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Hearty Chicken Noodle Soup

A comforting Hearty Chicken Noodle Soup brimming with fresh vegetables, tender shredded chicken, and silky egg noodles. Quick to prepare yet full of depth, it's perfect for busy weekdays or a cozy weekend meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 274 kcal

Equipment

  • Large stockpot
  • Cutting board and sharp knife
  • Ladle
  • Measuring cups and spoons
  • Small bowl for blanching noodles

Ingredients
  

For the Broth

  • 4 cups low‑sodium chicken broth (1 L)
  • 2 cups water (475 mL)
  • 2 large carrots
  • 2 celery stalks celery
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

For the Filling

  • 2 boneless skin‑less chicken breasts about 1 lb
  • 8 oz egg noodles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Fresh parsley, chopped (optional garnish)

Instructions
 

Step 1: Build the Base

  • Sauté onions, carrots, and celery in olive oil until softened, about 5 minutes.
  • Add garlic and cook until fragrant, ~30 seconds.
  • Tip: Let the vegetables caramelize a little for a sweeter broth.

Step 2: Layer the Liquids

  • Pour in chicken broth and water, add bay leaf, thyme, salt, and pepper.
  • Bring to a gentle boil, then reduce to a simmer.
  • Tip: Skim off any foam that rises to keep the broth clear.

Step 3: Cook the Chicken

  • Place chicken breasts into the simmering liquid. Cover and cook until the chicken is no longer pink, about 15–18 minutes.
  • Tip: A quick test—press the chicken; it should feel firm, not rubbery.

Step 4: Shred the Meat

  • Remove chicken, let cool slightly, then shred with two forks. Return shredded chicken to the pot.
  • Tip: Keep the shredded chicken in the broth to soak up extra flavor.

Step 5: Blanch the Noodles

  • Meanwhile, bring a small pot of salted water to a boil.
  • Add noodles, cook 1–2 minutes less than package instructions, then drain.
  • Tip: Toss noodles in a splash of olive oil to prevent sticking.

Step 6: Finish the Soup

  • Add the blanched noodles to the pot, simmer for 3 minutes until noodles soften.
  • Stir in butter, then adjust seasoning.
  • Tip: Finish with a squeeze of lemon juice for brightness.

Notes

Pro Tips: Use fresh carrots and celery for a crisp broth; add fresh thyme at the end for depth; for a richer flavor, simmer 1–2 hours. To keep noodles firm, blanch them briefly before adding to the soup. Add a splash of lemon or a pinch of fresh herbs for brightness.