Chicken Noodle Egg Noodles (Print)
Tender chicken and egg noodles combine with vegetables in a rich, savory broth for a comforting dish.
# 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 tablespoons olive oil
09 - 1 bay leaf
10 - ½ teaspoon dried thyme
11 - ½ teaspoon dried parsley or 1 tablespoon fresh, chopped
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Fresh parsley, chopped (optional)
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until the vegetables begin to soften.
02 - Incorporate minced garlic into the pot and cook for 1 minute until fragrant.
03 - Pour in chicken broth and add the bay leaf and dried thyme. Bring the mixture to a gentle boil.
04 - Add chicken breasts to the pot. Reduce heat to low, cover, and simmer for 15 to 20 minutes until chicken is cooked through.
05 - Remove the chicken breasts from the pot and allow to cool slightly. Shred the chicken 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 tender.
07 - Season with salt and freshly ground black pepper to taste. Remove the bay leaf.
08 - Stir in fresh parsley if desired. Serve hot, garnished with additional parsley.
# Expert Advice:
01 -
- It's ready faster than ordering takeout, yet tastes homemade in the best way.
- The noodles stay perfectly tender without getting mushy if you time it right, which I discovered by happy accident.
- It freezes beautifully, so you can make extra and have comfort waiting in your freezer.
02 -
- Don't let the broth come to a rolling boil with the chicken in it—a gentle simmer keeps the meat tender instead of tough and stringy.
- Add the noodles after the chicken is already shredded and back in the pot, otherwise they'll overcook while the chicken is cooking and turn into mush.
- Taste the broth before you add the noodles, because the noodles will absorb some of your seasoning and dilute it slightly.
03 -
- Cut your vegetables roughly the same size so they cook evenly and the soup looks intentional rather than thrown together.
- If you want richer, deeper flavor, use bone-in chicken thighs instead of breasts, but give yourself an extra 10 minutes of cooking time and remove the bones carefully before shredding.