Chicken Noodle Soup (Print Version)
Hearty chicken, egg noodles and vegetables simmered in a savory broth; dairy-free and ready in about 50 minutes.
# What You’ll Need:
→ 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 - 5 oz egg noodles (about 2½ cups)
→ Spices & Seasonings
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - ½ tsp dried parsley
11 - Salt and black pepper, to taste
→ Optional Garnishes
12 - Fresh parsley, chopped
# Steps:
01 - Heat a small amount of oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4–5 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
02 - Pour in the chicken broth and add the chicken breasts, bay leaf, dried thyme, and dried parsley. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
03 - Carefully remove the chicken breasts from the pot and set them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
04 - Add the egg noodles to the simmering broth. Cook for 7–8 minutes, stirring occasionally, until the noodles are tender but not mushy.
05 - Return the shredded chicken to the pot. Season with salt and black pepper to taste. Remove and discard the bay leaf. Stir gently to combine all ingredients.
06 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley if desired. Serve immediately alongside crusty bread.
# Expert Tips:
01 -
- The broth develops a deep, golden flavor in under an hour, which feels almost unfair given how little effort it takes.
- It freezes beautifully, so you can stash half of it for a night when cooking is the last thing on your mind.
02 -
- If you add the noodles too early they will absorb all the broth and turn to mush by the next day, so always cook them right before serving if you plan on having leftovers.
- A squeeze of lemon juice stirred in at the end wakes up the entire pot in a way that salt alone never could.
03 -
- Do not skip the bay leaf, but absolutely remember to remove it before serving because biting into one is a deeply unpleasant surprise.
- Letting the soup rest off the heat for ten minutes before serving allows the flavors to settle into something deeper and more cohesive.