Chicken Cutlet Noodle Soup Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2-inch thickness). Pat dry with paper towels. Season both sides lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up breading station

Place flour in a shallow dish. In a second dish whisk eggs with 2 tablespoons milk. In a third dish combine breadcrumbs, grated Parmesan, garlic powder, onion powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Set on a plate while heating pan.

Pan-fry

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. When oil shimmers, add cutlets (work in batches if necessary) and cook 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a wire rack or plate lined with paper towels and keep warm. Slice each cutlet into 1/2-inch strips just before serving.

Sauté vegetables

In a large heavy pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until vegetables soften and onion is translucent, about 6-8 minutes. Add minced garlic and cook 30-45 seconds until fragrant.

Add herbs and liquids

Stir in fresh thyme sprigs and bay leaf, then pour in 6 cups chicken broth and 1 cup water. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot. Reduce heat to a simmer and cook 8-10 minutes to allow flavors to meld.

Cook noodles

Increase heat to bring the soup to a simmer. Add the uncooked egg noodles (or broken thin spaghetti) and cook according to package directions, usually 6-8 minutes, until just tender. Stir occasionally to prevent sticking and adjust heat to maintain a gentle simmer.

Season and finish

Remove thyme sprigs and bay leaf. Stir in remaining 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, and 1 tablespoon butter if you like a richer broth. Taste and adjust seasoning (more salt, lemon, or pepper) as needed.

Ladle the hot noodle soup into bowls. Arrange sliced chicken cutlet strips on top of each bowl so they remain crisp on the outside while warming the interior in the broth.

Sprinkle with sliced scallions, remaining chopped parsley if desired, and a pinch (about 1/8–1/4 tsp) of red pepper flakes for heat. Serve with lemon wedges on the side for extra brightness.

Serve immediately so cutlets keep some crispness; if you prefer fully softened cutlets, add slices to the soup for 1–2 minutes before serving.