Chef's Chicken Soup Recipe

In a large heavy-bottomed pot (6–8 qt), pour in 8 cups house chicken broth and 2 cups water. Add 2 bay leaves and 8 whole black peppercorns. Bring to a gentle simmer over medium heat.

While the broth warms, skim any foam that rises to the surface once it begins to simmer to keep the broth clear.

Season the chicken breasts with 1 tsp salt and 1 tsp black pepper on both sides.

When the broth is simmering, gently add the seasoned chicken breasts to the pot. Reduce heat to low–medium so the liquid maintains a gentle poach (small bubbles). Cover partially and poach the chicken for 12–15 minutes until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C).

Remove the chicken breasts and place them on a cutting board to rest 5 minutes. Once cool enough to handle, shred the chicken into bite-sized pieces with two forks or your hands and set aside. Keep the cooking liquid simmering.

While the chicken poaches, prepare the vegetables: peel and finely dice 1 medium yellow onion; peel and slice 3 medium carrots into 1/4-inch rounds; trim and slice 3 celery stalks; mince 3 garlic cloves; if using, peel and cut 1 medium russet potato into 1/2-inch cubes.

In a medium skillet, heat 1 tbsp extra-virgin olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté 6–8 minutes until the onion is translucent and the vegetables begin to soften.

Add the minced garlic and sauté another 30–60 seconds until fragrant (do not brown). Transfer the softened vegetables to the simmering broth. If using potato, add it now.

Simmer the broth with vegetables, uncovered, for 12–15 minutes until carrots and potato are tender but not falling apart.

Meanwhile, chop 1/2 cup fresh parsley and measure 2 tbsp fresh dill. Strip leaves from stems of 1 tsp fresh thyme (or add 1 tsp dried).

When vegetables are tender, add the shredded chicken back into the pot. Stir in the parsley, dill, and thyme. Taste and adjust seasoning with up to an additional 1/2–1 tsp salt and 1/2 tsp freshly ground black pepper as needed.

Simmer everything together 3–5 minutes to meld flavors. Remove and discard the bay leaves and any whole peppercorns you can fish out.

Turn off the heat and stir in 1 tbsp fresh lemon juice for brightness and 1 tbsp extra-virgin olive oil for a silky finish. If using cooked egg noodles, portion 1/2 to 1 cup cooked noodles per serving into bowls and ladle the hot soup over them.

Garnish each bowl with a little extra chopped parsley or dill and an optional crack of black pepper. Serve hot.