Homemade Chicken Noodle Soup (Printable)
Tender chicken, vegetables, and egg noodles in a savory broth for cozy home dining.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 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 ground 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:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until vegetables 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. Bring mixture to a boil.
04 - Reduce heat to low and cover. Simmer for 20 minutes until chicken is fully cooked.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the pot.
06 - Add egg noodles to the simmering broth. Cook uncovered for 8 to 10 minutes until noodles are tender.
07 - Adjust salt and pepper as needed. Discard bay leaf before serving.
08 - Ladle soup into bowls and garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- This soup feels like a cozy secret you want to share on a cold day
- The combination of fresh vegetables and tender chicken makes every spoonful truly satisfying
02 -
- Don’t rush the simmering — this is when the flavors really meld into magic
- Shredding the chicken while hot pulls apart the meat so much more tenderly than waiting
03 -
- Use bone-in chicken breasts for a deeper flavor if you have time
- The key to perfect noodles is timing—add them last and check often so they stay al dente