Chicken Noodle Soup Egg Noodles (Printable)
A comforting bowl of tender chicken, vegetables, and wide egg noodles simmered in a flavorful broth.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced or shredded (approx. 14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
→ Broth & Noodles
06 - 8 cups low-sodium chicken broth
07 - 2 cups wide egg noodles (5.3 oz)
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley, plus extra for garnish
11 - Salt and freshly ground black pepper, to taste
→ Oils
12 - 1 tablespoon olive oil
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned on the outside, about 3 to 4 minutes.
04 - Pour in chicken broth. Add bay leaf, dried thyme, dried parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in egg noodles and continue simmering for 8 to 10 minutes until noodles are tender and chicken is cooked through.
06 - Remove bay leaf. Adjust seasoning as needed. Ladle soup into bowls, garnish with additional parsley, and serve hot.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes like you spent all afternoon on it.
- One pot means less cleanup, which honestly might be the best part.
- The broth absorbs all those gentle flavors without needing cream or complicated technique.
02 -
- Don't skip browning the chicken—it builds flavor that makes the whole pot taste richer and deeper.
- Add the noodles last, and watch them carefully so they don't turn mushy; they'll continue to soften slightly after you stop cooking.
03 -
- Cut your chicken and vegetables into similar sizes so everything cooks at the same pace and looks balanced in the bowl.
- Taste as you go—there's no such thing as a recipe that knows your salt preference better than you do.