Chicken Noodle Soup Recipe

Poach the chicken

Place chicken thighs in a large pot and add chicken stock, water, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a gentle simmer over medium heat (do not boil hard) and cook until internal temperature reaches 165°F (about 12–15 minutes for thighs). Remove chicken to a plate and let rest.

Once cool enough to handle, shred the chicken into bite-sized pieces with two forks. Reserve any juices collected on the plate and return a splash (1–2 tablespoons) to the pot for flavor if desired.

Sauté aromatics

While chicken is poaching, heat butter or oil in a large skillet or the same pot over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to brown at edges, about 6–8 minutes.

Add minced garlic and ground cumin (if using) and cook 30–45 seconds until fragrant.

Transfer the softened vegetables to the pot with the simmering broth. Stir to combine and simmer uncovered for 8–10 minutes until vegetables are tender and flavors meld.

Cook noodles

Bring the soup back to a gentle simmer and add the egg noodles. Cook according to package directions until al dente (usually 6–8 minutes). Stir occasionally to prevent sticking.

When noodles are nearly done, add the shredded chicken back to the pot to warm through, about 2 minutes.

Turn off the heat. Stir in chopped cilantro and lime juice. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.

Ladle soup into bowls and serve with lime wedges on the side so diners can add extra brightness. Garnish with additional cilantro if desired.