Chicken Noodle Comfort Soup (Print Page)

Tender chicken, veggies, and egg noodles simmered in a light, flavorful broth for a cozy meal.

# What You Need:

→ Poultry

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

→ Vegetables

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

→ Broth & Noodles

06 - 6 cups low-sodium chicken broth
07 - 2 cups wide egg noodles

→ Seasonings

08 - 1 bay leaf
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
12 - 2 tablespoons chopped fresh parsley, plus extra for garnish
13 - 1 tablespoon olive oil

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onions, sliced carrots, and celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add whole chicken breasts, chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is fully cooked.
04 - Remove chicken breasts from the pot and shred them using two forks.
05 - Return shredded chicken to the pot. Add egg noodles and simmer for 7 to 8 minutes until noodles are tender.
06 - Stir in chopped fresh parsley. Taste and adjust seasonings as necessary.
07 - Remove bay leaf before serving. Ladle soup into bowls and garnish with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like it's been simmering for hours.
  • The broth is light enough to sip on its own, but the chicken and noodles make it genuinely filling.
  • One pot means cleanup won't test your patience after you've already fed everyone.
02 -
  • Add noodles late, not early—if you put them in while the broth is still at a rolling boil, they'll turn mushy before you know it.
  • Taste before you serve; the seasoning often needs just a pinch more salt or a crack of pepper to really sing.
03 -
  • Don't skip sautéing the vegetables first—that foundation of soft, caramelized onions and carrots is what makes the whole pot taste complete.
  • Homemade broth elevates this dramatically, but good store-bought broth works perfectly fine if you're honest about what you're reaching for.
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