Classic Chicken and Noodle Soup (Printable)

Tender chicken, vegetables, and egg noodles in a savory broth—perfect for warming up on chilly days.

# What You Need:

→ Chicken

01 - 1.5 pounds 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 ounces wide egg noodles

→ Finishing Touches

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

# Directions:

01 - Place chicken pieces and chicken broth in a large pot. Bring to a gentle boil, skimming any foam that rises to the surface.
02 - Add diced onion, sliced carrots, celery, minced garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from pot using tongs. Using two forks, shred the meat and discard any bones.
04 - Add shredded chicken back to the pot. Increase heat to medium-high and bring soup to a gentle boil.
05 - Add egg noodles to the boiling soup and cook for 8 to 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.
07 - Ladle soup into bowls and serve immediately while hot.

# Top Tips:

01 -
  • It comes together in just over an hour, yet tastes like you've been cooking all day.
  • The shredded chicken becomes impossibly tender, and the broth develops real depth without any cream or dairy.
  • One pot means less cleanup, and leftovers taste even better the next morning.
02 -
  • Don't skip skimming the broth at the start—it takes two minutes and transforms a murky soup into one that's clear and refined.
  • If your noodles are homemade or thicker than usual, add an extra minute or two to the cooking time, and always taste before serving.
03 -
  • Make the soup a day ahead and refrigerate it—the flavors deepen overnight, and you can simply reheat and serve the next evening.
  • If you have homemade chicken stock, use it instead of store-bought broth for a depth that tastes unmistakably like home.
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