Homemade Chicken Noodle Soup (Printable Version)

Tender chicken, hearty vegetables, and noodles simmered in savory broth for a comforting meal.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz)

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced

→ Broth & Flavorings

06 - 6 cups low-sodium chicken broth
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon dried parsley
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt, adjust to taste

→ Pasta

12 - 5 oz egg noodles

→ Finishing

13 - 1 tablespoon olive oil
14 - Fresh parsley, chopped (optional garnish)

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaf, dried thyme, dried parsley, salt, and black pepper to the pot. Bring mixture to a boil, then reduce heat to a simmer.
04 - Cover and simmer for 20 minutes, or until chicken is fully cooked.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the soup.
06 - Add egg noodles to the pot and simmer uncovered for 8 to 10 minutes, until noodles are tender.
07 - Discard bay leaf and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired.

# Expert Insights:

01 -
  • It's like sharing a little secret of warmth and comfort on a cold day
  • The flavors come together perfectly with simple ingredients, making it a quick go-to favorite
02 -
  • Don’t skip shredding the chicken right in the pot—it helps the meat absorb more broth and flavor
  • Using low-sodium broth gives you full control over saltiness, which can totally change the soup’s balance
03 -
  • Use bone-in chicken for deeper flavor but make sure to shred meat carefully after cooking
  • The key secret is gentle simmering—high heat makes the broth cloudy and toughens the chicken

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