Chicken Noodle Soup Comfort (Printable)

Tender chicken and egg noodles in a light broth with fresh veggies for a cozy, soothing bowl.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 oz) or 2 thighs for enhanced flavor

→ 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

# How to Cook:

01 - Heat olive oil in a large pot over medium heat. Add diced onions, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened.
02 - Incorporate minced garlic into the pot and cook for 1 minute until fragrant.
03 - Place whole chicken breasts into the pot. Add chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 to 20 minutes until chicken is fully cooked.
04 - Remove chicken from the pot and shred with 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. Adjust seasoning to taste. Remove bay leaf prior to serving.
07 - Ladle soup into bowls and garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It's ready in under an hour, which means you can go from craving comfort to eating it before you've finished a cup of tea.
  • There's almost no skill required, just basic knife work and the ability to simmer gently—perfect if you're learning or just tired.
  • A single pot means minimal cleanup, and the broth tastes rich enough that nobody guesses how simple it actually is.
02 -
  • If you skip the vegetable sauté and just dump everything in raw, the broth will taste thin and one-dimensional; those first few minutes of softening carrots and celery make an enormous difference.
  • Don't boil the noodles separately—they cook right in the broth and absorb all that flavor, which is the whole point of making it from scratch.
03 -
  • If your broth tastes a little flat even after seasoning, you're tasting the chicken—simmer the whole breasts until they're just cooked through, not overdone, so they stay tender and flavorful.
  • Keep the heat gentle and never boiling once you add the noodles; a rolling boil breaks them apart and makes the broth cloudy and starchy.
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