Chicken Noodle Soup Egg (Printable)

A warm blend of chicken, vegetables, and egg noodles simmered in savory broth for hearty comfort.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts, diced or shredded

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced

→ Broth & Noodles

06 - 8 cups low-sodium chicken broth
07 - 2 cups wide egg noodles

→ Herbs & Seasonings

08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley, plus more for garnish
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 1 tablespoon olive oil

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and cook, stirring occasionally, until lightly browned on the outside, about 3 to 4 minutes.
04 - Pour in chicken broth. Add bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Add egg noodles and simmer for 8 to 10 minutes, or until noodles are tender and chicken is fully cooked.
06 - Remove bay leaf. Adjust seasoning to taste. Ladle into bowls, garnish with additional parsley, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like it simmered all day.
  • The egg noodles soak up every bit of that golden broth, turning impossibly tender.
  • You can make a big batch and reheat it better the next day, when the flavors have gotten even friendlier.
02 -
  • Don't skip removing the bay leaf before serving; it's small and easy to miss on a spoon, and biting down on it is genuinely unpleasant.
  • If your noodles are still al dente when you think they should be soft, give them another minute or two—every brand cooks differently, so go by what feels right in your mouth.
03 -
  • Don't let the broth boil hard after you add the noodles or they'll turn mushy; a gentle simmer is your friend.
  • Taste the broth before serving and add salt gradually—it's easier to add more than to fix something over-salted.

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