Chicken Noodles Soup Recipe

Make the broth

Place the chicken (thighs or whole chicken), halved onion, 1 chopped carrot (reserve others for soup), 1 chopped celery stalk (reserve others), smashed garlic, bay leaf, peppercorns, and 1.5 tsp kosher salt in a large stockpot. Pour in 10 cups cold water.

Bring to a gentle boil over medium-high heat. Once it reaches a boil, reduce heat to maintain a steady simmer. Skim any foam or impurities from the surface with a spoon for the clearest broth (about 5–8 minutes of initial skimming).

Simmer gently, partially covered, for 30–40 minutes for thighs or 40–50 minutes for a small whole chicken, until the chicken is cooked through and the broth is flavorful.

Carefully remove the chicken to a bowl and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot or large bowl, discarding solids. Return the strained broth to the stockpot and keep hot over low heat.

When the chicken is cool enough to handle, remove and discard the skin and bones, and shred or chop the meat into bite-sized pieces (about 3–4 cups shredded chicken depending on size).

In the same (now empty) stockpot or a clean large soup pot, heat 1 tbs butter or olive oil over medium heat. Add the diced 1/2 onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic, sliced carrots (2), and sliced 2 celery stalks. Cook, stirring occasionally, for 4–5 minutes until vegetables begin to soften but still have some bite.

Pour the reserved hot strained broth back into the pot with the sautéed vegetables. Taste the broth and add salt as needed (start with 1/2 tsp and adjust), and add 1/2 tsp black pepper.

Bring the soup to a gentle simmer. Add the egg noodles and cook according to package instructions until al dente (usually 6–8 minutes for fresh or 8–10 minutes for dried), stirring occasionally so noodles don't clump.

Five minutes before the noodles are done (or when there are about 2 minutes left), add the shredded chicken to the pot to warm through.

When noodles are cooked to your liking and chicken is heated, remove from heat and stir in chopped parsley and optional dill. Adjust seasoning with additional salt and pepper if needed.

Stir in 1 tsp lemon juice if using to brighten flavors. Taste and add more lemon, salt, or pepper as desired.

Ladle soup into bowls and serve hot. Garnish with extra chopped parsley and an additional drizzle of olive oil or a small pat of butter per bowl if desired.