Chicken Noodle Soup Egg (Printable Version)

A hearty blend of tender chicken, egg noodles, and vegetables simmered in flavorful broth.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (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 & Noodles

06 - 6 cups low-sodium chicken broth
07 - 5 oz dried egg noodles

→ Seasonings & Herbs

08 - 2 tbsp olive oil
09 - 1 bay leaf
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried parsley or 1 tbsp fresh, chopped
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - Fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth, add bay leaf and dried thyme. Bring to a gentle boil.
04 - Add chicken breasts to the pot. Reduce heat to low, cover, and simmer for 15 to 20 minutes until fully cooked.
05 - Remove chicken breasts and allow to cool slightly. Shred using two forks.
06 - Return shredded chicken to the pot. Add egg noodles and cook 7 to 8 minutes, or until tender according to package instructions.
07 - Remove bay leaf. Season with salt and black pepper to taste.
08 - Stir in fresh parsley if desired. Serve hot, garnished with additional parsley.

# Top Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • Tender shredded chicken and soft noodles absorb the savory broth in the most satisfying way.
  • Once you nail the basic formula, you can improvise with whatever vegetables are calling to you.
02 -
  • Don't skip removing the bay leaf—it's easy to forget and someone will get a mouthful of it, which is neither pleasant nor dangerous but definitely memorable for the wrong reasons.
  • Add the noodles near the end of cooking, not at the beginning, or they'll absorb too much broth and turn mushy before you even serve the soup.
03 -
  • A squeeze of fresh lemon juice at the end adds brightness that makes people notice and ask what's different about your soup.
  • If you use bone-in chicken thighs instead of breasts, you'll get richer flavor and more forgiving cooking—thighs are harder to overcook and the broth becomes noticeably better.

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