Comforting Chicken Noodle Soup (Printable)

Comforting soup with tender chicken, vegetables, and egg noodles in flavorful broth. Ready in 40 minutes.

# What You 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.
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 as needed.
08 - Ladle into bowls and garnish with extra parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for weeknight dinners when the cold hits hard.
  • The broth tastes homemade and honest, nothing fancy, just the kind of soup that makes you feel looked after.
  • You can have it on the table in under 45 minutes, giving you time to actually sit down and eat with people you care about.
02 -
  • Don't overcook the noodles before adding them to the pot—they keep cooking in the hot broth, and mushy noodles turn the whole thing into paste.
  • That bay leaf will disappear if you're not watching, so either fish it out right away or warn people to look for it before eating.
  • Taste the broth before you add the noodles because once they're in, they absorb salt and it's harder to adjust the seasoning.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and tastes even better the next day once the flavors have had time to deepen.
  • If your soup tastes flat despite seasoning, you're probably missing acid; a squeeze of lemon or a tiny splash of vinegar wakes everything up instantly.
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