Chicken Noodle Recipe

Prepare and simmer the chicken

Place the chicken thighs (or breasts) in a large stockpot. Add 10 cups low-sodium chicken broth and 2 cups water. Add 2 bay leaves, 8 whole peppercorns, and 1.5 tablespoons kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Skim any foam that rises to the surface with a spoon for 3–4 minutes.

Simmer the chicken, partially covered, for 20–25 minutes until the chicken is cooked through (internal temperature 165°F / 74°C). Remove the chicken to a cutting board and tent with foil. Keep the pot simmering while you prepare the vegetables.

Prepare vegetables

While the chicken simmers, peel and halve the onion; slice it thinly. Peel and cut the carrots into 1/4-inch rounds. Trim and slice the celery into similar-size pieces. Smash and roughly chop the garlic. Chop the parsley stems (reserve leaves for garnish).

Cook the vegetables in the broth

Add the prepared onion, carrots, celery, chopped parsley stems, garlic, and 3 sprigs fresh thyme to the simmering broth. Continue to simmer, uncovered, for 10–12 minutes, or until the carrots are just tender when pierced with a fork.

Remove and discard the bay leaves and whole peppercorns with a slotted spoon. Taste the broth and adjust seasoning with additional salt if needed (add in 1/4-tsp increments).

Shred the chicken

While the vegetables cook, remove the skin from the cooked chicken (if left on) and shred the meat into bite-sized pieces with two forks or chop it roughly. Set aside.

Cook noodles in the broth

Bring the broth back to a gentle simmer and add 8 ounces egg noodles directly to the pot. Simmer according to package instructions (typically 6–8 minutes) until the noodles are tender but still slightly firm. Stir occasionally to prevent sticking.

When the noodles are nearly done, stir in the shredded chicken and 1 tablespoon unsalted butter. Heat through for 2 minutes so chicken warms and butter melts into the soup.

Remove the pot from heat. Stir in 1 teaspoon fresh lemon juice, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped parsley. Taste and adjust salt and pepper as needed.

Ladle the soup into bowls and garnish with additional parsley leaves. Serve hot.