Chicken Noodle Soup (Printer-friendly)

Tender chicken and egg noodles simmered with vegetables in a savory, herb-scented broth.

# 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 - About 5 oz egg noodles

→ 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

# How To Make It:

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 to 5 minutes until the vegetables are softened. Add 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 partially and simmer for 20 to 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 using tongs or a slotted spoon. Allow to cool slightly, then shred the meat using two forks. Set aside.
04 - Add the egg noodles to the simmering broth and cook for 7 to 8 minutes, or until the noodles are tender but still have a slight bite.
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 and allow the flavors to meld for 1 to 2 minutes.
06 - Ladle the hot soup into serving bowls. Garnish with freshly chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • This is the kind of soup that fixes everything from a rough Tuesday to a full blown cold, and it comes together with almost no fuss.
  • The broth tastes like it simmered all day, but you will be eating in under an hour with ingredients you probably already have.
02 -
  • If you add the noodles too early or leave them sitting in the broth overnight, they will drink up every drop of liquid and you will wake up to something closer to pasta than soup.
  • Using bone in chicken pieces and simmering longer gives the broth a deeper, richer flavor, but you will need to skim off the foam that rises to the top.
03 -
  • Taste the broth before adding the noodles because once they go in, adjusting seasoning becomes a guessing game.
  • Shred the chicken while it is still warm because cold chicken fights back and you will end up with uneven chunks instead of tender shreds.

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