Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.75 lb bone-in, skin-on chicken thighs (4–5 pieces)
- 1 tbsp olive oil + 1 tbsp unsalted butter
- 1 large onion, 3 carrots, 3 celery ribs, 4 garlic cloves
- 8 cups low-sodium chicken stock + 1 cup water
- 1 bay leaf, 6 thyme sprigs (or 1 tsp dried), 10 whole peppercorns
- 6 oz wide egg noodles
- 2 tbsp lemon juice + 1 tsp lemon zest
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt + 1/2 tsp freshly ground black pepper
- Optional: 1/2 cup dry white wine, 1/4 tsp turmeric
Do This
- 1. Sear chicken in 1 tbsp oil skin-side down until deep golden, 6–8 minutes; remove.
- 2. Add 1 tbsp butter; sauté onion, carrots, celery 5 minutes, then garlic 30 seconds. Deglaze with wine (optional), 1 minute.
- 3. Add stock, water, bay, thyme, peppercorns; return chicken. Simmer gently (about 190°F) 30–35 minutes.
- 4. Remove chicken; discard skin/bones; shred.
- 5. Strain or scoop out aromatics; return clear broth to pot. Top up to ~9 cups if needed.
- 6. Boil; add egg noodles; cook 6–7 minutes until just tender.
- 7. Stir in chicken, lemon juice/zest, parsley, salt, pepper. Rest 5 minutes; taste and serve.
Why You’ll Love This Recipe
- Classic, cozy flavor with a rich, homemade broth in under 90 minutes.
- Tender shredded chicken and bouncy egg noodles in every spoonful.
- Bright, clean finish from fresh parsley and a squeeze of lemon.
- Family-friendly, budget-friendly, and great for make-ahead or freezing.
Grocery List
- Produce: 1 large yellow onion, 3 carrots, 3 celery ribs, 4 garlic cloves, 1 lemon, flat-leaf parsley, fresh thyme, bay leaf
- Dairy: Unsalted butter
- Pantry: Low-sodium chicken stock, olive oil, wide egg noodles, kosher salt, black pepper, whole black peppercorns, optional dry white wine, optional turmeric
Full Ingredients
For the broth and chicken
- 1.75 lb bone-in, skin-on chicken thighs (4–5 pieces)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and cut into 1/4-inch coins (about 1 1/2 cups)
- 3 celery ribs, sliced 1/4 inch (about 1 1/4 cups)
- 4 garlic cloves, smashed
- 8 cups low-sodium chicken stock
- 1 cup water
- 1 bay leaf
- 6 fresh thyme sprigs (or 1 tsp dried thyme)
- 10 whole black peppercorns
To finish the soup
- 6 oz wide egg noodles
- 2 tbsp fresh lemon juice (from 1 lemon)
- 1 tsp finely grated lemon zest
- 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Optional upgrades
- 1/2 cup dry white wine (for deglazing after sautéing vegetables)
- 1/4 tsp ground turmeric (for a deeper golden color)
Step-by-Step Instructions
Step 1: Prep the aromatics and chicken
Pat the chicken thighs dry with paper towels so they brown well. Dice the onion and slice the carrots and celery. Smash the garlic cloves. Keep the lemon, parsley, and noodles set aside for later.
Step 2: Brown the chicken for deeper flavor
Heat a large heavy pot or Dutch oven over medium-high heat. Add the olive oil, then place chicken thighs skin-side down. Sear until the skin is deep golden brown, 6–8 minutes. Flip briefly for 1 minute. Transfer chicken to a plate; keep the pot on medium heat with the rendered fat.
Step 3: Build the flavorful base
Add the butter to the pot. Stir in the onion, carrots, and celery. Cook, stirring, until the onions are translucent and the edges of the vegetables are lightly golden, about 5 minutes. Add the garlic and cook 30 seconds until fragrant. If using wine, pour it in and scrape up any browned bits, reducing for 1 minute.
Step 4: Simmer the broth gently
Pour in the chicken stock and water. Add the bay leaf, thyme, and whole peppercorns. Return the chicken and any juices to the pot. Bring to a boil, then immediately reduce to a gentle simmer (aim for small, lazy bubbles; about 185–200°F if using a thermometer). Partially cover and simmer 30–35 minutes, until the chicken is very tender and registers at least 175°F in the thickest part.
Step 5: Shred the chicken and clear the broth
Transfer chicken to a cutting board. Discard skin and bones, then shred the meat into bite-sized pieces. Remove and discard the bay leaf, thyme stems, and peppercorns. For a clearer soup, strain the broth through a fine-mesh sieve into a large bowl; return the broth to the pot. If the broth reduced a lot, top up with a little hot stock or water to bring it back to about 9 cups.
Step 6: Cook the noodles
Bring the broth to a lively simmer over medium-high heat. Add the egg noodles and cook until just tender, 6–7 minutes (check package directions). Keep the simmer gentle to prevent the noodles from breaking.
Step 7: Brighten and season
Return the shredded chicken to the pot. Stir in the lemon juice, lemon zest, parsley, kosher salt, and black pepper. Remove from heat and let stand 5 minutes so the flavors meld. Taste and adjust salt or lemon to your liking.
Pro Tips
- For a clear, golden broth, keep the simmer gentle and skim any foam or excess fat during cooking.
- Browning the chicken adds big flavor fast—do not skip the sear.
- Cook noodles directly in the broth for flavor, but if you plan to store leftovers, cook and store noodles separately to prevent softening.
- Add lemon at the very end to keep its flavor bright and fresh.
- If your stock is not low-sodium, hold back the salt until the end, then season gradually.
Variations
- Weeknight Rotisserie Shortcut: Use 3 cups shredded rotisserie chicken. Simmer the aromatics in 8 cups stock with bay, thyme, and peppercorns for 20 minutes; strain, then add noodles and chicken. Finish with lemon and parsley.
- Slow Cooker: Sauté and brown chicken/vegetables as written, then transfer to slow cooker with stock and aromatics. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, add noodles on High for 15–20 minutes, then finish with lemon and parsley.
- Instant Pot: Sauté and brown in the pot. Pressure cook on High for 12 minutes with quick or 10-minute natural release. Remove chicken to shred. Switch to Sauté, simmer, add noodles 6–7 minutes, then finish with lemon and parsley.
Storage & Make-Ahead
Refrigerate soup (with noodles) up to 4 days; the noodles will continue to soften. For best texture, store broth and chicken separately from cooked noodles, then combine when reheating. Freeze broth and chicken (without noodles) up to 3 months; thaw overnight in the fridge. Reheat to a simmer (165–180°F), add fresh noodles, and cook 6–7 minutes. Stir in lemon and parsley after reheating to keep the flavors bright.
Nutrition (per serving)
Approx. 330 calories; 23 g protein; 34 g carbohydrates; 11 g fat; 2 g saturated fat; 3 g fiber; 800 mg sodium. Values are estimates and will vary with brands and exact portion sizes.
