Chicken Soup Recipe

Simmer chicken

Place the chicken thighs, chicken broth, water, bay leaves, peppercorns, and 1 tsp of the salt in a large pot (6-8 quart). Bring to a gentle boil over medium-high heat, then reduce heat to low so the liquid maintains a bare simmer. Skim any foam that rises to the surface with a spoon. Cover partially and simmer gently for 20 minutes, or until the chicken registers 165°F (74°C) and is tender.

Remove the chicken to a cutting board and let rest 5 minutes. Strain the broth through a fine sieve into a clean pot, discarding bay leaves and peppercorns. Reserve broth and set the cooked chicken aside for shredding.

While the chicken simmers, melt the butter in the clean pot over medium heat. Add the diced onion, carrots, and sliced celery with a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, 6–8 minutes until the onion is translucent and the vegetables begin to soften.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Pour the strained warm broth back into the pot with the softened vegetables. Bring up to a simmer over medium heat.

Shred the reserved chicken into bite-sized pieces and add to the simmering pot. Taste and add remaining 1/2 tsp salt as needed.

If using egg noodles, bring a separate pot of 4 cups cold water to a boil, add a pinch of salt and the noodles, and cook until al dente according to package directions (usually 6–8 minutes). Drain and rinse briefly under hot water to remove excess starch.

Alternatively, you can add uncooked small pasta directly to the simmering broth and cook until tender, but reduce the broth by about 1/2 cup if you do this because the pasta will absorb liquid.

Add the drained noodles to the soup pot and stir to combine. Simmer 1–2 minutes to meld flavors.

Stir in the chopped parsley, dill, and lemon juice. Adjust seasoning with the remaining 1/4–1/2 tsp salt and freshly ground black pepper to taste.

Ladle the soup into bowls and garnish with chopped green onion. Serve hot.