughout the cooking process, as a hard boil will make the chicken tough and cloud the broth.