Chicken Noodle Soup (Printable Version)
Tender chicken, egg noodles and vegetables simmered in a savory broth — ready in about 50 minutes.
# Ingredient List:
→ Meat & Broth
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 6 cups low-sodium chicken broth
→ Vegetables
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
→ Noodles
07 - about 5 oz egg noodles
→ Spices & Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - 1/2 tsp dried parsley
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Fresh parsley, chopped
# How to Make:
01 - Heat a small amount of oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 4 to 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, dried thyme, and dried parsley. Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Remove the chicken breasts from the pot and shred the meat using two forks. Set the shredded chicken aside.
04 - Add the egg noodles to the simmering broth and cook for 7 to 8 minutes, or until tender.
05 - Return the shredded chicken to the pot. Season with salt and black pepper to taste. Discard the bay leaf before serving.
06 - Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- The broth develops a deep, golden flavor that tastes like it took hours, not fifty minutes.
- It reheats beautifully the next day, making it the rare soup that might actually be better on day two.
02 -
- If you boil the broth aggressively instead of simmering it gently, the chicken turns rubbery and the broth turns cloudy.
- Egg noodles soak up broth as they sit, so if you are making this ahead, cook the noodles separately and add them when you reheat.
03 -
- The secret to soup that tastes like it came from a restaurant is layers, season the vegetables while sauteing, season the broth while simmering, and season again at the end.
- If you have an extra ten minutes, toast your dried thyme in the oil for thirty seconds before adding the vegetables to bloom its essential oils.