Chicken Noodle Soup Recipe

In a large Dutch oven or heavy-bottomed pot set over medium heat, melt the butter with the olive oil until shimmering.

Add the diced onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook just until fragrant, about 30–45 seconds, taking care not to brown it.

Sprinkle the tablespoon of flour over the vegetables and stir to combine. Cook for 1 minute to take the raw flour taste away; this will slightly thicken the broth.

Pour in the chicken broth and water while stirring to deglaze the bottom of the pot and dissolve any flour. Scrape up any browned bits.

Add the bay leaves, thyme sprigs, dried oregano, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.

Bring the liquid to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer while you prepare the chicken (about 10–12 minutes to allow flavors to marry).

While the broth is coming to a simmer, pat the chicken dry. Rub lightly with 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Heat a separate skillet over medium-high heat. Add the seasoned chicken and sear 2–3 minutes per side until golden (you are not fully cooking through) — this builds flavor. Alternatively, you can poach the raw chicken directly in the simmering broth for 12–15 minutes until cooked through.

If you seared the chicken in a skillet, transfer the chicken into the simmering broth. Continue simmering for 10–12 minutes (or until an instant-read thermometer reads 165°F / 74°C in the thickest part). Remove chicken to a cutting board and let rest 5 minutes.

Shred or dice the chicken into bite-sized pieces, discarding any fat. Return the shredded chicken to the pot.

Increase heat to bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions (usually 6–8 minutes) until tender but still slightly firm. Stir occasionally to prevent sticking.

Taste the soup and adjust seasoning: add more salt and pepper if needed. Remove and discard the bay leaves and thyme sprigs (if stems remain).

Stir in the chopped parsley and lemon juice. Simmer 1 minute to combine flavors.

Ladle the soup into bowls and serve hot. Offer extra lemon wedges and chopped parsley at the table if desired.