Chicken Noodle Soup Recipe

Poach chicken

Place the chicken breasts (or thighs) in a medium saucepan and add 2 cups water plus 1 tsp kosher salt. Bring to a gentle simmer over medium heat (do not boil vigorously). Reduce heat to low, cover, and poach for 12–15 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, then shred or dice into bite-sized pieces. Reserve the poaching liquid and discard any fat.

In a large soup pot or Dutch oven, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until the butter melts and begins to foam. Add the diced onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until vegetables begin to soften and onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown. Stir in the fresh thyme sprigs and bay leaf.

Pour 8 cups low-sodium chicken broth and 1 tbs white wine (if using) into the pot with the sautéed vegetables. Add the reserved poaching liquid from the chicken. Raise heat to bring to a gentle boil, then reduce to a simmer.

Simmer uncovered for 12–15 minutes, until carrots are tender-crisp. Taste the broth and add 1 tsp kosher salt (adjust to taste) and 1 tsp freshly ground black pepper.

Add the egg noodles (8 oz) to the simmering broth and cook according to package instructions (usually 6–8 minutes) until al dente. Stir occasionally to prevent sticking.

When noodles are nearly cooked, return the shredded chicken to the pot to warm through, about 2–3 minutes. Remove and discard thyme sprigs and bay leaf.

If you prefer a slightly thicker broth, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Remove about 1/2 cup hot broth from the pot, whisk it into the slurry to temper, then stir the slurry back into the soup and simmer 1–2 minutes until slightly thickened.

Stir in 2 tbs chopped fresh parsley and 1 tsp fresh lemon juice (optional) to brighten flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle soup into bowls while hot. Garnish with an extra sprinkle of chopped parsley and freshly ground black pepper. Serve immediately.