Ingredients
Scale
- 2 tbsp unsalted butter (or olive oil)
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 ribs celery, diced
- 3-4 cloves garlic, minced
- 8 cups (64 oz) low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 tsp dried oregano
- 1/2 tsp dried thyme (or 3 sprigs fresh thyme)
- 1-2 bay leaves
- Salt and Black Pepper, to taste
- 6 oz (3 cups) dried wide egg noodles
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice (don’t skip!)
Instructions
- Sauté Aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until onions are soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
- Simmer Chicken: Add the raw chicken breasts, chicken broth, oregano, thyme, bay leaves, salt, and pepper. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until chicken is cooked through.
- Shred: Remove the chicken to a plate/cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Cook Noodles: Bring the soup back to a gentle boil. Stir in the egg noodles. Cook uncovered for 6-8 minutes, or until the noodles are just al dente (tender but with a bite).
- Finish: Turn off the heat. Stir in the fresh parsley and lemon juice. Taste and add more salt or pepper if needed. Remove bay leaves and thyme stems. Serve hot!
Notes
- The “Al Dente” Rule: This is my #1 secret! Cook the noodles until they are just tender. They will continue to cook in the hot broth even off the heat. This prevents mushy noodles!
- Rotisserie Shortcut: In a hurry? Use shredded rotisserie chicken! Skip step 2 (poaching chicken). Just sauté veggies, add broth/spices, simmer for 10 mins, then add noodles and cooked chicken at the end.
- Lemon Magic: Don’t skip the lemon juice! It brightens the savory broth and makes the flavors “pop” like a restaurant soup.
- Storing: The noodles will soak up broth in the fridge. When reheating leftovers, add a splash of extra chicken broth or water to loosen it up!
- Freezing: To freeze this soup, prepare it through Step 3 (without noodles). Freeze the chicken/veggie base. When ready to eat, thaw, boil, and add fresh noodles then!
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: American