Description
A cozy one-pot classic: tender chicken thighs, sweet carrots, savory celery, and bouncy egg noodles in a clean, herby broth. Bright lemon and fresh parsley at the end keep it light yet comforting—perfect for busy weeknights, meal prep, and family dinners.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into coins
2 ribs celery, sliced
3 cloves garlic, minced
1 tsp kosher salt, plus more to taste
½ tsp black pepper
1 tsp dried thyme
½ tsp dried oregano
1 bay leaf
6 cups low-sodium chicken stock
1 lb boneless, skinless chicken thighs, bite-size pieces
6 oz wide egg noodles
1 tbsp lemon juice (optional but recommended)
2 tbsp chopped fresh parsley
Instructions
Heat oil in a 5–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt; sauté 5 minutes until slightly softened.
Stir in garlic, pepper, thyme, oregano, and bay leaf; cook 30 seconds until fragrant.
Pour in stock; bring to a gentle boil. Add chicken; reduce to a lively simmer 8–10 minutes, until just cooked through (165°F).
Stir in egg noodles; simmer 6–8 minutes, stirring occasionally, until just tender.
Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt, pepper, and acidity. Serve.
Notes
Subs & swaps: Shallot or leeks for onion; breast meat or rotisserie chicken (add at the end to warm); peas, spinach, or broccoli in last 2 minutes; ramen, rice noodles, or ditalini instead of egg noodles.
Diet tweaks: Dairy-free as written; use GF egg-style or rice noodles for gluten-free.
Make-ahead: Prep veggies 1–2 days ahead. For best texture, cook noodles fresh when serving.
Storage: 3–4 days in the fridge; noodles absorb broth—add a splash of stock to reheat. Freeze up to 3 months without noodles.
Pro tips: Use low-sodium stock for better control; salt in stages; keep a moderate simmer for bouncy noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American