📝 About This Recipe
This soul-warming classic proves that you don't need a heavy hand with the salt shaker to achieve a deep, complex flavor profile. By building a foundation of caramelized aromatics and infusing the broth with a generous amount of woody fresh thyme and bright lemon, we create a vibrant soup that is both heart-healthy and deeply comforting. It’s the ultimate homemade remedy for a chilly day, featuring tender poached chicken and silky egg noodles in a shimmering, herb-flecked broth.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter (or extra virgin olive oil for a dairy-free option)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 3 pieces Celery Stalks (sliced into 1/4 inch crescents)
- 4 cloves Garlic (minced)
The Broth & Protein
- 8 cups No-Salt-Added Chicken Stock (high quality or homemade)
- 1.5 pounds Boneless Skinless Chicken Breasts (left whole for poaching)
- 6-8 stems Fresh Thyme Sprigs (tied together with kitchen twine)
- 2 pieces Dried Bay Leaves
- 1/2 teaspoon Whole Black Peppercorns (adds heat without salt)
- 1/4 teaspoon Turmeric Powder (for a beautiful golden color and anti-inflammatory benefits)
The Finish
- 2.5 cups Wide Egg Noodles (dried)
- 1 tablespoon Fresh Lemon Juice (adds 'brightness' that mimics the effect of salt)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Thyme Leaves (stripped from stems for garnish)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat until it begins to shimmer.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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3
Stir in the minced garlic and turmeric powder. Cook for just 60 seconds until the garlic is fragrant and the vegetables are coated in a vibrant gold.
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4
Pour in the 8 cups of no-salt-added chicken stock. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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5
Add the whole chicken breasts, the bundle of fresh thyme, bay leaves, and peppercorns to the pot.
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6
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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7
Using tongs, remove the cooked chicken breasts to a cutting board. Let them rest for 5 minutes so the juices redistribute.
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8
While the chicken rests, bring the broth back to a low boil and add the egg noodles. Cook according to package directions (usually 6-8 minutes) until al dente.
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9
While the noodles cook, shred the chicken into bite-sized pieces using two forks, or dice into neat cubes if preferred.
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10
Once the noodles are tender, remove and discard the thyme bundle and bay leaves.
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11
Stir the shredded chicken back into the pot. Add the fresh lemon juice, chopped parsley, and the extra teaspoon of fresh thyme leaves.
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12
Taste the soup. Add a generous amount of freshly cracked black pepper. If you find it needs more 'zing', add an extra squeeze of lemon juice.
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13
Ladle into warm bowls and serve immediately while the herbs are bright and the noodles are perfectly tender.
💡 Chef's Tips
Always use 'No-Salt-Added' stock rather than 'Low-Sodium' for total control over the mineral content. If the soup tastes flat, it usually needs acid, not salt—add a tiny splash of apple cider vinegar or more lemon. To prevent noodles from getting mushy in leftovers, cook them separately and add them to individual bowls when serving. Searing the chicken breasts briefly before poaching can add another layer of roasted flavor to the broth. Fresh thyme is essential here; dried thyme can be used in a pinch, but use only 1/3 of the amount as it is much more concentrated.
🍽️ Serving Suggestions
Serve with a side of warm, crusty whole-grain bread (check for low-sodium varieties). A crisp green side salad with a lemon-tahini dressing complements the herbal notes perfectly. Pair with a glass of chilled sparkling water infused with cucumber and mint. For a bit of crunch, top with homemade low-sodium garlic croutons. Add a side of sliced apples or pears for a refreshing, sweet contrast to the savory broth.