Chicken Noodle Soup Recipe

Poach the chicken

In a large pot, combine the 8 cups chicken broth and 1 cup water. Add the chicken breasts (or thighs), 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer over medium heat, then reduce to low so the surface barely moves. Simmer gently until the chicken is cooked through, about 12–15 minutes for breasts (15–20 minutes for thighs).

Remove the chicken to a cutting board and let rest 5 minutes. Keep the broth simmering gently. Discard thyme sprigs and bay leaf. Reserve broth in the pot.

When cool enough to handle, shred or dice the chicken into bite-sized pieces. Skim any surface fat from the broth if desired, then return shredded chicken to the pot.

Sweat the vegetables

While the chicken poaches, heat 2 tablespoons butter and 1 tablespoon olive oil in a wide skillet or the same soup pot over medium heat. Add the diced onion, sliced celery, and sliced carrots. Season lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add the softened vegetables to the simmering broth with the shredded chicken. Taste broth and adjust heat to maintain a gentle simmer.

About 3 minutes before the noodles finish cooking (see next section), stir in frozen peas and optional corn. Continue to simmer until heated through.

Cook noodles in the soup

Bring the pot with broth, chicken, and vegetables to a gentle boil. Add 6 ounces egg noodles and cook according to package directions until al dente, usually 6–8 minutes. Stir occasionally to prevent sticking. If the soup reduces too much, add up to 1/2 cup additional water or broth.

Lower heat to a gentle simmer and stir in 1/2 cup heavy cream. Heat through for 1–2 minutes; do not boil aggressively after adding cream to avoid curdling.

Remove the pot from the heat. Stir in 1/4 cup chopped parsley, 2 tablespoons chopped dill (if using), 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice.

Taste and adjust seasoning with remaining kosher salt as needed and 1/4 teaspoon white or additional black pepper. If you prefer a brighter lemon note, add up to 1/2 teaspoon more lemon juice, tasting as you go.

Ladle the chicken noodle soup into bowls, making sure each bowl gets a good mix of noodles, shredded chicken, and vegetables. Garnish with a little extra chopped parsley or a small lemon wedge if desired.

Serve hot. Leftovers keep in an airtight container refrigerated for up to 3 days; reheat gently on the stove, adding a splash of broth or water to loosen if the noodles have absorbed too much liquid.