📝 About This Recipe
This ultimate comfort bowl is designed specifically with little foodies in mind, featuring tender 'ribbon' egg noodles and a crystal-clear, golden broth. By gently poaching the chicken directly in the pot, we ensure every bite is incredibly soft and easy for kids to chew, while a hint of sweetness from sautéed carrots makes it an instant favorite. It’s a nourishing, hug-in-a-bowl classic that turns any chilly afternoon or 'under-the-weather' day into a cozy celebration.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter (or olive oil for a lighter version)
- 1/2 Yellow Onion (very finely minced so it 'disappears' into the soup)
- 3 medium Carrots (peeled and sliced into thin half-moons)
- 2 stalks Celery (finely diced)
- 2 cloves Garlic (minced)
The Broth and Protein
- 8 cups Low-Sodium Chicken Stock (high quality or homemade is best)
- 1.5 pounds Boneless Skinless Chicken Breast (left whole for poaching)
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 piece Bay Leaf (whole)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (finely ground)
The Finishing Touches
- 3 cups Wide Egg Noodles (the 'ribbon' noodles)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (optional, for a bright finish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to shimmer.
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2
Add the finely minced onion, sliced carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent but not browned.
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3
Stir in the minced garlic and dried thyme, cooking for just 60 seconds until fragrant.
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4
Pour in the chicken stock and add the bay leaf. Increase the heat to medium-high and bring the liquid to a gentle simmer.
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5
Carefully lower the whole chicken breasts into the simmering broth. Ensure they are fully submerged.
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6
Reduce the heat to low, cover the pot with a lid, and poach the chicken for 12-15 minutes. The internal temperature should reach 165°F (74°C).
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7
Using tongs, remove the chicken from the pot and place it on a clean cutting board. Let it rest for 5 minutes.
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8
While the chicken rests, turn the heat back up to medium and bring the broth to a rolling boil. Add the egg noodles.
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9
Cook the noodles for 7-9 minutes, or according to the package directions, until they are tender.
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10
While the noodles cook, use two forks to shred the rested chicken into bite-sized pieces, or cut into small cubes if your kids prefer uniform shapes.
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11
Once the noodles are done, return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice.
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12
Taste the broth and add more salt or pepper if needed. Remove the bay leaf before serving.
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13
Ladle into warm bowls, ensuring everyone gets plenty of noodles and carrots, and serve immediately.
💡 Chef's Tips
For the softest chicken, never let the broth boil while the meat is inside; a gentle simmer keeps it moist. If you are making this ahead of time, cook the noodles separately and add them to each bowl to prevent them from soaking up all the broth. To 'hide' more veggies, you can grate a zucchini and add it in step 2; it will melt into the broth. Use a high-quality low-sodium stock so you can control the salt level, which is better for younger children. If the soup is too hot for kids, drop an ice cube in the bowl to cool it down instantly without changing the flavor.
🍽️ Serving Suggestions
Serve with warm, buttery crusty bread or saltine crackers for dipping. A side of crisp apple slices provides a refreshing crunch after the warm soup. Pair with a grilled cheese sandwich cut into 'soldiers' (thin strips) for the ultimate lunch. For a fun twist, use star-shaped pasta or alphabet noodles instead of egg noodles. Offer a small sprinkle of parmesan cheese on top for a salty, savory kick.