Chicken Noodle Soup Recipe

Simmer chicken

In a large Dutch oven or stockpot, combine the chicken stock, water, bay leaves, thyme sprigs, peppercorns and 1 tsp of the salt. Bring to a gentle simmer over medium heat.

Add the whole chicken breasts (or thighs). Reduce heat to low so the broth is just barely simmering. Poach the chicken, uncovered, 12–18 minutes until just cooked through (internal temperature ~165°F / 74°C for breasts, slightly more for thighs). Time depends on thickness. Remove chicken to a plate and tent with foil.

Keep the pot at a low simmer and strain the broth through a fine-mesh sieve into a clean pot or bowl to remove thyme, bay and peppercorns. Return clear broth to the pot, taste and add remaining 0.5 tsp salt as needed. Keep warm over low heat.

While the chicken poaches, heat 3 tbsp olive oil in a large skillet or in the same pot (after removing strained solids) over medium heat.

Add the diced onion, red bell pepper, celery and carrot. Season lightly with a pinch of salt and sauté until softened and translucent, about 6–8 minutes, stirring occasionally so vegetables color but do not burn.

Add the minced garlic, chopped oregano, ground cumin and smoked paprika. Cook 1–2 minutes until fragrant, stirring constantly. If using the same pot as the broth, spoon the sofrito into the warm broth so flavors meld.

Bring the combined broth and sofrito to a gentle simmer. Add the egg noodles and cook according to package instructions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.

In the last 2 minutes of noodle cooking, stir in the frozen peas and chopped spinach so they wilt but keep bright color.

While noodles cook, shred the poached chicken into bite-sized pieces, discarding any fat or cartilage.

When noodles and vegetables are cooked, stir the shredded chicken into the pot to warm through, about 1–2 minutes. Adjust seasoning with additional salt and freshly ground black pepper to taste.

Prepare the pistou while the noodles cook: In a mini food processor or using a mortar and pestle, combine basil, parsley, peeled garlic cloves, 3 tbsp olive oil, lemon juice, 0.5 tsp salt and the grated cheese (if using). Pulse until you have a loose pesto-like paste. The texture should be slightly coarse and spoonable rather than fully smooth.

Taste the pistou and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Ladle the soup into bowls and add a small spoonful (about 1 tsp) of pistou to each bowl, or stir 2–3 tbsp into the whole pot for a more integrated herb finish. The pistou will add fresh, garlicky brightness.

Finish with a grind of black pepper, a squeeze of lemon to taste, and sprinkle chopped parsley. Serve extra pistou and lemon wedges on the side.