Chicken Noodle Recipe

Poach the chicken

In a large stockpot combine chicken broth and water. Add bay leaves, whole peppercorns, and 1 teaspoon of the salt. Bring to a gentle simmer over medium heat.

Add the raw chicken to the simmering liquid, reduce heat to low so the surface barely moves, cover partially, and poach until an instant-read thermometer inserted into the thickest part reads 165°F (about 12–18 minutes depending on thickness). Remove chicken to a plate and tent with foil to rest.

Keep the poaching liquid simmering gently; leave any aromatics in the pot to infuse the broth.

While the chicken poaches, heat butter and olive oil in a large sauté pan over medium heat until butter foams.

Add diced onion and cook, stirring occasionally, until translucent about 5–6 minutes.

Add sliced carrots and celery and cook 6–8 minutes until they begin to soften but still hold shape.

Stir in minced garlic and cook 30–45 seconds until fragrant, then remove the pan from heat.

Transfer the sautéed vegetables to the simmering stockpot with the poaching liquid. Add fresh thyme sprigs and remaining 1/2 teaspoon salt. Simmer gently for 12–15 minutes so flavors meld and vegetables finish cooking.

While the broth and vegetables simmer, shred the poached chicken into bite-size pieces using two forks (or chop) and set aside.

Increase heat to bring the broth to a gentle boil. Add egg noodles and cook according to package directions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.

When noodles are nearly done, return shredded chicken to the pot to heat through (2–3 minutes). Remove and discard thyme sprigs and bay leaves and skim any surface foam if present.

Stir in chopped parsley, lemon juice, and freshly ground black pepper. Taste and adjust seasoning with additional salt if needed.

Ladle soup into bowls and garnish with extra chopped parsley and optional grated Parmesan. Serve immediately.