Chicken Noodle Recipe

Prepare and simmer chicken

Place the chicken thighs (or breasts), 8 cups chicken broth, 2 cups water, bay leaves, thyme sprigs, peppercorns, and 1 tsp salt in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises. Partially cover and simmer gently for 18–22 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C).

Remove the chicken to a cutting board and let rest 5 minutes. Keep the pot at a low simmer for the vegetables step. Remove and discard bay leaves, thyme stems, and peppercorns from the broth using a slotted spoon or strain the broth through a fine sieve into a bowl, reserving the liquid in the pot.

Sweat aromatics

Heat 2 tablespoons unsalted butter in a large pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the sliced carrots and celery and cook for 4–5 minutes until they begin to soften. Add the minced garlic and cook 30–45 seconds more until fragrant.

Pour the reserved simmered broth back into the pot with the vegetables. Increase heat to bring the soup to a gentle simmer.

Shred chicken and cook noodles

While the broth returns to simmer, shred the cooked chicken into bite-sized pieces with two forks. Add the egg noodles to the simmering broth and vegetables. Cook according to package directions (usually 6–8 minutes) until noodles are tender but not mushy.

About 1 minute before the noodles are done, stir in the shredded chicken to warm through. Taste the soup and adjust seasoning with additional salt if needed (start with another 1/4 tsp if required).

Finish and serve

Turn off the heat. Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon freshly ground black pepper. Ladle into bowls and garnish with optional chopped chives. Serve immediately.