Step 3: Build the Broth
- Pour in the chicken stock.
- Return the seared chicken to the pot.
- Add seasonings: bay leaves, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer gently for 25–30 minutes, until the chicken is fully cooked and tender.
Step 4: Shred the Chicken
- Remove the chicken pieces with tongs and place them on a cutting board.
- Shred the meat using two forks, discarding skin and bones if used.
- Return shredded chicken to the pot.
Step 5: Add the Noodles
- Raise heat to medium and bring soup back to a gentle boil.
- Add egg noodles and cook for 6–8 minutes, or until tender.
- Taste the broth and adjust seasoning with more salt, pepper, or herbs as needed.
Step 6: Serve and Enjoy
- Remove bay leaves before serving.
- Ladle soup into bowls and garnish with fresh parsley.
- For extra brightness, add a squeeze of lemon juice just before serving.
Tips for Success
- Use bone-in chicken: Bones add depth and richness to the broth.
- Don’t overcook noodles: They continue to soften in the hot broth, so slightly undercook them.
- Make-ahead option: Cook everything except noodles in advance. Add noodles just before serving to keep them from becoming mushy.
- Storage: Refrigerate leftovers for up to 3 days, or freeze (without noodles) for 2–3 months.
Why It’s Special
Chicken noodle soup is more than a recipe—it’s a tradition in many households. It’s the kind of meal that soothes you on a rainy day, helps you feel better when sick, and brings people together around the table. By making it from scratch, you control the quality of ingredients, ensuring every spoonful is nourishing and satisfying.
Would you like me to also create a quick version of this soup (30 minutes, using rotisserie chicken) for busy weeknights?
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