Classic Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles in savory broth. Classic comfort food ready in about an hour.

# What You Need:

→ Chicken & Broth

01 - 1.5 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 - 0.5 teaspoon dried thyme
09 - 0.25 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste

→ Noodles

11 - 6 oz wide egg noodles

→ Finishing Touches

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

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in just over an hour, which means comfort food doesn't require all day in the kitchen.
  • One pot means less cleanup, more time to actually enjoy what you made.
  • The broth tastes homemade because it actually is, not something that tastes like a can.
02 -
  • Never skip skimming the foam early on; it takes two minutes and transforms the broth from cloudy to crystal clear.
  • If your noodles turn to mush, you've cooked them too long—set a timer and check them at 8 minutes because they keep cooking in the hot broth after you turn off the heat.
03 -
  • Use a mix of chicken thighs and breasts for the deepest, most complex broth—thighs add richness that breasts alone can't provide.
  • Add the noodles in the final stages so they don't absorb all the broth and leave you with mush; if you're making this ahead to reheat, hold the noodles completely and add them fresh when you warm the soup.
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