Description
A clean, cozy chicken noodle soup with clear, savory broth; tender shredded chicken; bouncy egg noodles; and bright lemon-herb finish. Weeknight-easy, flexible, and great for leftovers.
Ingredients
2 Tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch coins
3 celery stalks, sliced ¼-inch thick
3 garlic cloves, minced
1 tsp kosher salt, plus more to taste
½ tsp black pepper
1 tsp dried thyme (or 2 tsp fresh, chopped)
1 bay leaf
8 cups low-sodium chicken stock
1 lb boneless, skinless chicken thighs (or breasts), trimmed
6 oz wide egg noodles
1–2 Tbsp fresh lemon juice (to finish)
2 Tbsp chopped fresh parsley or dill (to finish)
Instructions
Heat oil in a 5–6 qt pot over medium. Add onion, carrot, celery, and ½ tsp salt; cook 5 minutes until glossy and slightly tender.
Stir in garlic, thyme, pepper, and bay; cook 30–60 seconds until fragrant.
Pour in stock; bring to a lively simmer. Submerge chicken and simmer uncovered 15–18 minutes, until cooked through (thighs shred easily or breasts hit 165°F). Skim foam for a clear broth.
Transfer chicken to a board; shred. Season broth with salt to taste so it’s savory on its own.
Return chicken to pot; bring to a gentle boil. Add noodles; cook 6–7 minutes until springy, not soft.
Off heat, stir in lemon juice and parsley/dill. Rest 2–3 minutes, then serve.
Notes
Use low-sodium stock to control seasoning; finish with lemon for brightness.
For best leftovers, store noodles separately and add when reheating.
Add-ins: peas/spinach in final 2–3 minutes; rotisserie chicken (stir in to warm).
Gluten-free: use GF noodles or stir in cooked rice at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American