Chicken Noodle Soup

Bright, balanced, and built for weeknights, anchored by chicken with a lift of carrot. Cook to 165°F for juicy, tender bites.

Why You'll Love This Recipe

• Classic cure-everything comfort.
• One pot, easy cleanup.
• Budget-friendly and freezer-stable (without noodles).
• Naturally low-fat and nourishing.
• Kid-friendly and gentle on upset stomachs.

Ingredient Notes

• Low-sodium broth lets you season the pot properly without going overboard.
• Egg noodles are traditional; wider noodles hold up better than thin.
• Bay leaf adds subtle herbal depth — fish it out before serving.

Ingredient Substitutions

• Boneless chicken thighs or breasts (poach 15 minutes; pull breasts at 162°F to rest).
• Orzo, ditalini, or small shells in place of egg noodles.
• Gluten-free pasta for a GF version.

Equipment Needed

• Large heavy pot or Dutch oven (at least 5 quart)
• Tongs
• Two forks for shredding
• Ladle

Prep Tips

• Dice the onion, carrot, and celery to similar size so they cook evenly.
• If making ahead, undercook the noodles by 1 minute since they'll soften in the hot broth.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 medium carrot, sliced, 1 celery, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup chicken broth, 12 oz pasta, 1 tsp salt. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Heat the oil in the pot over medium heat. Add the onion, carrots, and celery with a pinch of salt; cook 6–8 minutes until softened and starting to brown at the edges. Add the garlic and thyme (if using); cook 60 seconds more.

3. 3

   Pour in the broth and add the chicken thighs, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low, partially cover, and simmer 25 minutes until the chicken is fully cooked (internal temperature of 175°F for thighs — bone-in dark meat is most tender well past 165°F).

4. 4

   Transfer the chicken to a plate. Pull off and discard the skin and bones, then shred the meat with two forks into bite-size pieces.

5. 5

   Bring the broth back to a brisk simmer, add the egg noodles, and cook 6–8 minutes (per package) until just tender. Return the shredded chicken and any juices to the pot.

6. 6

   Off the heat, stir in the lemon juice and parsley. Taste and adjust salt — soup almost always needs more than you think. Ladle into bowls and serve hot.

Artsi Pro Tips

• Bone-in skin-on thighs deliver dramatically more flavor than boneless. The bones make the broth.
• Add the noodles late so they don't overcook and turn mushy.
• A squeeze of lemon at the end wakes up the entire pot — don't skip it.

Common Mistakes

• Boiling instead of simmering chicken, which makes it stringy.
• Cooking the noodles in the pot from the start — they'll absorb the broth and bloat.
• Underseasoning. Salt aggressively and taste with a spoon, not your eye.

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