Chicken Noodle Soup Egg (Printable)

Tender chicken and egg noodles combine with vegetables in a savory broth for a warm, comforting meal.

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 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)

# How-To:

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

# Expert Advice:

01 -
  • It comes together in under an hour, so you can have real comfort food on the table when life feels hectic.
  • The broth tastes homemade and nourishing without any fussy techniques—just honest flavors layering as it simmers.
  • You can make a big batch and it reheats beautifully, making busy weeknights actually manageable.
02 -
  • Don't skip removing the bay leaf—someone biting into it is never fun, and it's easy to lose track of once the pot is full.
  • If your noodles get mushy, it's because they cooked too long; taste them a minute or two before the package suggests and pull them out while they still have a gentle bite.
  • The flavor deepens if you let it sit for 10 minutes after cooking—the broth continues to marry the flavors together even off the heat.
03 -
  • If you want richer broth, use bone-in chicken thighs instead of breasts—they're more forgiving and add natural collagen that makes the broth silky.
  • Sauté your vegetables until they're just beginning to caramelize at the edges; this deepens their flavor and adds a subtle sweetness that rounds out the whole soup.

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